The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-21-2005, 11:05 PM   #1
jgh1204
Babbling Farker
 
jgh1204's Avatar
 
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
Downloads: 0
Uploads: 0
Default Buckboard Bacon - variation

I think I have mentioned this before, but I have made lots of buckboard bacon and everyone loves it. But, I made some using a pork loin and that is most everyone's favorite.

So, if you are doing buckboard bacon, try it with a porkloin.

www.himtnjerky.com is the site to get your buckboard bacon cure.
__________________
Wannabe BBQ Illuminati
jgh1204 is offline   Reply With Quote


Unread 08-22-2005, 08:28 AM   #2
chargriller
Full Fledged Farker
 
chargriller's Avatar
 
Join Date: 03-30-05
Location: Sioux City, Iowa
Downloads: 0
Uploads: 0
Default RE: Buckboard Bacon - variation

I am still waiting for my store to stock it on the shelfs, I email the guys at HiMtnJerky, they contacted the store and they told me the will start stocking this fall. I can not wait till I can make my own, I would like try one with a peper crust, I just love peper bacon.

What else can you use to make buckboard bacon with?
__________________
Rob K.

In order of use:
Char-Griller Smokin Pro
BSKD
Meco Electric Water Smoker

Xbox Live: char skd1
Wii - 4548 1877 4323 1724
Blog: The Casual Gamer
chargriller is offline   Reply With Quote


Unread 08-22-2005, 08:43 AM   #3
brdbbq
Quintessential Chatty Farker
 
brdbbq's Avatar
 
Join Date: 12-05-03
Location: Derry NH
Downloads: 0
Uploads: 0
Default RE: Buckboard Bacon - variation

Which cure do you use ?
__________________
Proud Owner of a George Forrman
brdbbq is offline   Reply With Quote


Unread 08-22-2005, 08:56 AM   #4
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default Re: RE: Buckboard Bacon - variation

Quote:
Originally Posted by brdbbq
Which cure do you use ?
Brian,
Most of us use "Buckboard Bacon Cure"
http://shop.himtnjerky.com/online/ca...Cure-p-25.html
Works wonderful.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 08-22-2005, 09:59 AM   #5
dante6969
Is lookin for wood to cook with.
 
Join Date: 09-01-04
Location: Clear Lake, Texas
Downloads: 0
Uploads: 0
Default RE: Re: RE: Buckboard Bacon - variation

Do you still let it cure the full 10 days with the pork loin?
__________________
BBQ Forever

NB Bandera
WSM
22 1/2" Weber Kettle w/ rotisserie
Weber Smokey Joe
Coleman Outdoor Fire Pit and Grill
Ducan Gasser
dante6969 is offline   Reply With Quote


Unread 08-22-2005, 10:01 AM   #6
brdbbq
Quintessential Chatty Farker
 
brdbbq's Avatar
 
Join Date: 12-05-03
Location: Derry NH
Downloads: 0
Uploads: 0
Default Re: RE: Buckboard Bacon - variation

Quote:
Originally Posted by kapndsl
Quote:
Originally Posted by brdbbq
Which cure do you use ?
Brian,
Most of us use "Buckboard Bacon Cure"
http://shop.himtnjerky.com/online/ca...Cure-p-25.html
Works wonderful.

TIM
Caranial Rectal inversion this morning.
__________________
Proud Owner of a George Forrman
brdbbq is offline   Reply With Quote


Unread 08-22-2005, 02:31 PM   #7
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default RE: Re: RE: Buckboard Bacon - variation

Tender Quick works fine. Rinse well, soak overnight and add maple syrup on the last 24-36 hours.
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 08-23-2005, 07:21 PM   #8
jgh1204
Babbling Farker
 
jgh1204's Avatar
 
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
Downloads: 0
Uploads: 0
Default Re: RE: Re: RE: Buckboard Bacon - variation

Quote:
Originally Posted by dante6969
Do you still let it cure the full 10 days with the pork loin?
I did last time and too me it seemed a bit salty and nobody else seemed to think so.

I put the cure on Saturday night and I will probably pull them out Sunday AM. It only takes a few 3 or 4 hours to get them to 140.

