usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 32

3 members and 29 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 4 1 2 3 ... LastLast
Results 1 to 10 of 34

Thread: Buckboard Bacon

  1. #1
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default Buckboard Bacon

    Hi Mountain's Buckboard Bacon Cure makes a mighty tasty product. It is not bacon as you buy it from the grocer, it is all together different. It even has different flavors, depending on how thick you slice it. Thicker slices taste more like ham.
    Buckboard Bacon is easy to make. The biggie is curing it, that takes several days and the waiting makes you anxious. After it is cured you smoke it per the instructions and you have Buckboard Bacon.
    Slice it and vac seal portions you think are right for a meal. For something different put 2-3 tablespoons of pure maple syrup in a few of the packages. The vacuum will pull the maple syrup into the meat.
    If you have not made Buckboard Bacon, you need to!
    Some pics -
    Attached Images
    Last edited by peculiarmike; 01-23-2008 at 08:06 AM.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    Jan 2008
    Location
    Panama City, Florida
    Posts
    90

    Default

    I've been thinking about trying that. Googled it and :

    http://www.sausagesource.com/catalog/hmm-bbc.html

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Steve (and anyone interested) -

    Here is the link to Hi Mountain's site -

    https://shop.himtnjerky.com/online/home.php?cat=248

    BB Bacon Cure is $4.99 + shipping there. The shipping kills you, you do better ordering a group of things. Also, register on their site. They will send you specials and recipes by email.
    Enjoy!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    I have a friend that opened a store and just got my hands on some of this Hi Mountain cure.

    Mike, this looks like a boneless butt, which is typical to use for this, but I seem to get a ton of 4# pork loins and have heard people use them for BB Bacon. Have you ever?

    Is the pork loin variety more of what we know as "Canadian Bacon"?

    And would the cure make it all the way to the middle of a 4# loin, or should I cut it in half first into two 2# loins?

    Luckily, there is 3 packets in the box, so I can afford 2 fark ups!
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Quote Originally Posted by Willkat98 View Post
    I have a friend that opened a store and just got my hands on some of this Hi Mountain cure.

    Mike, this looks like a boneless butt, which is typical to use for this, but I seem to get a ton of 4# pork loins and have heard people use them for BB Bacon. Have you ever?

    Is the pork loin variety more of what we know as "Canadian Bacon"?
    And would the cure make it all the way to the middle of a 4# loin, or should I cut it in half first into two 2# loins?

    Luckily, there is 3 packets in the box, so I can afford 2 fark ups!
    Bill, that butt was boneless because I removed the bone, per the instructions. I have not used a store bought boneless butt to make BBB.
    I have not tried a loin, but have seen a lot of folks do it. They say it indeed makes Canadian Bacon. I think if you have concerns about cure penetration you can always leave the meat in the cure longer. My BBB was in the cure 5 days longer than the instructions say to leave it because I was tied up on other things. Cutting a loin into two pieces might be a good thing and is certainly another option.
    Make sure you THOROUGHLY wash the meat after removing it from the cure. Scrub it with a brush. Might not even hurt to soak it in clear water a while, change the water and soak it a bit more. Otherwise you will have some really salty meat.
    Like I said, thickness of the slices changes the flavor. Thicker tastes more like ham.
    I am going to do a pork loin, I have half a loin in the freezer that has been begging to get out for a while now, and left over cure.
    I don't see any farking up happening, go for it!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Quote Originally Posted by peculiarmike View Post
    Steve (and anyone interested) -

    Here is the link to Hi Mountain's site -

    https://shop.himtnjerky.com/online/home.php?cat=248

    BB Bacon Cure is $4.99 + shipping there. The shipping kills you, you do better ordering a group of things. Also, register on their site. They will send you specials and recipes by email.
    Enjoy!



    If you have a Sportsmen's Warehouse anywhere near you, they carry the Hi Mtn seasonings. You would probably have to pay tax but not the shipping. Keith
    Last edited by Bassman; 01-28-2008 at 09:29 PM.
    Keith

  7. #7
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    We have Cabela's & Bass Pro Shop. They carry Hi Mountain jerky cures, summer sausage kits, etc., but not the Buckboard Bacon Cure for some reason. t@
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  8. #8
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I have yet to do any BBB ... wonder why? It always looks good. It's on my list of things to do soon. Keep motivating me Mike.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  9. #9
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    I finally got around to doing this.

    Busy as heck, but I'll do a write up with pics later today or tomorrow.

    I used a loin for 8 days, then soaked in water for 1 day. It was a battle, and I need lots of practice.

    Write up and pics very soon!!
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  10. #10
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Quote Originally Posted by Willkat98 View Post
    I finally got around to doing this.

    Busy as heck, but I'll do a write up with pics later today or tomorrow.

    I used a loin for 8 days, then soaked in water for 1 day. It was a battle, and I need lots of practice.

    Write up and pics very soon!!
    All right Bill! Hope it came out good. Waiting pics & write up!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

Page 1 of 4 1 2 3 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1