I used Morton. How to make buckboard bacon 4.5 from 2 reviews Author: Jess Pryles Prep Time: 14 days Cook Time: 3 hours Total Time: 339 hours Ingredients 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 one tablespoon garlic powder one tablespoon onion powder two tablespoons cracked black pepper The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. Thank you! 15ml sugar (organic golden sugarjust what i had in house). 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. By Kathleen Sanderson Thanks for the info. HOW TO SUGAR CURE BACON RECIPES All You Need is Food I love buckboard bacon. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. It just removes surface salt. Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . The resulting bacon is very flavorful and has a slightly sweet taste. Where do you buy pork belly?? All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. Home Cured Bacon - Kent Rollins I slice the bacon first and then package it. You smoke for as long as you want depending on personal tastes. I put the bacon in and let it cold smoke for 6 hours. Great product. I give mine an additional 20 minute soak for best results. Intro to Buckboard Bacon | Burn Blog The problem is that too little curing salt will not protect the meat and too much can make you sick. Perhaps well smoke it next time. Made this product real easy to do only problem had to convert to metric beside that all good. There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. Buckboard bacon is bacon made from pork shoulder instead of pork belly. Please tell me which brand you use since the sodium content in these two products varies greatly. The pellicle is what "takes up . I recently had to find a new butcher and guess what the bacon was average so decided to make my own? Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. Roll the shoulder into a tight log and secure with butcher's twine. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. If you cold smoke meat for hours without curing, it will go bad. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. Wow! 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 use Pork Belly, Boston Butt pork roast or try a pork loin to make Canadian bacon - and you can slice it as thick or thin you like. 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. Original Mountain Man Breakfast Sausage Seasoning. Step 1. 2. Once the bacon is sliced, fry it up and enjoy! I need to improve my smoking skills but the bacon tasted just great!! The most important ingredient that I had trouble finding in the grocery store is pink curing salt. Just regular salt. I did not turn my Louisiana Grills Pellet Smoker on. Smoke the pork until it reaches an internal temp of 150 degrees. Don't over do the smoke, 3-4 chunks of wood is probably plenty. I also found many curing mix recipes online. It's fresh, since you made it, you can control the amount of fat included in your bacon, and you can control any flavors you want, like hickory, maple, mesquite or others. What is the breakdown per pound for pork belly? I layered the slabs in my plastic dish pans and covered them with plastic wrap. Mar 19, 2021 - This week's Kamado Joe video adventure begins with a 4-pound boneless Boston Butt / Pork Shoulder that I found on sale at the local grocery store. That forced the meat down, so the curing solution pressed into it. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. The meat was from Save On Foods, seems like a decent cut to me. Then wait. The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. I flip mine once a day. The bi-metal analog thermometers are notoriously inaccurate. Soak the meat in cold water for 40 minutes, changing the water once. Weigh your piece of pork belly. Season the pork generously with Blue Ribbon BBQ. The box comes with 3 packages of cure, more than enough to do a whole Boston butt but, today . 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. It may not display this or other websites correctly. I was able to get 4 pieces from the roast I got. Also just curious if you are still a fan of cooking to 140 as per the recipe above. Issue #112 July/August, 2008 Did a couple of boston butts as the directions said and the outcome was fantastic. Jowl bacon is the pinnacle of all bacon! 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). When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. Now at this stage you need to thoroughly wash the salt cure off the bacon. Yes. Used the Amazing smoke tube. It seems I always end up with a leak or two when I use the gallon size zip lock bags. With or against the grain that is? I left the meat in the fridge for 8 days turning it and rubbing the liquid that forms into the meat every day or so. This has large pieces of lean meat with wide streaks of fat. Issue #95 September/October, 2005 If you read this far, hopefully you got somthin' useful out of this instructable. For a better experience, please enable JavaScript in your browser before proceeding. We can slice it now. Your response is greatly appreciated! From the pictures I've seen of it, it looks really tasty! A good rule of thumb for bacon making is to salt to 2% 2.5% of the total weight of the meat. If you are not set up for cold smoking, you can skip this step and just hot smoke it. ;-). I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. 4. Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. Don't pass the buck on this buckboard bacon! Its great to eat dried, that was for sure. The disadvantage is the bacon is softer and harder to slice. David: Thanks mate! This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). Bacon Too Salty: What Went Wrong and How To Fix It Using a slicer makes things easier and more consistent. The curing salts inhibit bacterial growth during the long smoking process. Save any trimmings for making sausage. 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. Your email address will not be published. My arm got tired of cranking the slicer. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. As for back bacon, Americans call that Canadian bacon. Select & Prepare The Pork Butts When I gave some to my mates, the word got around now everyone wants me to this bacon for them. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. Other than the noted changes, the other 3 pieces were processed in the same method. I love them all. After 2 hours, test the bacon by cooking off a small piece. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Share it with us! When you place your pork belly cured bacon (or whatever cut of meat you are using for bacon) in the fridge. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. It's been well over a decade now since I first heard my friend Pete voice his amazement at my practice of spreading animal manure as a fertilizer. By Gail Butler Keep the temperature as low as possible (around 165 degrees). But first - Vote Buckboard Bacon! Pork Shoulder sometimes goes on sale for cheaper but not usually. "[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. Intro to Buckboard Bacon. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. I untied the roast and laid it open. Meathead, BBQ Hall of Famer. This means that, if you have more than one piece, you must do each piece separately so that you can make sure you have the right amount of curing salts. Rub the cure on the belly and put in a zip lock bag expelling all the air. Our jerky kitshave everything you need to make delicious homemade jerky. This should be covered in pre-school at minimum. 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. You must log in or register to reply here. I put the meat on a rack and dried it with a paper towel. Pinterest. How to Make Buckboard Bacon - Cured & Smoked Pork Shoulder