Skip to main content

43 replies

I DID IT!! BUTT BACON!! Oh yea!

FM Former Member
Well, 9 days ago I did my homework and read these threads about butt bacon and was so interested in the venture, as I had never attempted before. So I went out and got an 8 pound bone in .99 per lb. butt. I sliced it down the center and cut out the bone. I then *miraculously found some Morton's Tender Quick on the shelf at store (live in small town so was shocked). I then bought this new seasoning from Durkee called Grill Creations St. Louis Smokey Mesquite. I washed off my butt (yes, recommend washing your butt before you attempt) *now back to the meat(lol- bad joke). So I followed the TQ recommendation....1 T of TQ per pound of meat. I used 8 tablespoons. With the 8 T of TQ I added a 1/4 c of the Smokey Mesquite, some black pepper, and some Turbinado sugar. I mixed that together and rubbed Butt until completely covered. I then wrapped in plastic wrap....and put in empty bread sack. I then placed in a plastic pail with a lid. The TQ package recommended 24 hours, but after reading all the posts I was a little confused-- what I gathered was longer left in....the saltier the taste. So I was going to do 1 day per inch of thickness, but instead did about 2 days per inch ....total of 8 days and rotated bag only once at 4 days (flipped it).

8 days is up and I am ready!! Never doing this before and my experiences with pork I expected 8 pounds of ROTTEN pork in that bag.....to my surprise it smelled good! I removed and rinsed under cold water for 15 MINUTES (not 2 hours like some recommend to removed salty taste as I didnt think it should be that salty). I then trimmed some of the FAT in the center where it was split (kinda tough fat there). So after rinsing I patted dry and set out for an hour.

I then brushed it with PURE MAPLE SYRUP. I then sprinkled again with SMOKEY MESQUITE seasoning, turbinado sugar..(brown will work fine) and black pepper.

I then warmed up electric smoker (one I built) to 200 degrees. I used a couple handfuls of Jack Daniel's Wood Chips. I smoked for 2 hours lightly and checked it. Looking GOOD!! I brushed with more maple syrup and checked again at 3rd hour. I then turned up head to 225 the last hour for totatl of 4 hours. Removed...checked internal- 142 removed. I was worried the top would turn out rubbery and tough as it was looking that way at 2nd hour......but at 4th....I cut and it was tender and juicy!!

This link shows the pictures within 5 minutes removed. IT TASTES GREAT!! It is now 4am and I am going to wrap and put in fridge.....when i get up I am going to slice some up and try after being cold!

I can't believe it turned out so well and NO HI-MOUNTAIN seasonings! (although I will try theirs). I also want to try a Jack Daniels version by injecting with bourbon and honey...and coating outside the same with a spicy exterior.

Hard to believe you can take a cheap cut of meat and make something this good! They say you can make this with a Brisket too..of course i will try.

This is more like a ham than anything.....BUT VERY GOOD 1st time out and know it will be a hit with friends watching Super Bowl today....GO VIKINGS!

I have some pics of finished product. Need any more info just email me.
Alan's Own Butt Bacon (ham)
Original Post

Replies sorted oldest to newest

G got2smokeMember
Alan,
looks good yum yum iam doing the hi mtn. cure iam on day 4 i have asked this question many times and everyone tells me the samething to go by hi mtn. instructions kinda the same way you did yours. i have read in this forum by (jackitup) may have spelled that wrong but thats close. he COLD SMOKES HIS BACON can i do this with hi mtn. cure and if so for how long and how much smoke. thanks jeff
FM Former Member
U are asking the one with least amount of authority on cold smoking. If I am right...curing is not cooking. Curing just lowers chances of getting bocholism (takes mouisture out of meat). If I am not mistaken I believe you have to cook meat to the 140 temp still. May be different if you wet cure for days....but I know least of anyone on this subject....but eager to learn. If you go to Americanspice.com they have so many liquids that have been brought to powder form....so great to make own cures and rubs. They have powdered wine, honey, mesquite, hickory, chipotle and many more. I like to make my own flavors rather than buy.
FM Former Member
Gentlepersons:

I've made buckboard bacon many times and it is delicious. The recommended process is to cure and then hot smoke. With the hot smoke, you are accomplishing two jobs at once. That is smoking and cooking. You can cold smoke but that is a tricky process because you have to maintain the temperature in the smoking chamber in the ideal range of 70-80 degrees. Then when you actually use it, you have to make sure that the slices are cooked to a temperature of 140. In my opinion, there is very little reason to cold smoke this type of product since you must eventually have to cook it anyway.

