Buckboard Bacon Curing in FoodSaver...

jeffinsgf · January 2009

I smoked a chunk of butt cured for Buckboard Bacon on Sunday. This is the 5th or 6th one of these I've done, and this one came out the best of all, I think. The only thing I did different was in how I stored it during the cure. Instead of a zipper bag, like I've been using, I vacuum packed it with my new FoodSaver. It could have no influence at all, but I can't think of anything else that would explain the difference.

Anyone else tried this?

thirdeye · January 2009

I do mine that way, only I don't pull a full vacuum on it. I think that keeping the cure (and later the brine) in close contact with the meat helps.

Grandpas Grub · January 2009

Wayne,

Freezer went out and I have some Pork Tenderloin, will this work well for buckbord bacon?

Kent

jeffinsgf · January 2009

What's the point of not going to a complete vacuum?

jeffinsgf · January 2009

Sure will. It's like Canadian bacon.

Nils · January 2009

Tenderloin will make some awesome canadian bacon!

My first try on that was in November, I can't believe how quickly it was all consumed. Only drawback is that now I have family and friends that expect me to keep them in full supply of it!

Nils · January 2009

That's what I have curing in the fridge right now. But like thirdeye, I did not pull a full vacuum. I have no objective evidence on full verses no vacuum - it just "felt right" to leave some air in the bag.

Wife is happy - foodsaver'd bags don't leak in the fridge like the zip locks did :P

Big'un · January 2009

I don't think the vac pack had alot to do with the end result. I always inject mine with the solution if the meat I'm brining is thicker than a couple inches and then soak. It'll give you great results each time!HTH.

thirdeye · January 2009

I guess I want a little room so the brine cna have some mobility when turning.

Davekatz · January 2009

I haven't done it for curing (yet), but vacuum sealed some chicken thighs with the marinade and it sure seemed to marinate quicker.

Dave

thirdeye · January 2009

It sure will. I go with a 5 day cure, 3 or 4 hours of soak out and 3 or 4 hours or rest. You will need to add some butter or oil when frying as tenderloin is very lean.

Remember you can also buckboard chops if you have some of those that are thawing out

jeffinsgf · January 2009

Gotcha. I'll give that a shot next time, but I sure can't complain about this one. Had some with eggs this morning, and then a few slices in a grilled cheese sandwich for lunch.

As for "brine", perhaps because of the full vacuum, there just wasn't any to speak of. The cure was completely dissolved, but there was hardly any liquid in the bag after 10 days. Don't know if that's good or bad, but I'm having a hard time arguing with the results!

jeffinsgf · January 2009

Caught that little firestorm myself a time or two. Started putting the zipper bags in a bowl, "just in case". I like the FoodSaver solution much better. I'll have to try shutting down the pump while there's still some space next time I cure.

jeffinsgf · January 2009

Butter and pork fat at the same time. I knew there was something about you that I admired. :woohoo:

golffer · January 2009

As a newbie I gotta ask...buckboarding??

golffer · January 2009

As a newbie I gotta ask...buckboarding??

jeffinsgf · January 2009

Buckboard Bacon. It's pork shoulder (Boston Butt) that is cured and smoked, just like packaged bacon, only more meat and less fat. It's some great stuff.

Here's the place most of us have started. You can make your own cure, but this is a pretty convenient way to know you've got it right, and it's cheap.

http://shop.himtnjerky.com/online/product.php?productid=25&cat=252&page=1

Thirdeye's wonderful site has a great page on how to do this, using the Hi Mountain cure.

http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html

Buckboard Bacon Curing in FoodSaver...

Comments

Categories