Buckboard "butt" Bacon question?

midnight · Feb 24, 2004

I am trying my first "butt bacon" and was wondering if anyone else has done them?
I have 4 butts curing in the fridge and was thinking about adding maple syrup to one and honey to another one. Thought about adding it 24 hours before I pull them out of the fridge to put on the smoker. Do you think that is long enough? or should I do them longer?
Any help is appreciated.

parrothead · Feb 24, 2004

Sorry man, never heard of such a thing

Saiko · Feb 24, 2004

midnight said:
I am trying my first "butt bacon" and was wondering if anyone else has done them?

Dunno what butt bacon is, but I can think of quite a few jokes about the name.

parrothead · Feb 24, 2004

Dunno what butt bacon is, but I can think of quite a few jokes about the name.

I don't even want to go there

Bill-Chicago · Feb 24, 2004

I don't know either, but Midnight is really creative, and he mentions curing.

I would bet it is some kind process like Canadian bacon or something. Slow smoked and cured like a ham. Hell, isnt a ham the same shoulder as a butt? I forget my pig chart tonight.

Too much Marty Graw (I only say this cuz Brian is not here)

Speaking of which, I heard Brian is in New Orleans with a video camera and a Girls Gone Wild T shirt trying to get girls to do crazy things.

parrothead · Feb 24, 2004

and a truck load of brethren beads.

BigAl · Feb 25, 2004

Just beady eyes, I'll bet! :shock:

chad · Feb 25, 2004

isnt a ham the same shoulder as a butt?

Ham is from the pigs butt - i.e. hind leg.

Boston butt/shoulder is just that -- front leg/shoulder. The butt from the Boston butt comes from the cut being at the base (or butt) of the leg - which in this case is the shoulder.

Now, are we completely confused??

midnight · Feb 25, 2004

Buckboard Bacon is a type of bacon made from a butt roast instead of the pork belly. I have been told that it is more like canadian bacon beacuse it has less fat in it.

I am using a "kit" from HI Mountain seasonings, it has the cure, and seasonings in a small packet. All I have to do is buy the meat.

Their directions call for rubbing the cure into the meat then letting it cure in the fridge for 10 days. After 10 days you take it out and hot smoke it until the inside temp is 140deg. Then you slice it like store bought bacon, fry it in a pan and enjoy

I am on day 4 of the curing process with about 10lbs of meat in the fridge and just thought I would try to get some different flavors out of the bacon.

parrothead · Feb 25, 2004

Sounds good. Did ya try any Maple? I believe that you can get a maple powder for adding to your cure.

jt · Feb 25, 2004

midnight said:
I am on day 4 of the curing process with about 10lbs of meat in the fridge and just thought I would try to get some different flavors out of the bacon.

That gives us 6 days to get there...

Bill-Chicago · Feb 25, 2004

You beat me to that post JT.

That sounds great Midnight.

How does the fridge smell?

chad · Feb 25, 2004

Sounds like a really neat experiment. Hope it turns out as good as the description!

jt · Feb 25, 2004

Something about frying bacon that just sets my mouth to watering. Now if I can just dry off the keyboard...

Bill-Chicago · Feb 25, 2004

We're having breakfast for dinner tonight, with lent and all.

My daughter was all happy and said she couldnt wait, that she loves bacon.

Wife reminded her of no meat, and she stormed out of the house and to the school bus.

jt · Feb 25, 2004

My boss said it was too bad I had to pick up my son right after work because I would miss the Vegan/Vegetarian recipe tasting at one of our dining halls. I told her that wasn't my cut of meat... :mrgreen:

parrothead · Feb 25, 2004

Good one

BigAl · Feb 25, 2004

It's lent?

To who and for how long?

midnight · Feb 25, 2004

fridge is just starting to smell yummy.
I have to turn the meat over tonight when I get home, so I will try to take a pic with the digital camera and post it.
I will let you know how they turn out. Hope they are good beacuse I have enough cure to do 40lbs more.

Stucue74 · Feb 25, 2004

DFLittle said:
isnt a ham the same shoulder as a butt?

Click to expand...

Ham is from the pigs butt - i.e. hind leg.

Boston butt/shoulder is just that -- front leg/shoulder. The butt from the Boston butt comes from the cut being at the base (or butt) of the leg - which in this case is the shoulder.

Now, are we completely confused??

Okay, here's a question for someone with a Pork Chart handy. Albertson's is promoting Pork shoulders (boneless, 3.5-6 lbs.)buy one get one free this week. Is this the Pork Butt part of the shoulder or the Picnic roast? How do you tell? I'd like to stock up but don't want the picnic. :?

Buckboard "butt" Bacon question?

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