Buckboard Bacon using the Hi-Mountain Seasoning Kit in the Cookshack Smokette

There are numerous threads on the Cookshack forum on which everybody raves about "Buckboard Bacon".

Seeing as I've been eating a lot of bacon, anyways, as I'm on an Atkins diet, I decided, what the heck, give it a try.

I went to Hi-Mountain Seasonings web site (http://www.himtnjerky.com/) and bought their buckboard bacon cure. But while I was there, well, you know... curiousity got the best of me, and I also bought some jerky seasonings. . Besides, I had to buy something else to help justify the shipping charges.

They turned the order around real quick and it arrived within a week. One benefit of buying this kit versus doing your own are the wonderful instructions that are included with the cure.

Click image to enlarge

I followed the instructions and applied the rub. I actually rubbed more on after this picture to make sure it was totally covered. I then put it in a baggy and placed it in the refrigerator for eleven days. Every day or so, I'd turn the bag.

After eleven days, I took it out and soaked it in water for a couple hours. After a half hour I changed the water.

Ready to smoke. I put it in the Smokette, turned the temp to 220 and cooked for approximately 2 hours. I used 2 chunks of apple wood in the smoker box.

I didn't follow their instructions, which advise to cook at 180 degrees with no smoke for the first 40 minutes or so. I'm not sure what that would accomplish? I'll try it next time. But this time, I didn't have time to wait around and just decided to cook at 220.

I couldn't believe it. Two (or so) hours later, I go to check the pork, and its already at 152 degrees! Time to take out. I had only wanted to cook it to 140 degrees internal. Note the ugly black spot, where the meat was under the smoke exhaust hole.

I had expected it to be more of a reddish color. I posted to the Cookshack website, and was assurred that it looked the way it should look. It certainly smelled yummy.

I wrapped it in plastic and put in the refrigerator.

The next day, I fire up the stove, throw some olive oil and butter in my favorite no-stick pan, and fry up a few pieces. The house smelled like heaven!

I then plate it up with some yellow mustard.

It was very tasty. Kind of a cross between bacon and ham. The meat itself was a bit tougher than I'd like. Perhaps I need to cook at a lower temperature next time, and make sure I take it out at 140 degrees.

Final Conclusions -

It was very tasty. Kind of a cross between bacon and ham. The meat itself was a bit tougher than I'd like. Perhaps I need to cook at a lower temperature next time, and make sure I take it out at 140 degrees. Slicing it thinner probably would help as well. I think I'll also try to make some from Pork Butt. I'm curious to see what the difference might be.

It's definitely worth trying.

If you have any questions or comments, send me a message.

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