PDA

View Full Version : Buckboard bacon variety w/pics



erain
12-27-2009, 03:57 PM
finally decided to try out the buckboard bacon everyone is making. i bought some high mountain cure about a year ago so so decided to use that for a cure. on 12-12 i deboned 2 butts
http://i254.photobucket.com/albums/hh113/eb8792/011-27.jpg

http://i254.photobucket.com/albums/hh113/eb8792/010-29.jpg

sorta butterflied the butts and put about a third of the measured amount per instructions on the box on the inside and the rest got rubbed on the outside. put them in ziplocks along with the cure that didnt stick to the butts. one in just hi mountain...
http://i254.photobucket.com/albums/hh113/eb8792/015-25.jpg

the other added some gran garlic and onion along with some CBP
http://i254.photobucket.com/albums/hh113/eb8792/013-28.jpg

left in cure til last night, just didnt have time to remove and smoke earlier. rinsed and soaked for aprx 4 hours. cut some slices and did a couple pieces in fry pan and it wasnt too salty. was nice and pink all the way thru. decided to play around with some different flavors so i cut the butts in half leaving me with 4 pieces
http://i254.photobucket.com/albums/hh113/eb8792/034-11.jpg

like i said i sorta butterfied the butts, could have just smoked on racks but i had some netting from a friend so decided why not try put in netting and hang like a summer sausage and smoke... easier said than done, didnt have a roast tyer so had to improvise. found a big plastic lid
http://i254.photobucket.com/albums/hh113/eb8792/035-9.jpg

rolled the cover around the meat forming a funnel sorta and slipped the netting over it
http://i254.photobucket.com/albums/hh113/eb8792/036-9.jpg

and pushed the meat thru the funnel dealy and into the netting.
http://i254.photobucket.com/albums/hh113/eb8792/037-10.jpg

ended up with these...
http://i254.photobucket.com/albums/hh113/eb8792/040-9.jpg

being i had four cured hunks i decided to do some different things to each using
http://i254.photobucket.com/albums/hh113/eb8792/051-2.jpg

found the smoker...
http://i254.photobucket.com/albums/hh113/eb8792/047-4.jpg

so one was just cured with buckboard, the other half i poured maple syrup on it, homemade by an old family friend. let set over nite in frig in baggy in syrup and rinsed off this am. the other two chunks were withthe buckboard, gran onion and garlic, one half just added more CBP, the other CBP and some rib rub. just seeing if anything exciting comes outta this... left to right we have plain BB, GG/GO/CBP, maple syrup, GG/GO/CBP/rib rub
http://i254.photobucket.com/albums/hh113/eb8792/050-4.jpg

here it is at 120 IT, gonna take to 140. will post finished and sliced pix later...
http://i254.photobucket.com/albums/hh113/eb8792/055-4.jpg

thks for cking my pics!!!

californiasmokin
12-27-2009, 04:19 PM
Very cool!

Can't wait for the finished pic's.

erain
12-27-2009, 09:13 PM
well here it is, well sorta, i thought i had a picture of it all sliced heaped on a pan but i musta forgot.... to much in a hurry to get a piece in the fry pan i think... but out of the smoker...
http://i254.photobucket.com/albums/hh113/eb8792/056-4.jpg

http://i254.photobucket.com/albums/hh113/eb8792/057-4.jpg

stripped the netting off...
http://i254.photobucket.com/albums/hh113/eb8792/058-3.jpg

here a picture of it thru a 2 gal ziplock. sorry about that, could swear i had a pic of it just sliced on a cookie sheet, man what a sight it was too!!!
http://i254.photobucket.com/albums/hh113/eb8792/060-4.jpg

guess too much of a hurry to get to this. man i been missing out!!! just fried up a slice of the plain BBB. was awesome and cant wait to see what the others are like.
http://i254.photobucket.com/albums/hh113/eb8792/059-4.jpg

californiasmokin
12-27-2009, 09:58 PM
Man that looks good!!!

PigCicles
12-27-2009, 11:00 PM
Looks real good. I'll take mine with some eggs over easy, hashbrowns, and toast.

I gotta do that some time. It's too easy not to. Thanks for sharing.

Buzzwinder
12-28-2009, 01:36 AM
Looks Great, Thanks for posting this, I'm gonna have to try this!

