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Sausage and bacon time! #7149221
01/22/21 07:48 AM
01/22/21 07:48 AM
Joined: Dec 2006
Posts: 1,667
So. IL
pintail_drake04 Offline OP
trapper
pintail_drake04  Offline OP
trapper

Joined: Dec 2006
Posts: 1,667
So. IL
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
[Linked Image]
About 30# of kielbasa
[Linked Image]
21# of deer, garlic, and black pepper snack sticks
[Linked Image]
The snack sticks got smoked too!
[Linked Image]
Homemade Salameats
[Linked Image]
Fresh salameats hot off the grill
[Linked Image]
I'm even making buckboard bacon. I prefer pork shoulders as they are leaner and cheaper than bellies.
[Linked Image]
23# of bacon curing. Will be ready for the smoker this weekend.
[Linked Image]

Re: Sausage and bacon time! [Re: pintail_drake04] #7149233
01/22/21 07:54 AM
01/22/21 07:54 AM
Joined: Dec 2019
Posts: 156
Iowa
C
CTRAPS Offline
trapper
CTRAPS  Offline
trapper
C

Joined: Dec 2019
Posts: 156
Iowa
That sure looks good. I'd be interested in learning more about your bacon. Thanks!


Life Member: Iowa Trappers Association, Iowa Bowhunters Association & NRA. Member of FTA
Re: Sausage and bacon time! [Re: pintail_drake04] #7149237
01/22/21 07:57 AM
01/22/21 07:57 AM
Joined: Jan 2007
Posts: 2,527
Northern Minnesota
BernieB. Offline
trapper
BernieB.  Offline
trapper

Joined: Jan 2007
Posts: 2,527
Northern Minnesota
Gimme GPS coordinates to all this goodness!

Re: Sausage and bacon time! [Re: pintail_drake04] #7149257
01/22/21 08:11 AM
01/22/21 08:11 AM
Joined: May 2016
Posts: 271
ontario canada
K
Knappett Offline
trapper
Knappett  Offline
trapper
K

Joined: May 2016
Posts: 271
ontario canada
Dang that looks good! Iv tried off and on to make decent sausages but they never turn out like yours. Id love to make bacon like that. Does that bacon need to be refrigerated after smoking it?

Re: Sausage and bacon time! [Re: CTRAPS] #7149295
01/22/21 08:40 AM
01/22/21 08:40 AM
Joined: Dec 2006
Posts: 1,667
So. IL
pintail_drake04 Offline OP
trapper
pintail_drake04  Offline OP
trapper

Joined: Dec 2006
Posts: 1,667
So. IL
Originally Posted by CTRAPS
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 08:45 AM.
Re: Sausage and bacon time! [Re: pintail_drake04] #7149361
01/22/21 09:38 AM
01/22/21 09:38 AM
Joined: Jan 2012
Posts: 514
saskatchewan canada
K
kingrat Offline
trapper
kingrat  Offline
trapper
K

Joined: Jan 2012
Posts: 514
saskatchewan canada
X1000 I just started making our own bacon with buck board bacon cure and I gotta tell you i will never buy bacon again. There is just so much more flavour, gonna start playing around with different smoke flavors now.

Re: Sausage and bacon time! [Re: pintail_drake04] #7149398
01/22/21 09:59 AM
01/22/21 09:59 AM
Joined: Dec 2006
Posts: 6,874
ND
M
MJM Offline
trapper
MJM  Offline
trapper
M

Joined: Dec 2006
Posts: 6,874
ND
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 11:06 AM.

"Not Really, Not Really"
Mark J Monti
"MJM you're a jerk."
Re: Sausage and bacon time! [Re: pintail_drake04] #7149407
01/22/21 10:07 AM
01/22/21 10:07 AM
Joined: Dec 2006
Posts: 1,667
So. IL
pintail_drake04 Offline OP
trapper
pintail_drake04  Offline OP
trapper

Joined: Dec 2006
Posts: 1,667
So. IL
I have only used the Hi-Mountain buckboard bacon commercial cure. I have also used my own cure (Salt, sugar, cure#1).
https://www.cabelas.com/shop/en/hi-mountain-buckboard-bacon-cure

Re: Sausage and bacon time! [Re: pintail_drake04] #7149438
01/22/21 10:40 AM
01/22/21 10:40 AM
Joined: Dec 2006
Posts: 6,874
ND
M
MJM Offline
trapper
MJM  Offline
trapper
M

Joined: Dec 2006
Posts: 6,874
ND
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 11:04 AM.

"Not Really, Not Really"
Mark J Monti
"MJM you're a jerk."
Re: Sausage and bacon time! [Re: pintail_drake04] #7149541
01/22/21 11:48 AM
01/22/21 11:48 AM
Joined: Jan 2011
Posts: 3,126
Indiana
K
keystone Offline
trapper
keystone  Offline
trapper
K

Joined: Jan 2011
Posts: 3,126
Indiana
Wow!! Everything looks great!!!

