Bruce Bissonnette
TVWBB Guru
When I purchased some Jerky seasoning from Hi-Mountain I seen they also sold Buckboard Bacon Cure. Several people on another forum have made Buckboard bacon using this cure and have raved about the out come. So I thought I would give it a try. A little about the process:
You start with a boneless Boston Butt, 6-7lbs., follow the directions in the HM Cure package for the amount of cure to use per the weight of your butt. You rub the cure into the butt thoroughly, then either wrap your butt in plastic, zip-lock or place it in a food grade non-reactive container, cover, and place in a refrigerator for ten (10) days. HM says to cure at 40-45 degrees but those temps are too high, most people cure it in the high 30's.
On Day 5, you turn your butt over. there will be an accumulation of juices in the package, you can either leave it or drain it off and rewrap.
On Day 10; remove the butt from it's wrapping and rinse thoroughly under cold water, removing any cure remaining on the meat. Then soak the meat in the sink or food grade container in cold water for two hours, changing the water several times during this two hours. After soaking, pat dry and let rest at room temperature for 1 hour.
Assemble and start smoker while meat is resting and smoke meat until it reaches an internal temperature of 140-145 degrees. Some people have applied rubs, pepper, or maple syrup prior to smoking. It's up to you.
According to others this will be the leanest and most flavorful bacon you have ever had. Sliced thin this bacon will cook twice as fast as regular bacon. Thicker slices may be recommended.
Thursday 2/19 is Day 10 for me. I will keep you posted and post some pictures of the process.
I apologize for the length, I just felt it needed some background.
www.himtnjerky.com
You start with a boneless Boston Butt, 6-7lbs., follow the directions in the HM Cure package for the amount of cure to use per the weight of your butt. You rub the cure into the butt thoroughly, then either wrap your butt in plastic, zip-lock or place it in a food grade non-reactive container, cover, and place in a refrigerator for ten (10) days. HM says to cure at 40-45 degrees but those temps are too high, most people cure it in the high 30's.
On Day 5, you turn your butt over. there will be an accumulation of juices in the package, you can either leave it or drain it off and rewrap.
On Day 10; remove the butt from it's wrapping and rinse thoroughly under cold water, removing any cure remaining on the meat. Then soak the meat in the sink or food grade container in cold water for two hours, changing the water several times during this two hours. After soaking, pat dry and let rest at room temperature for 1 hour.
Assemble and start smoker while meat is resting and smoke meat until it reaches an internal temperature of 140-145 degrees. Some people have applied rubs, pepper, or maple syrup prior to smoking. It's up to you.
According to others this will be the leanest and most flavorful bacon you have ever had. Sliced thin this bacon will cook twice as fast as regular bacon. Thicker slices may be recommended.
Thursday 2/19 is Day 10 for me. I will keep you posted and post some pictures of the process.
I apologize for the length, I just felt it needed some background.
www.himtnjerky.com