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Buzzards Roost
02-11-2009, 07:53 PM
Finish this up today, thought I would share.

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0126.jpg
Sealed and into frig.

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0127.jpg
out of frig and soaking.

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0131.jpg
out of smoker at 140. Smoked with pecan and hickory @ 180

http://i298.photobucket.com/albums/mm256/oscarsroost/DSCN0133.jpg
Sliced and ready to do something with? Suprised at how easy it was and how good it tasted with breakfest. I think I'll mix some brownsugar with it next time.

BYBBQ
02-11-2009, 07:57 PM
That looks tasty, but it's hard to tell from the pic.:shrug: I think you should wrap it up and send it to me for comprehensive testing. :msn-wink::roflmaoha0::roflmaoha0:

okie joe
02-11-2009, 08:18 PM
Nice looking bacon....got some cureing now....it is its own food group ....lol daughter wanted Bacon for her Birthday lol the 15th....buck board bacon...

Bassman
02-11-2009, 08:20 PM
Good looking bacon. Thanks for the Qview.

Willkat98
02-11-2009, 08:24 PM
I think TX SandMan Rob will contribute to this thread shortly.






<insert "pressuring" emoticon>

<oh hell>

< :frusty: >



Just kidding Rob

Can't wait till you try the cure.

Hope your results are great!!

BigAL
02-11-2009, 08:44 PM
Nice! Very Nice! I have so many ideas! Most of them have to do w/the wife & .........oh.....never mind.:msn-wink::D:roflmaoha0: George Castanza thing.

How about roll'n them up, wrap in bacon and put on smoker or CI? Side of some hash browns, egg over easy, bisquits and sausage/bacon gravy, and a big ol glass of ice cold milk. ..........oh, yea and a carrot........gotta think healthy now-a-days.(put some gravy on the carrot):thumbs up:

Nice Job! Thanks for the pix Buzz!

Siesta Man
02-11-2009, 09:18 PM
Nice! Very Nice! I have so many ideas! Most of them have to do w/the wife & .........oh.....never mind.:msn-wink::D:roflmaoha0: George Castanza thing.

How about roll'n them up, wrap in bacon and put on smoker or CI? Side of some hash browns, egg over easy, bisquits and sausage/bacon gravy, and a big ol glass of ice cold milk. ..........oh, yea and a carrot........gotta think healthy now-a-days.(put some gravy on the carrot):thumbs up:

Nice Job! Thanks for the pix Buzz!


:whathesaid: You hit it ight on bro. Sounds like a feast to me. E.T.

cowgirl
02-11-2009, 09:52 PM
Great looking buckboard!! :thumbs up:

SmokyOkie
02-11-2009, 09:59 PM
Nice lookin stuff guy! One pic looks like you seasoned it fairly heavily with something. did you?

I wonder if one was to cure it, then pack it with a good cajun sesoning, then let it dry in the fridge while the seasoning soaked into itm then cold smoked it, if it would make like good tasso.

Joneser
02-12-2009, 07:23 AM
Looks good, Buzz....I'd love to try some of that!

99nails
02-27-2009, 03:53 PM
Hey Buzzards, I'm doing my 1st try at this. Followed Hi Mtn instructions and put it in plastic, with wrap over it, then put the lid on, am I better off sealing it? If I leave it in the tupper, should I drain the liquid? I know I have to "flip in 5 days. :sign0092:

peculiarmike
02-27-2009, 04:11 PM
After it was smoked I put some pure maple syrup in with mine when I vacsealed then froze it, that worked nice. Just have to use the "wet" setting so you don't suck it all out.

Buzzards Roost
02-27-2009, 10:15 PM
:whathesaid:that the way I did half mine.


99nails, when I rub the hi mountain cure on mine I just put it in a vac seal bag and sealed it. Put it in frig and in 5 days turned it.

Smokin Bill
02-27-2009, 10:52 PM
Buzz, funny to see this thread tonight, I have 15# of Buck Board curing that will go in the smoker tomorrow. Hey a recommendation, have you ever tried the pre-mixed stuff from Hi Mountain? That is kick butt (no pun intended) flavor and definitely worth the money.

https://shop.himtnjerky.com/online/product.php?productid=25

However, my next Buck Board bacon cure will be with this recipe:

Dang I cant get to the recipe but go to this URL http://lpoli.50webs.com/Sausage%20recipes.htm#Brine%20cured select Alphabetical list of formulations; go to number 6 Bacon-Buck Board and click or right click and save the PDF file to your computer. If you have trouble like I am tonight you can still right click the type after the number 6 and save the file to your computer. I haven't found any recipe from this site to be less than wonderful.

If anybody wants or has trouble getting it, just PM your email address to me and I'll attach it to an email to you.

Smokin Bill
02-27-2009, 10:55 PM
Hey Buzzards, I'm doing my 1st try at this. Followed Hi Mtn instructions and put it in plastic, with wrap over it, then put the lid on, am I better off sealing it? If I leave it in the tupper, should I drain the liquid? I know I have to "flip in 5 days. :sign0092:
I do mine in a food grade plastic box that fits two butts and has a lid. I do not wrap them and do not throw out the liquid, it has cure in it that should stay there till it's done.

Buzzards Roost
02-27-2009, 11:03 PM
thanks Smokin Bill. I'll try it.:woohoo:

Smokin Bill
02-27-2009, 11:10 PM
No problem.

Hey not to steel your thunder but you guys are making me get out the crap camera and photograph this one.

http://www.theqjoint.com/forum/showthread.php?p=32787#post32787

Just FYI stuff.

99nails
02-28-2009, 11:32 AM
Thanks guys, took the wrap off. going to try the 1st one in the tupper, 9 long days to go. Everyone here is so helpfull.