First try at Buckboard bacon

SCRedneckBBQ · Jan 30, 2010

Ok here we go! 4 pieces from a boston butt, average weight 2 1/2 lbs. for the one with brown sugar I used equal parts TQ and Brown Sugar

For the one with black pepper i used equal parts TQ and Course Ground Black Pepper

Into the Frig for a 10 day wait.. will flip them at least once during the 10 days, probably more.

Folks that have done this before, let me know if I am doing anything wrong!

More pictures at the 10 day mark! Will smoke it with some hickory after its cured.

blackdog043 · Jan 30, 2010

I give up whats TQ ? I can't get into the recipies yet.

stiffy · Jan 30, 2010

Morton's Tenderquick, Hi-Mountain also makes a Buckboard bacon cure if ya like to google it.

KuyasKitchen · Jan 30, 2010

I can't tell from the pics, but just make sure you get as much air out as possible.

Aside from that, looks yummy already!

SCRedneckBBQ · Feb 10, 2010

ok, pulled them out the brine today and did a test fry. Man o Man was it good! Little salty for my taste, so I am gonna soak them some tomorrow, then lay some hickory smoke on them. Pictures to follow after the smoke!

Boshizzle · Feb 10, 2010

Looking good!

My Dad used to raise hogs and he would cure and hickory smoke pork all the time. We stored it in the "smoke house." I never bothered to learn how he did it. I have to mark it up to the stupidty of youth.

Three porks · Feb 10, 2010

yum! i hope we get to see finished pictures!

ClayHill · Feb 10, 2010

Just a tip....dont take them a hair over 140 degrees, in my experiance...if you do, they tend to get tough. I've even pulled @137.....I always figure I'm going to be cooking them the rest of the way in the frying pan.

SCRedneckBBQ · Feb 11, 2010

Thanks for the tip Clayhill! That was the plan!

Bill-Chicago · Feb 11, 2010

I gotta do this again.

Thanks for reminding me Sawyer.

And don't forget when finished, take the time to cut evenly for consistent frying!!!

I like it slightly thick, and try to get the nearly all the same:

deguerre · Feb 11, 2010

willkat98 said:
I gotta do this again.

Thanks for reminding me Sawyer.

And don't forget when finished, take the time to cut evenly for consistent frying!!!

I like it slightly thick, and try to get the nearly all the same:

Nice skills! You should teach Ronelle how to use a knife.:twisted:

chambersuac · Feb 11, 2010

can't wait to see the results

deguerre · Feb 11, 2010

chambersuac said:
can't wait to see the results

Me too. I still haven't made BBB yet so these threads really interest me.

Ron_L · Feb 11, 2010

deguerre said:
Nice skills! You should teach Ronelle how to use a knife.:twisted:

Guerry... Bro... What did I ever do to you? That hurts...

:biggrin:

SCRedneckBBQ · Feb 12, 2010

Well here it is hot off the smoker. The pepper bacon is on the left and the one with brown sugar is on the right. I am guessing the pepper caused the difference in color. They are currently wrapped and in the frig resting till tomorrow morning when I do the slicing! I think this is gonna be a long night!

pomah25 · Jul 23, 2010

willkat98 said:
I gotta do this again.

Thanks for reminding me Sawyer.

And don't forget when finished, take the time to cut evenly for consistent frying!!!

I like it slightly thick, and try to get the nearly all the same:

Gorgeous, somebody hand me a fork and knife!

First try at Buckboard bacon

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