Buckboard Bacon & Roast Beef

Frank from Houma

Cranked up the XL and the SBGE this morning.

One outstanding cook and one very mediocre cook.

The XL had two pork loins that had been cured for a week using High Mountain Buckboard Bacon Cure. Smoked em at 225 till 140 internal with pecan.


Sliced and ready for the vacuum sealer. Distributing to family tomorrow.


Covered a top sirloin with DP Raisin the Steaks and smoked to 145 internal. Big mistake taking it to 145 - will stop at 125 next time. Has a real good flavor but overcooked for my taste. Never take a nap while eggin. :( Spreading this around the family as well.

Fidel

Bacon looks good Frank.

Real good.

Frank from Houma

Some folks have talked of pulled beef. I haven't tried it yet. Is there a preferred cut for pulled beef?

Firestarter21

Looks great!! You may have inspired me to do a top sirloin this weekend, not done one of those yet.

Fidel

I'm doing some Sunday with chuck roasts.

Frank from Houma

I recommend pulling closer to 125. Taking it to 145 is way overdone.

Beanie-Bean

That's really nice, Frank. Does the bacon taste like Canadian bacon? It sure looks like some...I read up on thirdeye's site and didn't realize you can use different cuts with the Hi Mountain cure to make bacon. I think I'll put this on my list to do...

Thanks!

Frank from Houma

It is just like canadian bacon. I trim any fat before curing. There are three packets in the box and each will do about 8 lbs. The directions say cure for 10 days. The first time I did the bacon I did a small pork butt and a pork loin. I thought the pork loin was better. The second and third times I went with about 8 lbs of pork loin and only cured for 7 days. Rinse the cure thoroughly and soak. Soak minimum of 3 times for 30 minutes and rinse in between or it will be too salty. The pecan is great but for a change, I'll try some apple next time. Good luck with it.