First time doing Buckboard bacon!

BigButtSmoke

Member
Messages
18
Grill(s) owned
  1. Bull
Here’s the result of my first try at buckboard bacon! Couple pork roasts cured with hi mountain buckboard bacon cure. Cured for 10 days in the fridge, 200 degrees with smoke tube on the 700 and hickory pellets to 140 internal. Let set in fridge for 24 hrs then sliced and vac sealed. Fried up some and I’m pleasantly surprised. Little salty but not excessive. It’s not bacon yet it’s not ham….it’s BAM!!
 

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Wslayer

Well-known member
Messages
508
Location
ND
Grill(s) owned
  1. Stampede
Here’s the result of my first try at buckboard bacon! Couple pork roasts cured with hi mountain buckboard bacon cure. Cured for 10 days in the fridge, 200 degrees with smoke tube on the 700 and hickory pellets to 140 internal. Let set in fridge for 24 hrs then sliced and vac sealed. Fried up some and I’m pleasantly surprised. Little salty but not excessive. It’s not bacon yet it’s not ham….it’s BAM!!
Rinse thoroughly, then do a little fry test next go around before smoking. If seems a little too salty, soak in ice water for about an hour. That will draw some salt out. Looks good though !
 

tpack

Well-known member
Messages
87
Grill(s) owned
  1. Stampede
I made some a while back and not impressed. Not even close to bacon.
 

BigButtSmoke

Member
Messages
18
Grill(s) owned
  1. Bull
I made some a while back and not impressed. Not even close to bacon.
Yeah I wasn’t really going for a clone to bacon. Just something different. We raise our own hogs and my butcher makes some of the best bacon and side pork around. I’ll definitely make it again and try and play around with some different seasonings and what not and see what happens!
 

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