Buckboard Bacon.
 

This stuff has been curing for 7 days.
The cure for one gallon of water was 2 oz each of Insta cure #1 and #2 and a cup of canning salt and sugar in a gallon of water.
I split the pork butt out so it lays flat and de-boned.
I have two of them on is coated in black pepper and sugar.
The other is coated in just black pepper.

Today I have some running around to do and when I get back they are going in the smoker.
At this time I have a test piece cooking in a skillet.
Just tried the one with the sugar and black pepper and is deemed fit for man woman and beast. :lol:
Worth

I am sitting here eating some I cut off from the un-sugared chunk.
I fried it in oil so it would be crispy and having it with my coffee for breakfast.
I cannot express to anyone how much better this stuff is over store bought and yet so utterly simple to do.
This is even without smoking yet.
Worth

I just went to the bank and them to the store and while there picked up three count you (three) huge pork loins on sale for 1.99.
I put the buckboard bacon in the smoker washed out the big 22 quart kettle and put in the pork loins to cure.
New brine of course, always use new brine,[B] ((((always))))[/B].
They are now in the refrigerator soon to become "Smoked" Canadian bacon next weekend.:yes:
I have been running my tail off all morning long.:lol:

Worth

This stuff it smoking at about 135 F there is no way I can cold smoke in this heat but that is fine.
This will keep me from having to finish it in the oven.
I had no intention of doing this stuff like I did the other and it is way less salty.
The humidity is at 63 which is great to.
This means it is drying very well in the smoker and not sweating but shrinking and concentrating the flavor.:yes:
Worth

Have you had a chance to use your new bacon slicer?

[QUOTE=dmforcier;635245]Have you had a chance to use your new bacon slicer?[/QUOTE]

Not yet I'm not finished sharpening it and I want to get all three meats done before I use the saw just one time this year.:lol:
In one to two weeks I will use it.:)

Worth

I have been up since 5 this morning I loaded up more wood the cat is in the house and I'm going to take a nap and read under the fan.
It is frigging hot outside.
The stuff is a nice dark brick red color.
Worth

I turned on the A/C this afternoon. I feel guilty, but comfortable.

Buckboard bacon is good stuff. Can't wait to see the finished product.

Here it is on the back of my truck.
I brought it into the house and cut each one in half.
The house smells like one of those meat markets that sells smoked meat.:lol:
The darn stuff tastes good too.
Worth
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How many dogs (and their owners) are hanging at your back door? You know, there's a downside to this stuff, too...



[SIZE=1]Hell, I'd be mooching. I ain't proud.[/SIZE]

Worth, the buckboard bacon looks delicious and I'm sure it tastes even better than it looks. Great job my friend.

It does look very good.

I had a question for you when I first read this thread earlier today, but then I realized I read it wrong. Where you wrote "I split the pork butt out so it lays flat and de-boned." I read it as "Pork Loin" I was wondering where the bone is in a pork loin :lol:

[QUOTE=dmforcier;635425]How many dogs (and their owners) are hanging at your back door? You know, there's a downside to this stuff, too...





[SIZE=1]Hell, I'd be mooching. I ain't proud.[/SIZE][/QUOTE]

Not dogs today for some reason.
[QUOTE=whistech;635453]Worth, the buckboard bacon looks delicious and I'm sure it tastes even better than it looks. Great job my friend.[/QUOTE]

Thanks my friend I made a mistake I said pork loin in the beginning it is a pork butt.:lol:
The meat was still very moist not cooked and the taste is sweet a little salt in the background and smokey with lots of pepper.


Tomorrow I'm going to fry some up make a big BLT.:yes:
Worth

[QUOTE=AlittleSalt;635463]It does look very good.

I had a question for you when I first read this thread earlier today, but then I realized I read it wrong. Where you wrote "I split the pork butt out so it lays flat and de-boned." I read it as "Pork Loin" I was wondering where the bone is in a pork loin :lol:[/QUOTE]
No you read it right I just corrected it because I had pork loin on my mind from starting that cure.:lol:
It has been a very busy day and I never did get to take that nap.
Now I'm not hungry and I have to put the food up I just warmed.

And thanks.


Worth

I am interested in pork loin too. You helped us learn how to make Canadian bacon, but what else can I make with it that actually tastes good? Pork loin is almost always cheap here.

[QUOTE=AlittleSalt;635470]I am interested in pork loin too. You helped us learn how to make Canadian bacon, but what else can I make with it that actually tastes good? Pork loin is almost always cheap here.[/QUOTE]

I make a rouladen with it most of the time.I do mine by slicing the lion out into a thin sheet spreading out sausage on it and rolling it back up and tying with string.
It is somewhat labor intensive but well worth it.
[url]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwiC3bHrk8vTAhVl9YMKHc0LA_gQFggjMAA&url=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FRouladen&usg=AFQjCNFXseo05kYidC5vICWJ3FjsQcEEXQ&sig2=y0JNCT0GqbdY5J82RWZHkA[/url]
Worth

Getting ready for breakfast.
Worth
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Sunday brunch.
The bacon my super hot pepper spread four slices of toast four eggs sunny side up and habanero okra.
Ice water.
Worth
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Worth, I wonder if Buckboard Bacon is the same thing I know as Hillbilly Bacon? I have never made it, but have eaten a bunch of it. I get it from an old country meat/ processing store down in the sticks. It's been there since the 30's and still uses an old smokehouse. I think it's a boneless butt that has been smoked black, then sliced like bacon and quickly pan fried to warm it up. Great stuff.

[QUOTE=SteveP;636856]Worth, I wonder if Buckboard Bacon is the same thing I know as Hillbilly Bacon? I have never made it, but have eaten a bunch of it. I get it from an old country meat/ processing store down in the sticks. It's been there since the 30's and still uses an old smokehouse. I think it's a boneless butt that has been smoked black, then sliced like bacon and quickly pan fried to warm it up. Great stuff.[/QUOTE]

It is the same thing you are right.:yes:
I used to see it when I lived in the Ozarks.

Worth

[QUOTE=Worth1;636858]It is the same thing you are right.:yes:

Worth[/QUOTE]

I love that stuff. It's stupid good!

[QUOTE=SteveP;636860]I love that stuff. It's stupid good![/QUOTE]

Super easy to make.

Worth

[QUOTE=Worth1;636862]Super easy to make.

Worth[/QUOTE]

Shamefully I don't own a smoker. Only a kettle Weber and long smokes are hard to do in it. I used to have a really nice New Braunfels smoker and it would have been perfect. But it got blown away. I need to start looking to replace it, but will likely wait until fall when the stores start marking things down.

It will work just fine you only need to make sure you cure the meat.

Worth

[QUOTE=Worth1;636869]It will work just fine you only need to make sure you cure the meat.

Worth[/QUOTE]

That would be new territory for me. I can get about a 4 hour smoke by running charcoal and wood chunks in a ring around the Weber and just lighting a little on one end.

I can help at any point to want it really is easy.
Many cured meats you dont even smoke.
Some you can just BBQ or grill or even boil.
Worth

[QUOTE=Worth1;636879]I can help at any point to want it really is easy.
Many cured meats you dont even smoke.
Some you can just BBQ or grill or even boil.
Worth[/QUOTE]

Thanks Worth. When I get ready to try it, you are my go to guy!

I just remembered I had three huge pork loins curing since last Saturday.
I totally forgot about it.:))

Worth

I want to add something, some of the recipes for brining are over the top on salt.
What is important is the amount of cure you use not the extra salt.
Some of the Sausage Makers recipes have enough salt to pay off tbe Roman legions for the next century.
Worth