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Buckboard bacon recipe?
Thirdeye's BBB looks so good below, I would like to try by own, but am having trouble finding guidance. I have only find a recipe that uses shoulder. Can anyone help?
Could you clarify your question a little? Hi-Mountain Buckboard Bacon Cure is what most of us use and the only difference in the recipe is the time spent curing. Loins don't take as long as butts to cure.
I want to try loins. I'll look for the cure.
Pork loins produce a product similar to Canadian bacon...
pork butts produce a litlle more fatty product similar to bacon...they are both eggcellent...
Maybe I should try one of each! I just ordered the BB cure.
Any smoke wood suggestions? I have apple, pecan, hickory and musquite on hand.
I did my first batch of buckboard bacon last week using Thirdeye's instructions. I did one boneless pork butt and one loin cut into half. I cured them all for 10 days, rinsed and soaked for two hours, then rested overnight. I injected one of the loin pieces with 50-50 maple syrup and water, coated the other two with pepper, and smoked at 180 degrees on raised grid until they hit about 150. I used a little bit of hickory at first, then handfuls of cherry chips the remainder of the 4 hours.
They were all great and the family couldn't pick a favorite. Next time I will soak a little longer as these were a bit too salty for our taste, but it is still great especially on BLT's.
Not sure if you made it to this Thirdeye's web link or not but it is the best!!
ChrisC posted the direct link to my Buckboard page and I visit about curing tenderloin, loin, chops and butt bacon. I have plenty of pictures too. In fact, I took pictures through out the entire process of these last two loins. I will be getting them up soon.
I also detail some of the techniques and times I use that differ slightly from the curing instructions you get from Hi Mountain. These mostly involve the soaking and resting times.
As far as smoking instructions, the HM instructions are written for a Cookshack type of electric smoker, so smoking it in an Egg, Drum, WSM etc., is a little different.
Barbecue is not rocket surgery
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