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Comments
Thirdeye has a pictorial of Butt and loins for bacon.
Bob
[ul][li]Thirdeye Site[/ul]
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0 • Off Topic Disagree Agree LikeI've done a few.[p]
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0 • Off Topic Disagree Agree LikeYES! I love buckboard bacon. I've made it with shoulders, and loin. Loin makes for real nice Canadian style bacon. One hint however, wait until it is cold before slicing and packaging. If you do it warm, the collagen will solidify and you'll need to warm it up in order to separate the pieces. [p]I have also done this with a brisket for beef bacon. real nice![p]M
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0 • Off Topic Disagree Agree Likei just got the hi mountain seasonings buckboard bacon stuff. local store sells prime well marbled chuck roast that look like rib eye i was thinking of making that into buckboard. your thoughts and/or advice??
thanks, bill
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0 • Off Topic Disagree Agree LikeHmmm. That's just crazy enough that I might give that a try. I really liked the brisket that I did. It is a little like corned beef, cept firmer, and it frys up real nice. The chuck roast you mentioned would probably be just a s good, with a finer grain meat. [p]It should take about 10 days to cure. remember to turn it over after 5 days. For a little something extra, once you washit off, and let it sit on the counter to air dry for about 2 hours, put some ground black pepper on it, then into the smoker. internal temp of 156 degrees, then let it cool down before slicing. I refrigerate overnight, then slice it. I found that thinner is a little bit better. bout the same or a little thinner as the thick cut bacon you get at the grocery. If you get good at this, you won't be needing to buy bacon at the grocery anymore.[p]cheers[p]M
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0 • Off Topic Disagree Agree LikeI have used loins and had very good results also tenderloin makes a very good breakfast sandwich
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0 • Off Topic Disagree Agree LikeThanks, it's done. Have the cure on order which should put the bacon ready by the first week of December.[p]RustyEgg
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