Buckboard Bacon (Killing 2 birds with 1 stone)

[Bob Bailey]

I don't like the uneven slices of buckboard bacon that are a result of using a boneless pork butt, nor do I like the deboning process. Another thing I don't care for is the amount of meat I end up packaging and freezing every time I smoke a pork butt. With just Miriam and me, it's usually 80% of the butt.

Stumbled on a video yesterday that solves both problems. The author cuts the money muscle end off of the butt, starting at the tip of the blade and following the bone to the other side. I did an 8 1/2 pounder yesterday evening and ended up with a nicely shaped 3 1/2 chunk to brine and a much more manageable bone in butt remaining. Took less than 2 minutes and no uneven pieces to deal with.

Mixed up a simple dry brine, applied to the bacon and vacuumed sealed. It's in the fridge curing for ~5 days/inch thickness.

Brine ingredients/pound of meat:

1 TBSP Morton's Tender quick
1/2 TBSP cane sugar
1/8 tsp ground black pepper
1/8 tsp granulated garlic

 

[timothy]

Good tip!

 

[Bob Bailey]

I don't like the uneven slices of buckboard bacon that are a result of using a boneless pork butt, nor do I like the deboning process. Another thing I don't care for is the amount of meat I end up packaging and freezing every time I smoke a pork butt. With just Miriam and me, it's usually 80% of the butt.

Stumbled on a video yesterday that solves both problems. The author cuts the money muscle end off of the butt, starting at the tip of the blade and following the bone to the other side. I did an 8 1/2 pounder yesterday evening and ended up with a nicely shaped 3 1/2 chunk to brine and a much more manageable bone in butt remaining. Took less than 2 minutes and no uneven pieces to deal with.

Mixed up a simple dry brine, applied to the bacon and vacuumed sealed. It's in the fridge curing for ~5 days/inch thickness.

Brine ingredients/pound of meat:

1 TBSP Morton's Tender quick
1/2 TBSP cane sugar
1/8 tsp ground black pepper
1/8 tsp granulated garlic

View attachment 96009Smoked in the Big Chief with Apple Wood pellets for a couple of hours and finished to 155 on the Traeger at 225. Sitting in the fridge overnight and I'll be slicing it in the morning.

 

[Bob Bailey]

View attachment 97402

Just got finished slicing and packaging. Miriam and I had BLTs for lunch. Mmmmmmmmmmmmmm!

I rinsed and soaked for 4 hours prior to smoking. Salt was barely perceptible so will just do a quick rinse next tome. Other than that, I was very happy with the end result.

 

[Wilmer Cogburn]

I want to try this one day. Want a quality vacuum sealer.

Also want to do Canadian pea meal bacon.

Too many other projects going on now and in the queue, but it’s on the list!

 

[Timothy F. Lewis]

I want to try this one day. Want a quality vacuum sealer.

Also want to do Canadian pea meal bacon.

Too many other projects going on now and in the queue, but it’s on the list!

Man, I understand the “Too many other project” file bulging at the seams!