BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: ruffinit on April 13, 2004, 03:18:33 AM

Title: buckboard bacon
Post by: ruffinit on April 13, 2004, 03:18:33 AM
ok i'm hooked.i ordered cure mix after all the good things i read about mix on the forums. sounds like i'll have another smoker favorite.thanks all for the info.

mike
Title: Re: buckboard bacon
Post by: MallardWacker on April 14, 2004, 12:32:43 AM
Don't worry you won't waiste your money.  It took me off guard making bacon and having it come out so well. Have fun and keep us informed

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: Richard Pearce on April 14, 2004, 10:17:47 AM
<font face="Comic Sans MS"></font id="Comic Sans MS"><font color="navy"></font id="navy">You won't be sorry; sometimes I have 2 cures going in the downstairs fridge at once!
btw: I keep mine in the cure for 16 to 20 days, and I rinse for at least 2 or 3 hours after the wash at the end of the cure[^]

Stouffville, Ontario, Canada.
Title: Re: buckboard bacon
Post by: MallardWacker on April 14, 2004, 09:09:12 PM
Richard,

Are you doing any variations in cure type or cuts of meat?  My last batch I did with maple sugar cure and maple smoke with loin cuts.  Can't complain, came out great, best batch yet,

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: Oldman on April 15, 2004, 12:32:15 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Richard Pearce</i>
<br /><font face="Comic Sans MS"></font id="Comic Sans MS"><font color="navy"></font id="navy">I rinse for at least 2 or 3 hours after the wash at the end of the cure[^]

Stouffville, Ontario, Canada.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

What to you mean rinse for 2 hours. As in running water over them for 2 hours? Or soaking them and changing out the water a few times over a 2 hour period?

Thanks
Olds
Title: Re: buckboard bacon
Post by: snapper39 on April 15, 2004, 12:43:26 AM
Richard I found a place out near Burlington that has just about everything you need. CHEAP. They even sell pea meal bacon cure. $6.00 for enough to due about 100 lbs of loin. The web site is www.malabarsuperspice.com
Snap

I'd walk a thousand miles to smoke a "Camel"
Title: Re: buckboard bacon
Post by: ruffinit on April 15, 2004, 02:28:29 AM
good question olds.i'm thinking rinse in bucket of water for an hour then change water and soak another hour?where did you get the maple cure mallard?that sounds really good,i didn't notice on hi mountain site ,but mite have missed it.

mike
Title: Re: buckboard bacon
Post by: Bassman on April 15, 2004, 06:13:38 PM
Just got back from being out of town for a few days and when I got home my BB cure was waiting for me.I'll be getting 2 pork butts soon.I was reading the directions that came with it and they say soak the meat for 1-2 hours and then drain it and rinse with fresh water.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: MallardWacker on April 15, 2004, 11:40:31 PM
Olds,

I have been very sucessful by: first rinsing completely several times, then I soak them for about two to three hours in a container and do a simple rinse when I pull them out of the container.  Then pat them dry and let them set at room temp for about an hour.  If I want to roll them in pepper I do it at this time.  I think the key is not the soaking but the rinse job you give it before you soak it.  Well, everyone keep that bacon coming.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: Oldman on April 16, 2004, 08:48:07 PM
Much Thanks!
Title: Re: buckboard bacon
Post by: snapper39 on April 19, 2004, 03:30:08 AM
Finally: after participating for the last month and a half while I built my smoker, I finally got her up and running and smoked my first batch of buckboard bacon. WOW, the smoker performed great, temp control was easy and the end product FABULOUS. However I think the buckboard bacon tastes more like ham than bacon but it's great. The wifes familly happened to be over for a visit, good thing I smoked 4 of them. I even took pictures of the whole operation as a momento.
Thanks for everyones help over the past month or so,
Can't wait for next weekend.

Snap

I'd walk a thousand miles to smoke a "Camel"
Title: Re: buckboard bacon
Post by: Bassman on April 20, 2004, 05:29:08 PM
Snapper, Did you follow the directions that came with the BB cure or did you modify it? I'll be starting a cure on 2 pork butts by the end of the week.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: Bassman on April 23, 2004, 03:16:49 PM
I have a question for all you experienced bacon people. This is my first attempt at bacon.I have 2 butts curing in a big plastic bowl with Buckboard cure. It's only been 2 days and there is alot of fluid and or jucies accumilating in the bottom of the bowl. Is this normal? Should it be drained off?

