The cure is the first step in this process. After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. Continue drying until the surface feels dry and tacky, about 1 hour. After all, what else could you do with them? Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. Put the pork on a plate and rub the cure mixture into all surfaces. LIGHTLY drizzle the pork with liquid smoke. That doesnt affect the taste, though. Great product. Cure Calc Help Needed, Confused for first time bacon attempt, Chicago Inspired Italian Beef Pull-apart Ring (TD entry), Pecan Crusted Duck Patties with Cumberland Sauce, garlic wilted spinach, wild rice, Butter buns and side salad with strawberry vinegrette. Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. I assume the smoke will keep bugs and critters away? Season the pork generously with Blue Ribbon BBQ. The curing salts also give bacon its distinctive colour and taste. If you have a larger family or like slicing just before cooking, there is no problem with freezing it in chunks and slicing after thawing. Buckboard bacon is every bit as easy to make as regular bacon. Slice the bacon to your preferred thickness. The first choice is to just cold smoke without heat at all. Buckboard Bacon Kamado Joe 105K subscribers Subscribe 46K views 3 years ago #KamadoJoe #Bacon This week's Kamado Joe video adventure begins with a 4-pound boneless Boston Butt / Pork Shoulder. Cut the meat weigh it measure out your cure for each cut. 3 years ago, In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt. Is it hard? Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. You smoke for as long as you want depending on personal tastes. Try using our Misty Gully liquid smoke to give your bacon a great smokey flavour if you dont have your own smoker. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. The pork is already turning that nice pinkish red. The curing salts inhibit bacterial growth during the long smoking process. Please note, comments must be approved before they are published, Share your photos with us using #psseasoning. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. You have heard of back bacon (Americans call it Canadian bacon). Slice thin or thick and then fry up just like bacon. Maple Buckboard Bacon Ingredients 1 kg (2.2 pounds) pork shoulder or butt slab (less than 3 inches thick), weighed after trimming 25 ml (2 tablespoons) maple syrup 3 grams (0.1 ounces) pink salt #1 15 ml (1 tablespoon) Kosher salt 15 ml (1 tablespoon) brown sugar Instructions Put the pork on a plate and inject maple syrup into pork slab. You can certainly use a sharp knife. Place the Boston butt in a storage container or Ziploc bag. Even so, theres less fat than regular bacon good news if youre trying to cut back. Very addictive. Rub the dry cure onto the pork bellies, making sure to coat all sides. This is very important. Thanks for your reply. So you should follow their instructions. After 2 hours, test the bacon by cooking off a small piece. I decided to do them 4 different ways to give him a variety. Pork loin makes back bacon. I found it through Reddit as someone had posted it in the BBQ group. Homemade cure for Buckboard bacon? - Smoking Meat Forums I dont typically eat sugar/carbs and would love to try this. turned out that with my shelves being 13.75 x 19.75, the closest I could find was 14 x 24 4 mil bags: pack of 50 for about $11.50. SMF is reader-supported. Figure 1 week (7 days) per inch of thickness, but you can go longer without it being a problem if you are using cure #1. Of course, I had to try the bacon, just for quality control purposes. If you dont have a root cellar, a refrigerator works just as well, as long as you keep the containers sealed so they dont absorb any flavor from other foods in the fridge. When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. If your belly temperature isn't approaching the 152 mark at five and a half hours, move the temperature of the smoker up to 200 or 225 degrees, but not higher. Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. 2 tsp pink salt. when I do bacon (close to time to do more, may try buckboard this time.any issue with using my "normal" cure recipe for the buckboard bacon? I would say the berbere is my favourite but they all are great and you must have variety in your life! 1/4 cup kosher salt. Cottage or buckboard bacon is a pork shoulder cut. