BuckBoard Bacon

jerrykr · 01-11-2009, 10:17 PM

On New Year's day, I started a Hi-Mountain BuckBoard Bacon cure on a pork butt. I rubbed it with the Hi-Mountain Cure as specified, and sealed it up with my Food Saver. Every day or so since, I turned the package over in my refrig.

Well, today was the 10th day, and I started the UDS early to smoke it. RO lump, and a stick of Hickory.

As per the instructions, I smoked it at 200-250F (depending on where you measure in the UDS) until I had 140F internal. I foiled it, and let it rest for an hour, then refrigerated. This evening, I got it out of the foil to be sliced.

After I sliced it up, I had 7 one pound packages made up with the Food Saver.

-=- Jerry -=-
www.homesausagemaker.blogspot.com
.

Rookie'48 · 01-11-2009, 11:37 PM

Yeppers - it's about time for me to make some more BBB, thanx for reminding me

.

Norcoredneck · 01-12-2009, 02:18 AM

Well did you taste it?

jimdandysnyjim · 01-12-2009, 05:30 AM

very nice

jerrykr · 01-12-2009, 07:25 AM

Thanks, I have not tasted this one yet.

This is the second one I have done, and the first one turned out Great.

There are 3 spice/cure packets in the box, makes about 25 lbs total. One packet works out well for the average size pork butt.

jgh1204 · 01-12-2009, 10:21 AM

Make sure you try the BBB cure on a pork loin. Just don't cure for as long. About 8 days.

jt · 01-12-2009, 09:44 PM

BBB never lasts long around my house. That's why I do 4 butts at a time.

Besides, not worth cleaning the slicer for just one.

thirdeye · 01-12-2009, 10:30 PM

Quote:

Originally Posted by jerrykr

Thanks, I have not tasted this one yet.

This is the second one I have done, and the first one turned out Great.

There are 3 spice/cure packets in the box, makes about 25 lbs total. One packet works out well for the average size pork butt.

Not even a taste???? Just a little one??????

bigabyte · 01-13-2009, 07:56 PM

Looks good. you gotta sample it though. Don't leave us hanging like that now.

Brian in So Cal · 01-13-2009, 07:58 PM

Looks good, Can't wait to to make some more. c'mon let us know how it tastes.

Mad Max · 01-13-2009, 08:11 PM

looks very good.

cowgirl · 01-13-2009, 08:19 PM

Jerry, your buckboard looks great!

cheez59 · 01-14-2009, 06:12 AM

That does look god for sure. I have never tried BBB but it is now on my list.
So many goodies. So little time.

jerrykr · 01-14-2009, 01:30 PM

OK, OK, OK! We had BBB and eggs last night. Excellent! The better half did up some extra BBB and I had a very tasty Bacon and Tomato samich for lunch today.

It is better than it looks in that last picture, cause I screwed up the white balance in the pic so badly!

Ya'll gotta give BBB a try if you haven't already done so!

Scrooge Fan · 01-14-2009, 01:58 PM

So, that really looks good. Ummmm bacon. How does it compare to a high quality, thick cut, commercial bacon? Is it worth the effort for improved taste, or is it just one of those things that you do just 'cause, like making your own beer, or your own soap?

01-11-2009, 10:17 PM	#1
jerrykr Knows what a fatty is. Join Date: 06-11-08 Location: DFW land - TX. Downloads: 0 Uploads: 0	BuckBoard Bacon On New Year's day, I started a Hi-Mountain BuckBoard Bacon cure on a pork butt. I rubbed it with the Hi-Mountain Cure as specified, and sealed it up with my Food Saver. Every day or so since, I turned the package over in my refrig. Well, today was the 10th day, and I started the UDS early to smoke it. RO lump, and a stick of Hickory. As per the instructions, I smoked it at 200-250F (depending on where you measure in the UDS) until I had 140F internal. I foiled it, and let it rest for an hour, then refrigerated. This evening, I got it out of the foil to be sliced. After I sliced it up, I had 7 one pound packages made up with the Food Saver. -=- Jerry -=- www.homesausagemaker.blogspot.com .

01-11-2009, 11:37 PM	#2
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Yeppers - it's about time for me to make some more BBB, thanx for reminding me . __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

01-12-2009, 02:18 AM	#3
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Well did you taste it? __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-12-2009, 10:21 AM	#6
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	Make sure you try the BBB cure on a pork loin. Just don't cure for as long. About 8 days. __________________ Wannabe BBQ Illuminati

01-12-2009, 09:44 PM	#7
jt Babbling Farker Join Date: 02-10-04 Location: BFE Downloads: 0 Uploads: 0	BBB never lasts long around my house. That's why I do 4 butts at a time. Besides, not worth cleaning the slicer for just one. __________________ I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 10 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E

01-12-2009, 05:30 AM	#4
jimdandysnyjim Full Fledged Farker Join Date: 12-06-08 Location: brewster NY Downloads: 0 Uploads: 0	very nice

01-12-2009, 07:25 AM	#5
jerrykr Knows what a fatty is. Join Date: 06-11-08 Location: DFW land - TX. Downloads: 0 Uploads: 0	Thanks, I have not tasted this one yet. This is the second one I have done, and the first one turned out Great. There are 3 spice/cure packets in the box, makes about 25 lbs total. One packet works out well for the average size pork butt.

01-13-2009, 07:56 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks good. you gotta sample it though. Don't leave us hanging like that now. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-13-2009, 07:58 PM	#10
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387 Downloads: 0 Uploads: 0	Looks good, Can't wait to to make some more. c'mon let us know how it tastes. __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

01-13-2009, 08:11 PM	#11
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC Downloads: 0 Uploads: 0	looks very good. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

01-13-2009, 08:19 PM	#12
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Jerry, your buckboard looks great!

01-14-2009, 06:12 AM	#13
cheez59 is one Smokin' Farker Join Date: 05-29-08 Location: Georgetown,TN Downloads: 0 Uploads: 0	That does look god for sure. I have never tried BBB but it is now on my list. So many goodies. So little time. __________________ Primo Oval XL with all the goodies Brinkman All-In-One Straubelstone gasser Cajun Fryer 8-1/2 gallon Cajun Fryer 12 gallon Commercial Jimmy Turkey fryer Catfish slayer,cooker feeder Super Fast [COLOR=red]RED [/COLOR][COLOR=black]Thermapen[/COLOR]

01-14-2009, 01:30 PM	#14
jerrykr Knows what a fatty is. Join Date: 06-11-08 Location: DFW land - TX. Downloads: 0 Uploads: 0	OK, OK, OK! We had BBB and eggs last night. Excellent! The better half did up some extra BBB and I had a very tasty Bacon and Tomato samich for lunch today. It is better than it looks in that last picture, cause I screwed up the white balance in the pic so badly! Ya'll gotta give BBB a try if you haven't already done so!

01-14-2009, 01:58 PM	#15
Scrooge Fan Full Fledged Farker Join Date: 09-23-06 Location: Northern Illinois Downloads: 0 Uploads: 0	So, that really looks good. Ummmm bacon. How does it compare to a high quality, thick cut, commercial bacon? Is it worth the effort for improved taste, or is it just one of those things that you do just 'cause, like making your own beer, or your own soap? __________________ I hope that when my time comes I die peacefully in my sleep like my grandfather instead of screaming in terror like the other people in his car. ****************************************************************************** Cook with Medium Green Egg, SmokeMaster offset barrel smoker, homemade drum cooker, Weber kettle and Genesis Weber Gas.

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