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Anybody have Buckboard bacon experience?

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  • johnec00
    Charter Member
    • Aug 2014
    • 606
    • Orlando, Florida
    • Equipment:
      '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
      18 Inch Weber Kettle (Rescued from neighbor's trash)
      Rotisserie for 18 inch kettle
      Master Forge propane smoker
      Pit Barrel Cooker
      Smokey Joe with mini WSM mod
      Garcima paella burner
      Anova Sous Vide
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      2X Thermoworks cooking thermometer
      DIY 4 channel bluetooth thermometer
      LEM grinder, sausage stuffer and meat slicer (all gifts)

      Favorite Beer:
      Key West Wheat

    Anybody have Buckboard bacon experience?

    Has anybody tried "buckboard" bacon using the recipes for bacon on the main site (or any other recipe)? I'm thinking about giving it a try with part of a pork butt.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 10024
    • East Texas
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    #2
    No, but that is interesting....

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10986
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
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      #3
      I have never seen that. See, i have been around here for years now and I haven't reached the end of this BBQ labyrinth.

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10986
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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          Cuda 7' Fillet Knife

          Dexter 12" Brisket Sword
          Global
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          Wusthof
          *******
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          Lone Star Grillz 24 X 48 Offset

        #4
        johnec00 I just read the little there was. This sounds awesome. I can't believe I never realized this little gem. Thanks! I have made plenty of bacon from the maple bacon recipe. It always turns out amazing. I am curious how the Backboard bacon equates to belly. Most of the recipes are for one pound of belly.

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10986
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
            Big Green Egg (Large) X3
            Blackstone 36" Outdoor Griddle 4-Burner

            Karubeque C-60
            Kamado Joe Jr. (Black)
            Lodge L410 Hibachi
            Pit Barrel Cooker
            Pit Barrel Cooker 2.0
            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
            Thermometers
            FireBoard (Base Package)
            Thermoworks ThermaPen (Red)
            Thermoworks MK4 (Orange)
            **************

            Accessories
            Big Green Egg Plate Setter
            Benzomatic TS4000 Torch X 2
            Benzomatic TS800 High Temp Torch X 2

            Bayou Classic 44 qt Stainless Stock Pot
            Bayou Classic 35K BTU Burner

            Digi Q DX2 (Medium Pit Viper Fan)
            Dragon VT 2-23 C Torch
            Eggspander Kit X2
            Field Skillet No. 8,10,12

            Finex Cat Iron Line
            FireBoard Drive
            Lots and Lots of Griswold Cast Iron
            Grill Grates
            Joule Water Circulator
            KBQ Fire Grate

            Kick Ash Basket (KAB) X4
            Lots of Lodge Cast Iron
            Husky 6 Drawer BBQ Equipment Cabinet
            Large Vortex
            Marlin 1894 .44 Magnum
            Marquette Castings No. 13 (First Run)
            Smithey No. 12
            Smokeware Chimney Cap X 3
            Stargazer No.10, 12
            Tool Wizard BBQ Tongs
            Univex Duro 10" Meat Slicer
            ********************************
            Fuel
            FOGO Priemium Lump Charcoal
            Kingsford Blue and White
            Rockwood Lump Charcoal
            Apple, Cherry & Oak Log splits for the C-60
            **************************

            Cutlery
            Buck 119 Special
            Cuda 7' Fillet Knife

            Dexter 12" Brisket Sword
            Global
            Shun
            Wusthof
            *******
            Next Major Purchase
            Lone Star Grillz 24 X 48 Offset

          #5
          Really? No one here has tried this yet? That might be a first. I might just have to be the one.

          Comment

          • johnec00
            Charter Member
            • Aug 2014
            • 606
            • Orlando, Florida
            • Equipment:
              '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
              18 Inch Weber Kettle (Rescued from neighbor's trash)
              Rotisserie for 18 inch kettle
              Master Forge propane smoker
              Pit Barrel Cooker
              Smokey Joe with mini WSM mod
              Garcima paella burner
              Anova Sous Vide
              Slaiya Sous Vide (gift)
              2X Thermoworks cooking thermometer
              DIY 4 channel bluetooth thermometer
              LEM grinder, sausage stuffer and meat slicer (all gifts)

              Favorite Beer:
              Key West Wheat

            #6
            Spinaker - Seems that nobody jumped right up and said it was great (or terrible), so I decided to give it a try. And see if I can do a photo play-by-play like others on the Pit site do.

