Buckboard Bacon Cure and Honey

Oldman · November 08, 2009, 09:02:49 AM

I've been curing now two weeks a loin in using buckboard bacon cure. On the 14th day I added honey. Two days later the fat on the loin's side that has fat turned into a paste like semi warm lard. I washed it off and added more honey. Two days later no paste.

Strange. Anyone else see this happen?

My plan is to slow smoke the loin using one hour of smoke for every 3 hours in the smoker. Temp will be 120F at best. I figure 8 cycles (24 hours) in the smoker. I will lightly baste the loin in honey each time I reload the generator. On the 8th cycle I plan on turn up the smoker to 200F and when the loin hits 165F I will take it out. Once it has cooled I will wrap it in plastic and place it the frig for a week.

I will let you all know how it turns out.
Olds

Hopefull Romantic · November 08, 2009, 09:09:18 AM

Will be looking forward for the results, Olds

HR

Habanero Smoker · November 08, 2009, 01:55:16 PM

I never had that happen to me, but I generally will not cure bacon that long, and I've never used honey, though I have used maple syrup. Also with loins I trim off all surface fat.

What you are doing sounds close to Triple smoked bacon, but with a lot more cycles of smoke applied. It will be interesting how it turns out. I would try to keep the temperature below 90°F, during the smoking and drying cycles, and maybe bring the finished product to 142°F - 145°F.

Oldman · November 08, 2009, 04:03:22 PM

Thanks Hab but 90F here will be almost impossible.

Smokin Soon · November 08, 2009, 06:55:40 PM

Old's, did the loin firm up nice over that time?

mikeradio · November 08, 2009, 08:51:24 PM

Did you use HM buckboard kit or a recipe for BB? I am looking for a recipe.

Mike

Habanero Smoker · November 09, 2009, 12:46:08 AM

Quote from: Oldman on November 08, 2009, 04:03:22 PM
Thanks Hab but 90F here will be almost impossible.

I'm envious. :) I wish I could say that this time of year.

Oldman · November 10, 2009, 07:40:24 AM

QuoteOld's, did the loin firm up nice over that time?

Yes.

QuoteDid you use HM buckboard kit or a recipe for BB? I am looking for a recipe.

Kit.

QuoteI'm envious. I wish I could say that this time of year.

Heh...Susan is running the AC today!

Tenpoint5 · November 10, 2009, 07:43:42 AM

A/C huh it warmed up to 50 today T-shirt weather again in November I love it!

Mystic Smoke · December 04, 2009, 04:26:05 PM

Although making up a dry cure of salt, sugar, maple and pink salt cure is pretty easy, I would still be interested in the taste achieved with the Buckboard Bacon Cure. Is it on the salty or sweet side (when used by itself of course).

I have tried the recipe from Tenpoint5 and am very pleased with the taste...as are my relatives.