Buckboard bacon

ebrooker007 · December 2009

I ordered the High Mountain seasoning kit. Pork loin is on sale for 1.38/pound at the local butcher. This is the cut that I was thinking of using for the buckboard bacon. What is the best cut of meat to use for the bacon? I was planning to use butts but since pork loin is on sale I was leaning toward it. Also any tips or insight would be greatly appreciated. I have already looked at Thirdeye's site and it was very informative.

AZRP · December 2009

I just did a whole loin for Canadian bacon Christmas gifts. I split it lengthwise then cut into 8" pieces which I cured for 6 days, came out very good. -RP

61chev · December 2009

I personally like the loin. It slices nice and is easily stoerd in freeze bags
Gerry

Hoss · December 2009

Fire Walker · December 2009

I have always used Pork butt it's cheap makes large cuts of bacon and the relatives thinks I'm a genus.
Firewalker

Hoss · December 2009

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=778693&catid=1

Grandpas Grub · December 2009

Tenderloin, loin and butt will all give different results, textures and taste.

All three are great. Tenderloin and Loin cook really fast and can easily be overcooked.

Here is my cook of all three.

Thirdeye is a great resource for Buckboard Bacon. I believe he details the three cuts. Here is the link.

Playing with Fire and Smoke Buckboard Bacon This is a well worthwhile read.

GG

troutman · December 2009

I recently did a pork loin, 4 lb. boneless pork butt, and a pork belly. 10 day cure for all.

Everyone preferred the loin. The butt was good too. I threw out the belly.

I half-ed the loin and injected one piece with maple syrup/water at 50/50 mixture. We like it too but not any better than the straight loin peppered.

Hope that helps.

When you fry up the loin, it is so lean that you need a little butter or oil in the pan. Yummee.

ebrooker007 · December 2009

The link just cycles me back to my post. Or I'm doing something wrong.

thirdeye · December 2009

Pork loin is easy to work with, takes a little less time to smoke than a butt, and packages up nicely for gifts...

I have a full series of photographs, start to finish, featuring pork loin I hope to have up on my Buckboard page later today. Right now I'm off to make a Buckboard sandwich.

Lawn Ranger · December 2009

Got 9 pounds of loin ready to cure. Thanks for turning us on to the Buckboard. I hear it's good with Dr. Pepper. :P

Lawn Ranger · December 2009

Great stuff! Here's some breakfast shots.

Just good old Buckboard and Eggs.

Then used some with hash browns and cheese in a pancake batter.

Really good!

Desert Oasis Woman · December 2009

pork sirloin roast works well, too. About 2# each/about 6/large pkg. at Sam's or local IGA. Only need to cure for 5 days. :woohoo:

thirdeye · December 2009

Pssst. A boneless sirloin roast is the rear end of the loin, aka, the large end. Don't forget, the cure time is based on thickness. Here is the lowdown....

Desert Oasis Woman · December 2009

Wayno,
I get irregular sections, packaged 6/large package.
Like little roasts, all dark meat. [The are often sliced and packaged around here; used them a lot for carne adovada.] The roasts really don't look like they were cut off the long pork loin, but they must be from near the rib section (based on your photo), cause of the darkness of the meat. They are only about 2 1/2 inches at the thickest and weigh about 2#s each.

I'll ask the butcher to see if they can be more specific about the "cut" vs "terminology."

Anyway, the make nice little bundles of BuckBoard :woohoo:

Buckboard bacon

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