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. Real nice color on your bacons there. There is lots of variation in the online literature. I have a hand cranked slicer so I needed help for this step. Keep notes and decide which you like best. Buckboard bacon was the perfect solution, it seemed. I would start at 4 hours but I have friends who go up to 48 hours! I think it was 6-7 days for pork belly and 10 days for buckboard bacon. The whole idea of dry curing is that a measured amount of dry cure mix works its way into the meat and gradually develops on equilibrium in all parts of the meat. 3D printing FTW! I wonder if a barrel being called a butt is related to the slang word buttload? The Dry Rub Cure is rubbed all over the surface of the bacon and then put in a cooler for 5-7 days to allow for the cure to fully penetrate the pork belly. Once I had enough meat for the buckboard bacon, I cut it into 2-inch-thick slabs, so that it looked somewhat like the pork belly slabs. This is now (un)officially the instructable with the most apostrophe g's. It is addictive. Mix the brine mix and bourbon with the water in a large pitcher. Makes the best tasting bacon you can get. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. I untied the roast and laid it open. No burn, just a nice warmth. The thickest part of the meat was 1 1/2 inches. 1/2 cup dark maple syrup. Dave's Multi Bacon smoke: buckboard, belly, Canadian This simple little adapter made the rest of the meat slicing much easier! JavaScript is disabled. I wrapped and stuffed what I could into the nooks and crannies in the freezer. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. All rights reserved. Preheat your smoker to 200 degrees and add your favorite wood chips. Follow the directions and you'll be amazed. It seems I always end up with a leak or two when I use the gallon size zip lock bags. I would like to strongly recommend you get a small scale to measure the curing salts by weight. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. Place on a wire rack and dry in the refegarator overnight. Thanks for the tip on the bags! Instructions. Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. When cold smoking outside, do i have to watch out for anything such as the meat going off? Using a slicer makes things easier and more consistent. Stir well until the brine mix is dissolved. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). Making Your Own Cottage Bacon - Alaska Public Media Where do you buy pork belly?? 10 lbs of gorgeous pork belly vac sealed and dry curing into bacon! Se Pork Shoulder makes buckboard bacon. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). How to make buckboard bacon from a pork butt - Jess Pryles Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. Flip the bacon over and cook for about 1 hour or until the internal temp is 175 to 180 degrees F. Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour. I figure if it doesn't fit in the bag, it won't fit in my smoker. Rub the mixture into all sides. I wrapped it in wrap for 2 days, then sliced and ate. Cheap bastard that I am, I made buckboard bacon for the first time over the holidays because pork shoulder and butt are much cheaper than pork belly around here. So, 20 25g per kilo. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. The resulting bacon is very flavorful and has a slightly sweet taste. Buckboard or Pioneer Bacon - Fiery Foods & Barbecue Central But first - Vote Buckboard Bacon! My arm got tired of cranking the slicer. Be sure to rinse out the bone cavity too. *Side pork Tangent - I've never understood why it's called a pork butt. It took about an hour in total. Touch device users, explore by touch or . I will soak, smoke and slice it up later this week, once the weather clears. Sounds fine. Other than the noted changes, the other 3 pieces were processed in the same method. J.D. Just regular salt. As a matter of fact, any added later would disturb the equilibrium. I really like it. I think you are really going to like it. This helps pull out some of the salt. Also, it is easy to slice. I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. Your email address will not be published. Can you please give me the weight of the salt and sugar in grams? Buckboard Bacon | Buckboard bacon cure recipe, Smoked meat recipes, Bacon Used the Amazing smoke tube. By Kathleen Sanderson Makin' (Buckboard) Bacon August 31, 2021, 05:48 PM I have some pork butt sliced into slabs, and sitting in the cure. Strawberry Jam, You Should Really Make Your Own, 0.05 ounce (1/5 teaspoon) Prague Powder #1, 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick. Now at this stage you need to thoroughly wash the salt cure off the bacon. Buckboard Bacon Cure - Hi Mountain Seasonings I prefer to soak it before curing for 2hrs. Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. A big plus is that it is much cheaper than store-bought bacon. That would make it a bit easier to store and handle. It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). I don't think ice in the water is really necessary but it made me feel better about leaving it in the sink for a couple hours. As for back bacon, Americans call that Canadian bacon. Like, "That full barrel of pork you got there is a buttload of butts!". I fried some of each up and had the samples with home fries for breakfast. Wow. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. Everyone Ive given it to loves it! It is minimally sweet but enough to add a nice flavor. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Bring on the BLTs! The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. I am extremely happy with the service and product range that Smoked and Cured has. Inject 24 oz of brine mix into all areas of the roast. I have tried all these methods and they all turned out great. Does it take a long time? Im going to leave 12 days, thats what i did last time. Issue #112 July/August, 2008 It is amazing I've made over 75# of both buckboard and belly bacon. Buckboard bacon differs from traditional American style bacon in that its meat source is . Be sure to stop in over at Roll Call so folks can say "hi" properly. It may not display this or other websites correctly. This should be covered in pre-school at minimum. Blackboard Home Smoked Bacon 3 pounds of pork butt, heavily marbled and cut into a slab 3/4 cup maple syrup 1/2 cup kosher salt 1/2 cup brown sugar 2 TBSP crushed juniper berries 1 TBSP ground pepper 1 1/2 tsp Prague Powder Number 1 Mix syrup through Prague Powder Number 1 together. Also, would the difference in sodium content affect the curing process? This time i bought free from pork shoulders about 8kgs in all (better quality meat). Will need more soon. Season the pork generously with Blue Ribbon BBQ. Rinse with cool water, pat, and dry in the fridge for about 6 hours. Why would you disgrace the great pork belly bacon? So, simple and well worth the effort. Bacon Varieties | Sizzling-Bacon Costco for $3.99 / lb. If the proportions are correct, there is no need to work any more in. Preheat smoker to 200 degrees. How was the flavor on the Dry Cured ones. I took the same amount of maple syrup and injected it into the piece of meat prior to rubbing the other curing ingredients into the bacon. 3. Questions: Drain and pat dry. To make each bacon you must prepare the meat. Place the pan with the ice and pork belly on the grill grates. Though it seems like a small amount to try to spread evenly on the bellies, so I just got off their site, and their directions are 1 tablespoon + 1-1/4 teaspoons per pound (4-1/4 teaspoons); which has to be more than .04 oz. The ounces refer to weight. Meat Block. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. Bacon Basic Dry Cure I read about another person had same question about quantities. If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . I decided that I would divide the hams into three portions one third for sausage, one third for roasts, and the last third for buckboard bacon. I have never heard of buckboard bacon. I flip mine once a day. The advantage to this is you are cooking from raw. Allow the bacon to rest at room temperature for about 1 hour before placing in the fridge to cool completely. Interesting we use a cure to make bacon. Just make sure it is 6.25% sodium nitrite and the rest is salt. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. If anyone is curious, yes I'm still makin' bacon! Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. The smoke will give a better taste if the surface of the bacon is dry. This will create a sticky coating on the outside of the meat called a pellicle. Rub the cure evenly on all sides of the meat. Why would you disgrace the great pork belly bacon? Buckboard Bacon. Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. and the bears Don't over do the smoke, 3-4 chunks of wood is probably plenty. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. Though I would be curious to know what the actual weight per pound is. Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. Morton Kosher Salt has 480mg Sodium per 1/4 tsp. Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. Pinterest. Thanksbut kind of a stupid question hereI Have 2 pieces of meat.one is 3.3 pounds and one is 4.2..I made two separate batchesbut because I lost my focus I swapped out the mixes.meaning one didnt get enough and one got too much.can I still save it or combine the two pieces into one bigger bag? Homemade Bacon Recipe - The Spruce Eats Board index Homemade Sausage Making Smoked pork products; It is currently Thu Jan 05, 2023 09:54; All times are UTC . What is the breakdown per pound for pork belly? Now go eat some bacon.Jack, Reply Perhaps well smoke it next time. How to Prep Pork Bellies for Bacon - The Bearded Butchers