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Anyone ever try to make buckboard bacon?
Posted on 2/21/21 at 8:09 pm
Posted on 2/21/21 at 8:09 pm
Bacon made out of a deboned pork butt. Tried my first batch, and it came out good. It’s similar to standard belly bacon in taste but it has a higher meat to fat ratio.
This post was edited on 2/21/21 at 8:23 pm
8
Posted on 2/21/21 at 8:23 pm to Glock17
No, but I will be in the foreseeable future. Wife-lady loves bacon but hates the fat.
Thanks for posting!
Thanks for posting!
Posted on 2/21/21 at 8:46 pm to Glock17
Please leave instructions
Posted on 2/21/21 at 8:48 pm to beef42
I followed the EQ method, which just used salt, brown sugar, and curing salt. There’s a calculator on this site where you weigh the meat in grams and it’ll how you exactly how much cure to use. I cured this for 15 days. I didn’t intend to let it go that long, but with the winter weather it put me a few days behind
LINK
LINK
Posted on 2/22/21 at 7:04 am to Glock17
Yes, I have. Been a minute, but it sure was good. I liked it better than regular belly bacon. Enough fat for good flavor and LOTS of good lean meat! Yours looks good. IWEI
Posted on 2/22/21 at 8:20 am to DocHolliday1964
quote:
Enough fat for good flavor and LOTS of good lean meat!
It really did fry up nicely. I was wondering how it'd be since it didn't seem super fatty, but the flavor was really nice
Posted on 2/22/21 at 8:29 am to Glock17
I think I had a buckboard bacon sandwich at some restaurant within the last year or so. Didn't realize this is what it was. Thanks for sharing.
Posted on 2/22/21 at 11:20 am to Glock17
Albertson's has Boston Butt on sale .88/pound. Guess I know what I'll be doing after work today.
Did you cold or hot smoke yours? It looks amazing.
Did you cold or hot smoke yours? It looks amazing.
Posted on 2/22/21 at 11:40 am to REB BEER
quote:
Did you cold or hot smoke yours? It looks amazing.
I hot smoked on my smokers lowest setting, which is 180. I’d like to try cold smoking at some point though
Posted on 2/22/21 at 12:07 pm to BigDropper
quote:
Wife-lady loves bacon but hates the fat.
I’m just the opposite. The fat is my favorite.
Posted on 2/22/21 at 12:26 pm to Glock17
Have always meant to attempt it, this thread just reminded me 
. The sandwich at Butcher is the best thing on their menu.
. The sandwich at Butcher is the best thing on their menu.Posted on 2/22/21 at 6:08 pm to REB BEER
quote:
sale .88/pound.
That’s a good deal. I’ll have to make a trip
Posted on 2/22/21 at 6:55 pm to Glock17
Yep.
I use Morton's Tender quick.
Real simple.
I use Morton's Tender quick.
Real simple.
Posted on 2/22/21 at 7:01 pm to Glock17
Cold smoke is way to go. A-maze-n smoker with pellets of your choice turns any grill into cold smoker as long as ambient temperature not too high.
Posted on 2/22/21 at 7:29 pm to Glock17
I just put mine in the fridge in a 2 gallon ziplock. Can’t wait to try it in 2 weeks.
Posted on 2/22/21 at 9:12 pm to Glock17
I just smoked my first Buck board this weekend! One piece blk pepper and one piece smoked Thai Chili pepper. Used the Digging dog calculator. Been making bacon from bellies for years, but this is really nice
Posted on 2/23/21 at 6:44 am to Smokinit
quote:
Used the Digging dog calculator.
That’s the calculator I’ve used. Everything has come out great
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