Buckboard Bacon

Grandpas Grub · February 2009

10 days curing sure seems like a long time. Here is how it all turned out.

Picked up a Boston Butt and put the High Mountain Buckboard Cure on the butt and into a zip lock bag. I removed as much air as possible then closed of the seal.

10 days in the fridge and rotated the bag probably 7 out of the 10 days.

2 to 3 hour rinse changing the water 3 times. Patted dry and wrapped the butt and back into the fridge overnight.

Here is the butt just out of the fridge.

I noticed and was concerned about the yellowish color on the meat. Here is a closer view. Some said this is probably just staining of sorts. Me, I have absolutely no idea.

The appears to be no difference in the texture of the meat so I just didn't worry about it.

I covered the butt heavy with some fresh ground pepper and followed the instructions for smoking.

Cut a few slices and put in the pan followed by some eggs. Tasted really good.

I am only making one change on the next batch. 1 butt isn't enough.

I really like both the butt and tenderloin. Both are time well spent and render great results. If you like pork you should give this easy cook a try.

Thanks everyone for the help along the way.

GG

egret · February 2009

That looks great, Kent. That's one thing I've never tried. Those shots are giving me some serious incentive! :laugh:

steveo29 · February 2009

Yumm.. That really looks awesome. Nice think cuts too.

Grandpas Grub · February 2009

This is a real treat and very easy to do. When you do it do both a pork tenderloin and a butt. If you can't find the cure let me know - we can fix that problem in a hurry.

Kent

Rooster K · February 2009

I have a loin in the fridge that I cured with Morton Tenderquick. It is now soaking to remove some of the cure. I hope mine turns out half as good as yours looks.

Weekend Warrior · February 2009

Kent, that looks great........been waiting for your post all day. Definately on my to-do list. Which cut did you prefer more, the tenderloin or the butt? Mark

thirdeye · February 2009

Kent,

Now that I've seen the picture....I haven't seen that ever. Maybe just a concentration of some of the ingredients in the cure caused it....I really mix mine up before measuring the amount needed. Did you try trimming off a little with a fillet knife?

You mentioned tenderloin and butt-bacon, have you tried any buckboarded loins yet? The muscles are different from one end to the other.

Grandpas Grub · February 2009

I didn't try seeing how deep the color/stain went. The color was on both top and bottom and in several places each side. No little spots usually larger than a thumb long and 1-1/2 wide as a thumb.

I have done the tenderloin and Boston Butt. Is the loin going to be much different than the tenderloin.

I did notice I could only cook the tenderloin from 5 to 15 seconds on each side or it would dry out quick.

The Butt I could cook a lot longer several minutes.

Kent

Grandpas Grub · February 2009

Mark, the two are different in texture and taste, when you do it do them both. The tenderloin is a smoother texture less salty. I would be hard pressed to say one is better than the other - just different.

Start the cure on the tenderloin 5 days after you start the cure on the butt. That way you can smoke them both at the same time. The disadvantage is that it takes longer to taste the tenderloin.

Also, I would double the amount you cure. I sure wish I would have cured more than the 2 tenderloins and the 1 butt.

I will put up another picture here in a few minutes of the butt. This stuff is great.

Kent

Cpt'n Cook · February 2009

That looks really good. I may have to give it a try.

Grandpas Grub · February 2009

dang it wrong spot

Grandpas Grub · February 2009

I cooked thin pieces last night but this morning egret got me thinking about doing some thicker cuts. Well, the thicker cuts tasted great but I just couldn't stop there.

So I made some BLAT's. Bacon, lettuce, avacado and tomato sandwich.

Sorry about the lack of the sandwich picture but here is the Buckboard Bacon that went on the sandwich.

Cooking the bacon today and a bit longer, the meat was much more tender, still a bit salty but not much more than the bacon you would get in the store.

I am wondering if a longer rinse would remove more of the salt?

Here ya go... Don't miss out on this cook. It is well worth it.

GG

thirdeye · February 2009

Well, I guess you better try some.....I like loins better than the tenderloin because of it's consistent size and it's easier to control when cooking.

I start by cutting the loin into two or 3 pieces, then following smoking I'll section it into smaller ones.

jeffinsgf · February 2009

Grandpas Grub wrote:...
I am wondering if a longer rinse would remove more of the salt?
...
GG[/quote]

I did a 24 hour soak on my shoulder bacon. Salt seemed perfect to me. I soaked my tenderloin for 3 or 4 hours, and it seemed salty.

I can't wait for summer to make BLT's (or BLAT's) with home cured bacon and home grown tomatoes.

jeffinsgf · February 2009

Kent,

I've seen that yellowish cast on some of mine. Never smelled or tasted anything, and no one has gone to the ER. :woohoo:

Grandpas Grub · February 2009

Man, don't wait for summer.

I will try soaking longer this next time.

GG

Grandpas Grub · February 2009

There was no smell difference, no after cook taste difference and there didn't seem to be any texture difference in the look pre cook.

I didn't worry about it. Take a look at thirdeyes post above with the loin. I need to get some more cure but I am going to do tenderloin, loin and butt as soon as the store gets in more of the HM cure.

I wish I would have saved some of the tenderloin as I would like making some refried beans with it.

Anyway that will give me another to do on the list.

Kent

steveo29 · February 2009

Hope dinner is ready soon. Looking at all this good food is killing me lol.

Firetruck · February 2009

Kent

That looks great. I see the discoloration you were talking about and it was similar to what was on mine except mine ran across the fat. Oh well, that which dosen't kill us, makes us stronger.

I have had the best time giving packages of this stuff away and seeing the looks on their faces when they try it. Priceless.

jeffinsgf · February 2009

Ditto.

I gave my barber about a 3 pound section for Christmas. I went in a couple weeks ago for the first time since. It was the talk of the shop for a good half hour. I had to give the whole house a step-by-step tutorial.

Ken, RE: BLT's before summer. I'll have to watch the produce section for some acceptable tomatoes. That's pretty tough for me. I can't put a hot house rock on a sandwich. I'd rather go without.

Buckboard Bacon

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