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 09-22-2006, 12:34 PM   #1
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default Buckboard Bacon

A post 10 or 12 days ago and some input from Kevin gave me a yearning for another batch of buckboard bacon. This was the best one I've done in years. Just wish I could remember what I did different

This was done with the Hi-Mountain Cure







__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 09-22-2006, 12:42 PM   #2
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Wow, those slices look awesome in the pan. Bet they tasted better than they look. Great work 3rdeye.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Unread 09-22-2006, 12:45 PM   #3
Hiloboy
Full Fledged Farker
 
Hiloboy's Avatar
 
Join Date: 03-10-05
Location: Hilo, Hawaii
Downloads: 0
Uploads: 0
Default

Man,thats some great looking bacon.you wonder what it would cost at the store to get something that looks that good if you could even fined it.i'm thinking i got to try my hand at making some of that.was it hard to do?
__________________
#1,WSM
#2,Big Green Eggs(large)
a #2 La Caja China
# 2 Weber kettle gold 22.5


The best smoke for making Q... is made from grass skirts...
Hiloboy is offline   Reply With Quote


Unread 09-22-2006, 01:15 PM   #4
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Hiloboy
Man,thats some great looking bacon.you wonder what it would cost at the store to get something that looks that good if you could even fined it.i'm thinking i got to try my hand at making some of that.was it hard to do?
It is very easy. The cure time is 8 to 10 days for a butt.. The smoker time was 3 or 4 hours. Pork is cheap in Wyoming now, butts are $.99/pound. Including the cure, I figured the cost for this 7 pounds of bacon was $1.25/pound. You can also use a loin or a tenderloin and it comes out like Canadian bacon. Cure time for them is only 4 to 6 days. Here it is a tenderloin smoked and sliced for frying. I'm thawing a loin right now to smoke next weekend.





Click Here to go to Hi Mountain's bacon page. Then scroll down to the botton, click on "Instructions". On the page that comes up, the bacon instructions are listed. There is plenty of pictures.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 09-22-2006, 03:03 PM   #5
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

That looks great thirdeye. Think I'll thaw out a bag for dinner tonight.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 09-22-2006, 03:10 PM   #6
Q_Egg
is One Chatty Farker
 
Q_Egg's Avatar
 
Join Date: 05-06-06
Location: St George, UT
Downloads: 0
Uploads: 0
Default

.......... looks terrific and has me pumped up to give it a try. Thanks for the link, if you get good results with their cure, then that's what I will use.

BTW ... almost any decent camera in the past few years has no real problem with White Balance ..... even set to Auto. The question is whether you took pics in a 'mixture' of light (like fluorescent and natural) at the same time. Gray cards are great ... and I use them ... but seldom for this type of pic with decent ambient light.

Regards,
__________________
Tom B.
[FONT=Garamond]aka tommy_bandera
----------------------------------
GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
Q_Egg is offline   Reply With Quote


Unread 09-22-2006, 03:24 PM   #7
we'll smoke u
is Blowin Smoke!

 
we'll smoke u's Avatar
 
Join Date: 07-21-06
Location: Valley, Nebraska
Downloads: 0
Uploads: 0
Default

Hey thirdeye when you remember what you did make shure to let us know.PLEASE
__________________
Scott Burke
www.wellsmokeubbq.com
www.operationbbqmw.org

KCBS MEMBER #24303
COUNTRY SMOKER 570 PELLET FEEDER
ONE SMALL HOME MADE VERTICAL
WEBER KETTLE GOLD 221/2
WEBER BABYQ
we'll smoke u is offline   Reply With Quote


Unread 09-22-2006, 03:29 PM   #8
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Kevin
That looks great thirdeye. Think I'll thaw out a bag for dinner tonight.
Thanks Kevin. I was slicing it for the freezer, it's too habit forming to have in the fridge. I lay out slices on wax paper until frozen then bag them together. Then I can use only a few at a time.

It's something I need to do more often, like making chicken broth or smoking hocks for the freezer.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 09-22-2006, 03:39 PM   #9
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by we'll smoke u
Hey thirdeye when you remember what you did make shure to let us know.PLEASE
Well, I did use maple this time for flavor. Usually I go with apple and cherry. It was a cold day and I set my guru up to hold 180° for about 90 minutes, then bumped it to 200°. That's all I can come up with. Maybe that longer time at lower temps let that wood flavor in better.