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: MallardWacker on April 23, 2004, 03:26:38 PM
Bassman,

Good work, you know it's working.  There will be (seems) to be alot of fluid, i was advised to keep the fluid in there.  I think it almost acts like a brine.  I have had NO problem keeping the fluid in the containers.  Remember to turn your meat about half way through the process.  
(http://home.earthlink.net/~michaelpkeefe/images/hell.jpg)

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: Bassman on April 23, 2004, 04:13:20 PM
Thanks MallardWacker,

I'll leave it in. Whats with the hell freezing over?

May your ducks be plentiful![:)]

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: MallardWacker on April 23, 2004, 08:06:29 PM
Jack,

It's what my wife says when I don't clean up after my self when I use the smoker.  Ah maybe not, great wife here, any women that puts up with 25+ days of duck hunting a year, I better not be complaining....However buying the Bradley, it's one hobby she NEVER complains about.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: ruffinit on April 24, 2004, 12:03:18 AM
hello all.i need a little help here.i ordered bbb cure from hi mountain on the 12th,still have'nt got it [:(!].i ordered from butcher and packer and got the maple sugar cure right away.anyway no directions on package,so my question is how much do i use for an 8# and five # butt? do i sprinkle on,rub on[?]

mike
Title: Re: buckboard bacon
Post by: Oldman on April 24, 2004, 01:15:37 AM
ruffinit I cannot help you with this question. However I order from Hi Mountain on the 16th and its UPS tracking has it being delieved here the 26th. Did you get a tracking number?


Title: Re: buckboard bacon
Post by: ruffinit on April 24, 2004, 01:36:51 AM
hi olds.no trackin number.they shipped 1st class postal[:(!][xx(].i don't think they gave me an option for shipping,if they did i would have went u.p.s.,i've had good luck with them.lesson learned[:(].

mike
Title: Re: buckboard bacon
Post by: Bassman on April 24, 2004, 02:33:13 PM
Mike,
I don't know about the Maple cure. But the Buckboard directions say to use 16 ounces of cure for 25 pounds of meat.Or 1 tablespoon plus 1 and a quarter teaspoon per pound.Hope this gives you some kind of guide line.

I had my BB cure in 5 days,I would call them.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: ruffinit on April 24, 2004, 10:20:02 PM
thanks jack.now do i just rub on meat,or shake on[?]

mike
Title: Re: buckboard bacon
Post by: ruffinit on April 25, 2004, 04:24:28 AM
well bman,i'm takin your advice and using one tbl.spoon plus one tsp.of maple cure,goin to cure for twenty days,i'll post how they come out.i did a 8# and a 5# butt.still have'nt got my bbb cure from high mountain.called em they said it should get here in ten business days[?]ordered on the 12th.--it happens i guess,sure don't make me glad i ordered from them tho,hope its just a one time disapointment.thanks again for info!

mike
Title: Re: buckboard bacon
Post by: MallardWacker on April 26, 2004, 02:06:01 PM
Mike,

I have used the maple cure you are using.  I beleive if you look on there web site from the page you ordered it from it tells you how much to use  one half pound per 25 lbs of meat.  I was surprised to see that it is about half of what BB tells you to use.  I used as directions plus just a bit more and it came out quite desireable.  The meat come out nice and tight and after smoking the color was the nice pink cured apperance.  HTH and keep us informed.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: Bassman on April 26, 2004, 02:31:19 PM
Mike,
I rubbed it real good in every nook and cranny.After removing the bone from the Butts I even rubbed cure in the pocket.Today is 5 days and time to flip them. I will only cure 10 days this time.I want to follow the directions because it's my first time. Next time I will make variations.They will be ready to smoke by the weekend. I'll post the results.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: MallardWacker on April 26, 2004, 05:13:41 PM
Jack,

Sounds Good.  When you go to rinse it off, clean it "in every nook and cranny" just like you rubbed it in.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: ruffinit on April 27, 2004, 02:36:56 AM
thanks mw,bman.i think i messed up,i put four tbs.more cure on than called for,did an 8#,and 5#.maybe fix with longer rinse?less cure time?i was goin for 20 days.i've had in for two days now.what ya think guys?can i save my butts[B)]

mike
Title: Re: buckboard bacon
Post by: Bassman on April 27, 2004, 11:41:44 AM
Mike,
I wouldn't be concerned about it. Better to much than not enough. I would think if you rinse them real good you will be fine.[:)]
Good Luck!

