buckboard bacon cure on pork belly

Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Pork loin makes back bacon. Using honey for the sweet and adding spicy Sriracha takes it over the top, especially when you amp up the savory, meaty, umami flavors with hoisin and soy sauce. -------------------------------------------------------------------------------------------------------, (14 lbs of meat x1 tablespoon) + (14x1.25 teaspoon) = 14 tablespoons + 17.5 teaspoons, 17.5 teaspoons / 3 = 5.83 tablespoons (I rounded up to 6 tablespoons). ", Extra points for the technical drawing for placement of cure. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. #1. Running a fan on top to pull air thru my almost airtight smoker for drying, and a wee trickle of cold smoke to keep flies away at lower temps. Close up the smoker and crack a beverage. I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. If you don't have a smoker, you can do this step in your oven too. Buckboard bacon is bacon made from pork shoulder instead of pork belly. . 7. I did not turn my Louisiana Grills Pellet Smoker on. This is now (un)officially the instructable with the most apostrophe g's. Back bacon is made from pork loin, which is quite lean. Wow! Bacon 3.0 : same as Bacon 2.0 but once the cure had fully liquefied, I pulled it out momentarily and applied a coat of cajun seasoning all over it and put it back to finish the cure. Just thought you should know. Wow. Save my name, email, and website in this browser for the next time I comment. Buckboard bacon was the perfect solution, it seemed. Kevin. So today is day 4 of the cure, i will check it tonight when home to see if more moisture has been driven out of the mat. Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Traditional bacon is made from pork belly, but you can turn a cheap pork butt into a mouth full of flavor with homemade buckboard bacon. Mix together the salt, sugar, and pink cure #1. Wow! Thank you! After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! As I had 4 pieces and my brother had been so generous. As for the variation, the berbere spice gives just a touch of heat. Put the belly on the rack and pour bourbon into the pan. It really does need a touch of sweet. Rub the entire pork belly with the mixture, including the sides. Hot smoke the bacon at 180 F to an internal temperature of 140 F. Let the bacon sit in the fridge, covered, for 2 days. Thank you for that. This time i bought free from pork shoulders about 8kgs in all (better quality meat). Those included: a very small amount of regular sugar. 2 tbsp cracked peppercorns. Step 1. Slice the bacon to your preferred thickness. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. The bacon is smoked and cooled off. Using buckboard Bacon cure. I used Morton. Sugar is 1% of the weight of the pork belly. To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. While most commercial bacon in the United States is smoked, bacon and many of its cured-meat cousins in other countries are cured but not smoked. buckboard bacon cure on pork belly on: December 10, 2011, 06:55:46 pm OK, I have go two 11.5lbs slabs of pork belly. It is coarser than back bacon and leaner than bacon. I would say the berbere is my favourite but they all are great and you must have variety in your life! J.D. Board index Homemade Sausage Making Smoked pork products; It is currently Thu Jan 05, 2023 09:54; All times are UTC . 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. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. 1 oz Prague Powder #1. The recipe that came with it was not all that helpful for pork belly. Sorry habs. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. By submitting above, you agree to our privacy policy. It is really up to you. 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. The thickest part of the meat was 1 1/2 inches. Alternatively use it as a simple call to action with a link to a product or a page. Always recieve good service from Misty Gully. I would start at 4 hours but I have friends who go up to 48 hours! SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. I put in digital temp probes, you can also use a digital instant read thermometer. After the allotted time when most of the moisture has left the pork belly and is in the bowl you will have BACON. Place the pan with the ice and pork belly on the grill grates. I experimented with different recipes for awhile and had some fun. It is important you get as much of the curing mix as possible in the bag. Have you heard of Buckboard Bacon. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. I really like it. Preheat oven to 200 degrees. The measure that is critical is the pink salt #1. Its easy and amazing to do. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. Also just curious if you are still a fan of cooking to 140 as per the recipe above. The only tip I have is to put the meat in the freezer for 10-20 minutes to firm it up if it doesn't slice cleanly. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. but I do feel better from your feedback. The above constitutes the 'cure'. https://github.com/CapnBry/HeaterMeter/wiki, CDN ProAccurate Digital Instant Read Thermometer, http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html, Here's the Amazon link to the product I used. Put the meat on a tray or plate. As for back bacon, Americans call that Canadian bacon. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in . Please note, comments must be approved before they are published, Share your photos with us using #psseasoning. Ten hours later, I had some delicious bacon jerky. Or something like that. I drain and refill with fresh water after 1hr. "Some world views are spacious and some are merely spaced.". Pork butt is about 1/3 the cost for me. Rub in pork and place in container. Though I would be curious to know what the actual weight per pound is. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. Several European countries have a tradition of making bacon without smoking. I procured a vacuum pack this time round to make things more simple. I dont typically eat sugar/carbs and would love to try this. Coat entire pork belly with the cure and place in a large resealable plastic bag. After 10 days in the fridge, it's go time! Select & Prepare The Pork Butts All should be well! Smoke the pork until it reaches an internal temp of 150 degrees. Im interested in making the buckboard bacon. Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. Click here for the container shown in this instructable. Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. It was pretty hacked up. 2 tsp pink salt. Once you're finished with your beverage, check the pork. The first choice is to just cold smoke without heat at all. Pork Belly. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. This has large pieces of lean meat with wide streaks of fat. It is usually made of side pork (Americans call it pork belly). Cash and Carry or Costco usually have good deals and decent meat. In this recipe, we cured an 8 lb boneless pork shoulder for 10 days in a mixture of cure, water, and a little Bourbon for added depth. Definitely a lazy project . Does it matter which direction its sliced? The nitrites inhibit bacterial growth. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Sugar-curing bacon is not a complicated process. Will refill next time just to get as much smoke flavor as possible. Issue #124 July/August, 2010 The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. Yes way! Thanks for the post. Iron Ridge Wisconsin 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. Measure out the cure per the instructions for the amount of meat you have. No burn, just a nice warmth. Is it hard? So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. May not be correct, but close enough and even believable for me. Cures 25 lbs. I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. The pepper adds a touch of spice that mostly comes as an after note. I love the chew and the fat level. ABS would probably work, PLA might be too brittle. Next time Yes i will be doing this now all the time! Next, soak the butts in cold water. #bacon #porkbelly #makeyourownbacon #smokedTim learns all about how to cure and cold smoke a pork belly to make some of the most delicious bacon with his fri. The cure is the first step in this process. Read on to learn more about how to make buckboard bacon or skip to the end to find out how I managed to combine bacon and 3D printing! That is why you cure it. Our freezer was already bursting at the seams. It keeps the cure and juices closer to the pork and makes it much easier and less messy to flip. Thanks again for all the help. Last year, our family processed a hog for the first time. Great starter recipe David this is the first one I did, and has formed the baseline for all my tweaking from that point forward. Don't over do the smoke, 3-4 chunks of wood is probably plenty. However, I frequently do some back (Canadian) bacon to 155 F because I have friends who like to eat it cold. In the video I am making Maple Buckboard Bacon (see the post https://oldfatguy.ca/?p=5530) and I inject the pork with maple syrup which has a lot of sweetness. What makes a cut of pork into bacon is the way it is prepared. Repeat until the pork wont retain any more liquid. For a better experience, please enable JavaScript in your browser before proceeding. Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. If there's liquid in the bottom of the pan you can leave it or drain it. Using a slicer makes things easier and more consistent. I give mine an additional 20 minute soak for best results. In the recipe above it uses 40ml of sugar to 15ml of salt. Share it with us! It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions. It seems I always end up with a leak or two when I use the gallon size zip lock bags. Did not use enough sugar! Then pat it dry with paper towels. It is addictive. 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. Login with username, password and session length. Steps: Start by mixing the dry cure, mustard powder, brown sugar, and ground pepper together. Turns out makin' your own bacon is pretty easy and not really that time consuming. Buckboard bacon. Tried the smoker and cherry pellets on a piece of pork belly turned out better than I thought for first try got more pork belly curing now with the buckboard bacon cure cant wait to get in smoker to try, Have been using this product for some time and found it to be best so far,it makes great bacon, it also goes a long way if you use it per instructions, Only half way through the cure but looks good so far, very easy. Smoke the pork until it reaches an internal temp of 150 degrees. I just use off brand gallon bags. Using more salt will draw out more liquid. Im just curious if one method is better for some reason. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. I keep the bagged bacon in a pan incase it leaks. I have never heard of buckboard bacon. The meat was from Save On Foods, seems like a decent cut to me. I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. I wrapped it in wrap for 2 days, then sliced and ate. So, simple and well worth the effort. BRADLEY SMOKER | "Taste the Great Outdoors". First, pull the pork butts out of the container and rinse them off. That forced the meat down, so the curing solution pressed into it. Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. I prefer the dry rub for bacon and the brine for hams. For each kilogram of meat, the basic bacon cure is: If you are one of my metrically challenged readers, use the following amounts per pound of pork loin. Mine are $1.99/lb. All: Really dont need to go buy a 600 dollar smoker! Please tell me which brand you use since the sodium content in these two products varies greatly. This worked out beautifully , Couple of observations from me, that might help others. It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. However, the finished product doesnt even hint of mustard, so you can use it with confidence. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. I untied the roast and laid it open. Put the pork in a container (tub with a lid, plastic zip bag) and flip it every other day until firm, about seven days. Dry Cured Bacon. The only difference is that you would start off with a piece of pork butt instead of pork belly. I see that you use kosher salt. It took about an hour in total. You have heard of back bacon (Americans call it Canadian bacon). Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. Put the bag in the fridge for 4 days for every inch of the thickest part and an additional two days (ie 2 inches would be 10 days). 2 pound slab of pork belly with or without skin 2 cups of water 2.5 tablespoons of kosher salt 2 tablespoons of brown sugar 2 teaspoons of paprika 1 teaspoon chili powder 1/4 to 1/2 teaspoon black pepper 1/2 teaspoon pink curing salt / Prague powder / curing salt Rinse with cool water, pat, and dry in the fridge for about 6 hours. Buckboard bacon differs from traditional American style bacon in that its meat source is . Morton Kosher Salt has 480mg Sodium per 1/4 tsp. From the pictures I've seen of it, it looks really tasty! Makes the best tasting bacon you can get. Used it on wild pig back straps! It is disappearing at an alarming rate. Set aside. Why would you disgrace the great pork belly bacon? Been meaning to give buckboard bacon a try. Buckboard Bacon Ingredients 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick 3 grams Prague powder #1 40 ml brown sugar 15 ml kosher salt Instructions Mix Prague powder, brown sugar and salt together. Like, "That full barrel of pork you got there is a buttload of butts!". 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. Rub the cure on the belly and put in a zip lock bag expelling all the air. 1/4 cup dark brown sugar. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . You dont have to worry about the bacon going bad during the cold smoke. The advantage to this is you are cooking from raw. I will never buy supermarket bacon again. The head butcher gathered his other butchers together and they solemnly tasted our new batch of bacon. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". If yours has the bone in it, remove it before you move on. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. You must log in or register to reply here. Product details Did a couple of boston butts as the directions said and the outcome was fantastic. Typically, salt is set at 2% of the meat's weight and sugar at 1%. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. Confirm and Help Me Learn, 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. blue-ribbon-competition-style-bbq-rib-rub. However, with no heat, the bacon is harder to slice. Mix everything together and rub all over the pork. I now use a Heatermeter https://github.com/CapnBry/HeaterMeter/wiki and this digital instant read thermometer CDN ProAccurate Digital Instant Read Thermometer, This combo makes it easy for me to look like a BBQ'ing hero, I can't tell you enough how much better my BBQ meats taste now that I have precise and accurate temp control. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. I did this recipe twice and it is amazing! Easy cure to use to make great bacon and hams! I have a feeling this is gonna be some good bacon! It is then sliced and pan fried in a skillet similar to bacon. As long as the cure is coming into contact with the meat, all is well. How was the flavor on the Dry Cured ones. Try using our Misty Gully liquid smoke to give your bacon a great smokey flavour if you dont have your own smoker. Place the cured pork belly on the un-lit side of the grill and close the lid. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. I started with a large boneless butt roast. So i cured the meat, this time with more sugar as i screwed measuring last time (was working from the maple bacon recipe and just omitted the maple). In your video the ratio of salt to sugar is 1 to 1. Was not as salty as i would like and lacked the sweetness which i knew already. Im just smoked my second 10lb batch in a month. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). I use gallon bags, but I keep them in a pan in the fridge to catch any leaks. If you cant find something you like locally, there are countless choices online. Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. Cold smoke the bacon for 6 hours with hickory smoke. I decided. I wanted to slice it thin, like bacon, so that was important. LIGHTLY drizzle the pork with liquid smoke. Who doesnt love bacon? 4. 1. Set the bellies out for 1-2 hours to come to room temperature. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. When you buy through links on our site, we may earn an affiliate commission. Place on a wire rack and dry in the refegarator overnight. Visit Bacon Making Supplies page for more products. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. 5. The most plausible explanation of pork butt that I have come across is that in old England, a barrel was called a butt and the pork butt looks like a barrel, so it is called a butt. I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. Give it a cold smoke for about four hours, let it sit overnight and hot smoke to temperature. Pork Shoulder makes buckboard bacon. You guys are peer pressuring me into trying bacon. I smoked to an internal temperature of 140 F. I covered the meat and put it in the fridge for 2 days to let the flavours blend. Others go overnight and some real smoke hounds do over a day. Copyright 2019 Self-Reliance Publications LLC. Thanks for the tip, I haven't tried it. I put the bacon in and let it cold smoke for 6 hours. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. 3 grams pink salt If bacon turns black or very brown when cooking, reduce sugar. "[2] In the UK it is known as "pork hand and spring", or simply "pork hand," or, as noted above, "pork shoulder on the bone. Once the bacon is sliced, fry it up and enjoy! Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. Im concerned about my meat now. Bacon is quite fatty. I ordered this Pink Curing Salt #1 from Amazon and will try making my own cure once I run out of the high mountain cure. We can slice it now. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. After rinsing the cure off the bacon and soaking it, just put it in a 180 F oven until the internal temperature is 140 F. It is delicious but quite different without the smoky taste. Insert the weight of the meat into one of the EQ calculators (links on this page). Good self calculating formulas on that site for both wet and dry brining - just plug in the weight of your pork belly in grams and it calculates the salts and cure required. 9 lbs of Buckboard bacon, pork butt cap. So much easier and just as effective! It might seem odd that the curing mix contained mustard. It is imperative you use the right amount. Once your wood starts to smoke, turn the temperature down to medium. I put the slabs in the freezer until they were chilled (but not frozen) and then brought them out for slicing. Let the bacon sit in the fridge uncovered overnight. This is my first batch of bacon, and I have already learned that the most difficult part of the process is having the patience to complete all of the steps. Roll the shoulder into a tight log and secure with butcher's twine. After 2 hours, test the bacon by cooking off a small piece. Then i will leave in fridge for 1-2 days before slow cooking to internal temp of 135-140. Now go eat some bacon.Jack, Reply The width and length doesnt matter. However, if the bacon gets exposed to direct heat, it will cook and the texture wont be as good. Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. If you want more salty flavour, increase the Kosher salt in you dry cure but be careful, a little more salt makes it a lot more salty. I know it made me nervous. Perhaps well smoke it next time. How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1? So much easier and just as effective! To make each bacon you must prepare the meat. Let your meat air dry. The disadvantage is more of a loss of texture. Place directly on the smoker and insert probe to monitor temperature. Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours. Pork butt is about 1/3 the cost for me. Jul 3, 2021. Take the meat out and rinse it under cold water. There are a world of flavours and styles. 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. See you babies in about 8 days!! Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. 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. It is the best part of making your own! I will soak, smoke and slice it up later this week, once the weather clears. Season the pork generously with Blue Ribbon BBQ. and the bears How to make buckboard bacon 4.5 from 11 reviews Author: Jess Pryles Total Time: 339 hours Print Recipe Ingredients Scale 4 lb boneless pork butt 45.36g /1.6oz of kosher salt 4.54g /0.16oz of pink curing salt 18.16g /0.64oz white sugar 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons cracked black pepper Instructions Put the meat and any curing mix that falls onto the plate into a large resealable bag. Cover the whole thing with plastic wrap and ensure it's tightly wrapped. I'm a big fan of pork jowl bacon. Once people try it, they cant stop. I had constant QA input from my furry little adviser. I will eat this piece first so figure i should be ok? Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! Back bacon is quite lean. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. The Aussie/Vietnamese butcher who supplied the female pork bellies for our bacon was a little puzzled about the amount of meat we bought. Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? Issue #87 May/June, 2004 I turned the meat once a day, re-layering so the top pieces rotated to the bottom. A "normal" bacon cure will work fine. Mix the three ingredients together (you can make a ton of this and it keeps in an air-tight container for months) Coat the pork belly on all sides with your cure (for a 6-8 lb pork belly you probably only need about 5 tablespoons of cure total for the coating) You'll end up with something that looks a bit like this:

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