Buckboard Bacon Tips
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- ddog27
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Buckboard Bacon Tips
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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- Rustler
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- JamesB
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- ChileFarmer
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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
OK, get over it, you lost. God bless America
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Lots of Sub folders to.
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Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- JamesB
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- ChileFarmer
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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
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
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- ChileFarmer
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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. CF
So my bacon came out over smoked and dry. On my first try.
Maybe I should learn to follow directions. CF
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- ddog27
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- ddog27
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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!
I will post some pictures later!
- jerrykr
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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.
-=- Jerry -=-
http://homesausagemaker.blogspot.com/
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