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: Oldman on April 27, 2004, 12:05:45 PM
Well my stuff came in yesterday. I will be doing the BBB as soon as I bone the butt. Only going to do one at this time. Going to cure it at least 20 days. I may just for chits and giggles go 30 days.

Instead of placing it in a bowl I'm going to double zip lock it with two quality freeser bags. I believe this will allow more of the juices to touch the meat as they are formed. From what I have read these juices are most important and need to cover the meat as much as possible.

I will advise as it goes along.

Olds
Title: Re: buckboard bacon
Post by: ruffinit on April 27, 2004, 10:56:41 PM
thanks jack,i did'nt want to mess up my first ones.no doubt i will rinse real good.got a long wait,only day 3 in cure.

mike
Title: Re: buckboard bacon
Post by: ruffinit on April 27, 2004, 11:09:00 PM
by the way,i called hi mountain about not getting my cure mix,they will send tommorow as it was too late when i called after work today.UPS this time,plus some freebies [:D] takes some o the sting away.i know it happens,but... hope it don't again!

mike
Title: Re: buckboard bacon
Post by: snapper39 on April 28, 2004, 12:59:13 AM
Olds I used a zip lock and it worked out great. Seems alot easier to control to juice and it saved some room in the Mrs's fridge. Don't know if I'd go much past the 20 day mark, it might take on to much salt, Let us know how you make out.
Snap

I'd walk a thousand miles to smoke a "Camel"
Title: Re: buckboard bacon
Post by: trout on April 28, 2004, 02:52:44 AM
Mike, as to your question about too much cure:  If the cure is mixed into the meat (sausage cure), then it is very important to measure correctly.  Too much sodium nitrate is not a healthy thing.  But you can think of a rub like you would a brine.  As long as there is at least enough to cover the meat you are all right (whether you soak a turkey in 2 gallons of brine or 5 gallons, it is still only going to absorb so much per day.  And as I believe Olds had brought up once, a rub is just something that pulls the juice from the meat to create its own brine.  So I wouldn't think it would be any saltier after a good rinse either.[:)]

Let your trout go and smoke a salmon instead.
Title: Re: buckboard bacon
Post by: ruffinit on April 29, 2004, 01:21:02 AM
thanks trout.guess i was just abit nervous ,first time curin a butt.i'm just gonna sit back and wait on day 20.16 more to go.[:p]

mike
Title: Re: buckboard bacon
Post by: Richard Pearce on April 30, 2004, 12:50:29 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by snapper39</i>
<br /> The web site is www.malabarsuperspice.com
Snap

I'd walk a thousand miles to smoke a "Camel"
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font face="Comic Sans MS"></font id="Comic Sans MS"><font color="navy"></font id="navy">Thanks Snapper, I'll readjust my trip to Niagara next week and call on them; I suppose I should take a credit card!

Stouffville, Ontario, Canada.
Title: Re: buckboard bacon
Post by: Bassman on May 02, 2004, 05:39:43 PM
Fellow Smokers, These Butts are smoking as I type this.1 7lb and 1 5lb. the 5lb butt is peppered.They were cured with HI Mountain Buckboard Bacon Cure for 10 days. I rinsed them and then soaked them in water for 1hr. rinsed again and soaked in clean water for another hr. I will have bacon in 4 or 5 hrs.[:p] Can't wait!!![:D]I'll post the results[:p]
(http://img.villagephotos.com/p/2004-2/645127/PorkButts.JPG)

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: snapper39 on May 02, 2004, 07:41:52 PM
Looks great Jack: how are posting the pics? I can't figure it out.
Snap

I'd walk a thousand miles to smoke a "Camel"
Title: Re: buckboard bacon
Post by: Bassman on May 02, 2004, 08:37:39 PM
Mike, to insert a photo you need a place to upload them and then insert the link. If you right click on my photo and go to properties you will see the URL (address) of where my pics are posted.Once you have an address you can insert it with the yellow looking floppy disc on this forum to insert image.So your actually posting a link not a photo. I think in another thread somewhere Olds offered to post pics.Not sure you have to ask him. If not, a site like the one I use is about $5.00 every 6 months.Not a big exspense.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: Bassman on May 02, 2004, 11:08:34 PM
The Butts after smoking
(http://img.villagephotos.com/p/2004-2/645127/smokedButt.JPG)

And then Sliced,The flavor is excellent,but not like regular bacon. More of a cross between ham and canadian bacon. Much leaner,very tasty.I am very happy[:p][:D][8D][^][:)][:p][:p]
(http://img.villagephotos.com/p/2004-2/645127/SlicedBacon.JPG)

