Sausage and bacon time!
#7149221
01/22/21 08:48 AM
01/22/21 08:48 AM
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Joined: Dec 2006
Posts: 2,134 So. IL
pintail_drake04
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OP
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So. IL
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It's been a good start to the year. Been cranking out several different kinds of sausage here the last few weeks. And started a new batch of buckboard bacon. The bacon should be ready to go into the smoker this weekend. Kielbasa going in the smoker About 30# of kielbasa 21# of deer, garlic, and black pepper snack sticks The snack sticks got smoked too! Homemade Salameats Fresh salameats hot off the grill I'm even making buckboard bacon. I prefer pork shoulders as they are leaner and cheaper than bellies. 23# of bacon curing. Will be ready for the smoker this weekend.
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Re: Sausage and bacon time!
[Re: pintail_drake04]
#7149233
01/22/21 08:54 AM
01/22/21 08:54 AM
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Joined: Dec 2019
Posts: 1,661 Iowa
CTRAPS
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Iowa
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That sure looks good. I'd be interested in learning more about your bacon. Thanks!
Life Member: ITA, IBA & NRA. Member of SA, FTA & NTA
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Re: Sausage and bacon time!
[Re: CTRAPS]
#7149295
01/22/21 09:40 AM
01/22/21 09:40 AM
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Joined: Dec 2006
Posts: 2,134 So. IL
pintail_drake04
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That sure looks good. I'd be interested in learning more about your bacon. Thanks! Buckboard bacon is made with pork shoulders instead of bellies. I was able to secure some shoulders for .79/lb on sale (bellies are ~$3/lb), so this batch of bacon came out to $1.45/lb to make. You can use the same cure you would for regular bacon. I have used both commercial buckboard bacon cure (Hi-Mountain cure) as well as my homemade bacon cure. I like thick cut, lean, peppered bacon, and you just cannot buy that in the stores. In the picture of the bacon, there is a combo of commercial cure (because I had some given to me as a gift) and my home cure. I add a tablespoon of brown sugar per each side of bacon, then cover in a layer of black pepper. I'll let sit in the cure for 7-10 days, slice off a piece and test fry. If too salty, I'll soak in cold water for 3-4hrs and try again. Once its to my liking, I dry off and add another coating of black pepper. I'll let set and come to room temp and place in the smoker. Once its smoked to my liking, I'll bring inside to cool. Once its cooled down, I'll put into the fridge overnight. The next day, I'll slice think and vac-seal and toss into the freezer. I make a couple hundred pounds of buckboard a year. Once you start making it yourself, you wont go back to store bought.
Last edited by pintail_drake04; 01/22/21 09:45 AM.
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Re: Sausage and bacon time!
[Re: pintail_drake04]
#7149398
01/22/21 10:59 AM
01/22/21 10:59 AM
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Joined: Dec 2006
Posts: 9,655 ND
MJM
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I have made 100's of lbs of buck board bacon over the years. I also make loose breakfast sausage out of pork butts. Here a lb of breakfast sausage is $3.99. I stock up on butts when they are on sale and make a 40 lb batch at a time. I buy my spices to add by the pound and it is leaner and you can make it to fit your taste. What is the buck board cure you mention above. I have been using Heller's bacon cure. They sell it in town.
Last edited by MJM; 01/23/21 12:06 PM.
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
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Re: Sausage and bacon time!
[Re: pintail_drake04]
#7149438
01/22/21 11:40 AM
01/22/21 11:40 AM
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Joined: Dec 2006
Posts: 9,655 ND
MJM
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I didn't remember a buckboard bacon cure. I can't say I have ever used any Hi-Mountain. I get that Heller's for $5 and can do two butts with a pack. I have thought about trying some from the Sausage Maker. I have his book and use the recipe for the breakfast sausage. I add a lot more pepper then he lists. He has a couple different bacon cures. But it is had to beat the price of what I am getting.
Last edited by MJM; 01/23/21 12:04 PM.
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
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Re: Sausage and bacon time!
[Re: pintail_drake04]
#7150227
01/22/21 09:47 PM
01/22/21 09:47 PM
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Joined: Dec 2006
Posts: 9,655 ND
MJM
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I always do a wet brine now. I bone out in two pieces. They are not equal in thickness due to where the bone located. I took a boneless butt out of the freezer to thaw and its 4" thick more or less. I would guess the one piece ends up being about 1 1/2" thick and the second 2 1/2". I put them each in a Tupper ware tub that is shaped like a cake pan. Add brine and inject the with a 50 cc syringe and meat injection needle. I flip them every day and inject again for a week to 10 days. They have to be refrigerated. The lids seal good and you can stack them. You can brine up to 13 days from what I read. I take them out of the brine and rinse in cold water and dry as well as I can with paper towels. I put a rack in the tubs and place the meat on the rack to dry for 24 hours. The off to the smoker. I smoke then raise to 140 degrees internal temp. Which is 10-12 degrees higher than the book says I need.
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
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Re: Sausage and bacon time!
[Re: pintail_drake04]
#7150276
01/22/21 10:18 PM
01/22/21 10:18 PM
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Joined: Mar 2013
Posts: 16,988 Fredonia, PA.
Finster
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Pintail, I would like to know when I can expect my sample pack to be delivered? Man alive! It sure looks great!
I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
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Re: Sausage and bacon time!
[Re: pintail_drake04]
#7164235
01/31/21 07:58 PM
01/31/21 07:58 PM
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Joined: Dec 2006
Posts: 9,655 ND
MJM
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All the CB is on the porch cooling. It is 10 above so it can cool there. The dog wants out for some reason.
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
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Re: Sausage and bacon time!
[Re: pintail_drake04]
#7164248
01/31/21 08:04 PM
01/31/21 08:04 PM
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Joined: Dec 2006
Posts: 286 PA
scrapper
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Pintail, I just picked up some Hi Mountain cure to try. You are adding brown sugar in addition to what is in the cure? Also, the instructions say to only flip the meat once at five days. I was told to flip every day when curing. Any insight? When it is time to smoke it, I think I'm going to split the shoulder to have two 1 1/2" pieces instead of one 3" piece to smoke.
Last edited by scrapper; 01/31/21 08:21 PM.
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