Buckboarded Cooks Snacks

thirdeye

I've been doing frequent Buckboard cooks and giving smaller chubs away as early holiday gifts. As I was prepping these loin sections this morning, I needed to square up two ends so I went a little generous with the thickness and smoked these snack size pieces. They only took about an hour.

Misippi Egger

You give those thick pieces away as small ham steaks, or do you try to slice them into several thin pieces?

thirdeye

My normal plan with the loins is to slice them into 4" to 5" chubs and vacuum seal. Then the recipient can do with them what they wish. At $1.29 a pound they are definitely a good value for gifts.

Misippi Egger

Wayne,

Do you trim your loin down pretty lean prior to curing them? I have done a couple of butts, but want to try loins next. The butts were difficult to hold together for making slices - maybe just need more practice with the slicer. :(

Richard Fl

I have found that placing the pork butt after the smoking and cooling in the frig overnight helps the slicer make nice slices.

Misippi Egger

I did that, Richard, but when cut across where I deboned it, the slices fell apart.

Live and learn - still tasted great, though !

thirdeye

Yeah I do. I even do a second trim on some of the fat that loosens up during the cure and soak out.

thirdeye

The cherry really made the color jump.

cookn biker

They look great Wayne!! What color.

Frank from Houma

thirdeye wrote:

I needed to square up two ends so I went a little generous with the thickness and smoked these snack size pieces

:laugh: :laugh: :laugh: :laugh: :laugh: Square up the ends!? You are sounding like a fabricator. :laugh: :laugh: :laugh: :laugh: :laugh:

The cherry really looks outstanding.

thirdeye

Heheeehe. Never give up the basics...

Misippi Egger

Looks great, Wayne - mouth-watering !