Buckboard bacon inquire

nodak · January 19, 2007, 05:32:06 PM

I've had a butt in the fridge almost 10 days now, I'm going to smoke it. The directions says internal 140F @ 200F but that temp sounds high @ 200F????

Also I read about putting some maple syrup and honey and pepper on it is this advisable before I put it in the smoker????

How long to apply smoke???? thinking maple or hickory or combo

any other advice?

Thanks,
nodak

Wildcat · January 19, 2007, 07:00:23 PM

Have not done a butt in the BS yet. 190 to 200 sounds alright to me, but what do I know. I would go easy on the sweets. I would probably prefer Pecan or apple smoke and more than likely 4 to 6 hours. Let us know how it turns out.

Habanero Smoker · January 20, 2007, 02:59:55 AM

I haven't made buckboard yet, but follow MW's instructions and you can't go wrong.

http://forum.bradleysmoker.com/index.php?topic=409.0
http://forum.bradleysmoker.com/index.php?topic=4324.0
http://forum.bradleysmoker.com/index.php?topic=4059.0

MRH · January 20, 2007, 10:24:48 AM

nodak,

I have done a pork loin and a few deer loins using BBB and all have been wonderful ;D Make sure you rinse/soak it well before smoking so it doesn't turn out too salty. Here is the post from when I did the pork loin, hope it helps. http://forum.bradleysmoker.com/index.php?topic=3836.0

Mark

nodak · January 20, 2007, 10:53:44 AM

Just noticed on my original post where ever I put a question mark ??? Came up automatically. I'm not in that bad of a mood or am I and the computer senses my mood? oops we'll see if it happens again?

Oldman · January 20, 2007, 03:09:53 PM

3 ? marks = ???

Thunder Fish · January 28, 2007, 03:59:07 PM

After looking at your pics MRH,I see that I'm trimming to much off my pork loins.I will be smoking 3 tomorrow..............glad I saw your pics for next time! :'(

MRH · January 28, 2007, 05:36:26 PM

Thunder Fish,

Glad the pics helped. I didn't trim anything on it just tied it to make it a more rounder uniform shape and smoked it.

Good Luck,
Mark

Thunder Fish · January 29, 2007, 02:19:21 PM

That is great to know,how much pork stir fry can a guy eat? ::),the option was to freeze the trimmings and next go around at the bacon was to make sausage from the trimmings..thanks again!

nodak · January 29, 2007, 08:09:29 PM

My bbb turned out ok, but tastes more like ham than bacon or anything else are you adding something else or curing longer?

Thanks,
nodak

MRH · January 30, 2007, 05:58:55 AM

I thought mine tasted more towards the ham flavor, but I sliced it like a ham in thick slices. Maybe thats why.

Mark

nodak · January 30, 2007, 10:32:12 AM

oops, I meant ham also. was hoping for more like bacon.

Biggun · January 31, 2007, 11:00:30 AM

A lot of people (myself included) find it has more of a hammy taste. Have not tried it, but apparently using a pork belly will give more of a bacon taste, since that is what bacon is usually made from. There should be plenty of info under search on acquiring and preparing a belly!

MallardWacker · February 03, 2007, 06:58:43 PM

Quote from: nodak on January 19, 2007, 05:32:06 PM
I've had a butt in the fridge almost 10 days now, I'm going to smoke it. The directions says internal 140F @ 200F but that temp sounds high @ 200F????

Also I read about putting some maple syrup and honey and pepper on it is this advisable before I put it in the smoker????

How long to apply smoke???? thinking maple or hickory or combo

any other advice?

Nodak,

I know I am a little late to the party. But my sticky under curing will set you up fine...it is just a modified version of the BBB version. Follow it as close as possible...to me it will yield the BEST smoke flavor vs. the cure...the smoke will not be overpowering. The temps listed have been well tested by a lot of folks here. I follow it to a T every time I smoke my BACON. I have never had good luck with coating with pepper yet, it has always interfered with what I was trying to do. This how I put Maple on my bacon after the cure and prepare for smoking.http://forum.bradleysmoker.com/index.php?topic=4324.0

To the folks that talk about the "Hammy" taste instead of the traditional BACON...that is a fairly common comment when using the butt or loin process. There are some that do BELLY here and I would defer to them...Keep us informed on how things progress...I would encourage you to use other type cures...there is a lot of difference...sweet vs. salty...mild vs. strong. I love doing this stuff.