Buckboard Bacon Tips

Sausage making and curing meats.

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ddog27
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Buckboard Bacon Tips

Postby ddog27 » Tue Nov 27, 2007 1:34 pm

Ok I did it. I stopped by Sportsmen’s Warehouse and bought some Buckboard Bacon cure. I am going to try it out in the next few weeks. Any tips from those of you who have done this before?
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Postby Kalrog » Tue Nov 27, 2007 2:40 pm

Let me watch this thread... I'm interested as well.
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JamesB
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Postby JamesB » Tue Nov 27, 2007 8:34 pm

No tips, but I am planning on trying it in the next few weeks...

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ChileFarmer
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Postby ChileFarmer » Tue Nov 27, 2007 9:11 pm

D'Dog, use pork butt, (boneless) don't tie until after cure. After cure soak in clean water for about 2 hours. Remove and let air dry, roll and tie with butcher string. Smoke with what ever kind of wood you like. Just to the color or taste you like. I think it is better to heat in oven after smoke. Because I can't control my heat all that well in my smoker. Heat until internal temp is 160-165 I have gone as high as 170 with no trouble. Trying to heat to internal temp in my smoker made mine too dry. CF
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JamesB
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Postby JamesB » Wed Nov 28, 2007 4:38 am

What temp is a good one to smoke at?

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Postby ChileFarmer » Wed Nov 28, 2007 8:41 am

James here is where I started.
http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf
They say to smoke at 200 deg. till internal temp is 140. I go higher just to be safe. CF
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Postby ChileFarmer » Wed Nov 28, 2007 8:47 am

James, After reading your questions, and reflecting on what I am doing. I now think my dryness is being caused by not having high enough heat in my smoker. So I was having to keep it in there a long time.
So my bacon came out over smoked and dry. On my first try.
Maybe I should learn to follow directions. :D CF
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Postby ddog27 » Thu Jan 31, 2008 9:08 am

Well I did it. I put the buckboard bacon cure on 15 pounds of boneless pork butt. I put the cure on late Monday night so I am going to count Tuesday as day one. I will take some pictures and keep you updated on how it goes!! :D :D
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Postby ddog27 » Mon Feb 11, 2008 10:01 am

After 12 days for curing, I smoked my buckboard bacon on Saturday night and fried some up on Sunday. Let me tell you this stuff is incredible!!!! It tastes so good. I am hooked. I fried up enough to make some sandwiches. If anyone is thinking about trying this and making some, do it! You won’t be sorry!

I will post some pictures later!
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Postby jerrykr » Mon Jan 12, 2009 9:19 pm

The package says to take the butt to 140. That's low for Pork, but you are going to fry it or otherwise cook/use it like raw bacon, so follow the directions.

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