Buckboard Bacon w/ Pr0n (First Time) - Page 4

Uncle JJ · 02-10-2014, 10:03 AM

I suppose you could use TenderQuick for this , as well, yes?

I'm gonna try this. Pork bellies are way too pricey here.

woodbutcher1 · 02-10-2014, 11:03 AM

Quote:

Originally Posted by Uncle JJ

I suppose you could use TenderQuick for this , as well, yes?

I'm gonna try this. Pork bellies are way too pricey here.

Yes you can Use M.T.Q.. One thing i have learned. After a 7 to 10 day cure,Simply rinsing the meat in cold water will NOT be enough to draw out some of the salt. I use a lot of salt with all my meals,it is just a little to salty for me. I change my cold water 3 times in a 24 hr period. Hang up in fridge to dry for 24 hrs. Then smoke away.

bbqgeekess · 02-10-2014, 06:09 PM

Btw, my brother just made his first buckboard bacon using YetiDave's recipe/method (like I did here), which he smoked yesterday after a 7 day cure. He said it came out super delicious :) (He made like 5 pounds of it.)

He decided he wanted to try making his own after he and his wife tried the sample I sent them home with a couple weeks ago. They like it better than store-bought and are going to continue making it, as I am.

Thanks again YetiDave :)

EDIT: I am also using this same curing rub for curing pastrami. I just added in 1.5 parts coriander and 1 part black pepper in addition to the curing rub for the curing, and after rinsing/drying as well for a crusty pellicle. Smoking that pastrami right now.. I'll make a thread for it if it turns out well :)

adefiore · 02-11-2014, 03:57 PM

Quote:

Originally Posted by bbqgeekess

Made a sammich just now ..

I just tried to take a bite of my screen.

bbqgeekess · 02-11-2014, 04:11 PM

Quote:

Originally Posted by woodbutcher1

Yes you can Use M.T.Q.. One thing i have learned. After a 7 to 10 day cure,Simply rinsing the meat in cold water will NOT be enough to draw out some of the salt. I use a lot of salt with all my meals,it is just a little to salty for me. I change my cold water 3 times in a 24 hr period. Hang up in fridge to dry for 24 hrs. Then smoke away.

The salt is perfect for me. I give it exactly the amount of salt it needs. If you oversalt it then you will have to soak it. Have you tried the dry curing rub: 3% pickling salt, 1% brown sugar, .25% cure #1?

IamMadMan · 02-24-2014, 06:11 PM

Great looking buckboard bacon..

Fishin4bass723 · 02-24-2014, 07:34 PM

I really need to try this it would be so awsome to bring camping and impress the guys I go with.

GMDGeek · 02-25-2014, 01:28 PM

Once I finish with my Smoked Salmon attempt - this is next!

bbqgeekess · 02-25-2014, 01:28 PM

Quote:

Originally Posted by GMDGeek

Once I finish with my Smoked Salmon attempt - this is next!

Let me know how the smoked salmon goes for you. I'd like to try that.

Jack Daniels · 02-25-2014, 03:29 PM

Well count me in as another one that will be trying this. The Pr0n in the first post looks amazing and so much like bacon. Really can't wait to do this one. Thanks!

oifmarine2003 · 02-27-2014, 09:00 PM

On my list!

buccaneer · 02-27-2014, 09:18 PM

Mmmm bacon!

bbqgeekess · 02-27-2014, 11:13 PM

Brand new batch of Buckboard Bacon (weeks later). Just pulled it out of the Davy Crocket a few minutes ago :

Found out why my last bacon (one of the slabs) wasn't as smokey on the Davy Crockett as it was on my Mini WSM. (I did one of each at the same time on both smokers last time.) It's because the internal temp sensor is off on the Davy Crockett--DC reads 9 degree higher than actual.. so it only got smoked to 131F last time in reality. Both my Maverick 733 and my other handheld internal temp thermo both read exactly the same to the degree (9 degrees lower than the DC).

It appears the Davy Crockett can do some decent smoking after all.. I did run this for hours at 150F before upping to 180F then ultimately200F. One was smoked to 143F internal and the other at 140F. Tasted a piece of the pellicle, yum! Very smokey!

Will work for bbq · 02-27-2014, 11:41 PM

Awesome job, your BBB looks killer.

