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Discussion Starter · #1 ·
hello

thursday i made a 3 pound canadian bacon i used the tenderquick recipe i cured a pork loin for 5 days and smoked it with plum wood it turned out awesome i was gonna slice and send it to family and friends but the wife and kid got into it this morning for breakfast and eat most of it and the wife said that i could not give it away so now i will have to go get another pork loin and make more which is ok because i enjoy it



ok tuesday i finished the holiday bacon i did 10 pounds of buckboard bacon i used cherry this stuff turned out very nice i cured 2 pork butts for 10 days smoked them at 275 until they reach 141 degrees and pulled out of the smoker

 

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MAN those are some good looking eats there! Can't say I would blame the wife and kid for getting into that CB, I would have done the same thing. And that buckboard bacon you'r luckey they're full of CB.
What is the cure for the buckboard bacon? What size smoker are you using? Inquiring minds want to know. Spill!
 

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Discussion Starter · #7 ·
soady

the buckboard bacon cure comes from hi mountian seasoning http://www.himtnjerky.com it is a rub you rub a pork butt with the cure and place it in the fridge for ten days and pull out rinse and soak it in cold water for one hour then smoke i smoked this at 275 until it reached a temp of 141 then you pull and slice and fry it is awesome stuff i have a great outdoors smoker it is 18x18x36 it is a gas unit if you got any more questions i will be glad to help here is a link with a lot of info on making bacon and other smoked foods check it out http://www.smokingmeatforums.com
 

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Salmonclubber,
I have purchased that buckboard bacon before from a small meat speciality shop here in the local area, only problem is I can't afford the nine prices they want for a pound. I think you just solved my problem.

When you say soak in water as one of the final steps, do you dry the butt afterwards and let it tack first, or just put it in as is and smoke? About how long will it take to reach that temp if I am using the same type of smoker? Are we talking a full day that needs to be commited to this process? I have a 20lb butt in the outside fridge now, one half is going to be turned into a stuffed rolled roast for Christmas dinner and the other half might be buckboard bacon next week.
Man, this is good stuff here!

I have bookmarked those links and I will be doing some reading later.
Thanks
 

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does anyone know of a place around seattle that stocks the buckboard cure?

their website lists a pile of local stores,,,but when i shop for it I am finding that they only carry the jerky cure

ive got a butt in the freezer and would love to try makin bacon :eek:
 

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Discussion Starter · #11 ·
soady

after the soak i let it sit on the counter for 1 hour it dries a bit during this time i get the smoker ready and pre heated then into the smoker if i do one bacon 5-8 pounds it will take around 6 hours depending on weather this time of year it could take longer but most take at least six hours at a smoker temp of 225-250 so yeah it can be a all day thing just remember low and slow is a good thing when smoking meat once you have done this you wont believe how easy it is or how good it is you wont go back to store bought bacon here is another link for smoking supplies http://www.alliedkenco.com they have the buckboard bacon cure there shipping is less if you need anymore help let me know

huey
 

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Discussion Starter · #14 ·
live to fish

you can go to mortons web page and get it or its 1 tablespoon of tq to 1 teaspoon of sugar per pound of pork rub on meat and place in a zip loc bag and set in frige for 5 days rinse off and soak in cold fresh water for 30 min and smoke to a meat temp of 160 my smoker temp at 225-250 good luck

huey
 
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