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View Full Version : Buckboard Bacon Cure ~ Give Away Contest


thirdeye
08-25-2011, 06:53 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09308a.jpg


~~~~~ THIS CONTEST IS CLOSED ~~~~~


I got my hands on some complimentary boxes of Hi Mountain Buckboard Bacon Cure and my thoughts are to give one box away on this forum….. There are some conditions (which means “strings attached” to this deal).

Conditions - Totally on the honor system, your word is golden:

1. To enter the contest you must be a Buckboard bacon novice. Meaning you have never made Buckboard bacon before.

2. You can enter only ONE time.

3. You should try to cure and smoke at least one thing in the next month, and post the details of the prep, cure, and smoking including some photo’s. (This kit will process 25 pounds of pork butt or pork loin, so you could do something as easy as a 5 pound pork loin roast)

Enter by: making a post in this thread. I’ll take the nicknames of the first 20 posters that respond, and then draw the winner from a hat.



What the heck is Buckboard bacon??

Each Buckboard bacon kit contains the cure, spices and instructions to process 25 pounds (raw weight) of meat. You can use either boneless pork butt, or pork loin.

The process is easy to follow and I have additional "~thirdeye~ tested" instructions that will clarify the procedure, both for curing and for smoking.

Summary of the steps:

Curing will require a zipper bag or vacuum bag, some refrigerator space and about a week of cure time for a loin and about 10 days of cure time for a butt. A beer fridge is perfect.

Soaking: You will need a zipper bag or a food safe plastic bucket for soaking the meat in water following the cure.

Resting: After the soak-out, the meat rests overnight in the fridge.

Smoking time is several hours.

A buckboarded loin resembles Canadian bacon, and a butt is more ham-like. This cure is not for making bacon from a pork belly.

colonel00
08-25-2011, 06:56 PM
I would be honored. I have always wanted to try buckboard bacon but never seem to have the time or motivation. This sounds like good motivation to me.

tamadrummer
08-25-2011, 06:56 PM
I would love to give it a shot!! That stuff looks marvelous!:pray:

IamMadMan
08-25-2011, 07:09 PM
I got my hands on some complimentary boxes of Hi Mountain Buckboard Bacon Cure and my thoughts are to give one box away on this forum….. There are some conditions (which means “strings attached” to this deal).

Conditions - Totally on the honor system, your word is golden:

1. To enter the contest you must be a Buckboard bacon novice. Meaning you have never made Buckboard bacon before.

2. You can enter only ONE time.

3. You should try to cure and smoke at least one thing in the next month, and post the details of the prep, cure, and smoking including some photo’s. (This kit will process 25 pounds of pork butt or pork loin, so you could do something as easy as a 5 pound pork loin roast)

Enter by: making a post in this thread. I’ll take the nicknames of the first 20 posters that respond, and then draw the winner from a hat.


I would like to enter,I have never cured any meat and would like to enter the contest and expand my horizions.

scm1226
08-25-2011, 07:12 PM
I have been meaning to pull the trigger on buckboard for a while now. Count me in!

Pyle's BBQ
08-25-2011, 07:22 PM
Enter me. It will give me a reason to do this.

Mikey063
08-25-2011, 07:29 PM
I am in. I have only tried once to cure smoke anything. As a matter of fact. I am currently smoking my first 2 slabs of bacon.

PigTamer
08-25-2011, 07:59 PM
i
Im in...wanted to try buckboardmfor awhile....

bam
08-25-2011, 08:04 PM
Sounds like fun. :thumb:

dpeart
08-25-2011, 08:05 PM
I'm in. I've never done buckboard bacon before either. Putting my UDS together Saturday so this would give me something to smoke :)

Ken V
08-25-2011, 08:06 PM
been wanting to try it for 2 years.

bam
08-25-2011, 08:09 PM
Thirdeye can you come take my photos.:-D

tomtnc
08-25-2011, 08:24 PM
Count me in too. Smoke alot but never tried
Buckhorn or any other bacon. Novice to bacon!

