jestridge
somebody shut me the fark up.
- Joined
- Dec 28, 2007
- Location
- annville ky
I know they posted somewhere but have a 8 lb bone in butt going to try bucketboard bacon first time with tender quick. Need some or plenty advice
So do I, but I don't suck all of the air out, just most of it....I foodsaver it for the cure
Get the bone out. Then mix the TQ 50%/50% with brown sugar. Rub all over the butt at the rate recommended on the Tender Quick package. Wrap in a few layers of plastic wrap then place into a plastic zip lock bag. Squeeze out as much air as possible. Put into the fridge at about 38 or 40 degrees for about 10 days. Rinse and soak as others have mentioned. Before smoking I inject mine with a 50/50 mixture of apple juice and maple syrup. Smoke with a light wood like apple and enjoy. NUTZ
OK, BBB (Buck Board Bacon) has a taste of bacon but has the texture of Canadian Bacon…I assume from the thread that this is making something resembling bacon from a pork butt but other than that I don't know much.
I assume from the thread that this is making something resembling bacon from a pork butt but other than that I don't know much.
After smoking it, I let it cool for about an hour on the countertop, then in the frig overnight. That firms it up and settles the taste evenly. The next day it will slice very well. I suc-o-vac and freeze. Good stuff!!!!!!!!!!!!!Cool. Thanks. I am going to have to try this.
It sounds a bit like English style bacon. I assume you smoke whole and slice when you are ready to fry it up.
Watch that you don't slice it to thick... ends up tasting closer to ham than bacon...
About the same thickness as thick sliced bacon... Roughly 1/8"How thick do you slice yours?