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Buckboard bacon???

vidalia1
vidalia1 Posts: 7,092
edited November -0001 in EggHead Forum
I have two pieces of Boston Butt that I have curing in the fridge. I will smoke them on Saturday.

My question is: after cleaning the brine off has anyone covered any butts in maple syrup and or brown sugar? I am trying to get a maple bacon type bacon out of one of the pieces. I do believe someone put crushed pepper on one for pepper bacon.

Any help is appreciated.
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Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    The last boston butt I put very heavy cracked fresh pepper.

    thrideye put a post up last week or so about BB with maple.

    GG
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  • vidalia1
    vidalia1 Posts: 7,092
    How did your pepper bacon turn out? Would you do it again??
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Fantastic and in a heart beat!!!!

    bbbutt3.jpg

    bbbutt5.jpg

    GG
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  • Big'un
    Big'un Posts: 5,909
    I use powdered honey when I want it sweet. Add a little towards the end of the so it doesn't burn and also so it doesn't prevent the smoke from getting to the meat.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    I didn't find the original thread, but I thought I copied it down. Here is what thireye posted about peppered and maple.
    As far as pepper goes....You can give them a sprinkle of pepper before rubbing the cure on. Or just pepper them during the refrigerated rest time (following the soak out) Cracked pepper is fine, but I also like a blend of several types like black, red and white.

    As far as the Maple, mix a 50:50 solution of maple syrup and warm water and inject it about halfway through the rest time. In the last half-hour or so of your smoke, you can paint some more syrup on.

    GG
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  • vidalia1
    vidalia1 Posts: 7,092
    Thanks GG & Todd...eggcellent information...I can't wait for Sunday morning breakfast... :P
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  • Weekend Warrior
    Weekend Warrior Posts: 1,702
    My buckboard is looking mighty fine, but I'm a week behind you mostly because of my work. Mine will have cured 14 days by the 28th when I plan to smoke it which is probably good since I had some larger pieces. I am not a fan of anything sweet, so mine will be coated with a red, black and white cracked pepper blend. I've caught myself twice trying to smell it through the vacuum bag! :blush::whistle: This is a tough project for me. I like to touch, feel, smell, poke, prod, flip and taste as I go and this doesn't allow for that until next Saturday. :pinch: Can't wait to start smoking!
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    When I make Canadian Bacon, I inject with maple syrup and the flaovr comes threw real nice.

    Mike
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    I know what you mean.

    vidalia1's post got me to looking and turning the 20# or so of Boston butt I have in the fridge...

    and damn it!!! The fridge is acting up again. I hate GE stuff.

    The fridge is at 57° I need to thermopen the meat and hopefully it is at 40° or below.

    GG
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  • Weekend Warrior
    Weekend Warrior Posts: 1,702
    Actually GG, the Hi-Mountain instructions say to keep it between 40 and 45. I had to adjust my fridge temp up as it was reading 38. It's now running at 42. It's just the beer fridge in my basement so nothing else in there that could spoil.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Thanks, I saw that temperature range when I pulled it out of the fridge.

    I wonder if the cure is for flavor or for preserving the meat - or both?

    Kent
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  • Weekend Warrior
    Weekend Warrior Posts: 1,702
    I'ts both; salt, sugar and trace amounts of other seasonings are for flavor and the sodium nitrite is the cure. It's what gives cured meat the reddish/pinkish hue we all associate with cured meats like ham and......well, bacon.
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