My first BuckBoard attempt. Wish me luck!

[ijusthvit]

So since I FINALLY got me some of that infamous Tender Quick after a search of the greater Chandler area I can now begin my buckboard experience!
Here are some pics. More to come in several days!

I used a 9.5lb bone butt. I started by trimming the fat cap and other junk.


I cut it in half next to the bone and then sliced that half in half. I then deboned the bugger. What a pain. That made 3 more pieces.

I know a lot of people seem to keep it as a whole butt, I just didn't want slices that big and want the smoke flavor and spice to come through. Had it been boneless then maybe I would have left "well enough alone".

I kept it simple more or less. TQ with brown sugar, garlic, and CBP. After I taste this one I will begin try flavor variances.


Thanks for stopping by!

[mulepackin]

Looks like you are off to a great start!

[Fishawn]

Hell Yeah! ..... Try something a little different.... I Like It!

[Richtee]

As a sausage maker, I'll make that first cut- getting the large boneless cut and use that for bacon/shoulder ham, and cut up/debone the rest, saving it and the fat cap for sausage.

Yer gonna like that bacon :{)

[crusty ol salt]

man thats looking like a good start from here. looking forward to the final product. good luck

[Bassman]

This is just one more thing I haven't tried yet. So many things to do, so little time. Looking forward to the finished bacon.

[Whisky Fish]

Great start there. You wont need luck. Looks like you got it covered.

[WALLE]

Very cool... I need to keep this in mind through out the year as it is almost impossible to find bellies around here.

Looks great. I can't wait to see the final batch.

[chefrob]

yer on a roll...............

[T-bone Tim]

that is gonna be some good bacon , waiting for the finish

[ijusthvit]

As a sausage maker, I'll make that first cut- getting the large boneless cut and use that for bacon/shoulder ham, and cut up/debone the rest, saving it and the fat cap for sausage.

Yer gonna like that bacon :{)

I have a grinder on my Christmas list. Until I get one I toss most of the fat. Working on getting a vacuum sealer now, then a scale and so on. By summer I should be making sausage!

This is just one more thing I haven't tried yet. So many things to do, so little time. Looking forward to the finished bacon.

I feel ya on the so many things, so little time! I see stuff on here and I am jealous! I haven't even eaten a 1/4 of the items presented here let alone made them! Not to mention I am so behind on kitchen tools its just silly.

[Meat Hunter]

Good luck on the BBB. I know its gonna turn out awesome.

Remember, you can get two different flavor profiles out of it when slicing. Sliced thin, you get a real good bacon flavor, cut thicker, you get more of a ham flavor. I cut mine both, thin for bacon for breakfast, and thicker cut for making sandwiches

[Slanted88]

I ain't jumped into the deep end of the pool with this gig! I wanna...time is me enemy right now...Get On it....i'm sure it'll be allright!

[ijusthvit]

I finished this last week and just now getting around to posting the results..... I been slackin!

All the pieces after a 4 hours smoke.

Cutting up some bacon!

Tasted a hell of lot better after smoking it!

[Critterhunter]

Awesome job!That stuff looks Stellar.