Buckboard Bacon
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- Beginner
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- Joined: Wed Dec 29, 2010 05:37
- Location: Washington
Buckboard Bacon
Hello Everyone
I made a 7 pound Buckboard Bacon I used a 7 pound boned out pork butt and Hi Mtn seasoning's Buckbopard bacon cure this stuff is great I rubbed the butt with cure and placed into the fridge for 10 days actually it was 12 days got busy doing other stuff I turned the butt every other day after 12 days of curing I rinsed the butt and soaked it in cold fresh water for 1 hour then placed it in the smoker at 225 and smoked with Cherry when the bacon reached a temp of 140 I pulled it let sit over night and sliced in the morning for breakfast some really good stuff it is really good on a cheese burger
http://shop.himtnjerky.com/online/home.php?cat=252
I made a 7 pound Buckboard Bacon I used a 7 pound boned out pork butt and Hi Mtn seasoning's Buckbopard bacon cure this stuff is great I rubbed the butt with cure and placed into the fridge for 10 days actually it was 12 days got busy doing other stuff I turned the butt every other day after 12 days of curing I rinsed the butt and soaked it in cold fresh water for 1 hour then placed it in the smoker at 225 and smoked with Cherry when the bacon reached a temp of 140 I pulled it let sit over night and sliced in the morning for breakfast some really good stuff it is really good on a cheese burger
http://shop.himtnjerky.com/online/home.php?cat=252
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- Posts: 27
- Joined: Wed Dec 29, 2010 05:37
- Location: Washington
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- Location: Rocky Mountains
Spare ribs
I have a rack of spare ribs that i want to eat next weekend. I have a few recipes but am not thrilled with any of them. I need an outstanding prep. Thanks.
Ross- tightwad home cook
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I've been making Canadian Bacon for about a year now. It's easy, not fast, but easy. Beside that it is GOOOOOODD and a fraction of the cost of the store bought stuff.
When I found some other folks were making "Buckboard Bacon" I had to try it. Start with a Boston Butt, cut out the bone and then slice the butt into two flat halves, or just leave it whole. I liked the two halves style because it would cure without injection and probably faster, too.
I used one Tbs of Morton Tender Quick per pound and the same of Brown Sugar, rubbed it in well, bagged each of the halves in a heavy zip-lock and put it into the fridge for a week, turning it each day. Then, after seven days i soaked it for about three hours to pull out the extra salt cure, let it dry and then into the smoker till it was 150 degrees.
All I can say is.........THIS STUFF IS SIMPLY AMAZING. I like it sliced thin and crisped up in the iron fry pan. If you all were here i'd give you each a tiny tiny bite......it's that good. Well, actually, you might get a full slice if you helped me with some yard work.
When I found some other folks were making "Buckboard Bacon" I had to try it. Start with a Boston Butt, cut out the bone and then slice the butt into two flat halves, or just leave it whole. I liked the two halves style because it would cure without injection and probably faster, too.
I used one Tbs of Morton Tender Quick per pound and the same of Brown Sugar, rubbed it in well, bagged each of the halves in a heavy zip-lock and put it into the fridge for a week, turning it each day. Then, after seven days i soaked it for about three hours to pull out the extra salt cure, let it dry and then into the smoker till it was 150 degrees.
All I can say is.........THIS STUFF IS SIMPLY AMAZING. I like it sliced thin and crisped up in the iron fry pan. If you all were here i'd give you each a tiny tiny bite......it's that good. Well, actually, you might get a full slice if you helped me with some yard work.