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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-24-2014, 08:02 AM   #1
jhuyser
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Default BuckBoard Bacon is the BOMB!

Here are some pictures of my first try of making buckboard bacon. Would recommend everyone to give this a try. If you would like to try it check out the following links also big thanks to Yetidave and bbqgeekess..

http://www.bbq-brethren.com/forum/sh...=180166&page=4







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Old 02-24-2014, 08:09 AM   #2
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VERY nice. I will have to give it a try.
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Old 02-24-2014, 08:11 AM   #3
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Your link don't seem to work thou.
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Old 02-24-2014, 08:14 AM   #4
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You think that's good,try using jowls next time.
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Old 02-24-2014, 08:14 AM   #5
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I'd like some of that now for breakfast!
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Old 02-24-2014, 08:15 AM   #6
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That looks so dang good! The quality of what you cooked looks like something out of a Charcuterie book.

Glad it turned out well for you! My brother said he had great success with it as well but he didn't take a picture. He has some more curing again.

I have some curing in the fridge right now and will be ready to smoke on Thursday.
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Old 02-24-2014, 08:19 AM   #7
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Quote:
Originally Posted by Yellowhair42 View Post
You think that's good,try using jowls next time.
Pork butt for bacon is AMAZING -- blows away any pork belly bacon I've bought from the store. I like the relative leanness of the pork butt as well. I fry it in some peanut oil. I get more meat for my dollar.

Btw, I only spend $1.45/lb on pork butt.

I'll have to try jowl some time .. how much does it cost per pound? I am guessing it is fattier than pork butt .. don't know how fatty the jowl is compared to pork belly though. Never bought or cooked a jowl before.
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Old 02-24-2014, 09:24 AM   #8
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That looks delicious.
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Old 02-24-2014, 01:23 PM   #9
Jack Daniels
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Yup, link is broken. This looks like a cool method though; I've never tried it but looks like something to add to my bucket-b-q list.

Quote:
Originally Posted by bbqgeekess View Post
I am guessing it is fattier than pork butt .. don't know how fatty the jowl is compared to pork belly though. Never bought or cooked a jowl before.
I would think the belly is fattier than the jowl. I know that the pork cheeks are an oddity because they are very lean yet incredibly moist; not sure if that carries over to the jowls though.
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Old 02-24-2014, 03:27 PM   #10
YetiDave
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Damn that looks good
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Old 02-24-2014, 03:43 PM   #11
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The corrected broken link provided by jhuyser:

http://www.bbq-brethren.com/forum/sh...d.php?t=180166
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Old 02-24-2014, 08:12 PM   #12
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jhuyser, how long did you let those butts cure?
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Old 02-24-2014, 08:32 PM   #13
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BB bacon is good. Homemade Canadian bacon from pork loin is good also!
Hell, it's ALL good!
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Old 02-24-2014, 08:36 PM   #14
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Quote:
Originally Posted by cholloway View Post
BB bacon is good. Homemade Canadian bacon from pork loin is good also!
Hell, it's ALL good!
I want to try curing canadian bacon some time.
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Old 02-24-2014, 08:47 PM   #15
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Canadian bacon is easy. I do it all the time. Bbb is next on my list. I have a shoulder in the freezer? Maybe that will work?
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