I made simple 3D printed cordless drill to meat slicer adapter. Put the pork on a plate and rub the cure mixture into all surfaces. Dont worry about it. Im going to try some more Buck Board and will tray belly and back. This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. Pork Shoulder sometimes goes on sale for cheaper but not usually. 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 However, if you arent able to raise your own pig, buckboard bacon may be even easier to make. If you like a light smoke, 4 hours is fine. It might seem odd that the curing mix contained mustard. I will be using the dry rub here. Our jerky kitshave everything you need to make delicious homemade jerky. So you should follow their instructions. It looks and smells sooooo good! So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. Then I put it back in the dish pans and filled them with cold water to soak. Thanks again for your input. So much easier and just as effective! Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. I think it looks delicious. Bacon is quite fatty. I fried some of each up and had the samples with home fries for breakfast. They inject flavourings. Cant keep it up to the family and friends. Who doesnt love bacon? Sounds fine. So, if you dont have a smoker, you could still make this bacon by not going through the smoking process. As for bears and insects, the smoke should deter them. Follow the directions and you'll be amazed. Pork loin makes back bacon. HOW TO MAKE BUCKBOARD BACON. Don't pass the buck on this buckboard "[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. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. It cured fine, I just like it saltier. Why is this is not required to apply more salt to the meat? OK, but what's this "buckboard bacon?" I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. 5 lb bag of Dry Rub Bacon. Also, you can not expose the bacon to smoke for as long a period as you can with cold smoking if you want a very strong smoke taste. I wrapped and stuffed what I could into the nooks and crannies in the freezer. Thanks for the tip, I haven't tried it. Place directly on the smoker and insert probe to monitor temperature. It keeps the cure and juices closer to the pork and makes it much easier and less messy to flip. The recipe that came with it was not all that helpful for pork belly. 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). Add a chunk of wood if needed, then close the lid and cook until the internal temp of the pork hits 140-145 degrees Fahrenheit. I only cured them yesterday afternoon so maybe need to give it more time? I found it through Reddit as someone had posted it in the BBQ group. I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. You need to provide us with better information such as the name of the cure, if the percentage of the cure is listed, and need to know if those directions are for a dry or wet cure method. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. Dont turn the gas grill on at all. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. 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. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Place the cured meats into the refrigerator for 5 days. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! Prepare the smoker for 225 degrees F. cooking with apple and hickory wood. I would like to strongly recommend you get a small scale to measure the curing salts by weight. Please note, some of my Instructables may contain affiliate links. Thank you! Keep the grill at 180 was a pain in the ass..any tips welcomed! That is very important to know, because the amount of nitrites use in a wet cure is much higher, than what is used for dry curing. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. It is important you get as much of the curing mix as possible in the bag. Buckboard Bacon | eBabble Season the pork generously with Blue Ribbon BBQ. Smoking Done on a Weber gas grill 3 burner. Stir well until the brine mix is dissolved. I will start with basic bacon and then show you how to do the variations. I need to improve my smoking skills but the bacon tasted just great!! I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. For a better experience, please enable JavaScript in your browser before proceeding. 14 pounds of bacon is a lot. Issue #124 July/August, 2010 I have a lead on some jowl bacon, it should show up next week. The high mountain cure is great. Jul 3, 2021. I started with a large boneless butt roast. How to Make Maple Cured Bacon at Home - A Modern Homestead Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Some will tell you the only way to smoke bacon is one of the three but, trust me, they all give a good result. Hi Mountain Buckboard Bacon Cure 16 OZ - Amazon.com First, pull the pork butts out of the container and rinse them off. Dry Cured Bacon. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. 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. Always recieve good service from Misty Gully. I love them all. I'll have to try to find some now! i spent 25 bucks on a smoke tube that works like a dream. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. It is usually made of side pork (Americans call it pork belly). The measure that is critical is the pink salt #1. Buckboard Bacon is made from pork shoulder or butt roast (which is also part of the shoulder). Keep the temperature as low as possible (around 165 degrees). ;-). A buddy just gave me some hog cheek bacon! Another advantage? I had to cut out some loose pieces. All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. Freezer bags are thicker and less likely to leak. 