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: ruffinit on May 03, 2004, 02:44:29 AM
mmmm,i can almost smell em [:p].looks mity good bman.good job.i got a wait on mine ,letting cure for 20 days.11 more to go [;)]

mike
Title: Re: buckboard bacon
Post by: Bassman on May 03, 2004, 01:20:50 PM
This morning I fried some of this bacon with 2 eggs over light,toast,and coffee. It was EXCELLENT![:p]Next time I'm buying a slicer. I think it would be better sliced realy thin.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: MallardWacker on May 03, 2004, 02:05:57 PM
Jack,

Most excelent!  Man after my own heart.  I think you are correct about the slicer.  If you find one at good price let us know.  It seems the are really cheap or really expensive.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: whitetailfan on May 03, 2004, 05:33:49 PM
Bassman,
Nice pics, good lookin' bacon[:p]

You used Buckboard rub.  Any variations ie curing time?

Please elaborate on the Smoke.  Flavour, temp, cook time to reach internal temp, also what internal temp did you reach?

PS - Anyone in Canada find a retailer for this stuff?  I've got two places I have found in Lethbridge that carry Hi Mountain, but it's only been the jerky cures and one place carries the poultry brine, but no one has the Buckboard.  I even contacted Wholesale Sports in Calgary and they don't stock it either[:(]

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Title: Re: buckboard bacon
Post by: Bassman on May 03, 2004, 08:17:53 PM
WhiteTailFan,
I followed the directions to the letter as far as the time for curing. Which is 10 days.Rinsed & soaked for 2 hrs. Put the Butts in the smoker and turned the heat on till it reached 150F.Left the vent wide open.After 45 minutes started the smoke and closed the vent 3/4.I used Hickory.Smoked till internal temp reached 140F.Aprox.3 1/2 hrs.turned off the heat but let the smoke on for another hour while it cooled down. I let it sit at room temp till it was cool enough to put in the fridge to chill it just enough to make it firm. Made for much easier slicing.Used a 10" sharp boning knife to slice. It worked OK but a meat slicer is the way to go.[8D]

If your looking for a retailer in your area you can do that from Hi-Mountains web site.
http://www.himtnjerky.com/interactive/locator/index.php

or just buy it on-line from them direct.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: msiler on May 04, 2004, 11:05:35 PM
If you found someplace that carries one of their products they should be able to get any of the rest of them without a problem.

When in doubt smoke it.
Title: Re: buckboard bacon
Post by: Chez Bubba on May 05, 2004, 04:17:32 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by msiler</i>
<br />If you found someplace that carries one of their products they should be able to get any of the rest of them without a problem.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">One would think, but some product dealers' aren't of that mindset. They stock next to nothing and <b>might</b> be willing to have something drop shipped from the factory.[;)]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: buckboard bacon
Post by: whitetailfan on May 05, 2004, 05:46:25 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />One would think, but some product dealers' aren't of that mindset. They stock next to nothing and <b>might</b> be willing to have something drop shipped from the factory.[;)]<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Dead On Kirk!
I called Hi Mtn directly and they gave me names of the importers who supply the retailers.  The importers bring in all the products, but the retailers pick and choose.  I can easily have the stuff brought in, but the retailers are not accomodating between orders.  I have to wait until the fall notwithstanding asking for an order to be placed and picking up the full shipping charges.

I'm working with one proprietor because I'd rather give him the business than a large chain, but if I can't get what I want soon (spices and accessories), I'm going to have to bring in some items directly.  I'd buy the accessories from Chez-Bubba no questions asked, but since Bradley is based out of Richmond is seems like a waste in my little Bankers mind that I should incur the costs of shipping and border duties into the U.S. and then <b>again</b> back into Canada[}:)]

We need a guy like Chez north of the 49th[8D]

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Title: Re: buckboard bacon
Post by: Bassman on May 07, 2004, 05:20:01 PM
I have just discovered another use for this bacon. My wife made spaghetti sauce in a crock pot. she simmers it all day with either sausage or pork chops mixed in. Well this time we threw in some bacon and WOW, was that good. It gave the whole pot of sauce a subtle smoke flavor.So if you ever get the chance......[:p]

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: Richard Pearce on May 13, 2004, 11:02:45 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />Bassman,
PS - Anyone in Canada find a retailer for this stuff?  
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I beliieve that SIR in Winnipeg carry this company's stuff but I'm not sure about the Buckboard Bacon; try the Web. It is actually quite painless ordering it from Wyoming though!

