Buckboard Bacon - Really Cold, Smoked

[TJohnson]

It was 20° outside and I needed to "Cold Smoke" my BuckBoard Bacon, that had been curing for 9 days in the fridge. Preheated my smoker to 100° hung the bacon on some hooks and let my smoker recover. Once it hit 100° again, I shut it off. The temp held at around 70° for about 2 hours, and I repeated the process 2 more times. 6 1/2 hours of Apple Woos smoke and we got bacon!

12# Pork Shoulder - Removed Bones

Dry Cure Mix and Spice Recipe
3.84 oz. Country Brown Cure
1 Cup Brown Sugar
2 TSP Allspice
3 TBSP Cracked Black Pepper
2 TSP Garlic Powder
2 TSP Onion Powder
2 TSP Cayenne Pepper
No Added Salt

All spices mixed up good in a bowl and rubbed generously over all the meat. Placed in ZipLoc bags for 9 days, flipped every day. Even thought he meat sweats, I add 1/4 cup water to help things out.


Pork Shoulders from SAMS Club
http://


All Trimmed Up and Deboned



Cure and Spices



Rubbed And Ready for the Fridge



9 days in the Fridge, Rinsed Off and Ready For The Smoker



Hangin' In The Smoker After 2 Hours With One of My Little Gadgets Burning Apple Sawdust


Smoked for 6 1/2 Hours and ready to "Chill" overnight In The Fridge



Fried Up and Waiting to be Eaten'!!!



THANKS FOR LOOKIN'!!!



Todd

[SmokinLee]

Looks damn good. Never heard of the country brown, (suppose it's a commercial mix) but for hangin your meat in 20 degree temps.

[chefrob]

looks good todd...........

[Richtee]

I got the AMS on belly now...and there's still snow on top of the GOSM 4 hours in ;{)

[Slanted88]

That is real nice & appreciate the recipe... Scale clikin right!

[minnbill]

boy thats going to be some good eating gatta get me one of them cold smoker thingys

[Bassman]

That's some good looking bacon, Todd. That's another one for my list of things to smoke.

[mulepackin]

Excellant looking bacon! Very well done.

[Bbqgoddess]

delicious! I have yet to try that buckboard bacon gig, your recipe sounds perfect too! nicely done!

[Beer-B-Q]

The Bacon Looks Great Todd...

You know it is cold when you have to heat your smoker to COLD SMOKE...

[TJohnson]

Looks damn good. Never heard of the country brown, (suppose it's a commercial mix) but for hangin your meat in 20 degree temps.

Yes, it's a commercial mix that I get from a local distributor. It's very popular with butcher shops around here. Got 10# for the cost of a couple pounds cure mix at the retail stores. Added some spices to my liking and got what I wanted.

You can get it from Mid-Western Here's the link: Very basic cure, but higher concentration of nitrites than most cures. Price = $12.45 for 5# Cure Mix. Other cures available, or make your own cure mix. The box says 2# cure to 100# of bacon.

I'm very happy with the results!


Todd