Buckboard bacon (IT"S A GOOD DEAL !)

[Boaz]

I believe it was last fall buckboard bacon was lightly discussed . Mary B brought it up , said she had a pork roast someone had given her and she was going to use Hi Mountain buckboard seasoning
to convert it to buckboard bacon .
I had been meaning to try it for years , so we did ! Got Boston butt (Pork shoulder) on sale for 98 cents a pound on sale . Easy and cheap to make and tastes great . We made our own curing recipe which is not complicated at all with simple ingredients .
DANG ! We got about 40 pounds of it in the freezer in food saver bags vacuumed up .

We had BLT's last night . THANK YOU MARY B !

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0928_zpsse1nkhzl.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0928_zpsse1nkhzl.jpg.html)

http://i1097.photobucket.com/albums/g353/chuckr1952/IMG_0925_zpsngv4zrkt.jpg (http://s1097.photobucket.com/user/chuckr1952/media/IMG_0925_zpsngv4zrkt.jpg.html)

[MaryB]

Good stuff! I need to get some pork butts and make a bunch again before it gets to hot to low smoke.

[Lloyd Smale]

recipe please!!!

[Electric88]

I second Lloyd's comment. I'm not familiar with buckboard bacon, but it sounds delicious (as all bacon does!)

[44man]

ME TOO! Is it secret?

[Smoke4320]

Boaz
You know its not good to post pics of homemade bacon and not share the recipe :) :)

[Oily]

Just Google buckboard bacon. Hi Mountain recipe is there and other home made ones too. And by the way yummmmmmy. Just be sure and soak and rinse very well

[Boaz]

lol , give me a break ! I'm a one finger 'typer" (<Think I invented a new word there?). I'll get er done this evening if possible .

[1989toddm]

I am waiting with mouthwatering anticipation for this recipe! I cured my first bacon last fall, and it was a sad day when I used the last of it.


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[buckwheatpaul]

Boaz
You know its not good to post pics of homemade bacon and not share the recipe :) :)

Boaz, And I thought we were friends.....a lurking closet bacon coneseur?

[Boaz]

I been holdin out on you Paul . Bacon will do that to a man .

[Boaz]

Just Google buckboard bacon. Hi Mountain recipe is there and other home made ones too. And by the way yummmmmmy. Just be sure and soak and rinse very well

You are correct ! Youtube has a lot of info also, no one does it the exact same way but the basics are simple . Some rub instant coffee , cocoa , mustard and everything you can think of when curing it . I'm not that adventurous , Just want bacon .

[Electric88]

Well, I have now spent the past 3 hours at work looking at various methods for cooking regular bacon as well as buckboard bacon :coffeecom

But who actually works on the Thursday before Memorial Day anyways?

[merlin101]

Only thing better than bacon is bacon fried bacon with bacon on the side!

[1989toddm]

Well, I have now spent the past 3 hours at work looking at various methods for cooking regular bacon as well as buckboard bacon :coffeecom

But who actually works on the Thursday before Memorial Day anyways?

Ha! Those of us who like to pay our bills. [emoji1]


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[Electric88]

Ha! Those of us who like to pay our bills. [emoji1]


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True! But on a day like today, I like to mix a little pleasure with work. Hence, the bacon search :-)

[1989toddm]

Same! [emoji4] I must admit to a little googling myself.


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[Lloyd Smale]

I want marys recipe. She has some pretty good ideas.

[1989toddm]

I want marys recipe. She has some pretty good ideas.

http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html?m=1
2nd recipe uses Hi Mountain cure..may be what she used.


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[Boaz]

I want marys recipe. She has some pretty good ideas.

Can't agree more LLoyd !

[DougGuy]

http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html?m=1
2nd recipe uses Hi Mountain cure..may be what she used.


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It is exactly what she used, do a search for "bacon" in the Cookin' Recipes child forum and on the second page of results you will find her post that mentions Hi Mountain Bacon And Jerky Cure buried in a thread about making bacon..

