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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-11-2009, 10:17 PM | #1 |
Knows what a fatty is.
Join Date: 06-11-08
Location: DFW land - TX.
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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 . |
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01-11-2009, 11:37 PM | #2 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Yeppers - it's about time for me to make some more BBB, thanx for reminding me .
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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01-12-2009, 05:30 AM | #4 |
Full Fledged Farker
Join Date: 12-06-08
Location: brewster NY
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very nice
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01-12-2009, 07:25 AM | #5 |
Knows what a fatty is.
Join Date: 06-11-08
Location: DFW land - TX.
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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. |
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01-12-2009, 10:21 AM | #6 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Make sure you try the BBB cure on a pork loin. Just don't cure for as long. About 8 days.
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Wannabe BBQ Illuminati |
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01-12-2009, 09:44 PM | #7 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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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.
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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 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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01-12-2009, 10:30 PM | #8 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Not even a taste???? Just a little one??????
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-13-2009, 07:56 PM | #9 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks good. you gotta sample it though. Don't leave us hanging like that now.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-13-2009, 07:58 PM | #10 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Looks good, Can't wait to to make some more. c'mon let us know how it tastes.
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
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01-13-2009, 08:11 PM | #11 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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looks very good.
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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 |
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01-13-2009, 08:19 PM | #12 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Jerry, your buckboard looks great!
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01-14-2009, 06:12 AM | #13 |
Quintessential Chatty Farker
Join Date: 05-29-08
Location: LaFayette, GA
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That does look god for sure. I have never tried BBB but it is now on my list.
So many goodies. So little time.
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Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50 |
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01-14-2009, 01:30 PM | #14 |
Knows what a fatty is.
Join Date: 06-11-08
Location: DFW land - TX.
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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! |
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01-14-2009, 01:58 PM | #15 |
Full Fledged Farker
Join Date: 09-23-06
Location: Northern Illinois
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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?
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