Buckboard Bacon

Sausage making and curing meats.

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ChileFarmer
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Buckboard Bacon

Postby ChileFarmer » Mon Oct 01, 2007 7:17 pm

OK y'all this is all new to me. Posting photos and curing meat. It did turn out tasting good. Took about 2 weeks, cure and 4 hours smoke.

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OK, get over it, you lost. God bless America

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Postby DATsBBQ » Mon Oct 01, 2007 7:45 pm

Is that a pork belly? Looks good, just never heard of Buck Board Bacon.
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ChileFarmer
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Postby ChileFarmer » Mon Oct 01, 2007 8:31 pm

Dave, its made from a deboned pork butt. Cured rolled tied and smoked.
Smoke until internal temp is 140 deg. I used sassafras wood on the smoke. I would say it is kinda like Canadian bacon. CF
OK, get over it, you lost. God bless America

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Postby DATsBBQ » Mon Oct 01, 2007 8:35 pm

Can you slice and eat, or does it need to be fried?
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Papa Tom
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Postby Papa Tom » Mon Oct 01, 2007 10:07 pm

Looks good CF.
Wow 2 weeks did you dry cure it? I always prefer dry cure but it takes a long time. How salty was the end product?
tarde venientibus ossa....
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Postby JamesB » Mon Oct 01, 2007 11:46 pm

Man o man does that look good...

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Postby OSD » Tue Oct 02, 2007 4:38 am

That looks good. :D :D I'm not sure I could wait 2 weeks to taste it. :D :lol: :lol:
Allie

Postby Allie » Tue Oct 02, 2007 8:12 am

Boy, does that look good! Sending out samples? lol
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ChileFarmer
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Postby ChileFarmer » Tue Oct 02, 2007 9:17 am

Thank you, thank you, here is the kink to how it was done.
http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf

I guess it was well received by all. It is now all gone. CF
OK, get over it, you lost. God bless America

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Lots of Sub folders to.

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Postby SteerCrazy » Tue Oct 02, 2007 9:33 am

looks great CF....I did something similar with a pork loin, cured it for 4 days and smoked it. Made excellent canadian bacon! :)
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Postby Surfinsapo » Tue Oct 02, 2007 10:19 am

That's awesome.. Good idea for Christmas.. :goof:
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Stan41
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Curing

Postby Stan41 » Tue Oct 02, 2007 12:04 pm

Looks really good. I have two questions: What is Cure No. 2. And is it cured in a refrigerator?
Thanks,
Stan
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Re: Curing

Postby Papa Tom » Tue Oct 02, 2007 1:00 pm

Stan41 wrote:Looks really good. I have two questions: What is Cure No. 2. And is it cured in a refrigerator?
Thanks,
Stan


Cure #2 is a mixture of sodium chloride and sodium nitrate previously known as Prague powder #2 or just Prague powder. And I would cure it in a refrigerator we'll see what CF did.
tarde venientibus ossa....
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ChileFarmer
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Re: Curing

Postby ChileFarmer » Tue Oct 02, 2007 8:01 pm

Papa Tom wrote:
Stan41 wrote:Looks really good. I have two questions: What is Cure No. 2. And is it cured in a refrigerator?
Thanks,
Stan


Cure #2 is a mixture of sodium chloride and sodium nitrate previously known as Prague powder #2 or just Prague powder. And I would cure it in a refrigerator we'll see what CF did.


Tom you are right it was cured in the refrigerator at 40 deg. I never opened the bag the whole time. All the cure did turn to liquid. After it had finished curing I opened the bag, and was expecting some kind of oder but there was none. I think it is time to make more. CF
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

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Postby Puff » Tue Oct 09, 2007 6:42 pm

When I make that I cure it for 3 days. Am I missing something?
Should I cure it longer? Will it make a difference in the finished product?
Thanks 8)

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