Friedturkeyspam · 03-29-2014, 05:03 PM

I was at her house for lunch, delivering my Bandera to add to her stable, that bbb is fabulous, I am not the adventurous type, tend to attempt to just figure out enough to get by in the culinary field. After eating a couple of pieces of that, I am hooked. The idea of making a BLT out of that bbb and summer time home grown tomatoes has got me slathering at the jaw.

02-10-2014, 10:03 AM	#46
Uncle JJ Full Fledged Farker Join Date: 06-07-13 Location: Smyrna, GA	I suppose you could use TenderQuick for this , as well, yes? I'm gonna try this. Pork bellies are way too pricey here. __________________ ***************** Shirley 54 Stickburner, Weber 26 Kettle, Backlit Blue Thermapen (not street legal), Blackstone Griddle, Lime 22" Kettle, Gray 22" Kettle, Blue SS Performer, Wine Fridge Cold Smoker, Redskins Smokey Joe, Weber Q, Weber Go Anywhere, & Weber Spirit

02-10-2014, 06:09 PM	#48
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Btw, my brother just made his first buckboard bacon using YetiDave's recipe/method (like I did here), which he smoked yesterday after a 7 day cure. He said it came out super delicious :) (He made like 5 pounds of it.) He decided he wanted to try making his own after he and his wife tried the sample I sent them home with a couple weeks ago. They like it better than store-bought and are going to continue making it, as I am. Thanks again YetiDave :) EDIT: I am also using this same curing rub for curing pastrami. I just added in 1.5 parts coriander and 1 part black pepper in addition to the curing rub for the curing, and after rinsing/drying as well for a crusty pellicle. Smoking that pastrami right now.. I'll make a thread for it if it turns out well :) __________________ 18.5" WSM and 22.5" OTG.

02-24-2014, 07:34 PM	#52
Fishin4bass723 Full Fledged Farker Join Date: 03-12-13 Location: Ravenna, NE Name/Nickname : Joe	I really need to try this it would be so awsome to bring camping and impress the guys I go with. __________________ Joe/"Big Ugly" UDS

02-25-2014, 01:28 PM	#53
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	Once I finish with my Smoked Salmon attempt - this is next! __________________ Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL]

02-27-2014, 09:00 PM	#56
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	On my list! __________________ Chris- Midwest BBQ Outreach

02-24-2014, 06:11 PM	#51
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Great looking buckboard bacon..

02-25-2014, 03:29 PM	#55
Jack Daniels On the road to being a farker Join Date: 10-19-10 Location: Carol Stream, IL	Well count me in as another one that will be trying this. The Pr0n in the first post looks amazing and so much like bacon. Really can't wait to do this one. Thanks!

02-27-2014, 09:18 PM	#57
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Mmmm bacon! __________________ Hold my dang beer...

02-27-2014, 11:13 PM	#58
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Brand new batch of Buckboard Bacon (weeks later). Just pulled it out of the Davy Crocket a few minutes ago : Found out why my last bacon (one of the slabs) wasn't as smokey on the Davy Crockett as it was on my Mini WSM. (I did one of each at the same time on both smokers last time.) It's because the internal temp sensor is off on the Davy Crockett--DC reads 9 degree higher than actual.. so it only got smoked to 131F last time in reality. Both my Maverick 733 and my other handheld internal temp thermo both read exactly the same to the degree (9 degrees lower than the DC). It appears the Davy Crockett can do some decent smoking after all.. I did run this for hours at 150F before upping to 180F then ultimately200F. One was smoked to 143F internal and the other at 140F. Tasted a piece of the pellicle, yum! Very smokey! __________________ 18.5" WSM and 22.5" OTG.

02-27-2014, 11:41 PM	#59
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	Awesome job, your BBB looks killer. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

03-29-2014, 05:03 PM	#60
Friedturkeyspam On the road to being a farker Join Date: 05-28-10 Location: Altoona, Iowa Name/Nickname : Mike	I was at her house for lunch, delivering my Bandera to add to her stable, that bbb is fabulous, I am not the adventurous type, tend to attempt to just figure out enough to get by in the culinary field. After eating a couple of pieces of that, I am hooked. The idea of making a BLT out of that bbb and summer time home grown tomatoes has got me slathering at the jaw. __________________ Former New Braunfels Bandera owner, Bellfab 30" x 48" Patio, Weber 26.75"