Buckboard Bacon

[Big Bobber]

Seasoned a pork loin weighing about 8 lbs and put it in the fridge to cure. A week from today will not get here quick enough to give it a taste when I am done smoking it. Everyone on this forum got me interested to give it a try. Next I may try a boston butt.

[Jim Almquist]

With the price of pork loin staying so cheap that is one of my upcoming projects. Make sure to take some pictures!!!

[Lip_Ripper Guy]

I did a batch earlier this summer from the Hi-Mountain kit. Absolutely awesome! I did two loins, cut into 3 sections each. Some were cut super thin for sandwiches, 3/4" for chops, and I diced some for salads.

I also did a couple fatty shoulders for breakfast bacon, which turned out to be a real hit.

[atvlaska]

good stuff...do it with a boned out butt....be sure and "soak" some of the salt out after u brine.... smoke-cool-slice....1 slice will do a whole BLT! ...

[thirdeye]

It's also good for hoilday gifts... I need to get a batch going myself.

[Moose]

Third Eye can I use maple syrup instead of maple sugar if I make your tender quick recipe? Also I am going to be out of town for 4 days during the curing process. #1 is that ok or does it need to be turned every day and #2 is it ok to do a lion for a couple extra days or will it get more salty maybe a total of 9 days on the cure?

Thank you, Moose

[thirdeye]

Third Eye can I use maple syrup instead of maple sugar if I make your tender quick recipe? Also I am going to be out of town for 4 days during the curing process. #1 is that ok or does it need to be turned every day and #2 is it ok to do a lion for a couple extra days or will it get more salty maybe a total of 9 days on the cure?

Thank you, Moose

Moose,

I think you could get away with adding a little maple syrup during the cure (I've seen other methods that do), but I would just go with regular sugar and use the maple syrup as either a glaze toward the end of the smoking, or add some to some hot water and inject the loin before smoking.

Many curing recipes call for overhauling (turning) the product once,... halfway through the process. I prefer doing it once a day. Can you leave the ziplock in the care of a neighbor and let them tend it? Mention you will reward them with a chub of Buckboard.

An extra day or two will not be a problem. The curing process actually reaches a point of equilibrium and will not continue to get salty (within reason). Be sure and follow the soak-out times, maybe going a hair longer just in case. And don't overlook the rest time either.

[KEN W]

I made Canadian Bacon using Buckboard Bacon seasoning.Turned out good.I put about 3 ounces of wood in 3 times.A tad to smokey.Will do it twice next time.