Once people try it, they cant stop. 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). Easy cure to use to make great bacon and hams! On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. Made me LOL. 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. *Side pork Tangent - I've never understood why it's called a pork butt. 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. Using buckboard Bacon cure. It was pretty hacked up. 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. The second choice is to hot smoke to an internal temperature of between 130 and 140 F. The advantage is that the bacon will be partially cooked and a little firmer for slicing. Allow the bacon to rest at room temperature for about 1 hour before placing in the fridge to cool completely. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Put the pork uncovered in the fridge for one day and then . Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. Jowl bacon is the pinnacle of all bacon! During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. Our dog highly approved of this project. Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. Have you heard of Buckboard Bacon. Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. How Is Bacon Prepared? Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Also, would the difference in sodium content affect the curing process? Then I soaked it in cold water for 40 minutes, changing the water once. Next time Yes i will be doing this now all the time! Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Issue #87 May/June, 2004
This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. Kinder goats A small breed for milk and meat, Dorper sheep Revolutionizing the meat sheep industry, The raging torrent Respect it even when you play, Heres how to make a musical bamboo flute. 3 grams pink salt The first choice is to just cold smoke without heat at all. I made my own curing mix but you dont have to. I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. I have a hand cranked slicer so I needed help for this step.
Looks good. Call me lazy, but I agreed. I did not turn my Louisiana Grills Pellet Smoker on. 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. If you don't have a smoker, you can do this step in your oven too. You want to cut off any really thick pieces of fat and try and cut the roast into pieces that are between 2 and 2 1/2 inches thick. Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. (Bacon makes great gifts for friends and family). Why would you disgrace the great pork belly bacon? Meat Block. Bacon, as we traditionally know it, is sourced from the pork belly of a pig. This step is pretty straightforward. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. but I do feel better from your feedback. Dont worry about it. Hey Dave thanks for the video. The only difference is that you would start off with a piece of pork butt instead of pork belly. Sugar-curing bacon is not a complicated process.
Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. Pork butt is about 1/3 the cost for me. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. 2.5 hours was the sweet spot for this batch. Will it taste too salty? Thanks so much for buying the book. This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. Hooker
Place it in a vacuum seal bag or a Ziploc bag, making sure to seal it well because the cure will draw out a lot of liquid from the pork belly. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. Try using our Misty Gully liquid smoke to give your bacon a great smokey flavour if you dont have your own smoker. 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.
The exact amount of salt isnt critical, just a matter of taste as long as you have enough to draw out some liquid in the curing process. It may not display this or other websites correctly. Bring on the BLTs! Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. 12 days will be fine unless you have really thick slabs. Be sure to mix and gently massage the liquid into it as well. Buckboard bacon is bacon made from pork shoulder instead of pork belly. 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 Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. Freezer bags are thicker and less likely to leak. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. If you like a light smoke, 4 hours is fine. I will soak, smoke and slice it up later this week, once the weather clears. I continued this until the meat stayed dry after sitting for a 15 minute period. 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. Will refill next time just to get as much smoke flavor as possible. I use gallon bags, but I keep them in a pan in the fridge to catch any leaks. The thickness of the meat will determine how long you need to cure it safely. 216 W Pleasant Street This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for at least 7 days and up to 14 days for regular thickness pieces (less than 3") and up to 21 days for thicker bacon pieces (3" or thicker), flipping occasionally. As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. You can also make excellent Canadian Bacon from pork loin. I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. Costco has been selling fresh pork belly, about 9-12 lbs ea. Bacon - Cowboy Troy. I put in digital temp probes, you can also use a digital instant read thermometer. How easy is this product, sprinkled it on and sealed it in a vacuum bag for 4 days then smoked/cooked in a hooded barbecue using a remote temperature probe. The pepper adds a touch of spice that mostly comes as an after note. Did not use enough sugar! Bacon was curing for 13 days and fridge got above temp? SMF is reader-supported. The disadvantage is the suggested loss in texture. 882. Used it on wild pig back straps! Then leave the pork, uncovered, in the fridge for 24 hours. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Keep the grill at 180 was a pain in the ass..any tips welcomed! I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Definitely a lazy project . Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. All: Really dont need to go buy a 600 dollar smoker! Use just like bacon. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. Not all bacon is smoked. 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. Remove the meat from the bag and rinse off the seasonings under cold water. 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. Thanks for the tip, I haven't tried it. I have tried all these methods and they all turned out great. First, pull the pork butts out of the container and rinse them off. Did you make this project? It is minimally sweet but enough to add a nice flavor. Fortunately, the sizes arent that different and all should be well. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Keep notes and decide which you like best. Did a couple of boston butts as the directions said and the outcome was fantastic. Yesterday i cured my first batch of pork butts. Just regular salt. I did this recipe twice and it is amazing! Board index Homemade Sausage Making Smoked pork products; It is currently Thu Jan 05, 2023 09:54; All times are UTC . (I think the pink salt different was around .05 grams.) This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. You have heard of bacon. Please tell me which brand you use since the sodium content in these two products varies greatly. The problem is that too little curing salt will not protect the meat and too much can make you sick. Buckboard is kind of in between. SKU HMBBC The high mountain cure is great. Roll the shoulder into a tight log and secure with butcher's twine. 5. 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. The only disadvantage I have found to buckboard bacon? Place in the fridge to brine for 10-14 days. I would like to strongly recommend you get a small scale to measure the curing salts by weight. Place the cured pork belly on the unlit side of the grill and close the lid. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. Place the pork in a large brine bag and pour in the remaining cure. Insert the probe horizontally into the center of the pork belly, avoiding any large pockets of fat, if possible. They inject flavourings. You can cut the sugar back to about 1/2 of what I use (I like the sweet). Cook the pork. Bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with buckboard bacon! Only logged in customers who have purchased this product may leave a review. I had constant QA input from my furry little adviser. Im just curious if one method is better for some reason. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. Place in Fridge for Curing. ;-). I think it looks delicious. You can buy one bone in and debone it if you like. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Back bacon is quite lean. Bacon is quite fatty. Share it with us! 2. Remove as much air as possible and seal well. Place on a wire rack and dry in the refegarator overnight. As for the variation, the berbere spice gives just a touch of heat. Sigh. 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. 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? It took about an hour in total. Rather than stink out house i was going to use the gas grill to heat up to 135. After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. 3. Let your meat air dry. I have a lead on some jowl bacon, it should show up next week. I really like it. The curing salts inhibit bacterial growth during the long smoking process. At PS Seasoning, our craft is flavor. It cured fine, I just like it saltier. However, as I slow cook it in my smoker, it does add smoke flavour. Thank you! Put it in a container then start curing it in the refrigerator for 3 days. Preheat your smoker to 200 degrees and add your favorite wood chips. ", Extra points for the technical drawing for placement of cure. When the belly firms up rinse well and pat dry. 6. This will create a sticky coating on the outside of the meat called a pellicle. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. The pellicle is what "takes up . Sign up for the latest news, offers and recipes. Buckboard Bacon is made from pork shoulder or butt roast (which is also part of the shoulder). I am going to visit him so I wanted to do something in way of thanks. The disadvantage is more of a loss of texture. As for back bacon, Americans call that Canadian bacon. I was after something quick and dirty so we could finish slicing and get onto eating! The cure is the first step in this process. By clicking enter you are verifying that you are old enough to consume alcohol. i spent 25 bucks on a smoke tube that works like a dream. 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. 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. Once the bacon is sliced, fry it up and enjoy! lasted for about 2hrs. If you read this far, hopefully you got somthin' useful out of this instructable. Take extra care to manipulate the bag every day to get the cures rubbed into all surfaces of the meat. I made simple 3D printed cordless drill to meat slicer adapter. 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? Pork loin makes back bacon. Slice the bacon to your preferred thickness. You're lucky, that's a great price! To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. I love buckboard bacon! The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. The process I used is exactly the same as the one I use for making bacon out of belly, only at .99 a lb for pork butt versus $2.75-5.00 for pork belly. 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 Im obviously not talking about pink salt. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. 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. I give mine an additional 20 minute soak for best results. When you buy through links on our site, we may earn an affiliate commission. Put the meat and any curing mix that falls onto the plate into a large resealable bag. Yes way! 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. 14 pounds of bacon is a lot. On the tenth day, I brought the pans inside.