Makin' Bacon

[Plowboy]

My buckboard bacon journey started this morning. Trimmed excess fat from two boneless pork butts. Added the cured and placed in the refrigerator for the next 10 days. After the first 5 days, the butts will get turned. From what I understand, a lot of moisture will be drawn from the butts from the salt cure during the process.

After ten days, the cure will be rinsed off. The butts will be smoked at a pretty low temperature until they reach 150 degrees. Makin' bacon!!!!

Thanks to Thirdeye for sending me the cure mix.

[KC_Bobby]

Thanks for the instructions - where does one purchase the cure?

[Plowboy]

http://www.sausagesource.com/catalog/hmm-bbc.html

Do a search on Hi Mountain Buckboard Bacon.

[Bbq Bubba]

You shall be rewarded for your effort's!!! :cool:

[Smokin Gator]

I got my cure this week and will be doing to same prep in a couple of days... I can't wait!!!

[Lazy Dawg]

Have the cure will be trying soon!!

[bbqjoe]

I didn't experience much moisture loss at all. Not even a quarter cup on 2 8 pounders.

[Sledneck]

does the fat cap stay on?

[Plowboy]

does the fat cap stay on?

Not according to the directions I read. I figured the cure would work better not having the fat barrier.

[bbqjoe]

I trimmed as well, but made sure to leave a little for flavor.

[Plowboy]

I think I'm going to put very course black pepper on one for "pepper bacon". I'll add before smoking.

[keale]

Todd, hows the bacon comming along? Is it on the smoker yet?
I keep drooling after reading all the different threads on Bacon!!

[JD McGee]

http://www.sausagesource.com/catalog/hmm-bbc.html

Do a search on Hi Mountain Buckboard Bacon.

Thanks for the link Plowboy. I just ordered my cure. With butt prices as low as they are I'll toss a couple in the freezer till the cure gets here. I'm already having visions of BLT's, ABT's, Pizza Topping, Breakfast Meat, Eggs Benedict...I can't wait. :biggrin:

[Plowboy]

Todd, hows the bacon comming along? Is it on the smoker yet?
I keep drooling after reading all the different threads on Bacon!!

It takes 10 days to cure, then you can smoke.

[burnin butts]

you gotta let us know how it turns out.

[keale]

sorry, didn't check the dates, actually I'm just impatient when anyone talks bacon!

[ddog27]

I was reading more about this and I came up with a question. Where would you buy a good sized boneless pork butt? The ones I buy and cook always have a bone in them. Anyone have any ideas?

[Bossmanbbq]

Todd, when I did mine I pulled it off the smoker at 140 internal it was good. Me personally I wouldnt go much further on the internal. When I sliced my buckboard bacon it resembled ham, hence the curing, but the taste is out of this world!

[Plowboy]

I was reading more about this and I came up with a question. Where would you buy a good sized boneless pork butt? The ones I buy and cook always have a bone in them. Anyone have any ideas?

Costco has boneless. This is about the only thing that I can think of that they are good for. Still pisses me off that Costco sells boneless butts. They just don't get it!! I don't understand who they are catering to.

[Plowboy]

And the turn... before and after (looks like pork, even 5 days later :|)

[thirdeye]

And the turn... before and after (looks like pork, even 5 days later :|)

Hey Todd, I turn mine every 24 hours and I have found that bags (especially vacuum bags with only a slight vacuum on them) work better for me than plastic trays because I get better contact with the cure at the beginning and a more even distribution of the liquid as it weeps out.

[Plowboy]

Hey Todd, I turn mine every 24 hours and I have found that bags (especially vacuum bags with only a slight vacuum on them) work better for me than plastic trays because I get better contact with the cure at the beginning and a more even distribution of the liquid as it weeps out.

Cool, Wayne. I'll toss them in bags tomorrow. I assume everything looks okay otherwise? Pretty anticlimactic.

[thirdeye]

Cool, Wayne. I'll toss them in bags tomorrow. I assume everything looks okay otherwise? Pretty anticlimactic.

Yeah, other than firming up just a bit, the meat will have no overall color change and will smell like fresh meat during processing. In fact, I have never had one turn on me and only one of my buddies has had it happen once. We figured his fridge was not cold enough, or had too much kid-traffic.

If you don't get a real even coating of the cure, like on an end, it may go a little pale in color. As long as there is no weird odor, that can just be trimmed off before smoking.

[Biggun]

Actually, you'll have problems if the fridge is TOO COLD! If you are not right at 39-40*, for some reason the cure cannot work properly, and you will end up with green, stanky meat (voice of experience). A second frig on that temp sure helps!

[Plowboy]

Yeah, other than firming up just a bit, the meat will have no overall color change and will smell like fresh meat during processing. In fact, I have never had one turn on me and only one of my buddies has had it happen once. We figured his fridge was not cold enough, or had too much kid-traffic.

If you don't get a real even coating of the cure, like on an end, it may go a little pale in color. As long as there is no weird odor, that can just be trimmed off before smoking.

Actually, you'll have problems if the fridge is TOO COLD! If you are not right at 39-40*, for some reason the cure cannot work properly, and you will end up with green, stanky meat (voice of experience). A second frig on that temp sure helps!

Good stuff. I have a fridge in my garage that's my BBQ fridge. Stays at 38-40 which is where I want it for aging briskets. Gets very little traffic, so stuff stays well in there. Just have to watch the temps on food I'm trying to cool down. I wish I had an ice machine to cool stuff down before going in the fridge or freezer. Maybe someday.

[thirdeye]

Actually, you'll have problems if the fridge is TOO COLD! If you are not right at 39-40*, for some reason the cure cannot work properly, and you will end up with green, stanky meat (voice of experience). A second frig on that temp sure helps!

That is a good point, too cold will totally retard the curing action. I've seen those "cure" temperatures range from 36° to 44°, but since my beer fridge doubles as my cure fridge.....and I like cold beer....., well you can see where I'm going. :mrgreen: The 38°-39° is a good number to shoot for.