            Started with a ~8 pound butt.
            Click image for larger version

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            De-boned it by slicing approximately bacon thickness slab off of the fattier side of the butt. Just rolled the rest up for the next PBC pulled pork.
            Click image for larger version

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            Cut the slab into two about equal pieces (about 1 1/2 pounds each). Looks a little like extra meaty bacon.
            Click image for larger version

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            Used the AR site's simple bacon recipe (scaled by 1.5X) for one piece and the maple recipe for the other. Then into plastic bags and to the beer fridge for at least a week.

            Click image for larger version

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            More to come. Hopefully it won't be to show a picture of me throwing them in the trash!

            Comment


            • Spinaker
              Spinaker commented
              Editing a comment
              Great write up so far man. Thanks so much for doing this. I will be awaiting more posts!!
          • Doc Hazard
            Charter Member
            • Aug 2014
            • 89
            • Houston, TX, and Maui, HI
            • Doc Hazard aka "Jim"
              PBC, small charcoal grill
              Houston, TX & Maui, HI

            #7
            Well, I've made it, and I have pictures ready to write a piece, but haven't done it. I tried it mainly because I couldn't find Belly or loin one time in Maui. I did ask here if anyone could give advice on how to cut it, but no response. I checked out YouTube, but, as often, not much of use and some absolutely wrong information.

            Your butt above looks a lot nicer, and closer to belly, than mine did. I found the results disappointing and I threw most of it away. But maybe that was just my methods and my piece of meat. I certainly wouldn't bother if I could get nice loin or belly. I wish you better luck.

            Comment

            • DWCowles
              Founding Member
              • Jul 2014
              • 9702
              • Smiths Grove, Ky
              • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

              #8
              this is going to be interesting...nice photos BTW

              Comment

              • HorseDoctor
                Charter Member
                • Sep 2014
                • 1147
                • Central Iowa

                #9
                Have considered it, but not yet done it. I'm betting that it ends up like a hybrid between bacon & Canadian bacon.... Let us know, please.

                Comment

                • Spinaker
                  Moderator
                  • Nov 2014
                  • 10986
                  • Land of Tonka
                  • John "J R"
                    Instagram: JRBowlsby
                    Smokin' Hound Que
                    Minnesota/ United States of America

                    ********************************************
                    Assistants
                    Dexter (Beagle mix)
                    Kinnick (American Foxhound)
                    ************************

                    Grills/Smokers/Fryers
                    Big Green Egg (Large) X3
                    Blackstone 36" Outdoor Griddle 4-Burner

                    Karubeque C-60
                    Kamado Joe Jr. (Black)
                    Lodge L410 Hibachi
                    Pit Barrel Cooker
                    Pit Barrel Cooker 2.0
                    R&V Works FF2-R-ST 4-Gallon Fryer

                    Weber Spirit Gasser
                    ******************.
                    Thermometers
                    FireBoard (Base Package)
                    Thermoworks ThermaPen (Red)
                    Thermoworks MK4 (Orange)
                    **************

                    Accessories
                    Big Green Egg Plate Setter
                    Benzomatic TS4000 Torch X 2
                    Benzomatic TS800 High Temp Torch X 2

                    Bayou Classic 44 qt Stainless Stock Pot
                    Bayou Classic 35K BTU Burner

                    Digi Q DX2 (Medium Pit Viper Fan)
                    Dragon VT 2-23 C Torch
                    Eggspander Kit X2
                    Field Skillet No. 8,10,12

                    Finex Cat Iron Line
                    FireBoard Drive
                    Lots and Lots of Griswold Cast Iron
                    Grill Grates
                    Joule Water Circulator
                    KBQ Fire Grate

                    Kick Ash Basket (KAB) X4
                    Lots of Lodge Cast Iron
                    Husky 6 Drawer BBQ Equipment Cabinet
                    Large Vortex
                    Marlin 1894 .44 Magnum
                    Marquette Castings No. 13 (First Run)
                    Smithey No. 12
                    Smokeware Chimney Cap X 3
                    Stargazer No.10, 12
                    Tool Wizard BBQ Tongs
                    Univex Duro 10" Meat Slicer
                    ********************************
                    Fuel
                    FOGO Priemium Lump Charcoal
                    Kingsford Blue and White
                    Rockwood Lump Charcoal
                    Apple, Cherry & Oak Log splits for the C-60
                    **************************

                    Cutlery
                    Buck 119 Special
                    Cuda 7' Fillet Knife

                    Dexter 12" Brisket Sword
                    Global
                    Shun
                    Wusthof
                    *******
                    Next Major Purchase
                    Lone Star Grillz 24 X 48 Offset

                  #10
                  Looking good so far. I am looking forward to that finished product!! Thanks for doing this.

