So I finally succumbed to peer pressure from the Charcuterie section and made my own buckboard bacon. I started with a heavy but not particularly thick butt, deboned it, and soaked/injected it in a brine for about 6 days. I did not take any pictures of this part of the process, and to be frank it's really not very attractive. After it was sufficiently cured, tested for salt, and dried overnight in the fridge, it was liberally peppered and went on the WSM. Hanging out underneath was a pork shoulder for pulled pork.
Bacon after taking a ride on the new slicer.
Close up.
And plated.
We ended up using sub rolls because we're out of bread and getting ready to travel again (I'll apologize in advance for the lack of posts for the next week) so I hated to run out and buy a loaf. BLT subs are not a bad thing, and it turns out that neither are BBLT subs. Buckboard is probably easier to make than regular bacon, tastes great, and is surprisingly lean. I highly recommend trying it, especially if you're on the fence about makin' bacon.
Thanks for looking!
EDIT: Forgot to mention that this was smoked over hickory since I was worried it wouldn't taste like bacon. It did!
Bacon after taking a ride on the new slicer.
Close up.
And plated.
We ended up using sub rolls because we're out of bread and getting ready to travel again (I'll apologize in advance for the lack of posts for the next week) so I hated to run out and buy a loaf. BLT subs are not a bad thing, and it turns out that neither are BBLT subs. Buckboard is probably easier to make than regular bacon, tastes great, and is surprisingly lean. I highly recommend trying it, especially if you're on the fence about makin' bacon.
Thanks for looking!
EDIT: Forgot to mention that this was smoked over hickory since I was worried it wouldn't taste like bacon. It did!