Just my two cents.
FM Former Member
Can someone point me to the original recipe on Butt Bacon that everyone's talking about? I've tried a search and come up empty. I enjoyed reading about how you changed and adapted the recipe but, being a cook, I'd sure like to take a gander at the original before I try it.

Another Question: do you treat this just like bacon? fry it up with eggs? or just slice it and eat it, as is?

Kerry
FM Former Member
There is not a "recipe" for Buckboard Bacon. A company called Hi Mountain Seasonings markets a mix of dry ingredients that many use on pork butts to create Buckboard Bacon.

The product is available at:

Hi Mountain Seasonings
Allied Kenco

If you use a pork butt, it should be deboned, then rubbed with the cure, left in the fridge for several days, rinsed well, then smoked to 140+, then sliced. It must be fried like bacon, even after this process. It is leaner and meatier than regular bacon and you can use the amount and type of smoke you prefer.

16 ounces of the cure will work with 25 pounds of meat.
FM Former Member
A few things I want to clear up.

#1) Yes, I did refridgerate the butt with the cure on it.

#2) All the Hi-Mountain cure is is salt, sugar, and nitrates (same thing Morton TQ is) So it is EZ to make your own and season it the way you want.

#3) This does come out more like a ham texture and taste

#4) I disagree about it isnt cooked all the way and you have to cook before eating. I have cut off chunks for cold sandwiches and it tastes fine and I am still alive and feel great. Why would you have to reheat when I smoked for 4 1/2 hours? Isn't that cooking it? Once cooked...why do I have to re-cook?

Anyone can make this and season anyway you want it.....it is so funn to experiment with. I have done most kinds of food other than this....so this is like a "kid with a new Christmas present."
FM Former Member
I was simply commenting on the Hi-Mountain instructions to smoke until 140* internal. This would not be cooked enough to eat safely. I have no idea what yours was cooked to. Myself, I will not eat pork cooked to only 140*. You can eat it raw and it won't bother me at all. I was not commenting on your homemade recipe, but on the recommendations of the professionals at Hi-Mopuntain.
FM Former Member
AlanArthur,

You're correct. Something cooked to an internal temperature of 140 is "cooked" and doesn't need further cooking to be "safe". But you'll still find folks and old cookbooks saying to cook pork to an internal temp of 170-180! I've packaged shipments for UPS in moister cardboard. Still, some folks like their pork a little more done and, of course, frying it up like bacon does crisp it up for those who prefer it that way. To be the safest, I'd probably take it to 145 just to end-run any thermometer variances and eat away!
FM Former Member
I did more or less the same thing as Alan at the same time. Cured a 3lb piece of butt about 2" thick at the thickest point with 1.5oz TQ, 1.25oz dark brown sugar, 1/8 tsp sodium erythorbate. Rinsed in cold water and brushed until all stickiness/brine was rinsed off. Drained. Smoked 4 hours at 100F followed by 175F until bacon was 140F internal, using about 3oz maple.

I then sliced across grain and pan-broiled like store bacon. Taste was quite good, if a bit sugary. Smokiness about right. Texture is more like frizzled ham than crispy bacon. I assume this is because there's a LOT less fat than in side-pork bacon. I've eaten store-bought butt bacon and its texture is similar to what I made.

Even though it might not hurt, I'd not eat this without further cooking. Here's why I wouldn't and you might not either, altho you're more than welcome to do as you see fit:

1. The method discussed here is almost always "Remove from the smoker when it reaches such-and-such a temperature." So, bacon removed at 140F is a lot different from bacon held at 140F for an hour.

2. Even measuring at the thickest part may not ensure that the entire piece has reached a certain temperature, so it's good to have a healthy(NPI) margin for error.

