TEXASBOARS.COM

wwpiga · Posted: Sat Dec 10, 2011 2:32 pm Post subject: Does anyone save belly for bacon?

Anyone make bacon? How did you do it?

Chuck Davis · Posted: Sat Dec 10, 2011 3:11 pm Post subject:

I am making buckboard bacon right now.Morton tender quick, garlic and black pepper.Soak for 5 days in a bag turning everyday and smoke to 150 degrees center.Looks great.I am using a small back strap now but they say use a ham butt.Today is the day I start smoking.Chuck
_________________
Chuck Davis

Chuck Davis · Posted: Sat Dec 10, 2011 3:14 pm Post subject:

whttp://texascookin.blogspot.com/2009/02/buckboard-bacon-at-home.html Good luck
_________________
Chuck Davis

gstoneberg · Posted: Sat Dec 10, 2011 3:45 pm Post subject:

Need to take the w off the front of that URL Chuck. Glad you posted it, I'm gonna try bacon again now. It does not work well in a brine. Everybody I know who's successfully made bacon has done it with a rub.

George

Chuck Davis · Posted: Sat Dec 10, 2011 3:51 pm Post subject:

http://texascookin.blogspot.com/2009/02/buckboard-bacon-at-home.html
_________________
Chuck Davis

Pelon · Posted: Sat Dec 10, 2011 6:34 pm Post subject:

I've tried a brand named Moutain something or other buck board and nobody liked it . You also have to have an aweful big fat pig to get any bacon worth working with.

Gary Rapp · Posted: Sat Dec 10, 2011 6:57 pm Post subject:

I don't think I've ever shot a ferral hog with enough belly to bother with. I am glad you asked though, now I will try this buckboard with a shoulder.

Chuck Davis · Posted: Sun Dec 11, 2011 3:24 am Post subject:

It appears like its pretty salty.but still tastes good.Nobody said how long to smoke it.Tastes good anyway. Chuck
_________________
Chuck Davis

Paul Burkett · Posted: Sun Dec 11, 2011 3:00 pm Post subject:

I found that this process is simple and cleaner than some other methods, like using buckets to brine, etc. I can imagine that it will work well on shoulders and hams.
http://www.youtube.com/watch?v=yeFVf4LNjxE
http://www.youtube.com/watch?v=fbdo4NNjXWs&feature=related
http://www.youtube.com/watch?v=gUmwHOOVwnU&feature=related
_________________
2012- 11 pigs Down.
2 Deer Down.

Mike H · Posted: Sun Dec 11, 2011 3:37 pm Post subject: post subject

I've only had one hog with enough belly to make a decent batch of bacon - strangely it was a young boar of around 100 pounds. I used a rub, draining the liquid the salt draws out every day - and it turned out real well. Would like to have more.

Chuck Davis · Posted: Mon Dec 12, 2011 4:49 am Post subject:

Ate some more tonight and it was a lot better after sitting in the refrigerator over night.Not near as salty.My wife has me lined out to do one for Christmas. Chuck
_________________
Chuck Davis