first attempt at buckboard, results, questions

GlobalTJB · Joined: 27 Jun 2011 Posts: 7 Location: NoVa

I cured this 8# butt for about 20 days before smoking to 152 degrees at the thickest part. The smaller deboned area is a dark red while the bulk of the meat is a pink (much more pink than the pics show). What do you guys think? Did the cure not take or is it fine? I plan on frying in a pan before eating.

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Oregon smoker · Posted: Aug 08 2012 Post subject:

I would resize some of those pictures if i were you.

Other than that, it looks good.
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Curtis · Newbie Joined: 09 Feb 2012 Posts: 42

Looks mighty tasty. How did you do your cure?
Do you generally use the butt when you are making buckboard?
And I agree, resize the pics if you can.

GlobalTJB · Joined: 27 Jun 2011 Posts: 7 Location: NoVa

BigOrson · Posted: Aug 23 2012 Post subject:

How long did you cure it? It pretty much looks like every batch of buckboard bacon I ever made (before I smoked it).

Tim_Abrahamson · Posted: Nov 13 2012 Post subject:

Hmmmm....Ham?
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kurtsara · Posted: Nov 14 2012 Post subject:

SoEzzy · Posted: Nov 14 2012 Post subject:

I use a 10 day cure too, and if they are boned out I rub both the outside and the inside, it then goes into a big Ziploc, and I do three 8 lb butts with one box of HiMountain, (each box does 25lbs cure).

This is the time of year Sportsman's Warehouse often has them on sale and I try and stock up.

Smoking slowly I take 10 to 12 hours to get it up to fully smoked.
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