3. Without further cooking, this is sort of like very fatty ham. I'd just as soon make some "ham" using a leaner piece of meat if that's what I wanted to eat.
FM Former Member
Thanks for advise....

When I do check eternal temps I go for thickest point (makes sense) and you can also shut off smoker and leave in there till cools. Meat temps still rise.

I still say if you take to 140-145 internal it is safe to eat without further cooking.

Also, I believe I read somewhere where it is an old wive's tale that pork must be cooked till done unlike beef that you can eat rare or med. rare......but I read where pork is as safe as beef eaten the same way.

This butt comes out like ham and can be processed the same...and ham does not need "recooked" to eat.

Also, as I stated I trimmed alot of the nasty center fat from butt after curing before putting in smoker.....so came out fairly lean.
FM Former Member
Ham and Bacon are two different things.

If you smoke beef.....all the way through ..it is done. You can eat it without RECOOKING. Pork is no different.

When meat (any meat) is fully cooked then why do you have to re-cook? That is my question.

I think by frying...you are just making sure.....doesnt mean it ISNT cook, right? I know what uncooked pork smells and tastes like. I have been in the restaurant biz for awhile now.
FM Former Member
Thanks Joseph and KDM-

I have been digging deeper and yes 140* and above..product is cooked. Yes, it has to be refridgerated, but CAN be eaten without cooking again. Why recook to 140* when intitially cooked to 140*+? Make sense? Some prefer to be safer, but if you are experienced in food biz then should be fine. I ate days ago and feel great. Next time I may go to 150*, but then do I have to re-cook? Smoking is cooking last time I checked.

Minimum internal temperature
--------------------------------------------------
Minimum time Degrees
F*
120....... 21 hours.
122....... 9.5 hours.
124....... 4.5 hours.
126....... 2 hours.
128....... 1 hour.
130....... 30 minutes.
132....... 15 minutes.
134....... 6 minutes.
136....... 3 minutes.
138....... 2 minutes.
140....... 1 minute.
142...... 1 minute.
144........ Instant.
FM Former Member
Got2Smoke - store bought bacon presumably is considered uncooked, since it says to cook it on the package. It's probably cold or warm smoked to a lower temperature. If I have a chance today, I'll see if I can find some processing info.

Alan - Thanks for the chart. Another one at USDA site is the USDA's guide for ready-to-eat meat products. This one agrees with what is mentioned in quite a few sausage recipes, that fully-cooked sausage should be cooked to 160F. That's the rule of thumb I use: If I'm going to keep it around and use it cold, I'll cook it to 160.

A couple other thoughts:

A lot of times foods taste better when cooked to a higher temperature than what's safe. That's a matter of taste. Sure, BBQ brisket might be plenty safe cooked only to rare, but it'd take a mighty strong jaw to chew it! I like my bacon a bit crispy and so it has to cook hotter.

I don't know if I'd use "I ate it and I feel fine" as a definitive test for food safety. But all these comments are more to justify what I've done, and as food for thought, than to recommend what others should do.
G got2smokeMember
tjr,
thanks my only question is can you cold smoke it then slice it and freeze it then fry it up later in a pan like real bacon. i'm using hi mtns. bacon cure and called them and all he said was to try and cold smoke it and let him know how it turns out. just want to know if its safe to cold smoke it with thier cure. thanks for your help and yes i have read there instructions and does not say anything about cold smoking. thanks for your help jeff
FM Former Member
"Cold smoking" is merely a process of imparting smoke to food without cooking the food----temperatures never exceed a maximum of about 120 or less. Sure you can cold smoke using their cure.

But there are TWO kinds of cold smoking: cold smoke preserving and cold smoke flavoring.

With cold smoke preserving, you smoke long enough that the food no longer needs refrigeration to keep it from spoiling. A Smithfield ham comes to mind. But that's not the kind of cold smoking you're going to be doing in a CS.

Any smoking which does not bring the internal temperature of the meat to at least 140 degrees is more smoke flavoring than smoke cooking. No matter what, if you haven't actually preserved the meat through VERY long cold smoking, you must refrigerate your end product and use it soon, or freeze it.
FM Former Member
There is no requirement that it be held at 140 for an hour. It just has to reach 140 and stay there for a couple of minutes to be safe from trichinosis.