[buckwheatpaul]

Only thing better than bacon is bacon fried bacon with bacon on the side!

merlin101 that makes you a baconholic?/!!!!!

[Boaz]

The basic recipe

Get a pork shoulder/Boston butt , there is a small t shaped bone in the end . Trim it out with as little damage to the meat as you can . Slice the meat lengthwise and make two slabs . rinse it and pat dry .

Our cure ;
Use 1/4 to 1/3 cup of Kosher salt , 1/3 to 1/2 cup of brown sugar, honey, or maple syrup per slab. Mix it up and rub on . We like the brown sugar or maple syrup the best . Use a leak proof container with a lid (optional but we also put each in a big ziplock , lot cleaner when you turn em ) and put the slabs in the refrigerator for 8 to 14 days , we leave em for 10 days . Turn each one over every day to complete the cure .
There can be variables . You can use coarse black pepper in the cure , you don't have to use maple , sugar or honey if you just want a slight sweet taste . Lot of possibility's .

Smoking :
Rinse the slabs well , pat dry , leave in refrigerator on a cooling rack for 12 to 24 hours to dry it out .
We cold smoke ours in the smoker on the grill rack About 2 hours with mesquite or 3 to 4 hours with apple or milder wood . If you don't have a grill or smoker you can use liquid smoke in the cure .
If you want you can 'cook' it in the smoker , needs to be brought to 160 degrees to kill any bacteria or what not . We just put it in the oven and use an internal thermometer easier to get the temp right . Get it much hotter and the fat starts melting.
Put it back in the refrigerator over night to chill and slice it up . We use a Food Saver , portion it and freeze .

You can use Prague powder , quick cure , also but you better be accurate on amount used , can make you bad sick . There are many ways to make the bacon , this is the best we have found .

[Jailer]

The basic recipe

Get a pork shoulder/Boston butt , there is a small t shaped bone in the end . Trim it out with as little damage to the meat as you can . Slice the meat lengthwise and make two slabs . rinse it and pat dry .

Our cure ;
Use 1/4 to 1/3 cup of Kosher salt , 1/3 to 1/2 cup of brown sugar, honey, or maple syrup per slab. Mix it up and rub on . We like the brown sugar or maple syrup the best . Use a leak proof container with a lid (optional but we also put each in a big ziplock , lot cleaner when you turn em ) and put the slabs in the refrigerator for 8 to 14 days , we leave em for 10 days . Turn each one over every day to complete the cure .
There can be variables . You can use coarse black pepper in the cure , you don't have to use maple , sugar or honey if you just want a slight sweet taste . Lot of possibility's .

Smoking :
Rinse the slabs well , pat dry , leave in refrigerator on a cooling rack for 12 to 24 hours to dry it out .
We cold smoke ours in the smoker on the grill rack About 2 hours with mesquite or 3 to 4 hours with apple or milder wood . If you don't have a grill or smoker you can use liquid smoke in the cure .
If you want you can 'cook' it in the smoker , needs to be brought to 160 degrees to kill any bacteria or what not . We just put it in the oven and use an internal thermometer easier to get the temp right . Get it much hotter and the fat starts melting.
Put it back in the refrigerator over night to chill and slice it up . We use a Food Saver , portion it and freeze .

You can use Prague powder , quick cure , also but you better be accurate on amount used , can make you bad sick . There are many ways to make the bacon , this is the best we have found .

Just for the record, this recipe is NOT a cure. I would not leave any meat in a fridge for 8 to 14 days with just Kosher salt, you're asking for trouble. Use a proper cure such as prague powder/cure #1 or Tenderquick.

