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Unread 07-24-2011, 02:02 PM   #1
chad
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Default Latest buckboard bacon

Here are a few pics of a pork butt I made into buckboard bacon. After curing for 10 days using Hi Mountain cure I trimmed, wrapped, and tied the butt before smoking. Tested some and it turned out pretty nice. I lightly peppered the outside before smoking. I now have about 3# in the freezer.
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Unread 07-24-2011, 02:54 PM   #2
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Yum!
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Unread 07-24-2011, 03:50 PM   #3
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So is this like Canadian bacon? , And Yes I'm off to google it now.. Looks great.. I have to get a extra fridge for all the stuff i need to keep brined for days..
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Unread 07-24-2011, 04:58 PM   #4
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Quote:
Originally Posted by Parruthead View Post
So is this like Canadian bacon? , And Yes I'm off to google it now.. Looks great.. I have to get a extra fridge for all the stuff i need to keep brined for days..
Similar. Canadian bacon is made from pork loin and buckboard bacon is made from a butt.
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Unread 07-24-2011, 05:00 PM   #5
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That looks real good, great color!
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Unread 07-24-2011, 05:07 PM   #6
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Looks very tasty. I think this is something my low-fat loving wife would prefer over bacon. I'm going to have to put it on the to-do list.
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Unread 07-24-2011, 05:11 PM   #7
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Oh so nice! Looks fantastic man! What smoke did you use?? Looks like a fairly light one.

Cheers
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Unread 07-24-2011, 05:22 PM   #8
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Quote:
Originally Posted by Phrasty View Post
Oh so nice! Looks fantastic man! What smoke did you use?? Looks like a fairly light one.

Cheers
The smoke is light. I was making bacon, not que!

I put the butt in the smoker at 150 for about 45 minutes to finish drying and development of the pellicle. Then it was 200 with hickory chips for, I think, about 4 hours until the internal temp was 140. The smoker was turned off and the butt rested and cooled for about an hour and then into the meat fridge overnight.

So, the light smoke was intentional. I will probably do one later with more smoke, lower temp, and longer time to see what develops.

I have a Smoke Pistol generator on order with some pecan cartridges. I'll be able to get more smoke at lower temps.
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Unread 07-24-2011, 05:23 PM   #9
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Quote:
Originally Posted by ---k--- View Post
Looks very tasty. I think this is something my low-fat loving wife would prefer over bacon. I'm going to have to put it on the to-do list.
If you make buckboard bacon with a well trimmed pork loin it would be very lean.
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Unread 07-24-2011, 05:46 PM   #10
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Ive cured butts and loins and, to me, its ham. I was looking for more of a bacon taste. Maybe Im not doing something quite right, or I need to actually use pork belly.

Not that Im complaining, I love me some ham!!
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Unread 07-24-2011, 09:22 PM   #11
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looks killer!!! I did one few weeks ago. it's not belly bacon and won't taste same but it IS farkin' good stuff!!!
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Unread 07-24-2011, 09:33 PM   #12
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I did a small one this past week. It's good stuff, ain't it.
Yours looks great!
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