Buckboard Bacon


 
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Steve,

Hi-Mountain sells a jerky starter kit that includes a 12" slicing knife (very sharp), jerky board (this is a cutting board approx. 6" x 10", with a 1/4" depression on one side and a 3/8" depression on the other side. You place your meat into the depression then take your knife and rest it upon the rails and slice through your meat giving you uniformed thicknees cuts of meat. The kit alos includes a package of jerky seasoning and two jars of dry rub. Here;s their link it will show the board.

www.himtnjerky.com
 
Your post sounded too good, I had to go spend money on their website.

Thanks for the great info!
 
bruce
i ordered some buckboard bacon rub after
reading your article and have a few questions
the instructions cover a bone in butt and cutting
it into pieces
did you do this or do a whole butt
i can get a boneless butt, but can i do it in
one piece, or do i have to cut it up
thanks
 
John,

I did not cut mine in half when I did it.

If I do another one I will. I think it will cure better and the end product will be more the width of bacon.

Even if it has no benefit, I'll do it just for experimentation sake.

Let me know how it turns out.
 
Same here, Bruce, you and Chris ought to be getting commissions from High Mountain. I'm doing mine tonight. I bought a bone in butt at 1.69 a pound ( a little high for my tastes).

Will remove the bone leaving about six pounds I guess (whole weight is just over 7 pounds.)

Will use one of the three envelopes in the box (says box will do 25 pounds, so I'll have a little extra if each bag is for 8 pounds.)

Will that be too much? How do you know it's cured in 7 days instead of 10, by the amount of water?

When I remove the bone I'm going to "butterfly" or "fillet" the butt so I can lay it open, hopeing more cure will penetrate.

Results will be forthcoming. I'll post later tonight after the rubbing process.


Jim
 
I'll chime in here, too. I have a 5lb (weight as purchase with bone-in) butt curing as we speak. I removed the bone, and cut the remaining piece in half lengthwise. I ended up with one piece just over 2lbs, and one piece just over 1.5 lbs. Given their thickness, I'm guessing that 8 days in the cure should be enough..... Will try to remember to take pics to post later.

Rich G.
 
Hey Rich, I just finished mine. Also cut the butt into two pieces, and rubbed with a full packet of the cure. They're in the fridge and I'm salivating like Homer Simpson already thinking about thick, lean bacon. Scary part is letting the pork sit in the fridge for ten days.

I sure hope that cure works.
 
I recieved my cure today and picked up two butt's for 1.04#. I plan on cutting them lengthwise and getting them started on Thursday in the cure. I'm kinda curious to see how long it will take. I planning on 7-8 days.
 
I peeked this morning, and the cure is already starting to pull some moisture out of the meat. It's only been in there about 18 hours. I have a feeling I'll be peeking about two or three times a day for the next ten days!
 
I can't wait to hear the impressions of the final product from all of you who are trying it out.
This looks like something that I might have to try. My only worry is that I won't be able to slice it thin enough.
 
I'm worried about that too. I'm not a big knife master, but I'll sure try it with my Forschner!
 
this buckboard bacon sounds good. But it sounds like it's a little "hammy". Have any of you tried this cure with pork belly? or some other cure with pork belly? if so, how'd you do it. Any info is greatly appreciated.
 
Pork belly and hog jowls are supposed to make great bacony bacon, but where on earth do you find those cuts? I'm having a hard enough time trying to find a whole brisket here in the DC area.

I definitely want to make a bacony tasting bacon instead of the canadian type, and all my buckboard seasoning is here, but where on earth do I find the right cuts?
 
The simple answer is you need either a good butcher, or a hog farmer who has a processor who can supply you. Don't know where you would get them in DC (since I'm in CA.)

There's a butcher here in Mtn View, CA that many of us are familiar with -- Dittmer's -- and he regularly has green (fresh) pork bellies. I'm sure he could get jowls if I wanted them (if he didn't have them already.) Then again, when I'm there, I usually just buy his bacon 'cuz it's SO good!! /infopop/emoticons/icon_smile.gif

R
 
I will be smoking my Buckboard tomorrow with the GURU, will post results soon!
 
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