question on buckboard bacon

Tennisbum · April 2010

having read most of the posts on buckboard bacon I decided it was time to try my luck. The only, non enhanced pork I could find was a pork loin, going about 8.16 lbs. Actually there were two in the package.
Cut away a lot of the fat and the silver skin. Covered with High Mountain and put in a plastic container and into fridge at about 41 degrees.
I plan to turn at end of 3 days and pull at 6 days.
Does this sound reasonable?
How will I know it has cured long enough?
Thanks for any and all replys
gp

Kokeman · April 2010

Checkout thirdeyes site lots of info on bbb.
http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html

Richard Fl · April 2010

This is what I do. Best of luck. Great meal when done.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=754371&catid=1

Tennisbum · April 2010

have read that one several times, but really does not say much other than curing time depends on thickness of meat.
so my guess is the loins were about 3 inches or so.
gp

Tennisbum · April 2010

Richard,
Thanks, this is pretty much what I have done so far but have not turned. Off to do that right now.
thanks a heap
gp

Bacchus · April 2010

I am planning my first Buckboard cure soon as well. Please keep us posted.. Pics Please.

Tennisbum · April 2010

have not made any pics and not sure I can remember how to do it but will try to look up the sheet I got from Grandpa Grub.
If you go back up to Richards post and check it out that is pretty much what I have done, except I did not turn but have since done so.
this will be an adventure.
will keep you posted.
gp

question on buckboard bacon

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