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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.


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Old 01-31-2008, 08:24 AM   #1
ddog27
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Talking Buckboard Bacon

Well I did it. I put the buckboard bacon cure on 15 pounds of boneless pork butt. I put the cure on late Monday night so I am going to count Tuesday as day one. I will take some pictures and keep you updated on how it goes!!
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Old 01-31-2008, 08:30 AM   #2
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You're in for the longest wait of your life. But, it'll be worth it when it's done. Good luck with it.
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Old 01-31-2008, 08:59 AM   #3
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I'm still waiting on my BBB cure from Hi Mountain, so in the meantime I am trying the 50/50 tenderquick and brown sugar 7 day cure. We'll see which turns out best
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Old 01-31-2008, 09:02 AM   #4
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Good Luck!!! I usually let my Hi Mountain go for 14 days and then do the rinse/soak/repeat...

Last time I made it, just before putting it on the BGE, I coated it with maple syrup & cracked pepper... Good Stuff!!!
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Old 01-31-2008, 10:09 AM   #5
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D-Dog- You make that cure yourself like your rubs or is it commercial?
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Old 01-31-2008, 10:44 AM   #6
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YOU"RE GONNA LOVE IT !!!!!!!!!!!
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Old 01-31-2008, 10:59 AM   #7
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Quote:
Originally Posted by Puppyboy View Post
D-Dog- You make that cure yourself like your rubs or is it commercial?

It is the commercial one. I am going to start experimenting with my own after this one.
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Old 02-11-2008, 08:52 AM   #8
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Talking

After 12 days for curing, I smoked my buckboard bacon on Saturday night and fried some up on Sunday. Let me tell you this stuff is incredible!!!! It tastes so good. I am hooked. I fried up enough to make some sandwiches. If anyone is thinking about trying this and making some, do it! You won’t be sorry!

I will post some pictures later!
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Old 02-11-2008, 11:41 AM   #9
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I have a 5lb butt that will be coming out today or tomorrow! With all of the sausage and bacon I have been making I am finally get ahead of the family.
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Old 02-11-2008, 11:54 AM   #10
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Great stuff. Had some Friday before leaving to Q-Fest on a cheeseburger.
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Old 02-11-2008, 12:22 PM   #11
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Quote:
Originally Posted by smooookin View Post
I have a 5lb butt that will be coming out today or tomorrow!
Does the texture of the meat change as its curing?

I rubbed down a 5# pork loin, sliced in half, on Friday morning with some Hi Mountain. Looking to make a more Canadian Bacon style then using the pork butt.

Late last night, I decided to flip it over and will do so every other day, just to ensure the meat has equal time in the pulled out moisture.

Even after 2+ days, the portion under the liquid seemed to have a harder texture to it.

I assume its because the liquid (fat and water) is being extracted by the salt cure.

Is this normal?
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Old 02-11-2008, 01:01 PM   #12
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I cant honestly tell you that I have noticed, I will say once it is smoked it seems to have a drier appearance, at least on the outside.
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Old 02-11-2008, 01:13 PM   #13
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I smoked my first attempt last week afetr using the tenderquick/brownsugar. All i can say is OMG!!!!!! I wish I had done this a long time ago. I have 10lbs of butt right now in the fridge with Hi Mountains cure on it. I cant wait. It should be said that the "Make more than you think you'll need" rule of fatties applies to BBB also.
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Old 02-11-2008, 02:51 PM   #14
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Quote:
Originally Posted by smooookin View Post
I cant honestly tell you that I have noticed, I will say once it is smoked it seems to have a drier appearance, at least on the outside.
Did you notice before you smoked though? I'm not talking about texture (or chew) but strictly on outside feel.

It is also on the bottom shelf of the fridge, but I do not think it is so cold that it is hard chilled/near frozen. My fridge doesnt get that cold.
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Old 02-11-2008, 05:03 PM   #15
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Cook some up for Saturday morning breakfast at Q-Fest also.
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