I made another batch of peppered buckboard bacon.

Roughly 12 #
I used the top halves of 2 Boston butts with the fat caps. Also smoked the bones for bean soup.
Brined for 7 days with a tenderquick ,maple sugar and brown sugar blend
Cold smoked at 125* for around 5 hours
Let sit a couple days then mostly froze and sliced.
Came out great!!!

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

I made some chili dogs with pepper jack cheese, Jalapeño with ghost pepper cheese sticks, and Willies with pepper jack cheese sticks.
Everything came out Great! Here is the process I used for all of them except I did use a food processor on the hot dog meat.

Jalapeño sticks with ghost pepper cheese
Seasoning from Waltons
Came out excellent!

3 1/2# venison
2 1/2# pork shoulder
1/2# beef fat
1/2 # high temp ghost pepper cheese
1 1/4 cup water
Cure
Waltons jalapeño snack stick seasoning
Carrot fiber for binder

-Grind the meat thru 3/8” plate once then thru 1/8 inch plate twice.
-Add seasoning,cure, water and mix in kitchen aid in batches until very sticky. Then add cheese and carrot fiber and mix well

• stuff into 19mm smoked collagen casings
  Put in fridge overnight
• pull meat out and let get to room temp on racks while smoker warms
  -set smoker to 120* with no smoke and dampers open and put meat in for one hour.
• raise temp to 140* and add smoke.
  And smoke for 2 hours
• raise to 145* for 1 hour
  -get a pot of water on stove to 170* and add snack sticks from smoker and put probe in one and cook until 160* IT is reached.
• put in ice water bath to cool.
  -put on towel and dry then put on racks and let dry for an hour or so
• vacuum pack and put in fridge overnight then put in freezer.
  

I always add Montreal steak seasoning (1t for pint and 1T for a qt) and a clove of fresh minced garlic when I can mine.

chippewa with the price of bacon going thru the roof I will be doing more of this.

mrobisr thank you so much. I placed the order for it.

Parksider that is a nice setup there. And a heck of a weekend

PapaSop said in 1st time around venison summer sausage.:

1GRINDER
Wow, That looks very nice. Recently had the rind effect happen with some snack sticks and once with summer sausage. It was not much, but I think it gave it a bit of a “chew” factor that I really enjoyed. I typically do a 70/30 venison to pork ratio, but that’s just personal preference. I like the extra venison flavor. Looks tasty, time to pull a stick out of the freezer.

Jonathon is right about the water cook though. The last venison summer sausage I did was pulled from smoker after it hit the stall at 145. Put directly in a turkey cooker of water @ 170. This hit finished temp in 45 minutes. Great time saver. I did not vacuum seal these but went straight to the cooker. I know Jonathon has gone back and forth about this before with Parksider. I think it’s a love-hate thing

I started doing it the same way with the turkey fryer pot on the stove at 170* without vacuum sealing. what a time saver and the meat was evenly cooked and moist.

KillerNoms
I did the mailbox mod several years ago on mine also and I love it.

blackbetty61 after some checking I found a 9mm 3/8” tube that looks like it might work.

PapaSop looks good!! With Beans here in Ohio. Going to make a nice venison vegetable soup sometime this week to use up garden extras.

Stats77 thanks for the tips!! I can’t wait to try this.

blackbetty61 I love the mailbox mod! I have 2 smoker tubes if I need extra smoke. And I hooked it to an old Tv stand to get the smoker in the air and storage for all my smoker stuff.
The sausage was tight before sitting over night in the fridge. It stretched I guess? But the fresh ones did not. Lesson learned.

PapaSop I use a Hoyt Nitrum compound bow and a Ten Point Crossbow. All depends on the area and stand what bow I use. And use my Winchester Black Shadow 12 GA slug gun for gun week in Ohio.

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.

PapaSop we always fry the inner loins and have them for breakfast. So good!!

PapaSop that all looks great!!

skibumben I did not put extra weight on the buts as it was a dry brine. They were stacked on each other to make room in the fridge. They were coated and put in Their own bag and rotated and massaged every 2 days.

PapaSop I like the loaves better than the meat sticks a lot of the time. So much more smoke flavor.