First Buckboard Bacon

fagesbp · Post by **fagesbp** » Wed Mar 13, 2013 15:04

I have a freezer full of butts so I thought I'd give buckboard bacon a shot. I have made belly bacon and it turned out well so I'm hoping this is just as good.

Here's the pork roast after I deboned and split it:

And here they are sealed up with the cure. I used a simple cure mix of salt, cure #1, brown sugar, and cbp:

I'm actually thinking about smoking one to a higher temp and making pulled ham with it...

That's it for a couple weeks

ssorllih · Post by **ssorllih** » Wed Mar 13, 2013 20:23

good start. How much of each for the cure?

CrankyBuzzard · Post by **CrankyBuzzard** » Thu Mar 14, 2013 02:11

ssorllih wrote:good start. How much of each for the cure?

I agree! This sounds and looks really good!

Charlie

fagesbp · Post by **fagesbp** » Thu Mar 14, 2013 13:46

I did the cure by percentage of green weight. 1.7% salt, 1% brown sugar, .2% cbp, 156 ppm cure.

ssorllih · Post by **ssorllih** » Thu Mar 14, 2013 19:16

Thanks.

Bubba · Post by **Bubba** » Fri Mar 15, 2013 01:56

Please keep us posted on your progress with this Bacon, I will follow with interest!

ssorllih · Post by **ssorllih** » Fri Mar 15, 2013 02:44

The only tricky part I find with using a slab from the skin side of a butt,(they come off about 8 inches square) is determining the proper slicing direction. I usually have to make a cut on two sides of the square to identify the direction of the grain.

fagesbp · Post by **fagesbp** » Thu Mar 28, 2013 20:21

Here's the pics of the finished bacon and shoulder ham.

ssorllih · Post by **ssorllih** » Thu Mar 28, 2013 22:01

The bacon looks like it is perfect. How is the taste?

DLFL · Post by **DLFL** » Fri Mar 29, 2013 02:45

Very good looking meat!

GrillinGlen · Post by **GrillinGlen** » Fri Mar 29, 2013 21:01

curious about smoke times and temps, and of the finish IT. My first batch i cold smoked for 8 hrs then hot smoked @ 180F (the lowest temp on my pellet smoker) untill 130F. I was very happy with the results, which was a relief considering the butts came 2 to a pkg and was about 23 # total wt. A good supply of bacon!

fagesbp · Post by **fagesbp** » Sun Mar 31, 2013 14:37

Thanks yall. It tastes great. I cold smoked for 2 days, 8 hours each day. I didn't hot smoke the bbb at all. I just cooked the ham part in the oven after all the cold smoking to IT 175. I was going for 195 to pull but I ended up slicing at 175 because everyone was waiting for it for supper and it was getting late.

ssorllih · Post by **ssorllih** » Wed Apr 03, 2013 17:27

Just an FYI for everybody with a Food Lion market nearby. In the northeastern Maryland area they are selling cryovac pork butts for .99 per pound.

RLH3 · Post by **RLH3** » Mon Jul 01, 2013 22:53

fagesbp wrote:I did the cure by percentage of green weight. 1.7% salt, 1% brown sugar, .2% cbp, 156 ppm cure.

What is cbp?

ssorllih · Post by **ssorllih** » Tue Jul 02, 2013 02:10

RLH3 wrote:
fagesbp wrote:I did the cure by percentage of green weight. 1.7% salt, 1% brown sugar, .2% cbp, 156 ppm cure.
What is cbp?

The only reference I could find on line was for chronic bacterial prostatitis. Just use cure#1

First Buckboard Bacon

Should I make bacon out of both or pulled ham with 1?