Originally posted by scotth
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Buckboard Bacon and Pulled Cured Boston Butt Ham (Step by Step)
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Originally posted by merrell View PostWhy not cure a bone in piece of meat for pulled ham?
My reply to Scott was just saying that the Boston Butt was better for this than the whole shoulder (Better piece of meat for this).
If I was going to pull the whole thing (Boston Butt or the whole shoulder), I would leave the bone in it, but since I was going to make half of it into BBB, I sliced it in half & removed the bone. Then I made the fattest half into BBB, and I pulled the other half.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Thanks Bear. I didn't think there would be anything wrong doing it with a bone in butt. I am doing the same thing you did today. Just took the bacon out about 10 min ago and into the fridge. Will wrap after it cools off a little. Here is the Butt bacon. Can't wait to try both.....
DonLast edited by merrell; 08-05-2012, 02:41 PM.Don..
2 of me best buds ever! R.I.P guys
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Originally posted by merrell View PostThanks Bear. I didn't think there would be anything wrong doing it with a bone in butt. I am doing the same thing you did today. Just took the bacon out about 10 min ago and into the fridge. Will wrap after it cools off a little. Here is the Butt bacon. Can't wait to try both.....
Don
Oh, Boy!!! You're gonna love that stuff!!!
I used to put it in fridge overnight before slicing. Then one time my schedule forced me to leave it in the fridge for more than 48 hours. That's when I noticed it gets even better---Overnight is too short <<<IMHO>>>
Of course a small piece always seems to be missing in action from the rest of the smoke!!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by merrell View PostThanks Bear. I didn't think there would be anything wrong doing it with a bone in butt. I am doing the same thing you did today. Just took the bacon out about 10 min ago and into the fridge. Will wrap after it cools off a little. Here is the Butt bacon. Can't wait to try both.....
Don
Don,
We never got a report on your final (above), or did you post a thread on it?
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Whisky Fish View PostWow Bear! Back with a vengence. Points for a great thread
THANKS Whisky Fish!!!
But this one is from awhile back.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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I'm glad you brought this thread back. What a fantastic post and cook. I had been thinking of making bbb for a while now but wasn't sure of the deboning. With this I can do an ugly job on the debone and just use the tore up half for my pulled ham lol. I did make a couple boston butt hams in a wet brine cure and sliced for sandwiches. Those came out great too. I will definitely do this soon and post it. I also have made belly bacon in a similar dry cure so this seems like a logical next step for me.
Dishwasher Smoker, Chargriller, Casing Pit, STX #12 grinder, LEM 5# stuffer, MIL slicer, AMNPS
I want to cook for a living, eventually
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Originally posted by Bearcarver View PostDon,
We never got a report on your final (above), or did you post a thread on it?
BearDon..
2 of me best buds ever! R.I.P guys
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