I'll Be Buckboarding Next Weekend

thirdeye · September 2008

I can't think of anything better to do with this bad boy.

emilluca · September 2008

For what it is worth. The left side is the loin side. Lean close to the hind leg. The right side the rib side closest to the butt front of hog. Rib side with the bone in it is counrtry style ribs. Loind side is blns sirloin chops or bone in sirloin chops.

mikeb6109 · September 2008

have fun! i need to get myself some time to try some out soon! i still have not tried the box of buckboard curing stuff. will have to get some reading on your site and get started soon!!
hope you will post the end product.

thirdeye · September 2008

AAB photo

Yep, the rib end is my favorite. When buckboarded you get a color change on each muscle.

PS, in my neck of the woods country ribs are slices of butt, not the bone-in loin strips....

thirdeye · September 2008

You need to try a butt and loin to compare. You will need to start the butt 3 or 4 days earlier if you do.

Boxerpapa · September 2008

Looks like you will have your hands full with that chunk. Just added the cure for my first butt and sitting in the fridg. I have to wait ten days for this? I'm sure it's well worth it...lol. It's been in there for four hours now and the liquid is flowing. Wish me luck.

thirdeye · September 2008

You will be blown out at how good it is. Hope to see pictures.

Boxerpapa · September 2008

I sure will. Thanks for your input

RU Eggsperienced · September 2008

I will be doing this buckboard thing one of these days in the near future. This looks like fun and thanks for the great website.

WADoug · September 2008

Ok, dumb question...what is buckboarding? I've seen something like that at Costco and wondered what to do with that much pork.

Boxerpapa · September 2008

Here ya go, I started my very first one today:
http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html

dhuffjr · September 2008

There is always Mr Toads pork loin. :woohoo:

Big'un · September 2008

You are going to love it! Do several!

This is my favorite thing to do with it! Eggs Benedict!

Frank from Houma · September 2008

I've done three batches so far. The first batch was a butt and a loin. I cured ten days on the first batch and found it on the salty side. The second and third batches were just loins and I cured 7 days - just right. Each batch was 7-8 pounds total. Not sure if 7 days or 10 days made that much difference - I suspect I could have rinsed and soaked a little more on the 1st batch. After removing from cure and initial rinsing, I soaked the loin for 30 minutes and then rinsed. I repeated this 3 times and one final rinsing before going on the Egg. Good luck with it.

Headed to the fridge to make a BBB sammy to take fishing this morning - first trip since Gustav.

Frank from Houma · September 2008

Man!! Mightyfine lookin Eggs Benedict Big'un.

61chev · September 2008

I see in the pic the loin is from Farmland is it enhanced in salt solution. I usually buy mine from Sam's where it is choice grade no solution
Gerry

Boatman · September 2008

Bought a loin yesterday and just ordered the cure from Hi Mtn....thanks to your site. Can't wait to try it for B) the first time!

thirdeye · September 2008

I see in the pic the loin is from Farmland is it enhanced in salt solution. I usually buy mine from Sam's where it is choice grade no solution

Gerry

Yep that's where I get mine too. No mention of enhancements on the label, and it's in the original cryo. Farmland calls their juiced pork "Extra Tender" or something like that. (Hormel is the one getting sneaky with the fine print on their labels).

BTW, pork is not given USDA grades like beef, veal and lamb. If they are telling you it's choice pork, they are blowing smoke.

On a side note, the Mandatory Country of Origin Labeling (mCOOL) program goes into effect next year and Smithfield currently intends to procure only hogs born and raised in the U.S. for processing at its U.S. fresh meat facilities and will label fresh pork for retail as born, raised and processed in the USA.

Davekatz · September 2008

I'm sure that loin will make some fine bacon.

I just discovered that we've eaten all of the last batch I made. So I'm due to make some more as well. Do you use the same High Mountain cure that you use for butts?

Aledo Green Dreggon · September 2008

I finally took the time to look at your fire and smoke page in detail last night. I looked at several recipes. WOW, you have a very impressive collection of recipes/information. I can't wait to make some of that buckboard, had never heard of it before. The pictures make me want to chew on my monitor.

thirdeye · September 2008

Yep, same cure and same amount per pound of meat. I shorten the cure time to 6 days. I like a soak of 4 or 5 hours and a refrigerated (equalizing) rest of 6 to 8 hours before smoking. My current favorite wood is sugar maple that I got in a trade, but I also like a mix of apple and cherry.

thirdeye · September 2008

Thanks for the kind words. Several recipes come from Guest Pit Bosses, it's an invitation only kind of thing and so far I've gotten some real good ones. I have a rice recipe ready to publish any day. It uses bacon or other smoked meats and is similar to fried rice.

I'm not sure where you live or if you have access to HiMountain, but if you strike out let me know. I can get it cheaper than their website. I also make several trips to the PO each week to ship my grid lifters, so that's no problem either.

Aledo Green Dreggon · September 2008

I live in the Quad Cities, Illinois Side. I will start to look around for it and see what I come up with. Thank you for the offer. If I can't find it I will email you through your profile.

thirdeye · September 2008

You might call one of the large sporting stores like Bass Pro Shop or Sportsmans Warehouse. My spam filter does not like e-mail through the forum, but I'll keep my eyes peeled.

Grandpas Grub · September 2008

Wayne when you post he rice recipe please make an announcement post, I sure want to take a look at it.

Thank you for your help and instruction.

Kent

Aledo Green Dreggon · September 2008

Just wondering as the Illinois deer season is just around the corner, how would this work with venison? The deer in my area feed on corn so they aren't quite as gamy as some, and I have 2 permits for the upcoming season.

thirdeye · September 2008

The only downside I could think of would be the lean-ness of venison, but lightly frying the cured meat in butter could offset that. Might be a unique breakfast treat.

I can say that HiMountain makes some killer jerky cures (that is their primary business) and a lot of my hunting buddies use it on deer and elk jerky. I've used it on all my jerky for years.

WADoug · September 2008

Thanks Boxerpapa. I can see why the interest. I put it on my list of things to try.

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I'll Be Buckboarding Next Weekend

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