[chefrob]

here is some bucky i smoked this weekend............

[rodliv]

So is it done or do you have to fry it still? What ever has to be done or not it looks good.

[azkitch]

There has been a rash(er) of buckboard bacon here, producing several threads. If you do a search for that term, you'll find recipes and procedures, as well as followup instructions. I think the Marks both posted--Misters Crigler and Motta IIRC. And it sure sounds like a good idea!...
And now I suffer from Chefrob knife envy, too! Nice carver!

[Gizzy's Smokin Crew]

Looks Good.......How did it turn out

[chefrob]

LOL @ kitch!
yes, this still needs to be fried like bacon since i did a staight cold smoke with no heat for 5 hrs.......and it came out killer!

here is a play by play for those interested.............
gotta have sharp tools.........i prefer the one on the right.


butt rinsed and ready to work with................


i run the blade against the long side of the bone and work it up and over to the bump........notice the angle and that i never use more than "1 1/2  - "2 of the knife.


then i work the knife on the other side of the bump and around to the bottom.


then i free one side and work the knife against the bone lifting the bone and cutting it away from the butt...........


then i use the slit from where the bone was to determine where to slice and open the butt like a book......be sure not to slice all the way through.



from here use what cure you like.........this is High Mountain with garlic and onion granules


sealed and dated................see ya in 7-10 days.

[chefrob]

after 10 days i gave them an hour soak in ice water...........


gotta cut some off for granny who can't have smoke or pepper but she loves her some salted pork.....................


all peppered up and into some hickory and maple smoke from the AMNS...............


after almost 6 hrs.....................


got almost 14# of smokie goodness...................


time to sleep overnight all sealed up before some slicing..................


all sliced up.....................


all packaged up for the freezer.......................


thx for lookin...................

[Mark]

That is the most pefectly sliced home-smoked bacon I've seen! Was that hand-sliced? If so, you should be a surgeon. I've been told I have the hands of a sturgeon.

[Rob Albach]

Wow...That is a great post....Makes me want go make bacon immediatley......

[chefrob]

mark, the funny thing is, i have a berkel commercial slicer but never use it, i enjoy slicing it by hand.........that's my rib knife to the right.
rob, you should, if you follow the directions on the cure that you use it is fool-proof.

[PAT YOUNG]

ROBERT , The bacon looks great and the tri-hone looks even better!!

[chefrob]

thx pat........for me, it is the best way to sharpen my knives.

[ddog27]

Wow that looks much better than the buckboard bacon I made once. 

[azkitch]

Cold smoked for many hours? What about the danger zone? That's what curing takes care of, eh? D'ya! I work at Sam's Club on 15 Ave & Bell, and they have that tri hone in the butcher department. I finally got to use it yesterday for one of the demo department knives. Nice!

[chefrob]

i've tried other ways of sharpening my knives but for me the norton trihone works the best on my knives.

[Harpo]

Showed the wife the pics here and she jumped on board with making our own bacon. Thawing butts now. I can't wait.