smokinbadger
Full Fledged Farker
- Joined
- Sep 17, 2006
- Location
- Dexter, MI
I made my first attempt at buckboard bacon today, and I'm pretty happy with the results. I cured two deboned pork butts for 10 days using Hi Mountain's buckboard bacon cure, turning them at the 4 and 7 day marks. This morning, I took them out of the fridge and put them in water to soak. After an hour, I changed the water and soaked for another hour. Finally, before putting them in the smoke, I let them air dry and warm up for about another hour on a rack:
Then, following Hi Mountain's directions, I put the butts in with the smoker temp at 150F. I'm using the Stoker to monitor and control the smoke temperature.
After about an hour, I raised the temperature to 200F and kept smoking. After about 4 hours, they were done. I let the meat rest for about an hour:
Here's what it looked like when I cut the first few slices:
I fried up some slices and made some pretty tasty BLT's:
Also, my wife fried up some greens with some bacon:
Finally, I packed up most of the rest for later enjoyment.
I would really recommend the Hi Mountain cure to anyone who wants to try this. I am planning to make some back bacon (i.e. Canadian bacon) next time I see tenderloins on sale.
Then, following Hi Mountain's directions, I put the butts in with the smoker temp at 150F. I'm using the Stoker to monitor and control the smoke temperature.
After about an hour, I raised the temperature to 200F and kept smoking. After about 4 hours, they were done. I let the meat rest for about an hour:
Here's what it looked like when I cut the first few slices:
I fried up some slices and made some pretty tasty BLT's:
Also, my wife fried up some greens with some bacon:
Finally, I packed up most of the rest for later enjoyment.
I would really recommend the Hi Mountain cure to anyone who wants to try this. I am planning to make some back bacon (i.e. Canadian bacon) next time I see tenderloins on sale.