Buckboard Bacon w/ Pr0n (First Time)

[krek]

I'm about to drown in saliva... outstanding job!

 

[Florida Farmer]

Nice....VERY nice!

 

[jhuyser]

Does anyone have the ratios so you don't have to weight them out? Also the amount of mix to put in each bag relative to the meats weight? like 1 cup per 5 pounds etc? be nice not to have to weight everything out evertime

 

[YetiDave]

3 parts salt, 1 part brown sugar and 1/4 part cure #1

I'd weigh a cup full of the cure then work out how much meat that'll cure using 42.5g of cure per kg of meat. Should be easy enough to translate into lbs and cups, but accuracy is key if you wanna replicate the results

Or if you mix that cure up just weigh the meat, multiply that weight by 0.0425 and there's the amount of cure you need

 

[jhuyser]

thanks will do

 

[Uncle JJ]

I suppose you could use TenderQuick for this , as well, yes?

I'm gonna try this. Pork bellies are way too pricey here.

 

[woodbutcher1]

I suppose you could use TenderQuick for this , as well, yes?

I'm gonna try this. Pork bellies are way too pricey here.

Yes you can Use M.T.Q.. One thing i have learned. After a 7 to 10 day cure,Simply rinsing the meat in cold water will NOT be enough to draw out some of the salt. I use a lot of salt with all my meals,it is just a little to salty for me. I change my cold water 3 times in a 24 hr period. Hang up in fridge to dry for 24 hrs. Then smoke away.

 

[bbqgeekess]

Btw, my brother just made his first buckboard bacon using YetiDave's recipe/method (like I did here), which he smoked yesterday after a 7 day cure. He said it came out super delicious (He made like 5 pounds of it.)

He decided he wanted to try making his own after he and his wife tried the sample I sent them home with a couple weeks ago. They like it better than store-bought and are going to continue making it, as I am.

Thanks again YetiDave

EDIT: I am also using this same curing rub for curing pastrami. I just added in 1.5 parts coriander and 1 part black pepper in addition to the curing rub for the curing, and after rinsing/drying as well for a crusty pellicle. Smoking that pastrami right now.. I'll make a thread for it if it turns out well

 

[adefiore]

Made a sammich just now ..

I just tried to take a bite of my screen. :mrgreen:

 

[bbqgeekess]

Yes you can Use M.T.Q.. One thing i have learned. After a 7 to 10 day cure,Simply rinsing the meat in cold water will NOT be enough to draw out some of the salt. I use a lot of salt with all my meals,it is just a little to salty for me. I change my cold water 3 times in a 24 hr period. Hang up in fridge to dry for 24 hrs. Then smoke away.

The salt is perfect for me. I give it exactly the amount of salt it needs. If you oversalt it then you will have to soak it. Have you tried the dry curing rub: 3% pickling salt, 1% brown sugar, .25% cure #1?

 

[IamMadMan]

Great looking buckboard bacon..

 

[Fishin4bass723]

I really need to try this it would be so awsome to bring camping and impress the guys I go with.

 

[GMDGeek]

Once I finish with my Smoked Salmon attempt - this is next!

 

[bbqgeekess]

Once I finish with my Smoked Salmon attempt - this is next!

Let me know how the smoked salmon goes for you. I'd like to try that.

 

[Jack Daniels]

Well count me in as another one that will be trying this. The Pr0n in the first post looks amazing and so much like bacon. Really can't wait to do this one. Thanks!

 

[oifmarine2003]

On my list!

 

[buccaneer]

Mmmm bacon!

 

[bbqgeekess]

Brand new batch of Buckboard Bacon (weeks later). Just pulled it out of the Davy Crocket a few minutes ago :

Found out why my last bacon (one of the slabs) wasn't as smokey on the Davy Crockett as it was on my Mini WSM. (I did one of each at the same time on both smokers last time.) It's because the internal temp sensor is off on the Davy Crockett--DC reads 9 degree higher than actual.. so it only got smoked to 131F last time in reality. Both my Maverick 733 and my other handheld internal temp thermo both read exactly the same to the degree (9 degrees lower than the DC).

It appears the Davy Crockett can do some decent smoking after all.. I did run this for hours at 150F before upping to 180F then ultimately200F. One was smoked to 143F internal and the other at 140F. Tasted a piece of the pellicle, yum! Very smokey!

 

[Will work for bbq]

Awesome job, your BBB looks killer. :hungry:

 

[Friedturkeyspam]

I was at her house for lunch, delivering my Bandera to add to her stable, that bbb is fabulous, I am not the adventurous type, tend to attempt to just figure out enough to get by in the culinary field. After eating a couple of pieces of that, I am hooked. The idea of making a BLT out of that bbb and summer time home grown tomatoes has got me slathering at the jaw.