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. . The disadvantage is more of a loss of texture. I love buckboard bacon! Costco for $3.99 / lb. Tried to keep temp <150*F, by using large splits of Pin Oak and keeping the firebox on my old Brinkmann open the whole time for TBS. Buckboard bacon was the perfect solution, it seemed. I didn't flip the butts, you can if you want. Try this for an adaptation for curing in the fridge. Because the buckboard bacon has very little fat, you have to add a bit of fat to the pan when frying it, whether dehydrated/reconstituted or frozen. You can make your own cure and custom tailor the flavor you want. The box comes with 3 packages of cure, more than enough to do a whole Boston butt but, today . . If anyone is curious, yes I'm still makin' bacon! Sign up for the latest news, offers and recipes. Wow! Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. Now, we believe that this was a fabulous endorsement of the product. The problem is that too little curing salt will not protect the meat and too much can make you sick. Share it with us! -------------------------------------------------------------------------------------------------------, (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). This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! Put it in a container then start curing it in the refrigerator for 3 days. Real nice color on your bacons there. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. 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. Buckboard bacon is every bit as easy to make as regular bacon. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. I have tried all these methods and they all turned out great. You have heard of back bacon (Americans call it Canadian bacon). If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . 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. Is this strictly a flavor preference? How was the flavor on the Dry Cured ones. Remove as much air as possible and seal well. It is disappearing at an alarming rate. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Preheat oven to 200 degrees. How to Prep Pork Bellies for Bacon - The Bearded Butchers the internal temp was 140 when i removed so i assumed it was ok. Maybe this was due to the conditions as was quite warm outside when i did the cook? All: Really dont need to go buy a 600 dollar smoker! Place the pork bellies on a flat surface . Several European countries have a tradition of making bacon without smoking. This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. Thanks for the tip on the bags! Texas Cookin' at Home: Buckboard bacon at home - Blogger Then am going to do as you suggested and cold smoke for 4-6 hrs on my gas grill without any heat, only the A-Maze-N Smoker going. great looking spread there Ham job well done SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. Definitely not. Easy cure to use to make great bacon and hams! It tasted amazing, I was hooked! Was not as salty as i would like and lacked the sweetness which i knew already. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. Made this product real easy to do only problem had to convert to metric beside that all good. More information Pork Belly. The cure will react with metal and potentially ruin your bacon. Home Cured Bacon - Kent Rollins In this recipe Open in app This is an outstanding product that I use year after year. Typically, salt is set at 2% of the meat's weight and sugar at 1%. Dairy goats form one of the cornerstones of our homestead. Made me LOL. 15ml sugar (organic golden sugarjust what i had in house). Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. Put the pork uncovered in the fridge for one day and then . Homemade Bacon Recipe - The Spruce Eats The maple syrup adds a different sweetness. Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! Once your wood starts to smoke, turn the temperature down to medium. What kind of bags do you use? It's not the pigs butt, it's the shoulder! Fire up your smoker to about 200 degrees Fahrenheit. I wanted to slice it thin, like bacon, so that was important. Buckboard bacon - Homemade Sausage Making - wedlinydomowe.pl It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. Adjust up or down depending on taste/preference. (I think the pink salt different was around .05 grams.) Great! Hi Mountain Bacon Cure We are not here to discuss pork belly, though, we are here to talk buckboard bacon. How to Sugar Cure Bacon | Our Everyday Life Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. Let me know if any of this isnt clear or I can help further. The disadvantage is the suggested loss in texture. Please tell me which brand you use since the sodium content in these two products varies greatly. Once you're at 140-145 degrees Fahrenheit pull the butts off and let them sit for 45 minutes or so to cool off before putting them in the fridge. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. I prefer to soak it before curing for 2hrs. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. Also look to see if it safe something like bacon/ham cure. Hooker With or against the grain that is? Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. 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. But then I saw what a pork belly costs per pound!