1_T_Scot
08-25-2011, 08:31 PM
Im a Buckboard Bacon Virgin!! I'd like to try it though!

Boshizzle
08-25-2011, 08:33 PM
Count me in!

Crazy Harry
08-25-2011, 08:37 PM
I would like to try it. I hope a stab at using Mortons sugar cure for a ham and trying to make corned beef does not disqualify me.

El Lobo
08-25-2011, 08:46 PM
I down for a shot at this!

Igotgas
08-25-2011, 08:51 PM
Im in if you don't already have your 20. I have never done bacon.

DUBBAGA
08-25-2011, 08:53 PM
:doh: (knock on wood)

That looked great, would love to try out some on my new UDS

thirdeye
08-25-2011, 09:06 PM
Through DUBBAGA, it looks like the current count is 17

thenicksfam
08-25-2011, 09:15 PM
Pick me!!! Or count me in at least!

thirdeye
08-25-2011, 09:20 PM
Pick me!!! Or count me in at least!

You are # 18

twinsfan
08-25-2011, 09:29 PM
Count me inz!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

thirdeye
08-25-2011, 09:34 PM
count me inz!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


you are in at # 19

brewerjamie15
08-25-2011, 09:40 PM
I'm 20, cool?

thirdeye
08-25-2011, 09:43 PM
i'm 20, cool?


right, you are # 20


okay, the contest is closed

twinsfan
08-25-2011, 09:45 PM
can't wait to see who wins. It's interesting how it's not for pork belly, as we don't have belly around here.

swamprb
08-25-2011, 09:49 PM
Is there a shelf life on the cure?

thirdeye
08-25-2011, 10:04 PM
Is there a shelf life on the cure?

I think it has a half-life. Heheheee.

thirdeye
08-25-2011, 10:06 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02464AA.jpg


I'll have a winner in just a minute....

thirdeye
08-25-2011, 10:31 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02466aaa.jpg


And the lucky winner is.....



http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02468aaa.jpg



PM me with your mailing address and I'll get a package off tomorrow.

Igotgas
08-25-2011, 11:16 PM
Congrats Twinsfan:clap2: Looking forward to the pron.

brewerjamie15
08-25-2011, 11:25 PM
Good on ya bro. That was pretty nice of you Thirdeye.

Oh, and if you get a PM with TWO addresses for twinsfan, just send it to the one in Milwaukee. :rolleyes:

thenicksfam
08-25-2011, 11:35 PM
Nice. I love the generosity on this board!

Smiter Q
08-25-2011, 11:39 PM
Way to go.. I have the Charcuterie book on the wait list at the library, so I am eager to see what another novice will do.

dpeart
08-26-2011, 06:06 AM
Congrats! Hope it tastes good too

El Lobo
08-26-2011, 06:16 AM
Nice gesture thirdeye and congrats to twinsfan!

Boshizzle
08-26-2011, 06:26 AM
Congrats, twinsfan!

twinsfan
08-26-2011, 07:33 AM
Can't wait to get this! Thanks so very much for thirdeye! Birthday is coming up next week and this might be one of the (if not the best) gifts I'll get... thanks again!

>>> Sorry thirdeye couldn't PM you last night, I checked at 9:00 PM EST or somewhere around here, forgot to check for two hours, then went to sleep.

twinsfan
08-26-2011, 07:40 AM
P.S> It's really interesting that this does loins and butts. When you mean butts, I hope you mean boston butts, right? Otherwise I have no idea where to get a real pork butt. Probably will have a loin up by Labor Day Weekend or so, and then maybe a butt later, even though canadian bacon >>>>>>>>>> ham


@thirdeye not to push my luck since I'm getting free stuff, but john deere? man massey ferguson is where it's at!

tamadrummer
08-26-2011, 07:49 AM
Congrats man......take lOts-o-PrOn for us.

