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Unread 02-24-2004, 06:45 PM   #1
midnight
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Default Buckboard "butt" Bacon question?

I am trying my first "butt bacon" and was wondering if anyone else has done them?
I have 4 butts curing in the fridge and was thinking about adding maple syrup to one and honey to another one. Thought about adding it 24 hours before I pull them out of the fridge to put on the smoker. Do you think that is long enough? or should I do them longer?
Any help is appreciated.
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Unread 02-24-2004, 07:53 PM   #2
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Sorry man, never heard of such a thing
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Unread 02-24-2004, 08:28 PM   #3
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Default Re: Buckboard "butt" Bacon question?

Quote:
Originally Posted by midnight
I am trying my first "butt bacon" and was wondering if anyone else has done them?
Dunno what butt bacon is, but I can think of quite a few jokes about the name.
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Unread 02-24-2004, 08:32 PM   #4
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Quote:
Dunno what butt bacon is, but I can think of quite a few jokes about the name.
I don't even want to go there
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Unread 02-24-2004, 08:48 PM   #5
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I don't know either, but Midnight is really creative, and he mentions curing.

I would bet it is some kind process like Canadian bacon or something. Slow smoked and cured like a ham. Hell, isnt a ham the same shoulder as a butt? I forget my pig chart tonight.

Too much Marty Graw (I only say this cuz Brian is not here)

Speaking of which, I heard Brian is in New Orleans with a video camera and a Girls Gone Wild T shirt trying to get girls to do crazy things.
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Unread 02-24-2004, 08:55 PM   #6
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and a truck load of brethren beads.
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Unread 02-25-2004, 12:07 AM   #7
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Just beady eyes, I'll bet!
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Unread 02-25-2004, 08:04 AM   #8
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Quote:
isnt a ham the same shoulder as a butt?
Ham is from the pigs butt - i.e. hind leg.

Boston butt/shoulder is just that -- front leg/shoulder. The butt from the Boston butt comes from the cut being at the base (or butt) of the leg - which in this case is the shoulder.

Now, are we completely confused?? :D
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Unread 02-25-2004, 08:27 AM   #9
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Buckboard Bacon is a type of bacon made from a butt roast instead of the pork belly. I have been told that it is more like canadian bacon beacuse it has less fat in it.

I am using a "kit" from HI Mountain seasonings, it has the cure, and seasonings in a small packet. All I have to do is buy the meat.

Their directions call for rubbing the cure into the meat then letting it cure in the fridge for 10 days. After 10 days you take it out and hot smoke it until the inside temp is 140deg. Then you slice it like store bought bacon, fry it in a pan and enjoy :D

I am on day 4 of the curing process with about 10lbs of meat in the fridge and just thought I would try to get some different flavors out of the bacon.
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Unread 02-25-2004, 08:35 AM   #10
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Sounds good. Did ya try any Maple? I believe that you can get a maple powder for adding to your cure.
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Unread 02-25-2004, 08:49 AM   #11
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Quote:
Originally Posted by midnight
I am on day 4 of the curing process with about 10lbs of meat in the fridge and just thought I would try to get some different flavors out of the bacon.
That gives us 6 days to get there... :D
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Unread 02-25-2004, 08:55 AM   #12
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You beat me to that post JT.

That sounds great Midnight.

How does the fridge smell?
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Unread 02-25-2004, 09:05 AM   #13
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Sounds like a really neat experiment. Hope it turns out as good as the description! :D
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Unread 02-25-2004, 09:08 AM   #14
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Something about frying bacon that just sets my mouth to watering. Now if I can just dry off the keyboard...
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Unread 02-25-2004, 09:22 AM   #15
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We're having breakfast for dinner tonight, with lent and all.

My daughter was all happy and said she couldnt wait, that she loves bacon.

Wife reminded her of no meat, and she stormed out of the house and to the school bus.
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