Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Hi Mnt. Seasoning

cookn biker
cookn biker Posts: 13,407
edited November -0001 in EggHead Forum
feedback. What has everyone tried for bacon and buckboard bacon. I'm wanting to order now. Do the cures work for jerky also?
Thanks all.
Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
· Share on FacebookShare on Twitter

Comments

  • Little Chef
    Little Chef Posts: 4,725
    Molly....I have used the buckboard cures on butts, loins as well as full belly with exceptional results! I have also used their summer sausage kit (must have a grinder), and their breakfast sausage seasoning kit was excellent as well. Have their jerky kits...tried it once but was not impressed. I've made jerky for years, and wanted to try theirs since everything else had been so good. Jerky kit didn't impress us, though I think Thirdeye thinks otherwise. Maybe he will chime in.
    · Share on FacebookShare on Twitter
  • AZRP
    AZRP Posts: 10,116
    Molly, they have cures and seasonings for just about everything you want to make. If you have a Sportsman's Warehouse there they carry them. -RP
    · Share on FacebookShare on Twitter
  • cookn biker
    cookn biker Posts: 13,407
    This is new territory for me.So any cure will work for pork belly bacon? That does not make it buckboard bacon though..right?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    · Share on FacebookShare on Twitter
  • cookn biker
    cookn biker Posts: 13,407
    Thanks Randy I do.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    · Share on FacebookShare on Twitter
  • Hoss
    Hoss Posts: 14,600
    I just sliced up 5 pounds of BBB made from a farm-raised butt today.I like it.Egret sent me some Italian sausage seasoning but I haven't used it yet. :blush: I saw someone on here used HM BBB cure on belly bacon and gave it good reviews.I let mine set in the seasoning longer than recommended,soaked overnite and did not change the water,let it set in fridge for 3-4 days then smoked it and let rest in the fridge for a week before slicing.I was tryin for more of a Copycat Country ham flavor. ;) Time will tell! :laugh:
    · Share on FacebookShare on Twitter
  • AZRP
    AZRP Posts: 10,116
    I would agree with you about the jerky kits but the thing I liked is the fact that they include a cure which is not usually present in homemade jerky recipes. A lot of people follow recipes that could potentially be dangerous. -RP
    · Share on FacebookShare on Twitter
  • WessB
    WessB Posts: 6,937
    The sausage seaoning is pretty good, have used it myself...with a little tweaking for some different flavors..still good tho..
    · Share on FacebookShare on Twitter
  • Little Chef
    Little Chef Posts: 4,725
    Molly...I could be wrong here....but I 'think' 'buckboard' bacon is a term made by Hi Mountain as a marketing kind of thing?? Curing is super easy. You'll kick yourself that you haven't done it sooner. Curing the whole belly results simply in "BACON"! And some really wonderful bacon at that! The trouble for most seems to be locating fresh belly. Once you get hooked, fire me an email....we can talk about all sorts of cured stuff....which reminds me I gotta post my salmon and duck from last week. :blush:
    · Share on FacebookShare on Twitter
  • cookn biker
    cookn biker Posts: 13,407
    Cool, will do. Thanks for making that clear for my mind..hahahaha
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    · Share on FacebookShare on Twitter
  • Ripnem
    Ripnem Posts: 5,511
    LC,

    That Salmon and Duck info your talking about would be sweet. :)
    · Share on FacebookShare on Twitter
  • Ripnem
    Ripnem Posts: 5,511
    Randy,

    Tell me about dangerous. I will be doing a bunch of jerky type of stuff in the near future.
    · Share on FacebookShare on Twitter
  • Little Chef
    Little Chef Posts: 4,725
    Ripnem....In many cures, Nitrates are used. There are a couple products, Prague Powder also called No. 1 Pink Curing salt (same item)....which needs to be used carefully and appropriate by weight to the cure. There is another product called Salt Petre (pronounced Peter), that is far stronger than the Prague, and must be used with absolute precision. If used incorrectly, things can happen with spiked blood pressures, etc.....but the Prague Powder is more forgiving (but still needs to be used accurately).
    In actuality, MANY cures can be done without the use of Nitrates whatsoever. I have never used nitrates in my jerky...salmon...etc. Most cures are successful just with kosher salt, sugar and spices.
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Yup, yup and yup. Sausage use thirdeye's recipes.

    If you have a Sportsman Warehouse out your way it is cheaper than ordering direct.

    GG
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    You should find this interesting Playing With Fire and Smoke

    GG
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    DSC01463a.jpg

    DSC04953h.jpg

    Yeah, I do very well with Hi Mountain jerky cures on whole muscle meat, but I don't care for the caulking gun jerky. Although they have 15 or 20 flavors, my favorite flavor is the Cracked Pepper and Garlic. Some of them are pretty wild flavors .... but this is coming from a guy that still orders a chocolate cone from Baskin Robbins.

    The HM jerky and Buckboard have a very low amount of curing agents (less than Tenderquick actually) and I thought Tim told me you guys had some issues with the HM jerky because you failed to refrigerate it? Or was I thinking of someone else?
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Ripnem
    Ripnem Posts: 5,511
    LC,

    I see a great excuse to get some sort of scale. Do you know of one that is good for low weights as well as larger ones?
    · Share on FacebookShare on Twitter
  • Petunia
    Petunia Posts: 110
    The only thing I have used is their maple poultry brine and I really liked it. Now I just have the problem of trying to find it locally again. Does Gander Mountain carry it?
    · Share on FacebookShare on Twitter
  • lowercasebill
    lowercasebill Posts: 5,218
    hi mtn for both buckboard and belly bacon , works great.. follow third eyes instructions,, the hi mtn package has inst for how much cure per pound.. follow that and adjust times for meat thickness, i go 5 days for belly bacon ,,
    · Share on FacebookShare on Twitter
  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    look in your pantry for a small Ziplock bag...should be labeled, but maybe not :blush: .....
    find it?
    now go to hi mountain web page and read directions and amount/#....
    then get cut of pork butt or loin to cure...
    also read Thirdeye's blog....

    if you can't find it, don't worry, I have a very big box in my pantry just a few shelves above the Cherry Chunks B)
    · Share on FacebookShare on Twitter
  • Little Chef
    Little Chef Posts: 4,725
    Adam....The exact scale I use, and several folks on the forum purchased.....

    http://www.amazon.com/My-Weigh-KD-7000-Digital-Stainless-Steel/dp/B000EVHHJC/ref=sr_1_1?ie=UTF8&s=electronics&qid=1270590361&sr=8-1

    Been using it for years, and it's 'spot on'. ;)
    · Share on FacebookShare on Twitter
  • lowercasebill
    lowercasebill Posts: 5,218
    i went with this one
    because it does bakers percentages.. other than that it is the same scale that LC uses
    · Share on FacebookShare on Twitter

Categories