I made another batch of peppered buckboard bacon.

Roughly 12 #
I used the top halves of 2 Boston butts with the fat caps. Also smoked the bones for bean soup.
Brined for 7 days with a tenderquick ,maple sugar and brown sugar blend
Cold smoked at 125* for around 5 hours
Let sit a couple days then mostly froze and sliced.
Came out great!!!

I made 19# of buckboard bacon over the weekend. Came out very good!



I boned out And saved the top 1/2’s of 4 nice pork butts and cured using Morton’s tender quick, brown sugar and maple sugar In fridge for 8 days. Flipping every 2 days

• Rinsed and soaked for 1/2 hour And patted dry
• put a generous coating of butcher grind black pepper and put on racks overnight in fridge to dry
  -Pulled out to get to room temp in the morning while prepping smoker
• 1 hr no smoke at 130*
• added apple smoke for 8 hours all at the same 130*
  -pulled and let cool and put in bags in fridge for 2 days mellow
• put in freezer for 3-4 hours then sliced and vacuum packed

I made some chili dogs with pepper jack cheese, Jalapeño with ghost pepper cheese sticks, and Willies with pepper jack cheese sticks.
Everything came out Great! Here is the process I used for all of them except I did use a food processor on the hot dog meat.

Jalapeño sticks with ghost pepper cheese
Seasoning from Waltons
Came out excellent!

3 1/2# venison
2 1/2# pork shoulder
1/2# beef fat
1/2 # high temp ghost pepper cheese
1 1/4 cup water
Cure
Waltons jalapeño snack stick seasoning
Carrot fiber for binder

-Grind the meat thru 3/8” plate once then thru 1/8 inch plate twice.
-Add seasoning,cure, water and mix in kitchen aid in batches until very sticky. Then add cheese and carrot fiber and mix well

• stuff into 19mm smoked collagen casings
  Put in fridge overnight
• pull meat out and let get to room temp on racks while smoker warms
  -set smoker to 120* with no smoke and dampers open and put meat in for one hour.
• raise temp to 140* and add smoke.
  And smoke for 2 hours
• raise to 145* for 1 hour
  -get a pot of water on stove to 170* and add snack sticks from smoker and put probe in one and cook until 160* IT is reached.
• put in ice water bath to cool.
  -put on towel and dry then put on racks and let dry for an hour or so
• vacuum pack and put in fridge overnight then put in freezer.
  

I always add Montreal steak seasoning (1t for pint and 1T for a qt) and a clove of fresh minced garlic when I can mine.

chippewa with the price of bacon going thru the roof I will be doing more of this.

mrobisr thank you so much. I placed the order for it.

Parksider that is a nice setup there. And a heck of a weekend

PapaSop said in 1st time around venison summer sausage.:

1GRINDER
Wow, That looks very nice. Recently had the rind effect happen with some snack sticks and once with summer sausage. It was not much, but I think it gave it a bit of a “chew” factor that I really enjoyed. I typically do a 70/30 venison to pork ratio, but that’s just personal preference. I like the extra venison flavor. Looks tasty, time to pull a stick out of the freezer.

Jonathon is right about the water cook though. The last venison summer sausage I did was pulled from smoker after it hit the stall at 145. Put directly in a turkey cooker of water @ 170. Thi[censored] finished temp in 45 minutes. Great time saver. I did not vacuum seal these but went straight to the cooker. I know Jonathon has gone back and forth about this before with Parksider. I think it’s a love-hate thing

I started doing it the same way with the turkey fryer pot on the stove at 170* without vacuum sealing. what a time saver and the meat was evenly cooked and moist.

KillerNoms
I did the mailbox mod several years ago on mine also and I love it.

bocephus you can get new rubber gaskets on Amazon and eBay. I use my parents. Just bought a new gasket and good to go.

I always add Montreal steak seasoning (1t for pint and 1T for a qt) and a clove of fresh minced garlic when I can mine.

mrobisr I stand corrected. I did some investigating and you are correct. I found a copycat recipe for the Tenderquick without the nitrates. I will try next time. I just hate to change!!! Took me many years of trial and error to get it the way we like it.

chippewa with the price of bacon going thru the roof I will be doing more of this.

mrobisr yes that is true. But in your article it says blends are safe to use. And that is all I am saying about the subject. Thanks for pointing it out.

mrobisr I read the article and it says the tenderquick is fine as long as directions are followed. It does say not to use just nitrates though.

I made another batch of peppered buckboard bacon.

Roughly 12 #
I used the top halves of 2 Boston butts with the fat caps. Also smoked the bones for bean soup.
Brined for 7 days with a tenderquick ,maple sugar and brown sugar blend
Cold smoked at 125* for around 5 hours
Let sit a couple days then mostly froze and sliced.
Came out great!!!

twilliams congratulations to you and your wife!!! Great buck and more meat to play with.

Dr_Pain that looks so good. I would love to taste it !!!

mrobisr thank you so much. I placed the order for it.