Cheap bastard that I am, I made buckboard bacon for the first time over the holidays because pork shoulder and butt are much cheaper than pork belly around here. The process I used is exactly the same as the one I use for making bacon out of belly, only at .99 a lb for pork butt versus $2.75-5.00 for pork belly.
![buckboard bacon](https://www.burn-blog.com/wp-content/uploads/2019/01/20181218_163835-300x225.jpg)
I dry cured my buckboard bacon in maple sugar, kosher salt, and Morton’s Tender Quick. Here we see our victim all rubbed down and ready to cure.
![buckboard bacon](https://www.burn-blog.com/wp-content/uploads/2019/01/20181228_124249-225x300.jpg)
After hot smoking it my Masterbuilt 30 at 225 F for three hours.
![buckboard bacon](https://www.burn-blog.com/wp-content/uploads/2019/01/20181228_133431-300x225.jpg)
I let ’em cool to room temp, then let the buckboard bacon hunks sit in the fridge overnight so the flavors could meld.
![buckboard bacon](https://www.burn-blog.com/wp-content/uploads/2019/01/20181228_163209-225x300.jpg)
Buckboard bacon after slicing on my Cabela’s meat slicer. If you plan on doing your own bacon regularly, a good meat slicer is a must-have.
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