Hooker The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! 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. Definitely not. I layered the slabs in my plastic dish pans and covered them with plastic wrap. Why would you disgrace the great pork belly bacon? That is why you cure it. Mix Prague powder, brown sugar and salt together. Its easy and amazing to do. Not only do they provide milk, cheese, ice By Rev. It also cooks much faster than bacon so keep a close watch on it while youre cooking it. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. Will refill next time just to get as much smoke flavor as possible. Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 Bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with buckboard bacon! Place the bag inside a container or dish with the fatty layer facing down. Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Fire up your smoker to about 200 degrees Fahrenheit. Pork Shoulder sometimes goes on sale for cheaper but not usually. Anyone know why we call it a butt? This creates A LOT of smoke! 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. Preheat smoker to 200 degrees. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. Back bacon is quite lean. Should i need to worry about this? Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. Allow the bacon to rest at room temperature for about 1 hour before placing in the fridge to cool completely. First time l ever made my own bacon,and lll never go back to boring butcher made stuff.I only made it in my barby and it was No1. Im going to leave 12 days, thats what i did last time. Put it in the refrigerator for 7 days. Can you use buckboard bacon cure on pork belly? This gives a strong smoke flavour with the firmer easier to slice bacon. OK. Just cut as much as possible against the grain. JavaScript is disabled. You can combine the cold smoke with a hot smoke for double smoked bacon. Combine all ingredients other than pork belly in a bowl and mix together. Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. I sliced all of it, in various shapes, and then realized I had another challenge. With or against the grain that is? Issue #87 May/June, 2004 I put in digital temp probes, you can also use a digital instant read thermometer. Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. If you used 3 grams of pink salt #1, 15 ml kosher salt and 15 ml brown sugar per kg of pork, you will be fine. Several European countries have a tradition of making bacon without smoking. Great info and very much appreciated. Be sure to stop in over at Roll Call so folks can say "hi" properly. As a matter of fact, any added later would disturb the equilibrium. Jul 3, 2021. *Side pork Tangent - I've never understood why it's called a pork butt. As for the variation, the berbere spice gives just a touch of heat. 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 Then I put it in the fridge, uncovered overnight. of meat. If you cant find something you like locally, there are countless choices online. Remove as much air as possible and seal well. Looks good. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Put it in a container then start curing it in the refrigerator for 3 days. You can increase and decrease the sugar and salt to your tastes as long as you use at least 10 ml of kosher salt per kg as it is needed to pull the moisture out. "Some world views are spacious and some are merely spaced.". Let me know if any of this isnt clear or I can help further. Preheat your smoker to 200 degrees and add your favorite wood chips. Not only does this make awesome bacon, it works great to make a ham out of a wild game roast! This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. No burn, just a nice warmth. 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. The reason is that there is just the two of us and small packs of sliced bacon are convenient to take out of the freezer. Thanks for the post. The ounces refer to weight. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Buckboard bacon is bacon made from pork shoulder instead of pork belly. 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. Step 4: Washing Off the Cure. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. It's not the pigs butt, it's the shoulder! Fully coat both sides of the pork belly with the dry rub cure, you need to make sure there are no portions that are not . There are a world of flavours and styles. More soaking if desired. The pork belly is a part of fatty meat on a pig that contains no bones. The curing salts also give bacon its distinctive colour and taste. Our jerky kitshave everything you need to make delicious homemade jerky. All: Really dont need to go buy a 600 dollar smoker! This way it is safe to eat without frying. Rub the cure on the belly and put in a zip lock bag expelling all the air. Cures 25 lbs. I don't have to worry about it reacting with the pan. Not sure if you are still monitoring this post, but do I have to use any sugar? It is really just personal preference. LIGHTLY drizzle the pork with liquid smoke. Finally. Weigh the boneless meat in grams. The high mountain cure is great. You must log in or register to reply here. Rub the entire pork belly with the mixture, including the sides. Once people try it, they cant stop. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. I prefer the dry rub for bacon and the brine for hams. Turns out makin' your own bacon is pretty easy and not really that time consuming. I decided to do them 4 different ways to give him a variety. Im interested in making the buckboard bacon. And bacon. 1/4 cup kosher salt. 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. Once you cook it, you can adjust for more or less salt, sugar, etc to your own tastes. Set aside. Thanks again for all the help. Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. I fried some of each up and had the samples with home fries for breakfast. Recipe's for Applewood, Maple, Hickory smoked and other flavors Recipe's for Pork Belly Bacon, Canadian Bacon and Buckboard Bacon (made from Pork Butt) So, if you dont have a smoker, you could still make this bacon by not going through the smoking process. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. More waiting Let it dry for about 2 hours. 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. That meant I could send some samples to my sons in California and Florida. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. After 10 days in the fridge, it's go time! The most important ingredient that I had trouble finding in the grocery store is pink curing salt. 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. Explore. The bacon is smoked and cooled off. The meat was from Save On Foods, seems like a decent cut to me. The boneless butt was just on sale. 1/4 cup dark brown sugar. However, I suspect the butcher who deboned this roast and rolled it had been enjoying recreational pharmaceuticals. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. The problem is that too little curing salt will not protect the meat and too much can make you sick. . I would start at 4 hours but I have friends who go up to 48 hours! This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. If you are not set up for cold smoking, you can skip this step and just hot smoke it. 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. 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. Time to smoke those butts! Also look to see if it safe something like bacon/ham cure. Easy to use and tasty! Now, we believe that this was a fabulous endorsement of the product. SMF is reader-supported. I put it in the oven and cracked the door. My best advice, try one method and then another. Trim the pork bellies with a knife to create a uniform shape for curing evenly. 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). I bought my pork butt de-boned. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. Measure out the cure per the instructions for the amount of meat you have. I am just about finished a second book aimed at more experienced smokers with recipes for smoked cheese, bacon, ham, cured sausage, corned beef, pastrami and different beef, chicken, pork, seafood and sides recipes. I only cured them yesterday afternoon so maybe need to give it more time? I wanted to slice it thin, like bacon, so that was important. The ratio of meat to sugar in the dry rub adds minimal carbs. I've used Stubbs Hickory Liquid Smokebefore and find it works well. Cash and Carry or Costco usually have good deals and decent meat. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. If bacon turns black or very brown when cooking, reduce sugar. Place the Boston butt in a storage container or Ziploc bag. It reconstitutes and fries up for breakfast well too. When autocomplete results are available use up and down arrows to review and enter to select. The only difference is that you would start off with a piece of pork butt instead of pork belly. Because we had never sampled buckboard bacon, I didnt want to make all of the hams into bacon, just in case we didnt like it. It is important you get as much of the curing mix as possible in the bag. Have you heard of Buckboard Bacon. However, as I slow cook it in my smoker, it does add smoke flavour. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. 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.
buckboard bacon cure on pork belly