For all our buckboard bacon experts out there.
I was presented with a butt/buckboard bacon and wonder how long it will hold,refrigerated.
Thanks.
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Tom, if it is not sliced, firm it up in the freezer, then slice. Divide it into helping sizes in quart freezer bags. It will thaw alot faster in the smaller bags when you get ready to fry it up in the black skillet for killer BLT's.
hint: wait for fresh mators!
hint: wait for fresh mators!
Thanks.
Looks like a project for this evening.
Looks like a project for this evening.
Have you tried the bacon yet, Tom? I have been hankering for some, had the last of mine back in the winter. I need to get some done and in the freezer to await the arrival of the first big slicer to come off the vines in late june or early july. I reckon I have plenty of time!
Haven't had the chance yet.
Working on the 1013 th way to use practice brisket.
Working on the 1013 th way to use practice brisket.
quote:Originally posted by Tom:
Haven't had the chance yet.
Working on the 1013 th way to use practice brisket.
hehehe...having a good laugh at that one!
Yep,the wife/cocook has chinese on speed dial for weekend brisket practices.
Got five more days of curing on my first batch- got 9 lbs. of butt and 7 lbs. of loin in progress. Will cook them next Tuesday- GLH, if you're not gonna be in the neighborhood, I can fax ya' some?
Oh you are such a tease!
Ribdog,the maker of aforementioned buckboard bacon,was over this weekend ,so we ate buckboard bacon.
Cut it into quarters,and sliced with a regular butcher knife.
It cooked in about 1/2 the time of bacon,and almost no grease.
Smelled great and tasted even better.
You could cut it with a fork and was like a cross between country ham and bacon.
I never could see what all the fuss was about,but now I do.
It is definitely a project worth trying,and case price on butts make it a steal.
Anybody out there know the history of buckboard bacon?
Cut it into quarters,and sliced with a regular butcher knife.
It cooked in about 1/2 the time of bacon,and almost no grease.
Smelled great and tasted even better.
You could cut it with a fork and was like a cross between country ham and bacon.
I never could see what all the fuss was about,but now I do.
It is definitely a project worth trying,and case price on butts make it a steal.
Anybody out there know the history of buckboard bacon?
Does it have something to do with a long trail ride and a guy they called 'Cookie'?
At the risk of sounding..... what is buckboard bacon?
It is bacon made from a boston butt. Where the name "buckboard" comes from is the question. If you perform a search above under the "Find" button, you will find a number of threads talking about it.