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Buckboard Bacon advice, please.

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  • Buckboard Bacon advice, please.

    I'm going to smoke my first Buckboard bacon tomorrow. I've been massaging (for lack of a better term) the spices and cure into the roast once everyday for the last 6 days. Today it is very firm. Is this normal?
    Anyway, what's next? Just take it out of the bag and throw it one the smoker? What temp should I take it too?
    I'll post pics here if it's not a complete failure.


    Tom

  • #2
    Gunny

    I let my buckboard cure for 10 days then i rinse and soak it for an hour in fresh water then i smoke it with cherry wood until a temp of 140 i usually use the GOSM at a temp of 225but i have done them in the electric the gosm is quicker i also like hickory but i like cherry the best on the buckboard hope this helps


    Happyness is a full smoker

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    • #3
      Originally posted by salmonclubber View Post
      Gunny

      I let my buckboard cure for 10 days then i rinse and soak it for an hour in fresh water then i smoke it with cherry wood until a temp of 140 i usually use the GOSM at a temp of 225but i have done them in the electric the gosm is quicker i also like hickory but i like cherry the best on the buckboard hope this helps
      Great of you to chime in dude. I always value your input.
      Do you think 7 days is not long enough? I used a cure recipe that called for 7 days of cure.
      I was going to coat it with coarse black pepper and smoke in apple.
      Is it normal for that roast to get really firm after 7 days of curing?


      Tom

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      • #4
        Hey Tom. I have only cured three larger cut's of meat. 1, Pork Butt, a Venison Hind 1/4 and a Pork Loin for CB, they do firm up. I brought them all up the consumable temp, but if you have sufficient fat and want to fry 140 would be my choice and a lower smoke temp.

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        • #5
          Originally posted by SmokinLee View Post
          Hey Tom. I have only cured three larger cut's of meat. 1, Pork Butt, a Venison Hind 1/4 and a Pork Loin for CB, they do firm up. I brought them all up the consumable temp, but if you have sufficient fat and want to fry 140 would be my choice and a lower smoke temp.
          Thanks Bud. I'm going to fry like belly bacon. So I was thinking 140. I'm smoking CB, a couple of butts, a brisket and some other stuff I can't think of off the top of my head. Hope I remember in the morning. So I am shooting for the typical 225 to 250° smoke.


          Tom

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          • #6
            Wow, Nice load. I keep saying this but I need a big load like that in my smoker real soon. Lookin forward to your pic's of the smoke..... have fun.

            Originally posted by Gunslinger View Post
            Thanks Bud. I'm going to fry like belly bacon. So I was thinking 140. I'm smoking CB, a couple of butts, a brisket and some other stuff I can't think of off the top of my head. Hope I remember in the morning. So I am shooting for the typical 225 to 250° smoke.

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            • #7
              Gunny

              if the cure calls for 7 days go ahead and smoke it at 6 days should not be a problem i would still soak it for an hour yes they do get firm apple is a good wood for bacon sounds like your gonna do just fine


              Happyness is a full smoker

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              • #8
                Originally posted by salmonclubber View Post
                Gunny

                if the cure calls for 7 days go ahead and smoke it at 6 days should not be a problem i would still soak it for an hour yes they do get firm apple is a good wood for bacon sounds like your gonna do just fine
                Come back tomorrow night and see if I failed or not. I've always wanted to do this.
                I started this last Sunday, so actually it's been 8 days. At least that's how I counted it on my fingers.


                Tom

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                • #9
                  But then again, sometimes it's not necessary to soak. I guess you'll have to be the judge of that.




                  QUOTE=Gunslinger;55311]Come back tomorrow night and see if I failed or not. I've always wanted to do this.
                  I started this last Sunday, so actually it's been 8 days. At least that's how I counted it on my fingers.[/QUOTE]

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                  • #10
                    good luck it will be great


                    Happyness is a full smoker

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                    • #11
                      can't really go wrong - yep cured pork firms up.
                      I tend to take it to arund 150, but then I don't tend to do any further cooking on it.

                      Looking forward to pics :-)
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



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                      • #12
                        gunslinger i got a butt ready to go on today what i do is rinse the cure off for a couple of hours keep changing the water bout 15 min intervals the this one is going to get a cbp rub smoke at 200° till it reachs 140° pull refridge for a couple of hrs or overnight then slice.
                        now take all this with a grain of salt as this is only my 2nd.
                        T.H. & the members here helped me alot on my first try and it turned out great.
                        Terry here
                        Still have Christene

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                        • #13
                          I go 7 days per inch radius, Tom. Or did you inject it as well? 10 days for the average butt. Yes, they do firm up a bit, as you noticed some moisture loss I assume. That and some changes to the protien molecules add up to the firming up you noticed.

                          Apple is an excellent choice, cherry as well. 140's good for frying!
                          In God I trust- All others pay cash...
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                          • #14
                            Thanks guys. I did a fry test for the BBB and my CB this morning. Was fantastic even without smoke. I can't wait to taste it with smoke. I put it on a couple of hours ago with apple @ 250ish. We'll see what happens.


                            Tom

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                            • #15
                              This is another really good thread with lots of helpful info! Thanks everyone!
                              Becky
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