oink
The BBQ BRETHREN FORUMS.


Our Homepage 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
Old 05-28-2008, 11:54 AM   #1
DavidEHickey
Full Fledged Farker
 
Join Date: 04-22-08
Location: Wilmington, Ohio
Default Getting Ready for som Buck Board Bacon, need advice!

Ok,
I'm back from the tropics and got the itch to make some Buck Board Bacon. I got two pork shoulders and deboned them. After Deboning the best I could without tearing the shoulder up, I still have a pretty good sized flap in the meat. After slicing will this just fall apart or does it stick back together after cooking? Just wondering if I should tie it back up with twine or just leave it go.
I also read a few posts about flavoring the bacon. One sounded good injecting with 50% maple syrup and 50% apple juice. Just wondering if that would over power the flavor. Any other suggestions would be appreciated.
Last question is I also bought a Pork Loin. I want to package it in about 1 pound pieces. When I cure should I go ahead and cut into the size I want or wait till after curing to cut into smaller pieces? Or does it even matter?

Thanks
David
DavidEHickey is offline   Reply With Quote


Old 05-28-2008, 03:05 PM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Quote:
Originally Posted by DavidEHickey View Post
Ok,
I'm back from the tropics and got the itch to make some Buck Board Bacon. I got two pork shoulders and deboned them. After Deboning the best I could without tearing the shoulder up, I still have a pretty good sized flap in the meat. After slicing will this just fall apart or does it stick back together after cooking? Just wondering if I should tie it back up with twine or just leave it go.
I also read a few posts about flavoring the bacon. One sounded good injecting with 50% maple syrup and 50% apple juice. Just wondering if that would over power the flavor. Any other suggestions would be appreciated.
Last question is I also bought a Pork Loin. I want to package it in about 1 pound pieces. When I cure should I go ahead and cut into the size I want or wait till after curing to cut into smaller pieces? Or does it even matter?

Thanks
David
I,ve done this once, so not a pro, but just tuck the butt back together, after curing and smoking, it all ends up back solid again!
Try the KISS method the first time out, you won't be dissapointed!
Cure the pork loin as 1 then divide after cooking.
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is online now   Reply With Quote


Old 05-28-2008, 07:30 PM   #3
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

Helps if you tie it up before smoking. Try to form into acceptable shape.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Buck Board Bacon & Some Other Smoked Thingy KnucklHed BBQ Q-talk 3 01-11-2010 09:12 AM
Time to finish the Buck Board Bacon Phesant Q-talk 2 04-02-2009 01:42 PM
2nd Atempt on Time to Finish the Buck Board Bacon Phesant Q-talk 0 04-02-2009 11:45 AM
Buck board bacon blues brother Q-talk 3 04-11-2008 03:45 AM
Buck Board Bacon pRon Puppyboy Q-talk 9 02-11-2008 01:30 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 10:17 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.