Stouffville, Ontario, Canada.
Title: Re: buckboard bacon
Post by: Cold Smoke on May 13, 2004, 08:27:06 PM
S.I.R. does stock some of Hi Mountain's products however I have not seen the Buckboard Bacon product on the shelves. Just FYI- the last time I ordered something from Hi Mountain in Wyoming they shipped it to me using UPS as a delivery service. Once the package arrived at my door- approx $30 worth of product- UPS was wanting a $30 cheque for a brokerage fee. Brokerage fee?? No one at Hi Mountain had mentioned anything about a brokerage fee.[:(!][:(!] [:(!]That was aside from the shipping/handling charges which I paid Hi Mountain for separately. I don't know, maybe it's just me but a fee representing 100% of the cost of the product is perhaps a little steep. I immediately contacted Hi Mountain to ask/advise them of this. They did apologize and my next order was sent without going through UPS' hands. Something to watch for.


Cold Smoke
Title: Re: buckboard bacon
Post by: whitetailfan on May 13, 2004, 10:19:06 PM
That's kinda humourous Cold[:D]
Humourous in that when I phoned Hi Mtn, they told me that they do NOT ship via (UPS is it?) because of a complaint about brokerage fees - was probably You! LOL - it's a small world...

I will most likely order from them directly.  It's just that I went through a bunch of calling around to see if I can pick some up locally and it's so frustrating - The wholesaler has some sitting in Edmonton, it's here in Canada, but the retailers won't get any of it.  Begs the question - which one of the wholesalers' customers do carry it, or is there just a bunch of happy employees up in Edmonton who have all the Buck Board Cure they want becuase no one buys it[?][:o)][:o)]

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Title: Re: buckboard bacon
Post by: Cold Smoke on May 14, 2004, 12:04:04 AM
WF- Yeah that might be because of me. For the record, the folks at Hi Mountain were really great about it- they offered to reimburse me for my order. (I politely declined the offer- not their fault- it appears they were not aware of these extra charges by UPS). They need to make a buck too- I doubt they're in business to give away the stuff. I'm still a loyal customer.

BTW- That delivery company is still sending me pretty nasty letters for putting a stop on that cheque (check- for those south of the border).[:D][:D]



Cold Smoke
Title: Re: buckboard bacon
Post by: Oldman on May 14, 2004, 01:51:26 AM
Interesting,

I ship to Canada all of the time via ups and there was never an extra change. I will have ask the next time and see if something has changed.
Olds
Title: Re: buckboard bacon
Post by: snapper39 on May 14, 2004, 03:06:03 AM
All I worked for UPS in Canada for 17 years in a senior operations management postition. The charge you are referring to is a brokerage charge. This is common and expected on every single ground shipment into Canada UNLESS it is shipped next day air at which time the brokerage charge is included in the shipping cost. It is UPS's biggest money making scheme in Canada. Have it shipped Post, they are a government agency and do not have to play by the same rules, it takes a few days longer but is much cheaper. Besides I have an issue supporting big browns money machine they make on the backs of their employees. Just my 2 cents.
Snap

I'd walk a thousand miles to smoke a "Camel"
Title: Re: buckboard bacon
Post by: Cold Smoke on May 14, 2004, 05:45:13 PM
Snap, that's very interesting....Big Brown can kiss my big brown ---. Oops...They won't see a cent from me. Quite the scam... or did you say scheme?

You did say you worked there- worked being past tense? I hope my activities are not cutting into your profit sharing plans...[:)]

Cold Smoke
Title: Re: buckboard bacon
Post by: Richard Pearce on May 15, 2004, 01:56:08 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Cold Smoke</i>
<br /> UPS was wanting a $30 cheque for a brokerage fee. Brokerage fee?? No one at Hi Mountain had mentioned anything about a brokerage fee
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Sorry; I should have told you to specify mail!

Stouffville, Ontario, Canada.
Title: Re: buckboard bacon
Post by: Richard Pearce on May 15, 2004, 01:57:57 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">The wholesaler has some sitting in Edmonton, it's here in Canada, but the retailers won't get any of it.  
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font face="Comic Sans MS"></font id="Comic Sans MS"><font color="navy"></font id="navy">First one to find it in Canada should get promoted!

Stouffville, Ontario, Canada.
Title: Re: buckboard bacon
Post by: Cold Smoke on May 15, 2004, 03:28:57 PM
Quote
<i>Originally posted by Richard Pearce</i>
[Sorry; I should have told you to specify mail!

