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Smokin Bill
02-27-2009, 11:08 PM
This is my cure container; notice the level of liquid in the bottom the day before smoking:
http://inlinethumb47.webshots.com/25198/2610224080101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2610224080101870711LPdkpE)

This is two butts curing:
http://inlinethumb12.webshots.com/35339/2926088240101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2926088240101870711RfZhuP)

Buzzards Roost
02-27-2009, 11:20 PM
Can't wait to see it smoked and sliced. Your not stealing anything from me. In a 4 or 5 days I'll have canadian bacon.

Willkat98
02-28-2009, 04:14 AM
Looking forward to the results!!!

BigAL
02-28-2009, 07:48 AM
Can't wait to see it and hear how ya did it.:thumbs up: Some day I gotta try that out.

Smokin Bill
02-28-2009, 09:03 AM
Al, there's nothing to it, especially if you get Hi Mountains premixed seasoning. https://shop.himtnjerky.com/online/p...p?productid=25 (https://shop.himtnjerky.com/online/p...p?productid=25) You just measure out the right amount of seasoning according to how many pounds of meat you're curing and rub it on then wait 10 days. There are instructions with the seasoning.

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%20re...#Brine%20cured (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
02-28-2009, 12:55 PM
After a 2 hour cold water rinse, this time I'm trying tying up the ragged end of the boneless butts to try and have them come out of the smoker in a tighter unit for slicing; I'll let you know if that's worth it. Here they are ready to go in. I smoke them at 220 so they're exposed to the smoke a bit longer and smoke them to 140 internal temperature. Then I wrap them in foil; usually set them sit and rest a bit before refrigerating. When fully refrigerated they get sliced on the deli slicer and shrink wrapped in approximately 1# packages.

http://inlinethumb18.webshots.com/44241/2327158720101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2327158720101870711qCvqju)

Smokin Bill
02-28-2009, 04:45 PM
http://inlinethumb51.webshots.com/43186/2835705440101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2835705440101870711MazIdK)

Florida Bill
02-28-2009, 05:02 PM
Hey Bill,
That's some fine looking bacon! And with two butts, you'll probably have bacon for a while. I vacum seal mine and it's still good after a year in the freezer. And by the way, I've also used a loin and even a tenderloin with the High Mountain and they also turned out great. By the way, what wood did you use ..... I usually use Hickory. Hope you enjoy your bacon and thanks for the post!

Smokin Bill
02-28-2009, 05:07 PM
Hey Bill,
That's some fine looking bacon! And with two butts, you'll probably have bacon for a while. I vacum seal mine and it's still good after a year in the freezer. And by the way, I've also used a loin and even a tenderloin with the High Mountain and they also turned out great. By the way, what wood did you use ..... I usually use Hickory. Hope you enjoy your bacon and thanks for the post!

I usually use hickory but this time I did Maple. I too deli slice and freeze it though it usually doesn't last a year:eating: tastes too good for that. I've been doing loins for years, I prefer it to the butts but I'm giving some of this away so I did the usual stuff. Actually the loins make a great ham sandwich.

Smokin Bill
03-01-2009, 08:17 PM
After refrigerating to firm the butts up it's time to slice.

http://inlinethumb42.webshots.com/12201/2874279350101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2874279350101870711HWtgqU)

I'm don't posting pictures but my favorite breakfast with this bacon is a full slice of bacon fried, fold in half and place on 1/2 (thickness wise) of a cinnamon raisin english muffin, next a slice of American cheese for flavor and glue, then a fried egg, fried as you prefer and leave it open faced so you can eat twice as many. They are goooooood.:msn-wink:

BA_LoKo
03-01-2009, 08:25 PM
After refrigerating to firm the butts up it's time to slice.

http://inlinethumb42.webshots.com/12201/2874279350101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2874279350101870711HWtgqU)

I'm don't posting pictures but my favorite breakfast with this bacon is a full slice of bacon fried, fold in half and place on 1/2 (thickness wise) of a cinnamon raisin english muffin, next a slice of American cheese for flavor and glue, then a fried egg, fried as you prefer and leave it open faced so you can eat twice as many. They are goooooood.:msn-wink:

Dang, Bill. I reckon they are. That sure looks good!

BYBBQ
03-01-2009, 08:25 PM
Very nice. bet that's some good eatin'.:thumbs up:

Buzzards Roost
03-01-2009, 08:34 PM
ya that what we're talkin about. looks great!!!!

T-bone Tim
03-01-2009, 08:38 PM
good lookin bacon , buckboard sure is tasty :msn-wink:

Short One
03-01-2009, 09:02 PM
Looks like some great eating there, Bill. I love Canadian Bacon, guess I'm going to have to get busy and do a couple of butts into bacon and try them. Enjoy that fine eating.

Smokin Bill
03-01-2009, 09:04 PM
Looks like some great eating there, Bill. I love Canadian Bacon, guess I'm going to have to get busy and do a couple of butts into bacon and try them. Enjoy that fine eating.

Hey if you like Canadian Bacon, use this seasoning mix to cure loins; it's unbelievably good.