If you want a quick easy way to make your own buck board bacon just follow the steps listed in the link below. It makes some great bacon.

http://www.smoked-meat.com/forum/showthread.php?t=21792

And my thread on my first attempt at BBB and some dried beef.

http://boredguy.chickenkiller.com/?p=363

[MaryB]

I use the High Mountain Buckboard cure with some extra brown sugar. Follow the instructions!

http://i226.photobucket.com/albums/dd248/maryalanab/IMG_20151017_1710429651_zpsrkktd1nk.jpg

[Oily]

jailer you are correct the recipe boaz repeated is a great recipe for small batch that you will be eating in a short time which will probably happen once you have tried buckboard bacon. But if you want to make larger batches you need to use a cure I use bradley sugar cure and add pepper or whatever you want and will last a long time refrigerated.I usually do 25# at a time and freeze 2/3 of it.the great thing about this type of cure is the endless flavors you can incorporate into the bacon.You would be surprised what curry powder taste like on bacon or even lemon pepper, doesn't taste like you would think. Try the basic and you will be hooked. After that experiment and you will be amazed or as i have found some spices just don't work with bacon.Just like casting try something different and see how it works and have fun!!!

[OBIII]

I've been making it for several years now, but I prefer to use boneless pork loin. The first time I made it, 10 lbs lasted 2 weeks. The second time it lasted just over a week.

OB

[MaryB]

Pork loin = Canadian bacon lol

[DLCTEX]

You guys have spurred me to action with this thread. Buckboard bacon is in the future in this household.
BBQ ribs this weekend though.

[1989toddm]

You guys have spurred me to action with this thread. Buckboard bacon is in the future in this household.
BBQ ribs this weekend though.

I've got a 3lb batch going as of yesterday! Excited to have homemade bacon again!


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[Shiloh]

Is buckboard bacon sort of like country style ribs??
Country style ribs aren't ribs at all. They are usually from the shoulder and cut into pieces that look like ribs.
It looks like buckboard bacon is these same ribs cut into thinner strips, not cured, and not cool smoked. (<165˚)

Shiloh

[Shiloh]

Good measurements for curing salts.
Morton Tender-Quick™ curing salt is cheap and two pounds go a LONG way.

Shiloh

[MT Gianni]

Is buckboard bacon sort of like country style ribs??
Country style ribs aren't ribs at all. They are usually from the shoulder and cut into pieces that look like ribs.
It looks like buckboard bacon is these same ribs cut into thinner strips, not cured, and not cool smoked. (<165˚)

Shiloh
Correct except bacon is a smoked meat product not a particular cut of meat. While it is traditionally done with pork belly bacon is not a cut of meat but a product. Like pastrami, it is usually done with the same cut but isn't necessarily done with only that cut.

[Shiloh]

Correct except bacon is a smoked meat product not a particular cut of meat. While it is traditionally done with pork belly bacon is not a cut of meat but a product. Like pastrami, it is usually done with the same cut but isn't necessarily done with only that cut.

It is my desire to make my own bacon. The smaller grcer here has a wonderful meat market. He can get me pork bellies if he doesn't have them, they are a day away. He cuts what his bacon making customers don't buy into side pork, uncured, unsmoked bacon. Homemade bacon is wonderful. The several times I have had it, the salt has been a good bit less. There is a sugar cure as well.

Shiloh

[MaryB]

While both cuts are from the shoulder prep is nowhere near similar. Buckboard bacon is dry cured for 10-14 days(I go 14 usually) then I slow smoke it as low as my Traeger goes(around 160ish...) to 145 internal(where pork is considered done even if it shows a bit of pink or blood)



Is buckboard bacon sort of like country style ribs??
Country style ribs aren't ribs at all. They are usually from the shoulder and cut into pieces that look like ribs.
It looks like buckboard bacon is these same ribs cut into thinner strips, not cured, and not cool smoked. (<165˚)

Shiloh

[1989toddm]

http://uploads.tapatalk-cdn.com/20160607/b9e809b7b09b280ff6e29d0551a34852.jpg
It worked!! Wow this stuff is amazing! I used the Mortons Tenderquick recipe and followed instructions. Only thing I did different is I cooked it in foil in the oven at 300 until it was 140 inside, then smoked it with apple wood for an hour.
I used a pork front shoulder boned out. So tender and tasty!
Anyone else do one yet?


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[Boaz]

Looks good !

[DLCTEX]

Completed by first buckboard bacon last night and had it for breakfast today. Great! I will do a porkloin next for canadian bacon.

