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Started By
Message
Buckboard Bacon
Posted on 3/13/13 at 9:00 am
Posted on 3/13/13 at 9:00 am
Just Starting
I have a freezer full of butts so I thought I'd give buckboard bacon a shot. I have made belly bacon and it turned out well so I'm hoping this is just as good.
Here's the pork roast after I deboned and split it:
And here they are sealed up with the cure. I used a simple cure mix of salt, cure #1, brown sugar, and cbp:
I'm actually thinking about smoking one to a higher temp and making pulled ham with it...
That's it for a couple weeks
I have a freezer full of butts so I thought I'd give buckboard bacon a shot. I have made belly bacon and it turned out well so I'm hoping this is just as good.
Here's the pork roast after I deboned and split it:
And here they are sealed up with the cure. I used a simple cure mix of salt, cure #1, brown sugar, and cbp:
I'm actually thinking about smoking one to a higher temp and making pulled ham with it...
That's it for a couple weeks
1
Posted on 3/13/13 at 9:25 am to mx579
I wasn't a fan of the texture when I made it. Definitely a more ham-like product.
Posted on 3/13/13 at 9:33 am to OldHickory
Then I'll definitely smoke half like ham and cold smoke the other half like bacon.
Posted on 3/14/13 at 8:29 am to mx579
I've made it and believe its a good way to use up the butts in a different way. Just a low smoke then sliced and cooked in a black iron skillet. Good stuff. Show us the finished product when you are done.
Posted on 3/14/13 at 9:36 am to Martini
Will do. I have no shortage of ways to use up the butts lol. Lots of sausage. I'm thinking of a smoking them over a couple days, 8 hour smoke then rest then another 8 hour smoke using hickory, cherry, maple pellets.
Posted on 3/28/13 at 2:22 pm to mx579
Here's the pics of the finished bacon and shoulder ham.
Posted on 3/28/13 at 2:27 pm to mx579
IWEI
Posted on 3/28/13 at 2:42 pm to mx579
I'm assuming the last two photos are the ham.
Looks nice. Love the color it took on.
Makes me want to build a smoker, dang you!
Looks nice. Love the color it took on.
Makes me want to build a smoker, dang you!
This post was edited on 3/28/13 at 2:44 pm
Posted on 3/28/13 at 6:34 pm to mx579
Very nice. Did your seasoning come out right? How long did you smoke?
Posted on 3/31/13 at 8:38 am to Martini
Yeah it was how I wanted it. I cold smoked them for 2 days, 8 hours each day.
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