Buckboard bacon
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I made 19# of buckboard bacon over the weekend. Came out very good!
I boned out And saved the top 1/2’s of 4 nice pork butts and cured using Morton’s tender quick, brown sugar and maple sugar In fridge for 8 days. Flipping every 2 days- Rinsed and soaked for 1/2 hour And patted dry
- put a generous coating of butcher grind black pepper and put on racks overnight in fridge to dry
-Pulled out to get to room temp in the morning while prepping smoker - 1 hr no smoke at 130*
- added apple smoke for 8 hours all at the same 130*
-pulled and let cool and put in bags in fridge for 2 days mellow - put in freezer for 3-4 hours then sliced and vacuum packed
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Great job! Now I’m hungry.
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chippewa I agree with Clint Hunter that is awesome looking! Did you sprinkle more pepper on after you cut it or is that from slicing?
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I made 19# of buckboard bacon over the weekend. Came out very good!
I boned out And saved the top 1/2’s of 4 nice pork butts and cured using Morton’s tender quick, brown sugar and maple sugar In fridge for 8 days. Flipping every 2 days- Rinsed and soaked for 1/2 hour And patted dry
- put a generous coating of butcher grind black pepper and put on racks overnight in fridge to dry
-Pulled out to get to room temp in the morning while prepping smoker - 1 hr no smoke at 130*
- added apple smoke for 8 hours all at the same 130*
-pulled and let cool and put in bags in fridge for 2 days mellow - put in freezer for 3-4 hours then sliced and vacuum packed
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I made 19# of buckboard bacon over the weekend. Came out very good!
I boned out And saved the top 1/2’s of 4 nice pork butts and cured using Morton’s tender quick, brown sugar and maple sugar In fridge for 8 days. Flipping every 2 days- Rinsed and soaked for 1/2 hour And patted dry
- put a generous coating of butcher grind black pepper and put on racks overnight in fridge to dry
-Pulled out to get to room temp in the morning while prepping smoker - 1 hr no smoke at 130*
- added apple smoke for 8 hours all at the same 130*
-pulled and let cool and put in bags in fridge for 2 days mellow - put in freezer for 3-4 hours then sliced and vacuum packed
chippewa that does look amazing! Did you put weight on the butts during the curing process?
Also, any reason why you didn’t finish cooking to 154-160? Just curious as some bacon recipes I see cook to that point. I’m new and don’t really know any better.
I ain’t scared.
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chippewa that does look amazing! Did you put weight on the butts during the curing process?
Also, any reason why you didn’t finish cooking to 154-160? Just curious as some bacon recipes I see cook to that point. I’m new and don’t really know any better.
skibumben bacon processed at this temp. is made to be finished cooked during meal prep. and not finished to be eaten out of the package similar to store bought bacon
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skibumben bacon processed at this temp. is made to be finished cooked during meal prep. and not finished to be eaten out of the package similar to store bought bacon
craigrice thanks, makes sense now that I think about the obvious!
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chippewa I agree with Clint Hunter that is awesome looking! Did you sprinkle more pepper on after you cut it or is that from slicing?
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chippewa that does look amazing! Did you put weight on the butts during the curing process?
Also, any reason why you didn’t finish cooking to 154-160? Just curious as some bacon recipes I see cook to that point. I’m new and don’t really know any better.
skibumben said in Buckboard bacon:
chippewa that does look amazing! Did you put weight on the butts during the curing process?
Yes I weighed each one out and adjusted the cure to that specific weight. And I cured them all for the longest time for the thickest one. ( doesn’t hurt to go a little longer)Also, any reason why you didn’t finish cooking to 154-160? Just curious as some bacon recipes I see cook to that point. I’m new and don’t really know any better.
Like was said by Craigrice I cook afterwords so no need to bring up to final temp. I tried higher and lower temps and this temp seems to give me the best consistency of the final product. Kind of like cold smoking but with just enough heat to give a very slight crust. -
chippewa that does look amazing! Did you put weight on the butts during the curing process?
Also, any reason why you didn’t finish cooking to 154-160? Just curious as some bacon recipes I see cook to that point. I’m new and don’t really know any better.
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i would like to try that, now just have to get me a new smoker.
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Looks Great! Only difference in your recipe and the one I use for back bacon (canadian bacon) is I only use brown sugar. Does the addition of the maple sugar add a maple taste to it?
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i made some bacon also, almost same recipe but used belly. I have to say yours looks better then mine so now i need to start using butt instead. Way cheaper also. Christmas gifts just got easier to make.
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Looks Great! Only difference in your recipe and the one I use for back bacon (canadian bacon) is I only use brown sugar. Does the addition of the maple sugar add a maple taste to it?
knifemaker3 said in Buckboard bacon:
Looks Great! Only difference in your recipe and the one I use for back bacon (canadian bacon) is I only use brown sugar. Does the addition of the maple sugar add a maple taste to it?
I can’t say there is a real maple taste. But I haven’t tried Making it without The maple sugar so it is hard to tell. Don’t want to mess up a good thing.
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