Hooked (on) And Hanging (with) More Buckboard Loin Bacon

[thirdeye]

Thanks to a sale on whole loins about a week ago, I did a large batch of Buckboard today in my BDS... 14 pounds to be exact, and smoked it with a mix of A-Maze-N Pitmaster Choice pellets, and some hickory mini logs for flavor. Total pit time was about 4.5 hours in the 220° range, and I pulled it off at 145°. Here is the journey to Buckboard heaven. :mrgreen:

 

[ssv3]

Beeyoutiful!

 

[Joshw]

I see a lot of good breakfasts in your future. Looks Great!

 

[Titch]

Looks pretty tasty and enough of it.
What makes it Buckboard?I have myself confused.

 

[BruceB]

I always thought Buckboard Bacon was made with pork butts and Canadian Bacon was made using the loin.

Your loins look excellent though, no matter what they're called.

 

[thirdeye]

sorry, wrong spot... should have been new thread. I transferred a couple of quotes to the new thread.

 

[Titch]

Heel to toe on the skewers,using both. zig zag then just the ends touch.
If you get what i mean

 

[Joshw]

I know you are pretty handy with metal. You could get some stainless steel drinking straws, and cut them into small pieces, and then thread them on between sausages.

 

[thirdeye]

I see a lot of good breakfasts in your future. Looks Great!

And some surprise gifts!!!

Looks pretty tasty and enough of it.
What makes it Buckboard?I have myself confused.

I think Buckboard is the style of cure... on cuts other than the belly. I buckboard boneless butts, loins, tenderloin and thicker bone-in chops.

I always thought Buckboard Bacon was made with pork butts and Canadian Bacon was made using the loin.

Your loins look excellent though, no matter what they're called.

Buckboard can be made with boneless butts, or other cuts. I didn't think Canadian bacon was smoked (?), and some has the peameal coating.

 

[Hoss]

Looks yummee from here.Sunny side up eggs,biscuits and a little pan gravy,,,,,,,HEAVEN!

 

[thirdeye]

I see a lot of good breakfasts in your future. Looks Great!

Yep, I started with this one, and took some of the slices from the rib end with the dark muscle meat...