I typically cut the excess layer of fat off the top of Boston Butt before smoking to make pulled pork. Frequently, I have cut off the fat layer plus about an inch of meat and used this to make buckboard bacon. This time, I decided to try "buckboard bacon burnt ends". Here's what a piece of the raw material looked like:
I cured 3 one pound slabs in Meathead's maple bacon cure (with about 2/3 of the recipe's salt). Cured for a week then rinsed thoroughly. Then to the PBC and hung for about 2 hours to an IT of 180º. Used a couple of cherry chunks:
Smoked buckboard bacon:
Cut up into cubes, added a generous quantity of MMD, some orange blossom honey and then about ¼ cup of maple sugar:
Poked a hole in the aluminum pan to allow some of the fat to drain out. (Also placed another aluminum pan on a lower grate in the PBC to catch the drained fat). Back into the PBC for 3 more hours, and done.
Sweet - salty - crunchy - goodness! Can't eat just one.
I cured 3 one pound slabs in Meathead's maple bacon cure (with about 2/3 of the recipe's salt). Cured for a week then rinsed thoroughly. Then to the PBC and hung for about 2 hours to an IT of 180º. Used a couple of cherry chunks:
Smoked buckboard bacon:
Cut up into cubes, added a generous quantity of MMD, some orange blossom honey and then about ¼ cup of maple sugar:
Poked a hole in the aluminum pan to allow some of the fat to drain out. (Also placed another aluminum pan on a lower grate in the PBC to catch the drained fat). Back into the PBC for 3 more hours, and done.
Sweet - salty - crunchy - goodness! Can't eat just one.
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