I am new to the art of smoking. I have wet cured a 6 lb boston butt. I am soaking it and need some information on how to smoke it. Thanks in advance for your help.
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LB,
Go up to the "Find" tab above and do a search for buckboard bacon. You should find all that you need on this.
Go up to the "Find" tab above and do a search for buckboard bacon. You should find all that you need on this.
Try this site.
http://www.virtualweberbullet.com/buckboardbacon.html
My brother and I are just completing our first excursion into the world of curing pork. So far everything has been edible, some better than others.
Initial conclusions after two experiments with buckboard bacon: easier than I would have thought; very different from anything else I have encountered, I think you have to make it to experience it; a meat slicer may be a necessity.
Even with good knives, if it is sliced thick enough (1/8th inch) to make uniform slices, it is too thick for the fat to render in the frying pan before the meat burns. Very thin slices are key.
Back to the question: dry the meat completely and let it come to room temp for about an hour before smoking. Try to minimize smoke absorption. Smoke at low temp (200-225) to reach an internal temp of 140. Cool, slice, pan-fry.
You won't get a crisp bacon feel because the fat content is lower, look for a dense ham texture with a smokey, salty bacon taste. Makes better BLT's than bacon slices. It's pork, salt, and smoke..Yum!
Twofer
http://www.virtualweberbullet.com/buckboardbacon.html
My brother and I are just completing our first excursion into the world of curing pork. So far everything has been edible, some better than others.
Initial conclusions after two experiments with buckboard bacon: easier than I would have thought; very different from anything else I have encountered, I think you have to make it to experience it; a meat slicer may be a necessity.
Even with good knives, if it is sliced thick enough (1/8th inch) to make uniform slices, it is too thick for the fat to render in the frying pan before the meat burns. Very thin slices are key.
Back to the question: dry the meat completely and let it come to room temp for about an hour before smoking. Try to minimize smoke absorption. Smoke at low temp (200-225) to reach an internal temp of 140. Cool, slice, pan-fry.
You won't get a crisp bacon feel because the fat content is lower, look for a dense ham texture with a smokey, salty bacon taste. Makes better BLT's than bacon slices. It's pork, salt, and smoke..Yum!
Twofer
Thanks for the information. It is appreciated
Ribdog,above post,does some great buckboard bacon.
A Hobart slicer would be great,if you had one.{We don't]
We tend to cut it into about 8 oz chunks and slice while slightly frozen.
They are a little thick for folks with store bought teeth to eat on sandwiches,but do cook up fine for breakfast.
A Hobart slicer would be great,if you had one.{We don't]
We tend to cut it into about 8 oz chunks and slice while slightly frozen.
They are a little thick for folks with store bought teeth to eat on sandwiches,but do cook up fine for breakfast.
twofer, why are you trying to minimize smoke absorption with your buckboard bacon? I think the smoke helps give it that old trail camp authenticity. Don't get me wrong, I think 2 oz wood will give plenty smoke to a 6 pound butt by the time it reaches 140*F, at least in my experience with a Smokette.
Just tinkering. First butt we used about four ounces of hickory and apple, came out a little overpowering for the common folk. Second butt I used two ounces apple, I felt I got a better mix of the smoke as well as the cure seasonings.
Only thing I ever found too smoky to eat is dark meat turkey. Had a leg in the crisper drawer nearly flavor everything in the fridge overnight.
Only thing I ever found too smoky to eat is dark meat turkey. Had a leg in the crisper drawer nearly flavor everything in the fridge overnight.
OK, you're making sense to me now, as I have had very similar results, in the fridge !
What is the rule of thumb for time vs weight when cooking. For example how long and at what temp would you smoke a 6-9 lb butt for bacon or ham? Thanks for everyones input.
I have been useing maple cure to make bacon out of pork butts. This is a wet cure buck board baccon is a dry cure. A pound and half of cure makes 15% sodium cure. I like to use 2 pound of cure per galon of water which make it 20% soudium. I fill 5 gallen bucket and let it soak for 7 days rotaiting once. Rinse, dry and let it sit at room temp for an hour or two. All you Food handelers dont fret it will be fine. I smoke/cook the butts to 140 degrees. I am lucky enough to have Hobart slicer. I will do 80 pounds at a time and it is gone befor I know and I have family and neighbor asking for more. I just need a bigger smoker. The Cure is fairly cheep and I buy it in 50 Pound case.
Hash - what is the name of the maple cure company & their product? Always looking for new things to try.
bob
bob