If you reach 140 in the thickest part of the meat you've reached 140 in the thinest----actually you've gone past it, sometimes substantially.

quote:
Originally posted by tjr:
[qb]
1. The method discussed here is almost always "Remove from the smoker when it reaches such-and-such a temperature." So, bacon removed at 140F is a lot different from bacon held at 140F for an hour.

2. Even measuring at the thickest part may not ensure that the entire piece has reached a certain temperature, so it's good to have a healthy(NPI) margin for error..[/qb]
FM Former Member
I've used Hi-Mtns. BB bacon cure a number of times and both hot and cold smoked different butts. I prefer to cold smoke now, as it seems to impart a more subtle flavor that penetrates better than the hot smokes I've done.

I do exactly what you describe: smoke it cold for 10 to 12 hours, trying not to exceed 100 degrees in the smoker. I then refrigerate it very well and slice it a little less than 1/8" thick, wrap in 1/2 pound bundles, vac-seal and freeze.

I've found the best way to cook it is over fairly high heat and quickly - it seems to keep the meat less "chewy."

I've also come close to duplicating the the buckboard bacon cure by using TQ and adding 1 teaspoon of brown sugar per pound and 1/4 teaspoon maple extract, applying the extract before the TQ/brown sugar mix. I cure longer than the Hi-Mtn. recommendation, usually at 1 1/2 days to 2 days per pound - it seems to give it more of a bacon and less of a ham taste.

Good luck.
FM Former Member
Here's a processing schedule for bacon from a Purdue animal science course

BACON SMOKE AND COOK PROCESS SCHEDULE

Time Smoke Applied Dry Bulb Temperature Wet Bulb Temperature Relative Humidity

2 hr No 49oC (120oF) Self Regulated
2 hr Yes 55oC (130oF) 43oC (110oF) 52%
* No 60oC (140oF) 49oC (120oF) 54%

*Stop process when internal bacon temperature reaches 128oF

Similar material from Texas A&M mentions a target temperature of 124-126F.

Not really cold smoking, kind of warm smoking and should be workable in a Cookshack without extra equipment.

As far as the 140F instant processing, I think that's specifically for trichina and won't kill off salmonella and other nasties. And the thickest part will be the coolest if your equipment heats evenly - some smokers have cold or hot spots.
FM Former Member
OK. I stand corrected, mostly. I also apologize if I stepped on anyone's toes. One might think an Iowan would know alot more about pork than an Arkansas hick, and probably does. So, 140*F kills Triconosis or however it is spelled. What about Salmonella and other bugs? Man, I love a good BLT!
FM Former Member
Here's some salmonella info: FSIS Guidelines

It's essentially the same as the link I posted above, easier to read. Apparently salmonella is used as sort of a proxy for judging the death rate of other bacteria as well.

Just to muddy up the water, it's probably pretty unlikely that there's live bacteria on the outside of a piece of meat that's been slathered with salt. Then again, there's whatever lands on it as you're carrying it out to the patio.
FM Former Member
Don't know the name of the chef, but I don't believe most of what I hear on the TV, you gotta remember they still want you to cook pork to 165. If anyone is worried about Food issues, the FSIS website has plenty of "official" answers, and I've found the information to be pretty detailed.

Smokin'
FM Former Member
Smoked another batch of Buckboard Bacon on monday. This time I used boneless loin. Very good. Leaving it in the fridge for only 8 days instead of 10 made it less salty. I like this leaner bacon better than that I made from a butt. I used 3 oz. of hickory only this time and soaked it in clean water longer and left it in the smoker for an hour unplugged after it reached 140*. It is alot smokier and less salty and makes very good BLT's, which I am very much addicted to.
FM Former Member
Thanks GLH. I got one of those boneless shoulder loins and it was just a bag of hunks of pork. It was on sale real cheap (.45 lb). It didn't turn out a well as a real bone in butt. I didn't cure, just smoked till done.
Those bags that you get for "greens" in the produce section at the grocery are great for marinating meat. The "greens" bags are longer than most plastic bags.
Next

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×