twinsfan
08-26-2011, 08:03 AM
I will with my CyberCrapShoot. :/ can't wait for some more meaty bacon.. funny since we had BLTs last night with some nitrate full stuff

deguerre
08-26-2011, 08:05 AM
Congrats twinsfan! Happy upcoming Birthday too!

thirdeye
08-26-2011, 08:25 AM
P.S> It's really interesting that this does loins and butts. When you mean butts, I hope you mean boston butts, right? Otherwise I have no idea where to get a real pork butt. Probably will have a loin up by Labor Day Weekend or so, and then maybe a butt later, even though canadian bacon >>>>>>>>>> ham


@thirdeye not to push my luck since I'm getting free stuff, but john deere? man massey ferguson is where it's at!


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%203/51838747.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%203/169f9bca.jpg



Right a Boston butt. But like I said, they come out closer to ham because you have all the muscles in there surrounded by veins of fat. The loins will resemble Canadian bacon, (much leaner) and you will see some differences in the color of the muscles when you go from the rib end to the sirloin end.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/DSC06154JPGajpgb.jpg


And hey, at lest my hat matches my umbrella. Heheheee.


http://img.photobucket.com/albums/v377/thirdeye2/Landscapes/DSC01603a.jpg

twinsfan
08-26-2011, 08:30 AM
^^ xD.. looks like I'll be finding a sirloin end very quickly.

p.s... thirdeye does the cure have any specific flavor? Is it OK/recommended to add some rosemary or some brown sugar or maple syrup or something? Or is there a flavor to it?

thirdeye
08-26-2011, 09:08 AM
^^ xD.. looks like I'll be finding a sirloin end very quickly.

p.s... thirdeye does the cure have any specific flavor? Is it OK/recommended to add some rosemary or some brown sugar or maple syrup or something? Or is there a flavor to it?

Yes it has a subtle salty flavor, but it does not mask the flavor of the pork, and the change in texture and smoky flavor you will get just builds on the base flavor. There are some seasonings in there one of which I think is garlic. And there is some sugar.

The basics are only the amount of cure (based on meat weight) and cure time (based on meat thickness). Don't fool with those. You can add other things. I almost always pepper the outsides if my loins with both white and black pepper. You can add sugar, brush on maple syrup toward the end of the smoke, or even inject a mixture of maple syrup and water. You can also season it when pan frying, or put it on a pizza and let it work with the other seasonings you have on there.

If you buy a whole loin, just cut it into 3 or 4 roasts and tweak each one differently. Just use separate bags when curing, and mark them with toothpicks or something to tell them apart when smoking them.

Smiter Q
08-26-2011, 02:59 PM
@Thirdeye..
If he buys the whole loin as suggested, after cured and smoked how long will these remain perishable?

Mikey063
08-26-2011, 03:04 PM
Congrats! Plus a big thanks to thirdeye for the contest. :thumb::clap2:

thirdeye
08-26-2011, 09:04 PM
@Thirdeye..
If he buys the whole loin as suggested, after cured and smoked how long will these remain perishable?

Well, buckboarded meats are perishable the minute they cool down following smoking...... so they need refrigeration and have a shelf life of at least 4 or 5 days. Treat them like any deli meats you buy at the market. The good thing is that they seldom last that long, so usually it's not a problem. Buckboard is a "flavor cure" rather than a preservation (or "hard") cure.

Now some good advice is NOT to wait a week before vacuum sealing and freezing your leftovers.... Size up the amount you have, fry up some the next day and if you give some away do it right away. If you think you will have more than you will eat in a few days, package it and freeze it. This way it will be in great shape when you thaw some. I make my own labels and date things and also list the eat or freeze by dates. This is important when giving it away.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02386a.jpg



Here are some labels from my friend Mike that even include cooking instructions.


http://img.photobucket.com/albums/v377/thirdeye2/Cooking/lawnRangerBacon.jpg