Buckhorn Bacon


 
Jeff Andersen

Jeff Andersen

TVWBB Fan
Well, I thought I'd give the ole hillbilly bacon a try. Used 13-lbs of boneless pork butt roast. Did a dry rub with salt, sugar, molases, and a touch of sodium nitrite. Put in several gallon plastic zip-loc bags and turned every few days. Let it groove for 7 days, then a 2 hours soak in water (changing the water every 30 minutes or so. Let air dry for a few hours while I got the performer and mini-barrel smoker fired up to about 250.
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Threw a few ABT's on to smoke with the BHB in alder. The mini barrel went with hickory.
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About 2 hours in, all is well
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Was getting hungry smelling and watching the bacon get happy, so had to throw some chuck eyes, peppers and taters on...
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About 5 hours @ about 225-250-degrees, took off the bacon to rest (cooked to 150 internal).
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Put in plastic bag to rest over-nite, then sliced some up this A.M. and fried some up.
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Frying up
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Here's your plate
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I know, small plate, but there's plenty more where that came from.
Overall I was very pleased with the results. I'd have to say I liked the hickory smoked batch, much better than the alder.
I still have 30-lbs of belly in the freezer waiting for another day. Next time I'm going apple wood, and cherry.
Thanks for looking.
 
Jeff those are some mighty big Jalapenos you got there, and I notice you use the entire pepper for each ABT. I have only used half a pepper per ABT but have thought about trying your method. I assume you slice them, gut them, add filling and then reassemble. My question is do you find the filling stays in the ABT or does it tend to ooze out while/after cooking?
 
Thanks for all the kind words.
Regarding Ron's question, I'd say kinda yes to the alder smoked bacon, but not with the hickory smoked batch. I'd say the flavor was the best I've had.
On Steve's question, I used 2 jalapeno's and 2 Anaheim chili's. Here's how I prepered them:
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sliced the tops, making sure they are @ the most stable position (so they don't roll while on the grill). then cut up my cheese so it would fit nicely.
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then wrapped in bacon
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I found that the Aneheim's were much milder than the jalapenos, although the anaheim's took on much more cheese.
The finished product looked like this
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The alder smoke flavor on these were mild and excellent.
 
Thanks for posting this Jeff. Not only is it great looking stuff, but it is just the inspiration I needed to whip up a batch. I don't think anyone has ever posted pics of buckboard before, but it looks fantastic.
 
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