BuckBoard Bacon

Sausage making and curing meats.

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jerrykr
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BuckBoard Bacon

Postby jerrykr » Sun Jan 11, 2009 11:05 pm

On New Year's day, I started a Hi-Mountain BuckBoard Bacon cure on a pork butt. I rubbed it with the Hi-Mountain Cure as specified, and sealed it up with my Food Saver. Every day or so since, I turned the package over in my refrig.

Well, today was the 10th day, and I started the UDS early to smoke it. RO lump, and a stick of Hickory.

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As per the instructions, I smoked it at 200-250F (depending on where you measure in the UDS) until I had 140F internal. I foiled it, and let it rest for an hour, then refrigerated. This evening, I got it out of the foil to be sliced.

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After I sliced it up, I had 7 one pound packages made up with the Food Saver.

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DATsBBQ
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Postby DATsBBQ » Sun Jan 11, 2009 11:13 pm

I like it!
Whats a Hi-Mountain Cure? Some version of Prauge #1 and sugar?
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JamesB
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Postby JamesB » Sun Jan 11, 2009 11:14 pm

Did you test taste any of it? I have yet to try the BBB, but sure want to. It is #1 on my to do list next time I find my self in town for 2 or 3 weeks straight!
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Postby OSD » Sun Jan 11, 2009 11:35 pm

Looks very tasty. :D That ought to go good with some eggs and potatoes. :wink:

DATs, it's the brand name of a pre-packaged seasoned cure kit. Several places carry it. Here's a link to one of them......

http://www.sausagesource.com/catalog/hmm-bbc.html
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jerrykr
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Postby jerrykr » Mon Jan 12, 2009 12:11 am

there are 3 spice/cure packets in the box for a total of 25 lbs of pork.

This is my second one. The first one was great. You can add your own spice rub when you smoke it. This time I used only the Hi-Mountain spices. I want to see what it's like without an additional rub.

You prepare the slices as you would regular bacon, only it browns much faster than un-cooked pork belly bacon. It's kind of a cross between bacon and sliced ham.
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bowhnter
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Postby bowhnter » Mon Jan 12, 2009 7:10 am

Very nice, Jerry...looks great!
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Postby SteerCrazy » Mon Jan 12, 2009 10:35 am

high mountain buckboard bacon mix is very popular, never used it myself but I've seen some nice lookin results. Looks great :D
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Postby copkid » Mon Jan 12, 2009 10:53 am

Wow that looks really good! Nice job!
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Postby JaCK2U2 » Mon Jan 12, 2009 3:42 pm

Been to long since I've done BBB. After looking at yours, I'm encouraged to have another go at it! Looks really good!
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Postby Papa Tom » Mon Jan 12, 2009 5:30 pm

I agree it looks good one of the things I was always going to do but haven't. Done Canadian bacon, pork chops etc. but not the BBB.
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