                  Comment

                  • johnec00
                    Charter Member
                    • Aug 2014
                    • 606
                    • Orlando, Florida
                    • Equipment:
                      '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
                      18 Inch Weber Kettle (Rescued from neighbor's trash)
                      Rotisserie for 18 inch kettle
                      Master Forge propane smoker
                      Pit Barrel Cooker
                      Smokey Joe with mini WSM mod
                      Garcima paella burner
                      Anova Sous Vide
                      Slaiya Sous Vide (gift)
                      2X Thermoworks cooking thermometer
                      DIY 4 channel bluetooth thermometer
                      LEM grinder, sausage stuffer and meat slicer (all gifts)

                      Favorite Beer:
                      Key West Wheat

                    #11
                    Here's conclusion of the buckboard bacon experiment

                    Last night, took the pieces of butt out of the cure bags (after 8 days), rinsed, and soaked overnight in ice water. Smoked with kingsford charcoal and apple chunks at 225* to an IT of 165* in the thickest section. Here's a pic fresh out of the smoker.


                    Click image for larger version

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                    Tried a cut with the grain and another across the grain.

                    Click image for larger version

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                    Sliced test slices both directions (about 1/10 inch thick) and fried along with a piece of belly bacon from a previous experiment with the same AR main site "simple bacon" recipe. Belly bacon is on the right.

                    Click image for larger version

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                    Critique:

                    First, I have to say that the belly bacon was a little too salty for my taste, so I soaked the buckboard bacon overnight to reduce the saltiness. The overnight soak probably over did it, the flavor was somewhat washed out. Otherwise, it tastes like bacon, which, for me, meets the minimum requirement. The finished product was not quite as crisp as the belly bacon, but as Meathead points out in his main site article, "hot smoked" bacon will not be as crispy as the commercial product, so neither one was crackly crisp. Crackly crisp is, by the way, a technical term. Cut across the grain was better than with the grain in terms of crispness.

                    I had been concerned that this would be like fried ham, but that is not the case. On the scale from bacon to ham, its definitely toward the bacon end. Regardless, most of our bacon is used for cooking things like beans, soup, and etc. For cooking, the buckboard bacon will be as good or better than store bought bacon, salt pork, or home made belly bacon. And $1.09 per pound I paid for pork butt beats the heck out of the $4.00 (skin on), or $5.00 (skin off) that they get for pork belly around here.

                    I could not tell much difference between the maple syrup recipe and the simple recipe. Again may be due to the long soak.

                    If I do it again, I will either skip the overnight soak, or shorten it significantly. But it will be a while before I have to worry about running out . . . . .

                    Click image for larger version

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                    Comment


                    • HorseDoctor
                      HorseDoctor commented
                      Editing a comment
                      Nicely done! I agree on the soak probably being a little too long. I routinely give bellies a one hour soak after curing & that seems about right.

                    • Spinaker
                      Spinaker commented
                      Editing a comment
                      That bottom picture is a thing of beauty.
                  • LamityGrille
                    Club Member
                    • Feb 2016
                    • 35
                    • Baltimore
                    • Weber Kettle 22in Performer
                      Slow 'N Sear
                      Maverick 732 & 733
                      Thermopop
                      Lots of Beer

                    #12
                    I do buckboard bacon all the time. I super love it. Whenever I'm hosting a big party or going to a big party, I'll make some buckboard in advance in then fry it up or bake it that morning. I always love the reaction I get from it. In my opinion (and I recognize that not everyone is going to feel this way), buckboard is far superior to belly bacon.

                    I've done buckboard with multiple recipes. But I didn't really love it with the maple wet cure from the bacon page.

                    What I do love, however, is doing it with a regular dry cure, then taking a chunk of it after smoking it, and turning it into buckboard bacon "burnt ends" with my homemade maple chipotle BBQ sauce. I think I actually posted a picture of that somewhere around here.

                    Comment

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