First shot at Buckboard Bacon - Part 1

I decided to have a go at making some BBB. Had a nice 8.5lb pork butt and pulled it out to thaw. I went with the High Mountain because so many here seem to really like it. The package contains enough cure to do 25 lbs, in 3 packages or just enough for 1 butt per pack.

Here is the cure and butt, ready for action.

First I had to bone the butt (I just like the way that sounds, but this isn't woodpile)
Removing the bone:

and fully removed, it was not too difficult, just had to take it easy on the side toward the fat cap and go slow.

Once it was boned, time to trim her up, removing as much fat as I could, along with the "flap" created by deboning the butt.

Applying the cure, making sure to rub it evenly all over, paying special attention to the ends, sides and where I removed the bone.

Cure fully applied - it's already starting to work..

and bagged for the fridge. It will stay there for the next 10 days, with a flip on day 5. I will continue this thread when I pull it from the fridge and smoke it.

Jim

thirdeye said:

You are right on the ball with that, they have good instructions for prep don't they? If I were you, I would flip every other day, it tends to help the cure stay even.

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Thanks for the tip Thirdeye. I will do that.