Buckboard bacon

[shoprat53]

Re: New Batch of Dry Cured BaconI have been using part of A pork butt and use the dry bacon cure. I figure about 3 days A inch then add A day then just finish it like regular bacon. Much meatier and also much cheaper and easier to find. They are usually about 3 pounds a piece usually have at least 1 curing in the fridge. Love my BLT on whole wheat toast.

[GWG8541]

shoprat53 I need to give that a try. Do you debone it yourself or buy boneless?

[processhead]

shoprat53
I have never done buckboard bacon, but I need to try that. With fresh pork bellies so expensive and pork butts relatively cheap, BBB would be a more economical option.

[Dave in AZ]

shoprat53 sweet! I just started 2 on the 18th myself! Like you, the meat is meatier, cheaper, easier to find, and wider… all benefits! Now if it tastes as good, I will be happy!

I will say, I made mine from some butts I got at Costco. They werr boneless, so someone had already hacked out the bone. But it did kinda mess up the uniform cap muscle and fat, so next time I will use butts with the bone in.

[shoprat53]

It taste as good remember to do two 30 minute soaking then I pat dry and put in fridge overnight smoke to 138-140 if it is getting to much smoke I pull it at 120 or so and finish in sous vide.

[shoprat53]

GWG8541 I usually get about two 3 pound chunks off A butt to use for my bacon. Try to keep them under 3 inch’s. The rest of the butt I freeze for my sausage.

[shoprat53]

Have been using A combination of pecan and Apple for the wood real nice color and flavor. Have to go light on the wood in my Cook Shack it really puts out the smoke.

[shoprat53]

Once you try the buckboard bacon think you will be surprised how well it turns out. Have only used Walton’s dry bacon rub never have injected it or used brine. So no reason you couldn’t just not my thing like the dry rub.

[processhead]

Has anyone noticed bbb needing a heavier or longer smoke to get the same effect as belly bacon?

[DJS303]

shoprat53 I agree about people being surprised as I have used Walton’s Dry Rub Bacon Cure and smoked with apple wood. My family was very pleased with the flavor. I like to use pork butts as I like a more meaty bacon.

[mrobisr]

processhead I smoked mine for a little longer, but I also deboned it and pressed it flat so it wasn’t as thick as a normal butt. I treated mine as I do belly and cold smoked it under 90f with a dry cure and no soaking and they have been good. I still like belly bacon, but it is a very good replacement.

[Ridley Acres]

Jonathon I’d love to see a video of preparing buckboard bacon…hint, hint!

[Jonathon]

Ridley Acres We will get it done!

[Jonathon]

Ridley Acres Buckboard is in the cooler, injected so it should be ready soon! I used the Blue Ribbon Maple, Booster and then I hit it with some 100% Maple Syrup cause why not?

[zbigjeff]

Jonathon and the waiting begins! That’s the real difficult part

[bocephus]

Jonathon I am interested in how this comes out as I am going to make some maybe this fall. My wife really wants to try it, she loves bacon.

[Deepwoodsbutcher]

I’ve got a lot of pork butts on hand and definitely need to try this out at home. I’ve done a few commercially and they turn out really nice. I’ve never had a chance to eat it though.

[zbigjeff]

Ridley Acres Jonathan Sounds like you have another video option for “buckboard bacon”.