Buckboard Bacon

 I originally found the recipe for buckboard bacon here . Below is how my experiment went.

My search for a fresh pork shoulder (not vacuumed packed in a saline solution) led me to discover a local meat market that I will return to many times in the future.

After de-boning the pork shoulder it weighed exactly 4 pounds.

Following the directions on the package of cure,  the amounts were measured out and massaged into the shoulder. The shoulder was then put into a Food Saver bag with out a full vacuum. You want the juices to be able to move around the meat.

After 9 days of curing in the fridge (turning every 24 hours) the shoulder is rinsed off in cold water and then submerged in fresh cold water to remove the excess salt. Mine sat in the water overnight with the water being changed out once.

The shoulder on the smoker rack with a fresh pepper grind.

Smoked to an internal temp of 150°

Let rest for an hour then slice up for a taste test!

Clearly less fat in this style of bacon.

Smaller piece sliced and ready for packaging.

Large piece rested overnight in the fridge and ready for slicing

Way less fat than traditional belly bacon

Whole lot of bacon from one shoulder!

Great marbling throughout!

Packaged and ready for freezing for future use.

A little olive oil in the pan and lightly fried up for the first taste test. Somewhat a cross between ham and bacon, but superb! A little salty... A little smokey and a whole lot delicious!