Re: Sausage and bacon time! [Re: pintail_drake04] #7149554
01/22/21 11:58 AM
01/22/21 11:58 AM
Joined: Sep 2013
Posts: 2,818
Nevada
N
nvwrangler Offline
trapper
nvwrangler  Offline
trapper
N

Joined: Sep 2013
Posts: 2,818
Nevada
Pintail, When you bone out the pork do you just make 3 pieces out of it and cure each piece? I've got several pork butts in the freezer to do and this will be my first try at buck board bacon. Can this be done as a wet brine type cure?

Re: Sausage and bacon time! [Re: pintail_drake04] #7149562
01/22/21 12:04 PM
01/22/21 12:04 PM
Joined: Dec 2006
Posts: 1,667
So. IL
pintail_drake04 Offline OP
trapper
pintail_drake04  Offline OP
trapper

Joined: Dec 2006
Posts: 1,667
So. IL
I was making sausage at the same time. So I kept the small piece off the should by bone for grinding, The other 2 larger pieces I cured. I've never done a wet bring for bacon, so I don't know. I can't see why it wouldn't work though.

Re: Sausage and bacon time! [Re: pintail_drake04] #7150227
01/22/21 08:47 PM
01/22/21 08:47 PM
Joined: Dec 2006
Posts: 6,874
ND
M
MJM Offline
trapper
MJM  Offline
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M

Joined: Dec 2006
Posts: 6,874
ND
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."
Re: Sausage and bacon time! [Re: pintail_drake04] #7150276
01/22/21 09:18 PM
01/22/21 09:18 PM
Joined: Mar 2013
Posts: 14,726
Fredonia, PA.
Finster Offline
trapper
Finster  Offline
trapper

Joined: Mar 2013
Posts: 14,726
Fredonia, PA.
Pintail,
I would like to know when I can expect my sample pack to be delivered? wink Man alive! It sure looks great!


I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
Re: Sausage and bacon time! [Re: pintail_drake04] #7150624
01/23/21 08:04 AM
01/23/21 08:04 AM
Joined: Dec 2006
Posts: 1,667
So. IL
pintail_drake04 Offline OP
trapper
pintail_drake04  Offline OP
trapper

Joined: Dec 2006
Posts: 1,667
So. IL
I'm not sure I can wait much longer. I was planning on taking them out Monday and smoking them. I may have to pull them out today and get them ready for smoke. My wife makes fresh biscuits 3x a week from scratch, so there isn't a better meal than homemade biscuits and gravy, homemade bacon, and farm fresh eggs.

Re: Sausage and bacon time! [Re: pintail_drake04] #7164066
01/31/21 05:26 PM
01/31/21 05:26 PM
Joined: Dec 2006
Posts: 6,874
ND
M
MJM Offline
trapper
MJM  Offline
trapper
M

Joined: Dec 2006
Posts: 6,874
ND
Cottage Bacon is coming off. First slab is off the grill, others need a few more degrees. My pellet grill runs about 30 degrees hotter on the stack end. So they always finish first.
[Linked Image]


"Not Really, Not Really"
Mark J Monti
"MJM you're a jerk."
Re: Sausage and bacon time! [Re: pintail_drake04] #7164235
01/31/21 06:58 PM
01/31/21 06:58 PM
Joined: Dec 2006
Posts: 6,874
ND
M
MJM Offline
trapper
MJM  Offline
trapper
M

Joined: Dec 2006
Posts: 6,874
ND
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."
Re: Sausage and bacon time! [Re: pintail_drake04] #7164248
01/31/21 07:04 PM
01/31/21 07:04 PM
Joined: Dec 2006
Posts: 222
PA
S
scrapper Offline
trapper
scrapper  Offline
trapper
S

Joined: Dec 2006
Posts: 222
PA
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 07:21 PM.
Re: Sausage and bacon time! [Re: pintail_drake04] #7164254
01/31/21 07:12 PM
01/31/21 07:12 PM
Joined: Dec 2006
Posts: 5,035
Coldspring Texas
Savell Offline
"Wilbur"
Savell  Offline
"Wilbur"

Joined: Dec 2006
Posts: 5,035
Coldspring Texas
That looks real good pintail


Insert profound nonsense here
Re: Sausage and bacon time! [Re: pintail_drake04] #7164263
01/31/21 07:17 PM
01/31/21 07:17 PM
Joined: Dec 2006
Posts: 41,064
Minnesota
330-Trapper Offline
trapper
330-Trapper  Offline
trapper

Joined: Dec 2006
Posts: 41,064
Minnesota
Dang that looks Great!!!


NRA and NTA Life Member
www.BackroadsRevised@etsy.com




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