No worries Richard. It was a learning experience for me.

Cold Smoke
Title: Re: buckboard bacon
Post by: snapper39 on May 16, 2004, 01:11:49 AM
I did say use to work for UPS. No harm fire away !!!

Maybe one of us Canucks should go into business and start importing some of the items we cannot buy here.
Come to think of it I could use the tax write off.
How does "Snaps Smoke Supplies" sound. LOL

Snap

I'd walk a thousand miles to smoke a "Camel"
Title: Re: buckboard bacon
Post by: Richard Pearce on May 16, 2004, 02:17:34 AM
<font color="navy"><font size="2"><font face="Comic Sans MS">Just an observation but does anyone know why my last three, at least, posts are listed as my 39th post; I see to be stuck in some sort of "Buchanesque 39 time warp" where I'll post for ever going never making any steps forward or back!</font id="Comic Sans MS"></font id="size2"></font id="navy">

Stouffville, Ontario, Canada.
Title: Re: buckboard bacon
Post by: Richard Pearce on May 16, 2004, 02:39:37 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Richard Pearce</i>
does anyone know why my last three, at least, posts are listed as my 39th
Quote
<font color="navy"><font size="2"><font face="Comic Sans MS">Not to worry! I seem to have shot forward to 40 now!![:)]
Stouffville, Ontario, Canada.</font id="Comic Sans MS"></font id="size2"></font id="navy"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Stouffville, Ontario, Canada.
Title: Re: buckboard bacon
Post by: Chez Bubba on May 16, 2004, 04:36:46 AM
Or 41?[:)][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: buckboard bacon
Post by: ruffinit on May 17, 2004, 01:41:37 AM
well my maple cure bbb came out great! 20 day cure time.smoked at 150f till internal temp. came to 140f ,[about three hours]then turned off heat and let smoke another hour.what great flavor.don't think i'll buy store bought ever again.i did an 8 and 5 # butt.after giving samples to all i've told of bbb for the past 3 weeks,i've got to get more in the cure.i went out and bought a cheap meat slicer at harbor freight for 30 bucks.[www.harborfreight.com] gets the job done,have to have one if you want thin sliced bacon,fast and even sliced.

mike
Title: Re: buckboard bacon
Post by: whitetailfan on May 17, 2004, 04:18:32 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ruffinit</i>
<br />smoked at 150f till internal temp. came to 140f ,[about three hours]then turned off heat and let smoke another hour.
...
i did an 8 and 5 # butt.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Ruff,
You got an 8 lb piece of meat up to cabinet temp in only 3 hours?
I would have figured that for way longer...

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Title: Re: buckboard bacon
Post by: ruffinit on May 17, 2004, 11:13:34 PM
may have been longer,sorry for confusion.but main thing is internal temp.to 140f.i just followed directions on box from hi mountain and worked out real good.tho i did'nt go to 200f as directios said i tried to stay at 150f,went over a little,not long or much tho ,adjusted temp.control and smoked on.

mike
Title: Re: buckboard bacon
Post by: whitetailfan on May 18, 2004, 05:33:42 AM
Thats fine...good work.
I just have such a time in getting my stuff up to internal temp, and since I just did some pork butts this weekend and it took over 10 hours to get to temp, it struck me as quickly - actually after reading the comments about the temp plateau that is hit while smoking butts, I realize now that all the extra time went into "breaking the plane" to get up to 190deg.  Reaching 140 may easily be reached sooner.
I got to 140 doing six rings of sausage in under four hours, so...[:I]

One of the toughest mental challenges in smoking is using such low temp.  To do a normal roast in the oven you might cook at 350' and it is done way sooner.  It is the patience it takes to reach a temp that is almost the same as the cabinet temp that takes practice[:D]

I'm gonna try some bacon soooooooooooooon!  Still dont have any BBB, but I got a recipe for some out of a book I found this week I borrowed from my Dad last year.  Results much anticipated.[:p]

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Title: Re: buckboard bacon
Post by: MallardWacker on May 18, 2004, 02:17:06 PM
White,

This butt stuff is a long process at 220, I don't reach 185 till about 11-12hrs.  It's worth the waite.   Have fun.  Get that bacon going boy....

