How do you do Buckboard Bacon?

Flashback Bob · May 2007

You start witha Boston Butt, right?
Then what?[p]I'm thinking the Butts always come in two's and if I do a pulled pork with one it will last my family a week. So I'm thinking I could try something different with the other butt the next weekend.
so maybe Buttboard Bacon?

stike · May 2007

Flashback Bob,
first tell us about the tuna....!

Bucky Buckshot · May 2007

Flashback Bob,
Buckboard bacon is one of my forvorite cooks. Yes, you start with a Boston Butt, you can bone it if it has the bone in or you can buy boneless butts, (Cosco). I use the special Buckboard Bacon cure from Hi Mountain in Wyo. You can get the cure directly from Hi Mountain but the shipping will kill you or if you have a Sportsman Wearhouse anywhere near you they carry a full line of their products. I also like their jerky cure. The cure on a Boston Butt takes about ten days, but just follow the detailed instructions that come with the cure. You will love it as it has a fantastic taste. Good luck Bucky

Unknown · May 2007

Flashback Bob,
found this.
looks like a great li'l cook.
good idea too, splitting up the double cryovaced butts. i usually have a frozen one lingering for a while after making the other into PP.[p]J
[ul][li]Buckboard Bacon in the recipe section....[/ul]

61chev · May 2007

Flashback Bob,
I have also used pork loin and pork tenderloin. I follow Thirdeyes recipe and it is great. Gerry

thirdeye · May 2007

<p />Flashback Bob,[p]Now that's thinking ahead. 10 days ahead actually. Yes, Buckboard bacon is made from a pork butt. Loins and tenderloins can also be buckboarded if you want a product with lower fat. It involves curing and smoking at lower temps than you may be used to but the end result is just great. [p]Although you can build a cure from scratch using Morton's curing products I'm with Bucky and use the Hi Mountain pre-mixed and pre-measured cures.[p]I have a buckboard page on my site with loads of pictures and the specific Eggstructions I use. There is also a link to the Hi Mountain page so you can view their trimming/curing/smoking instructions, which are very complete. Click the link below and look in the PORK section.[p]The curing process is very safe if you follow some basic guidelines. If you have any questions, ask away. A lot of folks here make this great product.[p]To save on shiping costs, ordering some jerky cure is a good idea if you like that. I thought I uploaded a jerky page to my site but I can't find it.... but here is a product review I wrote for The Cooks Kitchen on Hi Mountain jerky cure. [p]http://thecookskitchen.net/2007/02/28/making-jerky-at-home-a-product-review/[p]~thirdeye~[p]
[ul][li]Click Here[/ul]

Davekatz · May 2007

Flashback Bob,[p]We make it using butt and/or loin using our own recipes. Yell if you need more details.[p]Dave
[ul][li]Bacon recipes[/ul]

thirdeye · May 2007

Davekatz,[p]Boy-oh-boy that bacon looks fantastic, along with your other cookin' as well.[p]Do you mix in the seasoning with the sugar cure or omit it completely? Also, do you add a kicker amount of cure at the halfway point?[p]With Morton's I use 1-1/2 T per pound and add pepper and garlic powder in addition to the seasoning. I cure about the same time as you do. I'm mixed about the kicker seasoning. I think that is mainly for hams but have gotten different answers when talking to the Morton people. Some seem to be over cautious about curing safety...[p]~thirdeye~

Davekatz · May 2007

thirdeye,[p]Thank you kindly. We have a lot of fun with the BGE. [p]I've tried it with and without the seasoning that comes in the little foil packet and haven't noticed much difference so now I just leave it out. It smells like maybe cloves and allspice to me. [p]I don't add a kicker. I think you're right that it's mostly a ham/big cuts thing. I tend to do a lot of smaller (3-4 pound) butts. They cure quicker and have more surface area for smoke. If I were doing bigger cuts I might consider doing a kicker or injecting the cure like the Dizzy Pig guys do. [p]Happy bacon making,[p]Dave

How do you do Buckboard Bacon?

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