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Buckboard Bacon

RustyEggRustyEgg Posts: 14
edited 4:18PM in EggHead Forum
Has anyone used a Pork Loin for Buckboard Bacon? I have a 6lb piece in the freezer I want to use.[p]Thanks,
RustyEgg

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Comments

  • PainterPainter Posts: 464
    RustyEgg,
    Thirdeye has a pictorial of Butt and loins for bacon.
    Bob

    [ul][li]Thirdeye Site[/ul]
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  • Big'unBig'un Posts: 5,909
    RustyEgg,
    I've done a few.[p]DSCI0010-1.jpg

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  • thirdeyethirdeye Posts: 7,428
    DSC03539a.jpg
    <p />RustyEgg,[p]Buckboarded loins turn out really nice.[p]dsc03553aaL.jpg[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • RustyEgg,
    YES! 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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  • billtbillt Posts: 225
    EggspertMN,
    i 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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  • bill,
    Hmmm. 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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  • 61chev61chev Posts: 539
    RustyEgg,
    I have used loins and had very good results also tenderloin makes a very good breakfast sandwichBBBACON001.jpg

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  • Painter,
    Thanks, 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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