Buckboard Bacon Burnt Ends . . . Experiment

[DWCowles]

Beautiful!

[HorseDoctor]

Oh my... !!! That looks awesome!

[Spinaker]

Dyna-MITE!

[Psinderson]

Holy cow! Those look great. I am trying my hand at bacon for the first time this weekend and I have thought about buckboard bacon....but now I just want those burnt ends.....

[jgreen]

Wow. Those look awesome.

[Steve B]

I can eat just one.



One tray that is.
I’m feeling my artery's closing up as we speak. 👍👊

[johnec00]

No worry, these were made from a new low cholesterol, high omega-3 pig (NOT)

[Oakgrovebacon]

Wow! I am sure you can’t just eat one! Looks wonderful! Thanks for sharing.

[hoovarmin]

Righteous

[HawkerXP]

I can feel my heart slowing down just looking a t t h i s......

[JCGrill]

Yum!

[HouseHomey]

That is freeking gorgeous! Nice work!

[johnec00]

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.