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. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? 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 Once I had enough meat for the buckboard bacon, I cut it into 2-inch-thick slabs, so that it looked somewhat like the pork belly slabs. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty.
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. Make your own bacon with Hi Mountains Buckboard Bacon Cure. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. Enjoyed the instructable. Let it sit for 15 minutes and dry with a paper towel again. I love buckboard bacon. I just use off brand gallon bags. I actually find the texture of just cold smoked slightly superior but it is such a pain to slice with my POS slicer. It tasted amazing, I was hooked! With or against the grain that is? It's not the pigs butt, it's the shoulder! Meat Block. Should i need to worry about this? Place the bag inside a container or dish with the fatty layer facing down. Using buckboard Bacon cure. Place the Boston butt in a storage container or Ziploc bag. 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. Sorry habs. I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. I fried some of each up and had the samples with home fries for breakfast. I have a lead on some jowl bacon, it should show up next week. Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. It is really up to you. Like, "That full barrel of pork you got there is a buttload of butts!". You can make your own cure and custom tailor the flavor you want. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. This has made the best bacon on my first try at making bacon I was impressed at the ease and a great flavor I will delinately be using this again. It is addictive. Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. Always recieve good service from Misty Gully. Remove the meat from the bag and rinse off the seasonings under cold water. I use to use the Hi-Mountain cure for it, but looking for the cure online, seems for what the cure and shipping costs, it'd be cheaper just to buy bacon from the grocery store. Normally I like them wider than I cut these. 9 lbs of Buckboard bacon, pork butt cap. The box comes with 3 packages of cure, more than enough to do a whole Boston butt but, today . Flip the pork each day to ensure it cures evenly.
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. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. Once people try it, they cant stop. Try using our Misty Gully liquid smoke to give your bacon a great smokey flavour if you dont have your own smoker. Please tell me which brand you use since the sodium content in these two products varies greatly. Pork butt is about 1/3 the cost for me. Step 4: Washing Off the Cure. You have heard of back bacon (Americans call it Canadian bacon). (Bacon makes great gifts for friends and family). For each kilogram of meat, the basic bacon cure is: If you are one of my metrically challenged readers, use the following amounts per pound of pork loin. Was not as salty as i would like and lacked the sweetness which i knew already. Buckboard Bacon is made from pork shoulder or butt roast (which is also part of the shoulder). 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. I only cured them yesterday afternoon so maybe need to give it more time? 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. Thanks for the info. Does it take a long time? It seems I always end up with a leak or two when I use the gallon size zip lock bags. Apply the cure to the pork belly. Try this for an adaptation for curing in the fridge. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. I also found many curing mix recipes online. I rinsed the meat, making sure to wash out any crevices. Step 1. When autocomplete results are available use up and down arrows to review and enter to select. LIGHTLY drizzle the pork with liquid smoke. ), I hated having to cut it into smaller pieces to fit in a gallon bag, so I started looking for larger size bags. That forced the meat down, so the curing solution pressed into it. For every inch of meat, cure for 4 days and then add 2 days. I've used Stubbs Hickory Liquid Smokebefore and find it works well. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. Wiki and google haven't given me a clear answer. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent).
It will not taste like the commercial maple bacons. 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. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. JavaScript is disabled. In the United States, bacon is cured then smoked for flavor. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. 3 days ago i started curing my second batch of bacon. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. I will soak, smoke and slice it up later this week, once the weather clears. How Is Bacon Prepared? I took the meat out of the bag and rinsed it off under running water. All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. I used Morton. Your email address will not be published. I didn't flip the butts, you can if you want. Please note, some of my Instructables may contain affiliate links. I put in digital temp probes, you can also use a digital instant read thermometer. How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1? Hooker
Intro to Buckboard Bacon. We can slice it now. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. (I think the pink salt different was around .05 grams.) Then I put it in the fridge, uncovered overnight. Season the pork generously with Blue Ribbon BBQ. -------------------------------------------------------------------------------------------------------, (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). I did this recipe twice and it is amazing! It keeps the cure and juices closer to the pork and makes it much easier and less messy to flip. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Great! The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. Though it seems like a small amount to try to spread evenly on the bellies, so I just got off their site, and their directions are 1 tablespoon + 1-1/4 teaspoons per pound (4-1/4 teaspoons); which has to be more than .04 oz. Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. Put the pork on a plate and rub the cure mixture into all surfaces. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! You smoke for as long as you want depending on personal tastes. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Step 2. Good self calculating formulas on that site for both wet and dry brining - just plug in the weight of your pork belly in grams and it calculates the salts and cure required. 12 days will be fine unless you have really thick slabs. Roll the shoulder into a tight log and secure with butcher's twine. 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. 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. 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. I put the bacon in and let it cold smoke for 6 hours. Hey Dave thanks for the video.
Ever wondered how to make your own bacon? But then I saw what a pork belly costs per pound! 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. It's like. 1/4 cup dark brown sugar. I'll have to try to find some now! Using honey for the sweet and adding spicy Sriracha takes it over the top, especially when you amp up the savory, meaty, umami flavors with hoisin and soy sauce. OMG, just let me eat bacon already! Pinterest. Instructions. I procured a vacuum pack this time round to make things more simple. J.D. The disadvantage is more of a loss of texture. Did a couple of boston butts as the directions said and the outcome was fantastic. The pepper adds a touch of spice that mostly comes as an after note. I suggest you try the lower end and increase to your tastes. This gives a strong smoke flavour with the firmer easier to slice bacon. It may not display this or other websites correctly. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. https://github.com/CapnBry/HeaterMeter/wiki, CDN ProAccurate Digital Instant Read Thermometer, http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html, Here's the Amazon link to the product I used. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. The piece I chose for a basic cure weighed 649 grams. I assume the smoke will keep bugs and critters away? The bacon is smoked and cooled off. Sugar-curing bacon is not a complicated process. Pork Shoulder sometimes goes on sale for cheaper but not usually. 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. Eventually, it was made clear that we were offering a sample not trying to enlist the butchery as a stockist of the Buckboard Bacon. Additives. I continued this until the meat stayed dry after sitting for a 15 minute period.
