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.
  

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

PapaSop looks good!! With Beans here in Ohio. Going to make a nice venison vegetable soup sometime this week to use up garden extras.

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.

PapaSop I use a Hoyt Nitrum compound bow and a Ten Point Crossbow. All depends on the area and stand what bow I use. And use my Winchester Black Shadow 12 GA slug gun for gun week in Ohio.

blackbetty61 after some checking I found a 9mm 3/8” tube that looks like it might work.

PapaSop that all looks great!!

That is amazing!! Good job

What types of wood do you like for cheese?

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

Denny I use a 8” fillet knife that I usually for fish and it works great for taking the silver skin off.

Very nice!! Can’t wait to see the different meats you make with it.

Jonathon I love Franks!! I put that “stuff” on everything!!! So I am curios to try the buffalo wing sticks.

sailfaster I got a nylon one and it is to thick. The plate is sticking out past the notch. I would assume the fiber ones will be as thick also. Going to try the Nylon bucket lid trick.

knifemaker3 said in Buckboard bacon:

Looks Great! Only difference in your recipe and the one I use for back bacon (canadian bacon) is I only use brown sugar. Does the addition of the maple sugar add a maple taste to it?

I can’t say there is a real maple taste. But I haven’t tried Making it without The maple sugar so it is hard to tell. Don’t want to mess up a good thing.

Everything looks great and awesome setup!!

Tex_77
My favorite is mixed drink is Crown apple and Vernors ginger ale ( has to be Vernors!) And miller light for beer