My First Try At Buckboard Bacon

Sausage making and curing meats.

Moderator: TBBQF Deputies

Post Reply
stan41 USER_AVATAR
Stan41
Bandolero
Posts: 647
Joined: Sat Apr 07, 2007 9:01 pm
Location: Goldthwaite Texas
Contact:
Contact Stan41

My First Try At Buckboard Bacon

Postby Stan41 » Sun Nov 25, 2007 7:08 pm

Made a couple of pieces of buckboard bacon using the method I got on this forum a few weeks ago. Ate some for supper with fried eggs.
Good!
Stan
Last edited by Stan41 on Sun Nov 25, 2007 7:10 pm, edited 1 time in total.
Top
stan41 USER_AVATAR
Stan41
Bandolero
Posts: 647
Joined: Sat Apr 07, 2007 9:01 pm
Location: Goldthwaite Texas
Contact:
Contact Stan41

Another try at pictures

Postby Stan41 » Sun Nov 25, 2007 7:10 pm

Image
Image
Top
osd USER_AVATAR
OSD
Retired Lawman
Posts: 7294
Joined: Sun Jan 14, 2007 6:59 pm
Location: Fl
Contact:
Contact OSD

Postby OSD » Sun Nov 25, 2007 8:08 pm

Looks good. :goof:
Jim
Top
jamesb USER_AVATAR
JamesB
Retired Lawman
Posts: 6215
Joined: Sun Jan 14, 2007 7:29 am
Location: Irving, Tx
Contact:
Contact JamesB

Postby JamesB » Sun Nov 25, 2007 9:30 pm

What was your brine/cure time? I've got some time off around Christmas and might have to have a go at mak'n bacon... (also hoping Santa brings me a grinder/stuff so I can give sausage a try too)

James.
Image
Top
papa tom USER_AVATAR
Papa Tom
Deputy
Posts: 6774
Joined: Sat Jun 30, 2007 9:40 am
Location: Oak Point, TX
Contact:
Contact Papa Tom

Postby Papa Tom » Sun Nov 25, 2007 10:19 pm

Yep Stan that looks mighty fine.....
tarde venientibus ossa....
Top
chilefarmer USER_AVATAR
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:
Contact ChileFarmer

Postby ChileFarmer » Sun Nov 25, 2007 10:21 pm

Stan you the man, that sure looks like it should. With me the only thing I have to be careful with is too much smoke, and not make it too dry. The first one i did was great. The last one was a little dry, too much heat. But was good anyway. 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
Top
bowhnter USER_AVATAR
bowhnter
Chuck Wagon
Posts: 3985
Joined: Mon Mar 26, 2007 1:01 pm
Location: Van Alstyne, TX
Contact:
Contact bowhnter

Postby bowhnter » Mon Nov 26, 2007 8:18 am

Looks great Stan
Mike

Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Top
stan41 USER_AVATAR
Stan41
Bandolero
Posts: 647
Joined: Sat Apr 07, 2007 9:01 pm
Location: Goldthwaite Texas
Contact:
Contact Stan41

Cure time on BB bacon

Postby Stan41 » Mon Nov 26, 2007 8:36 am

James: I cured it for two weeks in zip lock bags in the refrigerator. My pieces were kind of small so they probably would have been OK in 10 days.
Stan
Top
wilded USER_AVATAR
wilded
Wrangler
Posts: 64
Joined: Sat Jul 14, 2007 1:03 pm
Contact:
Contact wilded

Postby wilded » Mon Nov 26, 2007 9:50 am

If you need someone to test it let me know. Looks great. ET :D
Make time for the important things in life.
http://wildedtx.blogspot.com/
Top
steercrazy USER_AVATAR
SteerCrazy
Retired Lawman
Posts: 2656
Joined: Sat Jan 13, 2007 10:33 am
Location: Kansas City
Contact:
Contact SteerCrazy

Postby SteerCrazy » Mon Nov 26, 2007 10:17 am

looks great Stan!
Top
Post Reply

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 22 guests