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: Oldman on May 19, 2004, 08:07:33 AM
Ok my turn [:D]

I butt cured her for 20 days. (That sound kind of...but at least she was a-smiling) 2pm yesterday I pre-heated my smoker 30 minutes. It was in the direct sun light. Outside temp. in the shade 90F. Burned pucks (oak) seven hours worth. Removed Buckboard Beacon 10 pm. Given that my Redi-Check Thermometer is not working correctly I used 3 probes at the top of the smoker where smokes exits. Average cooking temp. was 180-190F give or take a few. Have no idea of the meat temp. when I removed it. However, with 40 year of smoking I was not worried.

The picture tell ya the rest. Of course you all know I T-shirt smoked this puppy.

(http://www.dow-mgc.org/Rayeimages/bbb.jpg)
Title: Re: buckboard bacon
Post by: MallardWacker on May 19, 2004, 02:32:11 PM
Olds,

Great job, it looks like you got a good cut of meat also.  At least you got me thinking about this t-shirt thing.  Don't forget to cut some steaks and grill them.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: ChefJeff on May 19, 2004, 05:12:10 PM
Olds, Some folks just can't stand naked butts,but how do you get the T-shirt to cover the  whole butt,I can't even do that with one of my dress shirts.[}:)][;)][;)]

SMOKIN & SPOKEN
Title: Re: buckboard bacon
Post by: Fuzzybear on May 19, 2004, 05:36:34 PM
Olds:  That looks outstanding!  Wish you'd quit smoking those puppies and work on piggies!

"A mans got to know his limitations"
Glendora, CA - USA!
Title: Re: buckboard bacon
Post by: Chez Bubba on May 20, 2004, 01:36:06 AM
Beautiful Olds![:p]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: buckboard bacon
Post by: snapper39 on May 20, 2004, 01:55:19 AM
Olds: WOW  whoever cut the bone out of that butt needs an award. You can't even tell, usually when I debone I make a heck of a mess.


Snap

I'd walk a thousand miles to smoke a "Camel"
Title: Re: buckboard bacon
Post by: Oldman on May 20, 2004, 12:14:29 PM
Well thank you.  I have this nice thin curved boning knife [:D]

(http://www.dow-mgc.org/Rayeimages/foods/knife.jpg)
Title: Re: buckboard bacon
Post by: snapper39 on May 21, 2004, 02:34:46 AM
Olds: with the Tshirt technique, do you smoke for a period naked and then apply the Tshirt or is the meat fully clothed throughout the process?

Snap

I'd walk a thousand miles to smoke a "Camel"
Title: Re: buckboard bacon
Post by: Chez Bubba on May 25, 2004, 04:07:46 AM
Hey Olds,

What are those "sausage turtles" behind the knife?[:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: buckboard bacon
Post by: Oldman on May 31, 2004, 07:59:14 PM
Sorry it took so long to reply but your new postings did not show up new on my end~~ go figure.

I smoke it from start till the last hour in the T-Shirt. Then I remove T-shirt. Very important make sure to turn it over 1/2 way through the cook. This will help with coloring.


No those are not "sausage turtles" they are the fingers of those who ask foolish questions. Ta Da! *Chez looks around for lost fingers* ....hehehehehe
Title: Re: buckboard bacon
Post by: Chez Bubba on June 02, 2004, 01:21:16 AM
[:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: buckboard bacon
Post by: msiler on June 02, 2004, 02:32:00 AM
Well after much reading (and some more reading) I have finally decided to give this a try. I ordered my BBB cure today, also a jerky variety pack just in case.... I may try and do some "regular" bacon with this as well.

I believe that this may just be the longest ever post on this board. How 'bout it has there been any others that have reached 6+ pages.

When in doubt smoke it.
Title: Re: buckboard bacon
Post by: snapper39 on June 02, 2004, 04:35:28 AM
Well there may be a good reason for this thread being so long, the end product is outstanding. I just completed the annual familly fishing weekend and what a weekend. I bagged several 3-5 pound Walleye and treated the whole clan to some BBB, I had made up special for the trip. Boy am I the cats PJ's. The whole clan has not stopped raving about it, in fact I have several orders to produce some for everyones freezer.[8D]
Snap

I'd walk a thousand miles to smoke a "Camel"
Title: Re: buckboard bacon
Post by: ChefJeff on June 02, 2004, 01:21:22 PM
Snapper -You are just bragging after a good round of golf if the BBB was really that good you would offer to ship some to your fellow smokers on this forum.[B)][:0][:0](can't hurt to try)[:D][:D][^]

SMOKIN & SPOKEN
Title: Re: buckboard bacon
Post by: Bassman on June 02, 2004, 01:57:12 PM
I'm with you Snap,
I too had great comments on my BBB. We went camping with 2 other couples and I provided the bacon for breakfast. Everyone loved it.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: Chez Bubba on June 03, 2004, 02:54:05 AM
Hey! I've got an idea.[;)]

I hereby announce that I am willing to serve the members here as the judge in "Bradley Forum's 1st Annual BBB Competition"![:p]

Send all entries to 57140 Osage Drive, Goshen, IN 46528 by July 31st. Entries will be judged on August 1st and winners announced. Please include preferred preparation method for each entry.

