Tomatoville® Gardening Forums

Tomatoville® Gardening Forums (http://www.tomatoville.com/index.php)
-   Preserving Your Harvest (http://www.tomatoville.com/forumdisplay.php?f=91)
-   -   Buckboard Bacon. (http://www.tomatoville.com/showthread.php?t=44688)

Worth1 April 29, 2017 10:32 AM

Buckboard Bacon.
 
This stuff has been curing for 7 days.
The cure for one gallon of water was 2 oz each of Insta cure #1 and #2 and a cup of canning salt and sugar in a gallon of water.
I split the pork butt out so it lays flat and de-boned.
I have two of them on is coated in black pepper and sugar.
The other is coated in just black pepper.

Today I have some running around to do and when I get back they are going in the smoker.
At this time I have a test piece cooking in a skillet.
Just tried the one with the sugar and black pepper and is deemed fit for man woman and beast. :lol:
Worth

Worth1 April 29, 2017 11:03 AM

I am sitting here eating some I cut off from the un-sugared chunk.
I fried it in oil so it would be crispy and having it with my coffee for breakfast.
I cannot express to anyone how much better this stuff is over store bought and yet so utterly simple to do.
This is even without smoking yet.
Worth

Worth1 April 29, 2017 12:46 PM

I just went to the bank and them to the store and while there picked up three count you (three) huge pork loins on sale for 1.99.
I put the buckboard bacon in the smoker washed out the big 22 quart kettle and put in the pork loins to cure.
New brine of course, always use new brine, ((((always)))).
They are now in the refrigerator soon to become "Smoked" Canadian bacon next weekend.:yes:
I have been running my tail off all morning long.:lol:

Worth

Worth1 April 29, 2017 02:57 PM

This stuff it smoking at about 135 F there is no way I can cold smoke in this heat but that is fine.
This will keep me from having to finish it in the oven.
I had no intention of doing this stuff like I did the other and it is way less salty.
The humidity is at 63 which is great to.
This means it is drying very well in the smoker and not sweating but shrinking and concentrating the flavor.:yes:
Worth

dmforcier April 29, 2017 04:17 PM

Have you had a chance to use your new bacon slicer?

Worth1 April 29, 2017 04:29 PM

Quote:

Originally Posted by dmforcier (Post 635245)
Have you had a chance to use your new bacon slicer?

Not yet I'm not finished sharpening it and I want to get all three meats done before I use the saw just one time this year.:lol:
In one to two weeks I will use it.:)

Worth

Worth1 April 29, 2017 05:29 PM

I have been up since 5 this morning I loaded up more wood the cat is in the house and I'm going to take a nap and read under the fan.
It is frigging hot outside.
The stuff is a nice dark brick red color.
Worth

dmforcier April 29, 2017 05:48 PM

I turned on the A/C this afternoon. I feel guilty, but comfortable.

whistech April 29, 2017 06:12 PM

Buckboard bacon is good stuff. Can't wait to see the finished product.

Worth1 April 29, 2017 09:16 PM

1 Attachment(s)
Here it is on the back of my truck.
I brought it into the house and cut each one in half.
The house smells like one of those meat markets that sells smoked meat.:lol:
The darn stuff tastes good too.
Worth
Attachment 72178

dmforcier April 29, 2017 09:27 PM

How many dogs (and their owners) are hanging at your back door? You know, there's a downside to this stuff, too...



Hell, I'd be mooching. I ain't proud.

whistech April 29, 2017 10:02 PM

Worth, the buckboard bacon looks delicious and I'm sure it tastes even better than it looks. Great job my friend.

AlittleSalt April 29, 2017 10:16 PM

It does look very good.

I had a question for you when I first read this thread earlier today, but then I realized I read it wrong. Where you wrote "I split the pork butt out so it lays flat and de-boned." I read it as "Pork Loin" I was wondering where the bone is in a pork loin :lol:

Worth1 April 29, 2017 10:16 PM

Quote:

Originally Posted by dmforcier (Post 635425)
How many dogs (and their owners) are hanging at your back door? You know, there's a downside to this stuff, too...





Hell, I'd be mooching. I ain't proud.

Not dogs today for some reason.
Quote:

Originally Posted by whistech (Post 635453)
Worth, the buckboard bacon looks delicious and I'm sure it tastes even better than it looks. Great job my friend.

Thanks my friend I made a mistake I said pork loin in the beginning it is a pork butt.:lol:
The meat was still very moist not cooked and the taste is sweet a little salt in the background and smokey with lots of pepper.


Tomorrow I'm going to fry some up make a big BLT.:yes:
Worth

Worth1 April 29, 2017 10:20 PM

Quote:

Originally Posted by AlittleSalt (Post 635463)
It does look very good.

I had a question for you when I first read this thread earlier today, but then I realized I read it wrong. Where you wrote "I split the pork butt out so it lays flat and de-boned." I read it as "Pork Loin" I was wondering where the bone is in a pork loin :lol:

No you read it right I just corrected it because I had pork loin on my mind from starting that cure.:lol:
It has been a very busy day and I never did get to take that nap.
Now I'm not hungry and I have to put the food up I just warmed.

And thanks.


Worth


All times are GMT -4. The time now is 03:53 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★