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c farmer
04-11-2015, 05:04 PM
Got some meat on sale.
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150329_171814083_HDR_zpsuatpjbta.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150329_171814083_HDR_zpsuatpjbta.jpg.html)

De boned and cut in half.
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150329_191433168_zpsjuracwa3.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150329_191433168_zpsjuracwa3.jpg.html)
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150329_191439834_zpso3n43jhh.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150329_191439834_zpso3n43jhh.jpg.html)

Cured with TQ and brown sugar for 9 days

Cured nice.
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150408_191645365_zpsfwbu6b2u.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150408_191645365_zpsfwbu6b2u.jpg.html)

Then rested in fridge to dry the surface some.
In the mes with pitmasters dust.
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150410_184625940_zpschkv9ltv.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150410_184625940_zpschkv9ltv.jpg.html)
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150410_184633147_HDR_zpstiazlyv1.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150410_184633147_HDR_zpstiazlyv1.jpg.html)

When I woke up this morning they were at 120 IT so I pulled them off.
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150411_082847890_zps5nhdsw8k.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150411_082847890_zps5nhdsw8k.jpg.html)
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150411_082859589_zpshbwkwo67.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150411_082859589_zpshbwkwo67.jpg.html)

I had to try some, so I hand cut a few pieces.
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150411_083350481_zpsr1u5guyv.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150411_083350481_zpsr1u5guyv.jpg.html)

They were tasty.

Thanks for looking.

IamMadMan
04-11-2015, 06:28 PM
Great looking buckboard bacon..

c farmer
04-11-2015, 06:34 PM
Great looking buckboard bacon..

Thanks. I sliced some across the grain and some with the grain to try it.

I thought the with the grain might be tough. But it wasn't.

Which way would you slice it?

cowgirl
04-11-2015, 09:22 PM
Looks tasty Adam, nice job!!

Fwismoker
04-11-2015, 09:38 PM
You out did yourself on this one brother!

joelyrock1
04-12-2015, 07:42 AM
You mind sharing your cure recipe? Have a friendly comp coming up towards the end of May and I'm thinking of trying something off the beaten path like this. Looks awesome by the way!

code3rrt
04-12-2015, 07:48 AM
Looks like some tasty bacon!

KC

Big George's BBQ
04-12-2015, 08:48 AM
Nicely done Great color

smoke ninja
04-12-2015, 09:22 AM
So you cold smoke it then fry it up like bacon?

What wascthe smoke temp?

FC BBQ
04-12-2015, 09:41 AM
I'm going to have to try that sometime. Good job.

falconer
04-12-2015, 10:39 AM
Looks good. Would be interested in the recipe/process, too. What's TQ?

bluetang
04-12-2015, 12:22 PM
Fine lookin bbb!

chicagokp
04-12-2015, 12:23 PM
Nicely done.

redline bovine
04-12-2015, 03:20 PM
Falconer- TQ is tender Quick. It is a curing salt. some call it pink salt. Good looking BBB!

c farmer
04-12-2015, 04:17 PM
Falconer- TQ is tender Quick. It is a curing salt. some call it pink salt. Good looking BBB!

Tender Quick is NOT pink salt.

Pink salt is cure #1. Tender Quick is different.

c farmer
04-12-2015, 04:19 PM
You mind sharing your cure recipe? Have a friendly comp coming up towards the end of May and I'm thinking of trying something off the beaten path like this. Looks awesome by the way!

.5 oz of Tender Quick per lb, and about 1 tablespoon brown sugar per 2 lb and cure for 8-10 days.

c farmer
04-12-2015, 04:21 PM
So you cold smoke it then fry it up like bacon?

What wascthe smoke temp?

I don't cold smoke much but you could cold smoke it.

I run my smoker at 115-120, so it still needs cooked like bacon.

IT was 120 after 9 hours.

Stingerhook
04-12-2015, 04:23 PM
Fine looking bacon. Just finished some myself.

Wickedcajun
04-12-2015, 04:46 PM
^^^true... Tenderquick is a curing mix put out by mortons... Pink salt is pure nitrites...

Wickedcajun
04-12-2015, 04:47 PM
Sorry... Forgot to add... Those look damn tasty!!

Happy Hapgood
04-12-2015, 04:48 PM
Great looking bacon!

Grain Belt
04-12-2015, 08:45 PM
Well done. I enjoy some buckboard myself. It is a great use of boneless pork shoulder when it comes on sale.

c farmer
04-12-2015, 08:54 PM
Well done. I enjoy some buckboard myself. It is a great use of boneless pork shoulder when it comes on sale.

I bet it is, I used bone in butt for this.

I will use a full bone in shoulder next time.

c farmer
04-13-2015, 09:09 PM
Finally got it sliced.
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150412_172351931_HDR_zpsj4v33ogo.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150412_172351931_HDR_zpsj4v33ogo.jpg.html)
http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20150412_172832668_zpsx3mtjg2q.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20150412_172832668_zpsx3mtjg2q.jpg.html)