[:D][:D][:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: buckboard bacon
Post by: msiler on June 03, 2004, 04:15:57 AM
Carefull what you ask for Kirk.... your mailbox may overflow with samples.

When in doubt smoke it.
Title: Re: buckboard bacon
Post by: SAMMY C on June 03, 2004, 05:27:00 PM
Going back to MSILER -if you count the bacon thread which started as a Buckboard bacon discussion this thread spans 10 pages. Thats pretty impressive for the Bradley forum. Let's keep the communication on all topics alive! [8D]
Title: Re: buckboard bacon
Post by: msiler on June 11, 2004, 04:51:40 AM
Hey All,

My BBB Cure arrived and I have a but and a small tenderloin curing as we speak.... One question if I want to make Canadian bacon out of the loin what temp should I smoke it too ie.. safe to eat as is like store bought canadian bacon.


Now for the fun part trying to ignore it for 2 weeks....

When in doubt smoke it.
Title: Re: buckboard bacon
Post by: Chez Bubba on June 12, 2004, 04:51:15 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by msiler</i>
<br />Carefull what you ask for Kirk.... your mailbox may overflow with samples.

When in doubt smoke it.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">BRING IT ON!!!!![8D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: buckboard bacon
Post by: MallardWacker on June 14, 2004, 02:14:39 PM
mslier,

Check out this thread on the temp thing, they just answered it for me also.

http://bradleysmoker.com/forum/topic.asp?TOPIC_ID=322

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: buckboard bacon
Post by: whitetailfan on June 22, 2004, 06:09:06 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />Bassman,
Nice pics, good lookin' bacon[:p]

You used Buckboard rub.  Any variations ie curing time?

Please elaborate on the Smoke.  Flavour, temp, cook time to reach internal temp, also what internal temp did you reach?

PS - Anyone in Canada find a retailer for this stuff?  I've got two places I have found in Lethbridge that carry Hi Mountain, but it's only been the jerky cures and one place carries the poultry brine, but no one has the Buckboard.  I even contacted Wholesale Sports in Calgary and they don't stock it either[:(]

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Yabba Dabba Doo
Sometimes you just gotta keep digging.  I dropped into Wholesale Sports again yesterday and found the BBB.  Even though I contacted both stores in Leth and Calgary two times each, no one knew what I was talking about.  However, with the box in hand they can check the SKU number and tell you that it is a regularly stocked item and available at all stores and online[}:)][}:)][}:)]AUGHHH[:(!]

Anyway just an FYI for anyone here in Alberta who wants to try some but not order out of Wyoming.  I think it was 6 or 7 dollars CDN.

Now I just gotta get my hands on some butts and loins and get rubbing!

<font color="red">Just to save Kirk the time (you're on your way to Kummoks right now) insert joke here:
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> originally posted by whitetailfan</font id="red">
<font color="blue">get my hands on some butts and start rubbing </font id="blue"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font color="red">"Atta boy whitetail, but when are you gonna start talking about smoking?"</font id="red">

I'm really pumped about getting going on this bacon based on all the reviews thus far.

Anyone have a favorite puck for BBB?

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Title: Re: buckboard bacon
Post by: Bassman on June 22, 2004, 06:29:19 PM
I've only made bacon once and used hickory. It was excellent. Next time I'm thinking Mesquite or maple.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: buckboard bacon
Post by: MallardWacker on June 23, 2004, 04:07:36 PM
White,

I have done both with hickory and maple.  My vote is for maple.
But:

However I've never experienced this while iv'e been making BBB, maybe I'm missing something, maybe to many nitrites or something&gt;&gt;&gt;

<i><font color="blue">"get my hands on some butts and start rubbing"</font id="blue"></i>

This plural thing has got me wondering.

AND

<i><font color="blue">"I'm really pumped about getting going on this"</font id="blue"></i>

I realize smoking is the next thing to nervana and I do get a bit frisky  when I smell pork and pecan in the air but.....

White, I'm glad you are around, you certainly make day sometimes.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...