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Old 08-04-2009, 08:16 PM   #1
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makin' bacon

I made some buckboard bacon and back (Canadian) bacon last weekend. The first pic is after 10 days curing and rinsed off. The second pic is after smoking and a little buckboard sliced. The third pic shows some sliced back bacon as well.





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Old 08-04-2009, 08:37 PM   #2
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That be rite fine lookin bacon griff! I make some that way to, mighty tastey! Nice job!
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Old 08-04-2009, 08:49 PM   #3
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thats some fine eating right there you got
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Old 08-04-2009, 08:51 PM   #4
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Man O man Griff that looks absolutely wonderful. Is it a difficult process? I would love to try making it sometime as I know my boy would love it.

Also, you asked about my sons arm in a earlier post of mine, well he went to see the doctor today and the doc was very pleased with his progress. However, he did say that it could take up t a year for the nerve damage to repair it's self so his pinky and ring finger still look like a claw. Overall good new s though
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Old 08-04-2009, 09:53 PM   #5
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Good news Toby.

Griff must be getting ready for winter.
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Old 08-04-2009, 10:23 PM   #6
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Yep, you're right Cliff about getting ready for winter. It's right around the corner.

Toby, making bacon is pretty easy. You cure it for 10 to 14 days in the refer. A lot of guys use High Mountain dry cure. I use a wet cure I make myself using Morton Tenderquick, maple syrup, apple cider, and molasses (a few other spices, mostly pepper). Then soak it in cold water with frequent changes and smoke at a low temp with hickory until the internal temp is 140*.
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Old 08-04-2009, 10:24 PM   #7
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Griff.... Is there anything in Alaska that's not simply AWESOME?!!!

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Old 08-05-2009, 07:05 AM   #8
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That looks real good
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Old 08-05-2009, 07:32 AM   #9
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Looks great...I gotta make some of that
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Old 08-05-2009, 08:08 AM   #10
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Breakfast in Alaska, at least the meat for it All looks great to me.
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Old 08-05-2009, 08:18 AM   #11
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That looks fantastic!
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Old 08-05-2009, 08:27 AM   #12
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Great stuff there Griff!

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Old 08-05-2009, 10:59 AM   #13
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That came out great Griff
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Old 08-05-2009, 01:42 PM   #14
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Good job Griff looks excellent. I tried the Buckboard Bacon thang once upon a time myself. Came out mo closer to country ham flavor and texture wise. Not bad but not readily cornfused with bacon for some reason. I musta been lacking the secret recipe..hint hint.

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Old 08-05-2009, 03:53 PM   #15
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Great job Griff! Care to share the et cure recipe?
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Old 08-05-2009, 08:21 PM   #16
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Here's the recipe. I copied it from my recipe file. Only difference is that it was not snowing this time.
Here's my recipe.

Buckboard Bacon

I started with 2 smallish boned out pork butts and one pork loin which I cured in liquid in a plastic container in the frig for 14 days. The cure was:
1/2 package of Morton's Tender Qiuck (1 lb)
1.5 cups of maple syrup
.5 cup of molasses
.5 gal of apple cider
.25 cup of coarse ground black pepper
I didn't have to add any water to cover the meat but you might need to depending on the container, etc. I turned the meat every day.

At the end of 14 days, I rinsed the meat multiple times in cold water and soaked it in cold water for 24 hours changing the water frequently. Then I patted the meat dry and rubbed to taste with more coarse black pepper. I let it set at room temperature until it got that glazed look (pellicle), about 1.5 hours. I smoked it at a dome temperature of 200 until the meat reached an internal temp of 140. This took about 5 hours with my weather conditions -- ~25 degrees and snowing. I started with 3/4 of a chimney of lit coals and never added any more. I used 5 fist sized chunks of hickory, 2 right off the bat and 3 later on. Then it was slice, fry, and vacuum pack the rest.
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Old 08-06-2009, 08:20 AM   #17
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It's a beautiful sight Griff
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Old 08-06-2009, 08:47 PM   #18
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Thanks Griff. Got it copied.

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Old 08-06-2009, 08:56 PM   #19
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Great news about your boy Toby. And Griff I am inspired and a bit hungry after seeing your post. That is great.
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Old 08-13-2009, 08:44 AM   #20
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MMMMMMMMMMMMMM BAAAAAAAAAAACON!
Looks terrific Griff!
What amazes me most was the part you said 25* and snowing!
It is still Africa hot here.
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