BigAL
12-28-2009, 05:49 AM
That really does look good, Erain!:drooling: Great post that taught me alot.:thumbs up:

:kewlpics:

Willkat98
12-30-2009, 11:49 AM
Dang nab it that looks good!

I have a few days off and now wish I had a pork loin in the cure last week!

Great job!!

Vermin99
12-30-2009, 01:18 PM
Looks great!

Chargrilled
12-30-2009, 01:27 PM
Very nice thread. got to give this a go, really like the maple syrup idea!!!:thumbs up:


Which one did ya like the best Erain??

BTW caught 9 bows thru ice last week at Georgetown Lake, MT!!! Have to post some pics

SmokyOkie
12-30-2009, 03:33 PM
Sure looks better'n pro Erain!

Zeeker
12-30-2009, 04:24 PM
:wow: You are the man Bud. Great post and final pics are amazing...:thumbs up:

okie joe
12-30-2009, 08:27 PM
Fan tastic that is some good looking buck board....anouther great job.

cowgirl
12-30-2009, 08:52 PM
Good lookin' BBB E! :thumbs up:

erain
12-31-2009, 04:10 AM
Very nice thread. got to give this a go, really like the maple syrup idea!!!:thumbs up:


Which one did ya like the best Erain??

BTW caught 9 bows thru ice last week at Georgetown Lake, MT!!! Have to post some pics

to heck with the BBB, lets see them rainbows man!!! lake of the woods this w/e, walleyes are bitin bigtime!!!

the maple syrup was pretty good as was the pepper with gran onion/garlic, guess the extra flavor sorta made the just plain cured seem a little wimpy... the one with the rub... well it was a boughten rub, maybe my homemade woulda been better. but heck its all great. be doing these again and play more games next time!!!

SmokyOkie
12-31-2009, 12:13 PM
Ever do it with just plain cracked black pepper?

Chargrilled
12-31-2009, 12:50 PM
to heck with the BBB, lets see them rainbows man!!! lake of the woods this w/e, walleyes are bitin bigtime!!!

the maple syrup was pretty good as was the pepper with gran onion/garlic, guess the extra flavor sorta made the just plain cured seem a little wimpy... the one with the rub... well it was a boughten rub, maybe my homemade woulda been better. but heck its all great. be doing these again and play more games next time!!!

Erain, will get them pics up this weekend, not bad size this year. Good luck with them Walters (walleye). Dam fine eats there my friend!!!:thumbs up::msn-wink:

erain
01-01-2010, 05:18 PM
Ever do it with just plain cracked black pepper?

this was my first try at BBB, i did one with cbp but it also had gran garlic and onion on it. mebe next time, and there will be a next time...

Bubblehead
11-11-2010, 05:55 PM
Does anyone know where I can find elastic netting like the stuff pictured in this post? I've been looking since this was a new thread and still haven't had any luck.

Thanks,
Jim

BBQ Derek
11-11-2010, 06:59 PM
I wish Nasa would invent the food Replicator from Start trek, So you could send me some man :)

SmokyOkie
11-11-2010, 07:23 PM
Does anyone know where I can find elastic netting like the stuff pictured in this post? I've been looking since this was a new thread and still haven't had any luck.

Thanks,
Jim

Here (http://www.midwesternresearch.com/iw_products.m4p.pvx?;products_no_tree?company=INC? cat=11010)

If they won't sell to you, let me know and I'll get it for you.

Bubblehead
11-12-2010, 08:00 PM
:sign0092:Thank you very much! :sign0092:

SmokyOkie
11-12-2010, 09:43 PM
You're welcome.

Be sure to show us what you do.

Bubblehead
11-12-2010, 10:12 PM
I will,just have a few ideas bouncing around in my head. Not sure if it will be a project I get around to before we leave the islands though. 90 days!

erain
11-14-2010, 03:19 AM
I will,just have a few ideas bouncing around in my head. Not sure if it will be a project I get around to before we leave the islands though. 90 days!

see they have the stuff at places like butcher and packer... dont forget to get one a those flexible cutting boards so you can roll around the meat and then slide the netting over. a friend sent me the stuff i had so i never bought any so dont hve a place to recommend. but ck those links out from smokie...:thumbs up:

Bassman
11-14-2010, 09:42 AM
This place has almost anything you could possible want for sausage making and curing. I just ordered another 5 pounds of soy protein concentrate and some collagen casings.

http://www.sausagemaker.com/