Buckboard Bacon
Who doesn’t enjoy the taste and smell of fresh cooked bacon?? To say my family and I love bacon would be a serious understatement. But unfortunately the quality of bacon and the selection available in your local grocer, along with the outrageous pricing is fair at best.
So what is the solution? Well in our case we make our own! With the help of Hi Mountain Seasonings located in Riverton Wyoming, not only can you make your own homemade Buckboard bacon, but you can also find seasoning kits to make your own homemade sausages, marinades, dips and other specialty items!
I started with two boneless Boston Pork Butts, which I trimmed and shaped for the Buckboard Bacon curing process. Once the pork butts are trimmed and ready all you do is sprinkle on the cure, wrap the butts in Saran Wrap and place them in the refrigerator, allowing them to cure for 10 days, turning the butts on the 5th day of curing.
On the 10th day you remove the Buckboard Bacon from the saran wrap and place in water to allow the brine to be removed prior to smoking. At this point your smoker can be fired up to a temperature of 250-300. Remove the Buckboard Bacon from the bath and pat dry. Place on the smoker and leave until an internal temperature of 135-140 is reached, then remove and allow to rest.
What makes this process beautiful is you can then slice the bacon as thin or as thick as you would like! Remember that Buckboard Bacon cooks a lot faster then store bought bacon does. I love to cut this as thick as brisket slices and then pan fry with some eggs and home fries!
To order Buckboard Bacon cure, you can order directly from Hi Mountain at: www.himtnjerky.com Their Buckboard Bacon Cure costs $4.99 a box, each box will cure 20lbs of bacon! I would also look at the different items offered by Hi Mountain, in my opinion they are second to none for all your curing, marinade and sausage making needs.
They also have step by step instructions for all their products conveniently located on there website. I hope you all enjoyed this article, know I’m off to eat one heck of a BLT sandwich
Chuck Marting (The Bossman) www.bossmanbbq.com
That looks awesome, Bossman! I cured my buckboard bacon for 13 days and smoked last night. Did one with just a straight cure and the other with coarse black pepper for pepper bacon. We’ll be carving and sampling tomorrow morning. Its going to be camping food. Can’t wait to try it. Your pictures make it look so good.