[1989toddm]

Good for you! Way better than store bought, and you know what is in it!


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[1989toddm]

I'll dig this up again, since we are butchering steers on the 25th and my brainstorming juices are alive and well. Anyone here ever made beef bacon? Use a cow belly and use the same buckboard bacon recipe? I think I'll try it.

[Boaz]

Never tried it but can't see why it wouldn't work . You see beef bacon in the stores on occasion . Put up a report if you try it !

[MaryB]

Speaking of buckboard bacon... pulled a 9 pound cured shoulder roast off the smoker tonight. Will get it sliced and vac bagged tomorrow and take some pics! Sliced an edge off to taste test! Took it to 155 internal and called it good because I fry it anyway. Made this one a bit more salty and added a couple tablespoons of crystallized honey for more sweetness.

[1989toddm]

Mary, YUM!! I'm down to boughten bacon until we butcher, and it's not so good. Enjoy!


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[Boaz]

Ought to work out good Mary ! LOL , want to make some more but got plenty from last year. Makes dang good split pea and buckboard bacon soup ! Try it instead of ham .

[Boaz]

We have a lot from last year , been eating light . BUT unbridled it's dang good , lol ! will be making some ..............bout new years most likely !

[MaryB]

After a nights rest in the fridge to firm up

http://i226.photobucket.com/albums/dd248/maryalanab/IMG_20161117_1915207431_zpsrczevnte.jpg

Pound++ packages, one ends and pieces of scraps

http://i226.photobucket.com/albums/dd248/maryalanab/IMG_20161117_1947090631_zpsbz1wiif5.jpg

Tasty stuff! I went to the local butcher and told him what I needed and he told me to come back the next day, he had the perfect bacon hog coming in. This is the fattiest buckboard bacon I have made! I wish I had another $50 with me when I picked up the shoulder, the belly was 3" thick of 50/50 fat to meat good stuff!

[Boaz]

Nice looking bacon Mary !

[1989toddm]

Looks very good Mary! I wish I was set up to vac pack.


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[Boaz]

Get a food saver , dang good investment !

[Lloyd Smale]

kind of confused mary. I would have thought that bringing it to 155 internal temp if your measuring in the center would have resulted in it being cooked even more then your pictures show.

[Electric88]

kind of confused mary. I would have thought that bringing it to 155 internal temp if your measuring in the center would have resulted in it being cooked even more then your pictures show.

I believe the cure is what gives it that coloration that makes it appear uncooked.

[Bulldogger]

I believe the cure is what gives it that coloration that makes it appear uncooked.

Correct.

Also, SUPER LOOKING BACON MARY!

Bulldogger

[MaryB]

Yup the cure turns it pink all the way through and normally I go to 165 but it was 9pm and I was impatient. It gets cooked before I eat it anyway!

[1989toddm]

Plus if you smoke it after its cooked, the smoke colors it as well.


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[Lloyd Smale]

not talking about the pink meat colar. I know the cure does that. I was looking at the fat and thinking it shouldn't look that raw if it was really cooked to 155. Bottom line is 145 will kill anything but you need to make sure your temp guage is accurate. When I cook a pork but to 155 the fat looks a lot more cooked.
Yup the cure turns it pink all the way through and normally I go to 165 but it was 9pm and I was impatient. It gets cooked before I eat it anyway!

[MaryB]

Actually it doesn't start to render until around the 155 area. I had a thin layer of fat in the pan the next morning when I went to slice it. When I BBQ or cook a pork shoulder in the oven it gets taken to 195-200 internal. Temperature was taken by 2 digital thermometers, one cabled grill thermometer and double checked in a few spots with my Thermapen that I just checked the calibration on.

[Lloyd Smale]

I guess I'm just to used to looking at meat done to 155 or more and most of what I cook to a bit less then that is summer sausage and slim jims

[MaryB]

I was cooking at a low temp, 190ish mostly...

[Lloyd Smale]

next time pork buts are a buck a lb I'm going to make some.