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Old 04-15-2006, 03:39 PM   #1
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BuckBoard Bacon

As per Nicks request. I haven't tried this yet so if anyone does let me know how it is.


Buckboard Bacon
2 lb Pork Shoulder Butt
½ cup Un-Sulfured molasses
¼ cup Kosher Salt
¾ cup Packed Brown Sugar
1 Tbls Garlic Powder
1 Tbls Onion Powder
1 tsp. Insta Cure 1

Instructions
Trim of the Boston Butt from a pork Shoulder
Place butt in a zip lock bag and coat with Molasses
Add all other ingredients to bad coating Butt.
Let cure for 2 weeks turning every few days
Wash off Butt and return to bag. Fill bag with fresh water and let sit for 2 hours.
Pour off water and tie butt with string.
Hang the butt to dry ( a couple of hours)
Smoke at 200* until the internal temp gets to 140*
Hang butt to cool and to Bloom, when desired color is reached place into refrigerator.
Cool before serving.
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Old 07-28-2006, 03:05 PM   #2
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Quote:
Originally Posted by Dr of BBQ
Are you serious about this Buckboard Bacon thing? If so a couple of questions.

Let cure for 2 weeks turning every few days

So your leaving this in the cooler for TWO weeks?

Wash off Butt and return to bag. Fill bag with fresh water and let sit for 2 hours.
Why are we washing off what we waited two weeks to put on?

Hang the butt to dry ( a couple of hours)
Under refrigeration?

Hang butt to cool and to Bloom, when desired color is reached place into refrigerator.
What do you mean by bloom?

Cool before serving.

How do you serve this hot or cold?

Thanks
Jack[/b]
Well to answer your questions:yes you leave it in the Fridge for 2 weeks to "cure"
The reason you are washing off the butt is becuase the salt will be concentrated on the outside of the butt......If you don't rinse it off the bacon will be to saltly
When you hang the butt to dry for a few hours 1-2 it can be at room temp..
blooming is a term used to describe the "coloration" for lack of a better term, when something is cool smoked when you are done cooking it you leave it exposed to the air...It will darken the color of the smoked product.
After curing and smoking meats it is best to place it into a fridge overnight to let the flavor settle..
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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