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Makin Bacon...

Florida Grillin GirlFlorida Grillin Girl Posts: 4,371
edited 6:38AM in EggHead Forum
I made my first Buckboard Bacon, thanks to all the great instructions I received from Thirdeye's website and also Pork Butt Mike. It was easy and came out great.

First, cured 2 8lb. pork butts in Hi Mountain Cure for 10 days, in ziploc bags, in a 40 degree fridge, turning over every other day:


After the 10 day cure, I rinsed in water for 6 hours and let it sit in the fridge on a rack overnight. I rubbed them liberally with Dizzy Pig Ragin River (not in Thirdey's instructions)


On the egg they go for 3 hours at 225 dome with hickory


I let them get to 150 degrees internal, which took 3 hours exactly. Took them off to rest. Wrapped and refrigerated overnight.

Now for the fun part - slicing


Sliced some thin and some thicker


Now the really fun part!




It has a great smokey flavor, with not much fat. The thin slices cook up like bacon, the thicker ones are like canadian bacon. What a great aroma they have while cooking.
Now the sealing and storing part:
Doesn't look like much is there when you suck all the air out. But believe me, that's alot of bacon there!


I will be digging up all the recipes I can find that have bacon in them, any suggestions are appreciated.

No more store-bought bacon for me!



  • TomM24TomM24 Posts: 1,364
    Thirdeye's Buck Board Bacon sure is good Nice Job!
  • Photo EggPhoto Egg Posts: 4,263
    Great post and photos(as always).
    Your BLT smells good from here.
    Thank you,

    Galveston Texas
  • roosterrooster Posts: 252
    Faith that sure looks good. Got to put on my todo.
  • Thanks, guys. Rooster, you should give it a try. It's time consuming, but easy, and the taste will blow you away. I am very surprised how good it is.

  • Boss HoggBoss Hogg Posts: 1,377
    Faith, looks really good. That's on my "to do" list this summer. Brian
  • MaineggMainegg Posts: 7,787
    YUMMY!! that looks very good!!
  • Gator Bait Gator Bait Posts: 5,244
    That is a work of art Faith, I drooling to my toes (well, almost). You photography is great, it's a fantastic post.

    I used to make a Tomato Pie with a home made crust and seeded and sliced, well drained fresh Florida tomatoes that had bacon layered randomly through it. Quiche Lorraine is an old favorite that will eat up some bacon. BBQ Shrimp Wrapped in (you guessed it) Bacon is to die for. I used to make an Orange BBQ sauce that consisted of an 8 oz. can of good tomato sauce, an ounce or two of Cointreau, the same of Grand Marnier, The juice and about half the zest from a large orange, sweeten with orange blossom honey, 1/2 teaspoon of orange extract if you have it, a little oregano, a little parsley, a clove or two of garlic, salt and pepper to taste. Let all simmer very slowly to thicken and meld flavors. Wrap shrimp in half cooked bacon and skewer on about an 8"-10" skewer using the skewer to hold bacon secure. I would put 6 to a skewer alternating with chunks of fresh pineapple and half a Maraschino cherry, starting and ending each skewer with a chunk of pineapple.
    I have yet to make them on the egg but I would use a raised grate, direct, over a hot fire. Probably saucing them as soon as they went on. About three minutes a side to finish cooking the bacon and gently cook the shrimp and give some nice color/char. I use to do them under the broiler when I didn't have a grill. Serve on a bed of rice pilaf or similar dish. Rice-a-Roni comes in some great varieties that can simplify this cook.
    LOL, now I'm drooling so bad I have to go get some lunch or die of dehydration! :)

    Have great day,

  • Thanks for the nice words, Gator Bait, and bacon recipe ideas. I will try them out since I have such a supply of bacon now.

