recipe needed for buckboard/kc bacon

winemaker ron

I want to make some buckboard bacon and maybe some kc bacon also. Lookinf for a recipe and how to. Thanks in advance to those who contribute.

ron

Richard Fl

Here are a couple of thoughts for buckboard. Not sure what KC bacon is.

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



http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=754485&catid=1

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:


INGREDIENTS:
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

SORRY NO PICS THIS TIME


Procedure:
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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2009/03/15---Grandpa's Grub---

Hoss,

I'm a BB newbie and thirdeye is the king.

Which cure are you using?

If High Mountain... here are my thoughts. The cure time is probably more to do with the thickness of he meat.

I went 5 days on my tenderloin as per thirdeye's comments. That worked out great.

On my loin and Boston Butts all pretty close to 3#, some 2.5# others 3.5# I went the full 10 days, in ziplock and rotated at lest every other day sometimes every day - I wansn't too concerned.

High Mountain says the meat should not be much more than 3" thick. I didn't measure but a couple of butts were that or a little more.

I followed the amount of cure pretty close to their instructions.

If any of the cuts are 2" or less you might want to email Wayne and ask him he would know better than I.

Kent

2009/03/15---Thirdeye----

Kent, I think that sums it up pretty good. For a rough guideline I use the following:

Curing time is based on meat thickness: I use 9 or 10 days curing time on a 3 to 3-1/2 inch thick butt. About 8 days on a 2 to 2-1/2 inch thick butt. About 6 days on an average loin. About 5 days on a tenderloin.

Hoss, just remember that the amount of cure used is based on weight, and the cure time is based on thickness. I'm in the process of redesigning my homepage.....The first revision is up now. Just click on "Recipes" then you can find Buckboard in the "PORK" section.

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thirdeye

At the request of many readers, I've updated my buckboard page, to include my recipe using Tenderquick (earlier I featured only Hi Mountain Buckboard Cure), and I've included a step-by-step pictorial following two buckboarded loins from start to finish.

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

Frank from Houma

I use High Mountain Cure (available online). The first time I made some BBB, I followed the instructions as written. It came out a little too salty for us. Cut the cure from 10 to 7 days and Went through 4 soak and rinse cycles. I have used a butt and loin - prefer loin.

Little John Henry's pecan and pecan for smoke




Maple syrup




Cracked Black Pepper

thirdeye

You know, their instructions are very complete and have easy to follow pictures, but I turn mine every 24 hours (instead of one time) and they should give more options for different cure times and soak out times, (I go 8 hours). I think their equalization time of 1 hour is way to short (I go overnight).