Now go eat some bacon.Jack, Reply I will be using the dry rub here. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. Makes the best tasting bacon you can get. Buckboard is kind of in between. It is coarser than back bacon and leaner than bacon. Spread all over the meat then wrap it with waxed butcher paper. I've used Stubbs Hickory Liquid Smokebefore and find it works well. Let the bacon sit in the fridge uncovered overnight. Once the bacon is sliced, fry it up and enjoy! I sliced all of it, in various shapes, and then realized I had another challenge. Be sure to mix and gently massage the liquid into it as well. Just thought you should know. I spread the meat on the dehydrator trays. OMG, just let me eat bacon already! Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. But first - Vote Buckboard Bacon! It is imperative you use the right amount. The length of time it cures depends on the thickness of the thickest part of the meat. Put the pork uncovered in the fridge for one day and then . I am extremely happy with the service and product range that Smoked and Cured has. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. The ounces refer to weight. I did this recipe twice and it is amazing! The cook was done in less time that i expected. I keep the bagged bacon in a pan incase it leaks. It will cure and give the salted pork taste and a touch of smoke but I suspect it might be a little bland. This will create a sticky coating on the outside of the meat called a pellicle. Questions: Rinse with cool water, pat, and dry in the fridge for about 6 hours. After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. Made this product real easy to do only problem had to convert to metric beside that all good. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Will it taste too salty? If you like a light smoke, 4 hours is fine. I let is sit for 15 minutes and dried it with a paper towel. Costco for $3.99 / lb. 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. 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. Flip the bacon over and cook for about 1 hour or until the internal temp is 175 to 180 degrees F. Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour. Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. Thanks. The only reason we bring up to 135-140 is to make it easier to slice? Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Bacon and 3D printing?! Put the pork on a plate and rub the cure mixture into all surfaces. Bacon was curing for 13 days and fridge got above temp? Sign up for our newsletter to receive specials and up to date product news and releases. Cover and set the pork in the icebox for at least 4 hours or overnight. If you wanted to try it without the sugar at all. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. Why is this is not required to apply more salt to the meat? I started with a large boneless butt roast. Ever wondered how to make your own bacon? Rub in pork and place in container. 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. If anyone is curious, yes I'm still makin' bacon! 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 You can use any cut of pork, so you dont have to special order pork bellies. of meat. A "normal" bacon cure will work fine. Place the cured meats into the refrigerator for 5 days. This way it is safe to eat without frying. Sugar is 1% of the weight of the pork belly. Sigh. Pinterest. Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. It took about an hour in total. I learned this trick while letting smoked salmon dry after rinsing off the cure. Remove the meat from the bag and rinse off the seasonings under cold water. Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. Be sure to rinse out the bone cavity too. Weigh your piece of pork belly. 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. Your email address will not be published. Bacon, as we traditionally know it, is sourced from the pork belly of a pig. Set aside. Mix everything together and rub all over the pork. 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. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Dry Cured Bacon. If you want to make it easy to slice, put it in a 180 F oven to an internal temperature of 140 F or 155 F if you want it fully cooked so you can eat it cold. Put the meat and any curing mix that falls onto the plate into a large resealable bag. I will soak, smoke and slice it up later this week, once the weather clears. The pepper adds a touch of spice that mostly comes as an after note. David: Thanks mate! This just has a kiss of maple that is a nice note. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. It is really just personal preference. This field is for validation purposes and should be left unchanged. The curing salts also give bacon its distinctive colour and taste. 5. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. It is then sliced and pan fried in a skillet similar to bacon. Pink Cure #1 is 0.25% of the weight of the pork belly. Is it hard? 1 oz Prague Powder #1. Issue #87 May/June, 2004 Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. This worked out beautifully , Couple of observations from me, that might help others. Curing salts are a mixture of salt and sodium nitrite. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. 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. Rub the mixture into all sides. 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? 3 days ago i started curing my second batch of bacon. This step is pretty straightforward. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. I used Morton. 