  • rosrosrosros Posts: 408
    I can smell and taste the bacon from your pics. great pics and bacon
  • USDA PrimeUSDA Prime Posts: 89
    Dang! I'm off on days that end in "Y" :P . Why wouldn't I do that? Ok, Ok, I Will, I Will!!!!!!
  • AZRPAZRP Posts: 10,116
    Nice pictorial Faith, making me hungry way before lunch time. -RP
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Nice work Faith. I was wondering when you'd finally get around to trying it. Surprised it only took 3 hours to get to 150 deg at 225. I only take mine to 140 and it usually takes 4 to 5 hours?? I'll be de-boning and brining ytd LB numbers 176 through 200 tonight to get ready for the Pittsburgh fest on August 1st. Enjoy. :) Mark
  • Hi Mark, the awesome buckboard bacon that you served in Waldorf inspired me to try it - Thanks!!

    Thirdeye's website says only 3 hours, what temp do you use that it takes 4 -5 hours? You are lucky there are alot of fests near you!!

  • Weekend WarriorWeekend Warrior Posts: 1,702
    The Hi-Mountain instructions say 150 deg. for 45 minutes with no smoke, then 200 deg. with smoke until the internal temp reaches 140. It's even hard for the Guru to hold the 150 degrees and I usually just let the temp slowly climb on it's own until the Guru settles in at 200. I didn't read your post carefully enought to see you were smoking at 225 deg. 25 degrees doesn't sound like much, but it would make a difference in smoking time.
  • vidalia1vidalia1 Posts: 7,091

    Great job Faith. It is surprising the taste and leanness of the BB. Here are some ideas with your delicious looking BB. Now these may seem obvious but they are delicious. :P

    Make pig candy with BB..a little chewier but I love it

    Eggs Benedict using BB

    BBLT' of our favorites

    and mor eto be thought of later...enjoy :)
  • NoVA BillNoVA Bill Posts: 3,005
    Hi Faith,

    Congrats on BBB cook!! Makes you feel like you acomplished something special at least it did me for. I bought a pork loin today to start on it's path to BBB.

    Your pics are making me hungry!
  • NoVA BillNoVA Bill Posts: 3,005

    I'm seriously considering driving up to the Pitsburgh Egg Fest. Any coaching on when to arrive, what hotel, etc. I'm familiar with the Cranberry Township area somewhat.

  • Weekend WarriorWeekend Warrior Posts: 1,702
    Hi Bill. There is no meet and greet. :( Cooks can start setting up at 8:15. Hearth and Home is recommending that out of towners stay here:

    We need cooks badly, so if you could cook, it would be greatly appreciated. Please email me for more details. ;) Mark
  • Egmont KeyEgmont Key Posts: 69
    Great bacon Faith.
    Now I know just how much I have to learn.
    Good Golly that looks good!!!
  • BENTEBENTE Posts: 8,337
    did your butts have the bone in?

    if so how did you get around that when slicing?

    also do you think the DP had much of an effect and would you choose a diffrent one?

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Bente, they were boneless.

    I like the Dizzy Pig rub on the outside. Gives the outer edge a nice crust/ color/ flavor. I would definitely use it next time.

  • BENTEBENTE Posts: 8,337
    did you take the bone out or did they?

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • I bought them boneless.

    Tampa, FL
  • WokOnMediumWokOnMedium Posts: 1,376
    OH. MY. GOODNESSSSSS! All that smoky porky lovely goodness. That looks fabulous!
  • FlaPoolmanFlaPoolman Posts: 11,670
    Great job Faith. Is that for next months fest breakfast? :woohoo: :P
  • Ross in VenturaRoss in Ventura Posts: 7,034
    Good job Faith, I'm going to try that

  • Dimple's MomDimple's Mom Posts: 1,740
    Where's the best place to order the hi mountain cure? Their website charges more to ship than the cure costs. I hate that! Also, are there other brands?
  • fishlessmanfishlessman Posts: 17,998
    ive only made my own from the recipe on the dizzy site, the guy that helped chris with it really knew what he was doing. havent tried it on the butt, but canadian bacon from the loin was great
  • Dimple's MomDimple's Mom Posts: 1,740
    Didn't realize I could make my own - even better! Off to search for that recipe...
  • Dimple's MomDimple's Mom Posts: 1,740
    Okay, found it. So that recipe is for Canadian bacon. I assume I can use the same recipe for regular bacon, which I guess you guys are calling buckboard bacon? Am I assuming correctly? Also, what cut of pork should I buy? I want what most closely resembled regular store-bought bacon. Thanks!
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