AZ Barbeque.com

BBQ Related Topics => BBQ Recipes => Topic started by: azcharlie on October 13, 2011, 09:53:37 am

Title: First buckboard bacon
Post by: azcharlie on October 13, 2011, 09:53:37 am

Well I think I have worked up the nerve to try my first buckboard bacon.

Do any of you have any tips or pitfalls out there I should lookout for? I picked up 2 pork butts yesterday at Safeway $1.49 lb. The plan is to use one for the BBB and the other for some pulled pork. I plan on using the High Mountain Cure. Have any of you used this before and what do you think of it.

Thanks Charlie

Title: Re: First buckboard bacon
Post by: chefrob on October 14, 2011, 10:58:29 pm

charlie, i sed to use the high mountain stuff but ave now moved on to cure #1 and my own spices. the high mountain works fine but you should do a fry test before smoking to check for saltiness. i butterfly my butts so they look more like bacon and for a better cure/spice penetration. i'll dig up some post and pics for ya............

Title: Re: First buckboard bacon
Post by: azcharlie on October 15, 2011, 09:42:43 am

Rob thanks for the reply.

I do plan to debone and butterfly my BBB and place it in seal-a-meal bags with the High Mountain rub.

I am having a little trouble finding the HM cure on the west side (Peoria). Can you tell me where you found it when you were using it. I have been to Cabelas and the guy there had no clue what I was talking about.

Title: Re: First buckboard bacon
Post by: chefrob on October 15, 2011, 06:57:12 pm

i got mine at bass pro.......

Title: Re: First buckboard bacon
Post by: chefrob on October 15, 2011, 07:52:56 pm

here are a couple of my buckboard bacon threads....hope this helps!

http://www.azbarbeque.com/forums/bbq-recently-post-pictures-and-tell-us-what-you-cooked/buterflied-buckboard/msg84639/#msg84639

http://www.azbarbeque.com/forums/bbq-discussion/bbb-cold-smoked-i-guess-sorta-well-for-az-as-summer/

http://www.azbarbeque.com/forums/bbq-recently-post-pictures-and-tell-us-what-you-cooked/bbb-x's-3/

Title: Re: First buckboard bacon
Post by: andrewpeters on October 18, 2011, 10:26:36 pm

Back home we had what they called side meat. It was a section off the pig that couldn't be used for bacon. It was too small for anything else. The old timers use to cook it off for breakfast as it was a lot cheaper than bacon, ham, or pork chops. It's great but can't find it here.

Title: Re: First buckboard bacon
Post by: azcharlie on October 19, 2011, 07:52:29 am

Drove over to Bass Pro shop yesterday and picked up the Hi-Mountain cure. The plan is to start the curing on Sunday.

Thanks for the help Rob
Charlie

Title: Re: First buckboard bacon
Post by: chefrob on October 20, 2011, 08:15:04 pm

hey, no problem..........once you get comfortable with the high mountain stuff, go with the Lem Cure (insta-cure #1) @ bass pro and then you can make yer own cures, for now get the process down. good luck and take pics!

Title: Re: First buckboard bacon
Post by: Smoker Man on October 24, 2011, 12:14:53 am

I use Morton's TenderQuick cure and get it at AJ.  If you want pork belly best price I've found is Lee Lee's.  One out on Cactus and 75 ave and one in Chandler.  Awesome meats and produce.

Pork loin makes awesome Canadian Bacon.

Title: Re: First buckboard bacon
Post by: chefrob on October 24, 2011, 07:52:20 am

Quote from: Smoker Man on October 24, 2011, 12:14:53 am

Pork loin makes awesome Canadian Bacon.

it sure does!