I just took my first buckboard bacon attempt out of the Smokette.
Take a look here.

It doesn't seem quite as "pink" as other pictures I've seen. Would this be because I overcooked it (went to 152 degrees), or perhaps something didn't go right in the curing process? Or because I used a Pork Loin instead of a Butt? Does it look ok to fry up and eat?

It looks just great to me.

Looks fine to me. I have done several batches of bacon and several boneless loins that I cut thick for smoked pork chops, and the pictures look similar to mine and the flavor of mine is great.

Fry some up and try it!!
peartree

Thanks. I just get a little paranoid when I think about pork sitting in my refrigerator for 11 days...

I'll have some for supper tonight.

Dave - Did you do a pictorial journal as usual? If so, I am looking forward to it! What you've done so far with other cuts has been great.

I have done both the loin and butt. The loin was more like yours and the butts are almost red, well past a light pink. Looks good to me.

Mainelydave,

Looks great to me, I would think that if your brine had a cure in it that you would not have to worry about the days in the frig. I ordered some cure from, I think High Country and will put some buckboard bacon down before the week is out.

Charlie

Does look a bit purple for loin. Some pork is just darker, tho. Do you recall if this piece seemed darker tan before you started?

With so little fat, it may wind up tasting more like frizzled ham.

Looks like the loins I have done and they were great. Got two whole loin in the frig as we speak. I tryed pork butt and like bacon made out of loin much better because it is more tender and less fat. My cured loins have the texure of ham but taste like bacon.

Well - I fried some up for supper two hours ago - and it was great! The house smells yummy, too!

Wheelz, I'll have a pictorial journal up in a couple days.

Hey Mainely, looks to me like what you made there is genuine Canadian Bacon. Check This Out.
Dave, You Da Man. Now get that on your website. Can't wait to see it

Wow. $27.75 for 2 lbs? Maybe I need a career change again!

That's yet another reason to make it yourself.

A note on Burger's hams, etc: They call the brined or wet cured products "city" and the dry cured ones "country". Because of the saltiness, maybe?

Another thought on the color: Maybe the amount and type of sugar used cause the darker color. What sort of a recipe did you use?

Dave - On your website I see "5/13/2004 Coming in 10 days or so, Buckboard Bacon!", but no journal. Am I missing something?

Thanks!

No, you weren't. I've just been busy working and/or playing golf.

Here's the Buckboard Bacon journal.
http://www.lamaine.com/bbq/buckboardbacon.html