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 Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. What kind of bags do you use? You can also make excellent Canadian Bacon from pork loin. Opps. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. You smoke for as long as you want depending on personal tastes. Perhaps well smoke it next time. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. Mix Prague powder, brown sugar and salt together. Save any trimmings for making sausage. Season the pork generously with Blue Ribbon BBQ. Any help would be great please . As for the variation, the berbere spice gives just a touch of heat. Then I put it in the fridge, uncovered overnight. Rub with coarsely ground black pepper. The same for coconut sugar; or even blackstrap molasses that I sometimes add to the meat 2-3 days before it is due to come out. 53035 United States. This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. In this recipe Open in app MoreoverI will do a better job at staying focused! Typically, salt is set at 2% of the meat's weight and sugar at 1%. The thickest part of the meat was 1 1/2 inches. The bi-metal analog thermometers are notoriously inaccurate. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. Plus, the end result tastes awesome. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. I bought my pork butt de-boned. Im obviously not talking about pink salt. The bacon needs to sit in the fridge to cure. Does it matter which direction its sliced? On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. Place the bag inside a container or dish with the fatty layer facing down. i spent 25 bucks on a smoke tube that works like a dream. Soak the meat in cold water for 40 minutes, changing the water once. Great info and very much appreciated. Continue drying until the surface feels dry and tacky, about 1 hour. I really like it. So much easier and just as effective! Then I put it back in the dish pans and filled them with cold water to soak. Pour the wet cure over the pork. After the allotted time when most of the moisture has left the pork belly and is in the bowl you will have BACON. This gives a strong smoke flavour with the firmer easier to slice bacon. I decided. Makin' Bacon isn't that hard, if you've been thinking about trying it do it! 2. I also rotated the order of the stacked dish pans. Weigh the boneless meat in grams. That forced the meat down, so the curing solution pressed into it. I have never heard of buckboard bacon. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). But then I saw what a pork belly costs per pound! Cures 25 lbs. 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. Great product. Like, "That full barrel of pork you got there is a buttload of butts!". Always recieve good service from Misty Gully. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. 216 W Pleasant Street No problem! Using more salt will draw out more liquid. Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Copyright 2019 Self-Reliance Publications LLC. Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. Keep the temperature as low as possible (around 165 degrees). 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! Easy cure to use to make great bacon and hams! It tasted like bacon, without the fat and with just a hint of pork chop taste. I assume the smoke will keep bugs and critters away? See you babies in about 8 days!! Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. 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. Thanks for your reply. I don't have to worry about it reacting with the pan. ;-). By clicking enter you are verifying that you are old enough to consume alcohol. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. It may not display this or other websites correctly. I soaked it for an hour, then fried a sample piece to test for saltiness. I would start at 4 hours but I have friends who go up to 48 hours! I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. Flip the pork each day to ensure it cures evenly. Buckboard bacon is every bit as easy to make as regular bacon. When you buy through links on our site, we may earn an affiliate commission. Looks good. Rub the entire pork belly with the mixture, including the sides. Hooker Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Step 1. You guys are peer pressuring me into trying bacon. It was so good, my husband voted to not smoke it. Save my name, email, and website in this browser for the next time I comment. Good tip on using a bag instead of a container. No burn, just a nice warmth. Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. All rights reserved, BANQUET BAGS Dry Aged Steak, Salumi & Salami, How to Make Vegan Roasted Capsicum & Red Lentil Sausages, How to Make Bundy Rum and Hickory Honey BBQ Sauce, How to Make Maple, Chilli and Bourbon Bacon, Hi Mountain Jerky, Sausage and Brine Seasonings, Banquet Bags DRY AGE CURE SMOKE & COOK. 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. Thanks for the tip on the bags! Please note, some of my Instructables may contain affiliate links. After 10 days in the fridge, it's go time! Some will tell you the only way to smoke bacon is one of the three but, trust me, they all give a good result. 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. I didn't have the urge to make my own bacon until I tasted some buckboard bacon a friend of mine had cured and smoked himself. Keep notes and decide which you like best. It cured fine, I just like it saltier. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown.
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