I used no rub and I still pulled it right around 150° internal....but that is normal.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 09-22-2006, 03:45 PM   #10
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thirdeye
Thanks Kevin. I was slicing it for the freezer, it's too habit forming to have in the fridge. I lay out slices on wax paper until frozen then bag them together. Then I can use only a few at a time.

It's something I need to do more often, like making chicken broth or smoking hocks for the freezer.
That's funny. I do the same thing. Usualy a 2 butt or a butt and a loin per batch. Smoke em, cool em, slice on the meat slicer, freeze on wax paper, then bag. Too much work cleaning up the meat slicer to do a smaller amount.

And a note to all. The Hi Mountain cure is just fantastic as is. An excellent blend for anyone. I like to mess around and do a last minute rub with brown sugar or maple syrup among other things, but it's not at all neccesary, just the experimenter in me.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 09-22-2006, 03:47 PM   #11
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Q_Egg
.......... looks terrific and has me pumped up to give it a try. Thanks for the link, if you get good results with their cure, then that's what I will use.

BTW ... almost any decent camera in the past few years has no real problem with White Balance ..... even set to Auto. The question is whether you took pics in a 'mixture' of light (like fluorescent and natural) at the same time. Gray cards are great ... and I use them ... but seldom for this type of pic with decent ambient light.
Regards,
The pic of the whole butt with a couple of slices missing on the white board had only been chilled a few hours. I had that butt in the freezer until it iced up before slicing when I took the pic on the black board. That could be it, or would the background make the color difference, or was it all lighting?
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 09-22-2006, 10:58 PM   #12
fivelombardis
is one Smokin' Farker
 
fivelombardis's Avatar
 
Join Date: 08-19-03
Location: TEXAS
Downloads: 0
Uploads: 0
Default

i am going to have to try that one of these days! i love bacon.
__________________
That boy just ain't right.
fivelombardis is offline   Reply With Quote


Unread 09-23-2006, 10:14 AM   #13
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

I have to disagree with the pork loin coming out like Canadian Bacon. I don't like Canadian Bacon and I love pork loin done as Buckboard Bacon. My family much prefers the pork loin over the pork butt.
__________________
Wannabe BBQ Illuminati
jgh1204 is offline   Reply With Quote


Unread 09-23-2006, 12:25 PM   #14
Q_Egg
is One Chatty Farker
 
Q_Egg's Avatar
 
Join Date: 05-06-06
Location: St George, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jgh1204
I have to disagree with the pork loin coming out like Canadian Bacon. I don't like Canadian Bacon and I love pork loin done as Buckboard Bacon. My family much prefers the pork loin over the pork butt.
------------------------------------------------

interesting point. I just bought my first Buckboard Bacon cure and two butts last night (after seeing this thread). One butt is in the cure and frig right now ... decided to go ahead and smoke the other today. I'm going to try a loin and the cure and learn some more .... (and I like Canadian bacon).

Thanks,
__________________
Tom B.
[FONT=Garamond]aka tommy_bandera
----------------------------------
GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
Q_Egg is offline   Reply With Quote


Unread 09-23-2006, 08:38 PM   #15
ricksegers
Full Fledged Farker
 
Join Date: 08-11-03
Location: Island off the GA Coast
Downloads: 0
Uploads: 0
Default My two cents

I do the buckboard bacon with a maple flavor and i will also do it with apple.

With the maple after it comes out of the cure and rinse I make a fifty/fifty mixture of water and maple syrup and inject the butt. I'll then rub the outside with about a tablespoon of syrup and then put it in the smoker with maple wood in the cooker. I've done the same thing with apple juice instead of syrup and apple wood in the smoker.

First time I did this, my significantly better half took one bite lookedd at me and asked "Are you sure this is legal?" I am a huge fan of Buckboard Bacon. I just wished I had discovered it sooner.

Rick
ricksegers is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Buckboard Bacon Take Two mwmac Q-talk 15 05-20-2011 11:49 PM
First try at Buckboard Bacon Blackened Q-talk 15 12-17-2009 01:43 PM
Buckboard Bacon boatnut Q-talk 17 08-02-2009 01:35 PM
BuckBoard Bacon jerrykr Q-talk 17 01-14-2009 05:51 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 04:42 PM.


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