Buckboard Bacon link?

Hoss

I ordered some High Mountain BB cure today.I need a link as to how to prepare it.All the posts on here seem to state that the instructions from HM needs tweaking.

Richard Fl

Here is the master.

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




And some notes I have made over the last few years. Like to coat with cracked black pepper after the rinse and dry cycle.


Pork, Butt, Bacon, Cowboy Buckboard, ALA Thirdeye, Richard Fl, #1

This project is the results of the master, Thirdeye, Wayne Nelson, Casper Wyoming. With his great guidance and generosity of providing the Buckboard Bacon Curing package and his knowledge of the art and science of smoking various meats , the following was produced:


8 Lbs. Pork, Butt, Boneless
1 Pkg. Buckboard Bacon Cure.
1 Pkg. Jack Daniels, Pellets
***************
10:50 AM Dome, 175°F, Internal 67°F. Handfull Jack Daniel Pellets
11:50 AM Dome, 200°F, Internal 95°F. 1/4 Cup Jack Daniels Pellets
12:25 PM Dome, 200°F. Internal 117°F
12:53 PM 2 Hours Dome, 200°F, Internal 131°F, Rotate Grid 180*, Handfull Pellets
1:40 PM Dome, 200°F, Internel 141°F
2:20 PM Dome, 200°F, Internal 145°F
2:40 PM Dome, 200°F, Internal 150°F, Pulled
Total Cooking Time, 3 Hours, 50 Minutes




1 Rather than waste a lot of time retyping the great advise of Thirdeye, I will just post some pictures and some general comments. I highly recommend this to anyone wanting to make their own bacon or country ham. Best of luck. Richard
2 Butt Extended Grid:
3 Butt BGE Smoke:
4 Butt Ready For BGE--Jack Daniel Smoking Pellets:
5 Butt Starting:
6 Butt On BGE, Partial Cook:
7 Butt Just Off Grill:
8 Butt Done:
9 Butt, Cut For Bacon:
2008/12/13:
1 Butts on BGE:
2 Butts Sliced:


Recipe Type
Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2006/10/11

10/11/06: Richard-I turned the package every day or so for 9 days in the refrigerator around 38F. -I let the bacon rest in the refrigerator for 24 hours and then cut thinly and froze individual pieces on wax paper. When they were frozen, they were placed in ziploc bags. If I had a Food Saver vacuum system, I would have used it. Thank you Wayne for your generosity!!

2008/12/13: Got a 10# butt for $.99/lb. Cut the bone out and cured with Hi Mountain for 10 days. Placed in a large bowl and rinsed 2-3 times over 4 hours. Placed in frig and next day rolled both pieces in "Indian River Pepper Blend". Cooked with cherry wood direct@ 200-225F for 4 hours. Pulled when internal reached 150F. Let rest 4 hours and then sliced with slicer, about the thickness of a nickle. Got to use my new FoodSaver 2840 for the first time and made many packages. Placed in freezer. Will do this again soon, may try with a loin.

2009/01/27---Thirdeye

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Most of my temps are actual (at the grate), but I have gotten pretty keen at calculating the difference between them and dome temps. With Buckboard, the lower you can maintain the first couple of hours is the real flavor delivery time, so go with what you can. Actually with my technique, I'm in the cooker so often adding chips, the pit temp will get zapped on it's own anyways. Like Nils mentioned, a forced draft fan is nice, especially if you are doing several batches......Regardless of the temp, I think the critical thing is to be able to drop a few chips into the coals on a regular basis. For the maple flavored Buckboard, I inject a 50:50 solution of good maple syrup and warm water about halfway through the rest period. (too early interferes with the equalization of liquids). Then, about a half hour before it comes off the cooker, I paint on a coat of pure maple syrup. (Richard, if you try this, use a sprinkle of that Maple sugar I sent on top of the syrup, it's a nice touch)

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Hoss

Thanks Richard.I can't wait to try my hand at it.

lowercasebill

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=600949&catid=1

this from an e-mail i just recieved from a friend who got some of each pictured above 'an unsolicited endoresement if you will'
follow pat's advice .. and it is possible to use to much smoke ,, it is truely worth the effort
and next on your list is ~thirdeye~'s pastrami

Hoss

Thanks.I've been eyein that pastrami>