Buckboard Bacon
Posted: 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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Buckboard Bacon
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Posted: Mon Oct 01, 2007 7:45 pm
Is that a pork belly? Looks good, just never heard of Buck Board Bacon.
Posted: 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
Smoke until internal temp is 140 deg. I used sassafras wood on the smoke. I would say it is kinda like Canadian bacon. CF
Posted: Mon Oct 01, 2007 8:35 pm
Can you slice and eat, or does it need to be fried?
Posted: 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?
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?
Posted: Mon Oct 01, 2007 11:46 pm
Man o man does that look good...
James.
James.
Posted: Tue Oct 02, 2007 4:38 am
That looks good. 
I'm not sure I could wait 2 weeks to taste it. 
I'm not sure I could wait 2 weeks to taste it. Posted: Tue Oct 02, 2007 8:12 am
Boy, does that look good! Sending out samples? lol
Posted: 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
http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf
I guess it was well received by all. It is now all gone. CF
Posted: 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! 
Posted: Tue Oct 02, 2007 10:19 am
That's awesome.. Good idea for Christmas.. 
Curing
Posted: 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
Thanks,
Stan
Re: Curing
Posted: 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.
Re: Curing
Posted: 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
Posted: 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
Should I cure it longer? Will it make a difference in the finished product?
Thanks