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bacon versus ham - what's the difference?

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 02 February 2012 at 14:04
i'm thinking hard about trying some buckboard bacon, using a 4-ish-pound boned-out shoulder. reading about methods, it looks like doing this isn't much more different than the dried beef project that i did - which is pretty dang similar to ham. so then i gotta wonder - what's the difference, other than the body parts involved, between buckboard bacon and ham?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2012 at 14:28
Poking around some, it looks like CHEFROB gave a great answer over at www.smoked-meat.com almost a year ago:
 
Quote a couple of years ago i would have said bacon is bacon or bacon is belly. after doing a lot of buckboard i have found that i can produce a bacon from butt that at times most could not tell what part of the pig it came from by butterflying and trimming. if i left it whole i get that "hammieness" that i am not looking for. i don't think you can use a cured and smoked hind quarter, slice it thin and fry it up and think it resembles bacon in any way. with out the fat streaking through it, it can't cook up crisp and give you the same flavor, texture, and mouth feel. i have not done a ham yet but i would venture to say that it can't take on the same amount of smoke as say a belly or butterflied butt due to the surface area vs. non surface area. with this in mind i think bacon tends to take on more characteristics and nuances of the different smokes from different woods as well and is just a plain smokier product. by the same token i feel that this is also what gives ham it's flavor definition by being having more cured meat than surface smoked meat. i think final preparation plays a roll as well as the specific cut involved, but i don't think you can take one of my BBB and stud it with cloves and pineapple rings (i never do this BTW) and pass that off as ham.
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