The taste with porkloin is more like ham.

I have 3 porkloins cut into 6 sections that way about 4lbs each. I will probably pepper 2 of them.
__________________
Wannabe BBQ Illuminati
jgh1204 is offline   Reply With Quote


Unread 08-30-2005, 12:09 AM   #9
jgh1204
Babbling Farker
 
jgh1204's Avatar
 
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
Downloads: 0
Uploads: 0
Default RE: Re: RE: Re: RE: Buckboard Bacon - variation

I went 9 days this time and cooked them tonight. Holy Guacamole Batman, these are good.

Started about 8 and pulled them off just now.

After I took them out of the frig, I rinsed them thoroughly and then soaked for 2 hours.
__________________
Wannabe BBQ Illuminati
jgh1204 is offline   Reply With Quote


Unread 08-30-2005, 01:36 PM   #10
scottm4300
Full Fledged Farker
 
scottm4300's Avatar
 
Join Date: 03-01-05
Location: New Hampshire
Downloads: 0
Uploads: 0
Default RE: Re: RE: Re: RE: Buckboard Bacon - variation

Is the Hi Mtn. Buckboard Bacon cure only available online? Seems kind of silly to spend 6.50 in shipping for a 3.50 purchase - although I'd love to try the buckboard bacon this winter!
__________________
Brinkmann SKD
Turkey/Fish Fryer
Charbroil Gas Grill
Campfire Pit
Trashcan
scottm4300 is offline   Reply With Quote


Unread 08-30-2005, 02:07 PM   #11
JudgeTex
Knows what a fatty is.
 
Join Date: 05-16-05
Downloads: 0
Uploads: 0
Default RE: Re: RE: Re: RE: Buckboard Bacon - variation

Help me out... I am wholly unfamiliar with the term "buckboard bacon."

What is it, how do you do it, etc? I'll try just about anything once.
JudgeTex is offline   Reply With Quote


Unread 08-30-2005, 08:49 PM   #12
jgh1204
Babbling Farker
 
jgh1204's Avatar
 
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
Downloads: 0
Uploads: 0
Default RE: Re: RE: Re: RE: Buckboard Bacon - variation

Do a search on buckboard, there are several threads.

But basically, it is a cure we get from www.himtnjerky.com

The recipes calls for a boned out boston butt. But, i tried it out on a pork loin and it is great. You put the rub on the meat and referigerate in an airtight container for 10 days. Then you slow cook/smoke until internal hits 140 degrees which is basically Medium Rare. You should fry the bacon but some dont.

WHen fried crisp, the buckboard does more like bacon. Lightly cooked, it tastes more like ham.

The porkloin does come out more like ham and it receives the best comments/reviews from everyone.

As for paying $6.50 for $3.50 worth of product, order 2 boxes. I started this a few months ago and I am on my 4th box already. Their other stuff is pretty good too.

And Judge, try this one and I about guarantee you will do it again.
__________________
Wannabe BBQ Illuminati
jgh1204 is offline   Reply With Quote


Unread 10-11-2005, 06:18 PM   #13
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Just fried up a batch I smoked last weekend. NYDITDG. This stuff just begs to be experimented with. Chipotle, Cayenne, Dried Habs, etc. The short smoking time fits well with the Minnesota weather in the winter too. As Neil suggested to me though, rinse well, very well. My first batch sucked. So dang salty the cats wouldn't eat it.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 10-11-2005, 06:51 PM   #14
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Kevin
NYDITDG
Whoop! Whoop! Whoop! Acronym Alert! Acronym Alert!

So... besides the generic ROFL, LMAO, ROFLMAO, etc., we have a Brethren original!

Pretty funny, Kevin... I don't think I've seen that one before!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Buckboard Bacon boatnut Q-talk 21 07-12-2011 06:04 PM
Buckboard Bacon salmonclubber Q-talk 7 07-25-2010 11:43 AM
Buckboard bacon jestridge Q-talk 4 03-15-2008 04:05 PM
Buckboard Bacon ddog27 Q-talk 15 02-12-2008 04:20 PM
Help with Buckboard bacon roknrandy Q-talk 13 09-07-2006 07:21 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:08 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts