# Buckboard Bacon

**URL:** <https://forum.homebrewersassociation.org/t/buckboard-bacon/7806>\
**Category:** Food & Cooking\
**Created:** [September 13, 2011, 3:05pm UTC](https://forum.homebrewersassociation.org/t/buckboard-bacon/7806 "2011-09-13T15:05:10Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![hamiltont](https://avatars.discourse-cdn.com/v4/letter/h/df705f/32.png) [@hamiltont](https://forum.homebrewersassociation.org/u/hamiltont)\
**Post date:** [September 13, 2011, 3:05pm UTC](https://forum.homebrewersassociation.org/t/buckboard-bacon/7806/1 "2011-09-13T15:05:10Z")

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I cured two Pork Loins last week and then gave them a light smoke last night. They turned out really good! Here are a few pics.

The two on the left got a healthy dose of coarse pepper:

![GEDC0191.jpg](https://us1.discourse-cdn.com/brewersassociation/original/2X/1/1fcad9d5fd15153d2ab1b7b1c862ffa473a551f8.jpeg)

Ready to take off:

![GEDC0200.jpg](https://us1.discourse-cdn.com/brewersassociation/original/2X/7/7c9c698edb6fcd59ecc52e0a107e324086f2cae9.jpeg)

All wrapped up:

![GEDC0201.jpg](https://us1.discourse-cdn.com/brewersassociation/original/2X/d/d0aede94e09d2a428e2bc117f440a93a2b69a54b.jpeg)

Thanks for looking! Cheers!!!

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**Author:** ![nicneufeld](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/nicneufeld/32/3814_2.png) [@nicneufeld](https://forum.homebrewersassociation.org/u/nicneufeld)\
**Post date:** [September 13, 2011, 3:42pm UTC](https://forum.homebrewersassociation.org/t/buckboard-bacon/7806/2 "2011-09-13T15:42:59Z")

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I’ve made that quite a bit meself!&nbsp; Good use for a meat slicer…I then pack and freeze bags of the stuff.&nbsp; Sure it may be packed with salt and nitrates, but at least _I_ was the one to pack it with salt and nitrates!&nbsp; 😃

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**Author:** ![tschmidlin](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/tschmidlin/32/3857_2.png) [@tschmidlin](https://forum.homebrewersassociation.org/u/tschmidlin)\
**Post date:** [September 13, 2011, 3:50pm UTC](https://forum.homebrewersassociation.org/t/buckboard-bacon/7806/3 "2011-09-13T15:50:49Z")

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I’ve been making my bacon with no nitrates/nitrites.&nbsp; I just use salt, sugar, and some other flavorings, smoke it to 150F, slice it, vac seal, and freeze it.&nbsp; I picked up some pink salt though, for making some cured/dried meats.&nbsp; I can’t wait to do it 🙂

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**Author:** ![bluesman](https://avatars.discourse-cdn.com/v4/letter/b/97f17d/32.png) [@bluesman](https://forum.homebrewersassociation.org/u/bluesman)\
**Post date:** [September 13, 2011, 4:46pm UTC](https://forum.homebrewersassociation.org/t/buckboard-bacon/7806/4 "2011-09-13T16:46:29Z")

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This reminds me…I need to get some pork belly for making some bacon.

What temp did you smoke the loins?

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**Author:** ![tschmidlin](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/tschmidlin/32/3857_2.png) [@tschmidlin](https://forum.homebrewersassociation.org/u/tschmidlin)\
**Post date:** [September 13, 2011, 4:55pm UTC](https://forum.homebrewersassociation.org/t/buckboard-bacon/7806/5 "2011-09-13T16:55:26Z")

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I hold it around 200-225F, it doesn’t take that long because the belly is flat.&nbsp; A couple of hours.

Take the skin off while it’s hot, it’s much easier than after it cools!

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**Author:** ![hamiltont](https://avatars.discourse-cdn.com/v4/letter/h/df705f/32.png) [@hamiltont](https://forum.homebrewersassociation.org/u/hamiltont)\
**Post date:** [September 13, 2011, 5:57pm UTC](https://forum.homebrewersassociation.org/t/buckboard-bacon/7806/6 "2011-09-13T17:57:45Z")

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> [@bluesman](#):
>
> What temp did you smoke the loins?

I smoked the loins @ 225F until the hickory petered out, about 45 minutes. I used a couple small chunks. Just looking for a subtle smokiness. &nbsp;Then 275F for the remainder. In total it took about 2.5 hours. The loins were pretty flat 'cause I had them stacked in a bowl (2 loin hunks per gallon ziplock bag = ~3.5 lbs.) and the weight from the bags above flattened them out pretty good. &nbsp;They cured seven days in ziplock bags, a one day soak in fresh water to draw out some of the salt & then one day uncovered on a rack to dry and form a film/skin. &nbsp;All of the above was done under refrigeration @ 34F. Cheers!!!