And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Kevin. 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. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. I was able to get 4 pieces from the roast I got. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. MoreoverI will do a better job at staying focused! I wrapped and stuffed what I could into the nooks and crannies in the freezer. However, I suspect the butcher who deboned this roast and rolled it had been enjoying recreational pharmaceuticals. May not be correct, but close enough and even believable for me. is there a preference of one over the other? I think you are really going to like it. Since buckboard bacon isnt from pork bellies, some of the slices werent exactly bacon strip shaped. Apply the dry cure mix evenly on all sides of the pork belly.
There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. Cut the meat weigh it measure out your cure for each cut. I have a feeling this is gonna be some good bacon! If the proportions are correct, there is no need to work any more in. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. 2023, PS Seasoning | Privacy Policy | Terms & Conditions. Insert the weight of the meat into one of the EQ calculators (links on this page). Ticks me off that I was an adult before I found out about it! Put the meat and any curing mix that falls onto the plate into a large resealable bag. I slice the bacon first and then package it. Dont turn the gas grill on at all. Measuring accurately is also very important. It is a bit tougher than Canadian bacon but has a great flavour! Thanks for the tip on the bags! It is amazing I've made over 75# of both buckboard and belly bacon. It is cured in a similar way to regular bacon, but it has a unique flavor that is caused by the inclusion of smoked hams and other spices in the cure. As we processed the pig, I set aside the ham meat according to its intended use. Turns out makin' your own bacon is pretty easy and not really that time consuming. However, many dont like their bacon as sweet and use 15 ml. Place directly on the smoker and insert probe to monitor temperature. 1 oz Prague Powder #1. I prefer the dry rub for bacon and the brine for hams. . Then you have two choices. Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. Thanks for the post. Iron Ridge Wisconsin Watch. Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. But then I saw what a pork belly costs per pound! I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. Will it be safe? Rub the mixture into all sides. Plan on having enough pellets for a six to eight hour smoke. I found it through Reddit as someone had posted it in the BBQ group. Using more salt will draw out more liquid. Add your favorite smoking wood, I used hickory, apple is also a great choice. 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. A big plus is that it is much cheaper than store-bought bacon. Others go overnight and some real smoke hounds do over a day. I should warn you about making bacon. Our freezer was already bursting at the seams. By clicking enter you are verifying that you are old enough to consume alcohol. Use just like bacon. So much easier and just as effective! Then leave the pork, uncovered, in the fridge for 24 hours. Rub the cure evenly on all sides of the meat. If you havent tried it, you are missing something. The dehydrated bacon keeps without refrigeration. The meat was from Save On Foods, seems like a decent cut to me. . Season the pork generously with Blue Ribbon BBQ. Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. Soak the meat in cold water for 40 minutes, changing the water once. #1. 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? Im concerned about my meat now. Cook Meat chunks were about 2.5 to 3 inches thick. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work.
Time to smoke those butts! Buckboard bacon is bacon made from pork shoulder instead of pork belly. 3D printing FTW! ABS would probably work, PLA might be too brittle. I wanted to slice it thin, like bacon, so that was important. 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. 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. All: Really dont need to go buy a 600 dollar smoker! Cures 25 lbs. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. Place the pork bellies on a flat surface . It also cooks much faster than bacon so keep a close watch on it while youre cooking it. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. This worked out beautifully , Couple of observations from me, that might help others. Be careful and measure accurately. Be sure to mix and gently massage the liquid into it as well. A buddy just gave me some hog cheek bacon! It is usually made of side pork (Americans call it pork belly). The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Place rack in a roasting pan. Its easy and amazing to do. It reconstitutes and fries up for breakfast well too. Click here for the container shown in this instructable. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. For a better experience, please enable JavaScript in your browser before proceeding. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. I will eat this piece first so figure i should be ok? 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. Not all bacon is smoked. The cure is the first step in this process. Put it in a container then start curing it in the refrigerator for 3 days. Let me know if any of this isnt clear or I can help further. 1. The maple syrup adds a different sweetness. It might seem odd that the curing mix contained mustard. Thanks. I soaked it for an hour, then fried a sample piece to test for saltiness. This field is for validation purposes and should be left unchanged. The thickest part of the meat was 1 1/2 inches. The first choice is to just cold smoke without heat at all. SMF is reader-supported. Place the pork in a large brine bag and pour in the remaining cure. You can certainly use a sharp knife. The cook was done in less time that i expected. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. Whisper100, I see this is your first post. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. Starting my 3rd right now. Are the directions for dry cure or for wet cure? Even so, theres less fat than regular bacon good news if youre trying to cut back. Plus, the end result tastes awesome. Set the bellies out for 1-2 hours to come to room temperature. The amount of moisture given off varies widely depending on the way the meat was processed and stored. I spread the meat on the dehydrator trays. Wow! This will create a sticky coating on the outside of the meat called a pellicle. The bi-metal analog thermometers are notoriously inaccurate. Weigh your piece of pork belly. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information. Other than the noted changes, the other 3 pieces were processed in the same method. I had never heard of buckboard bacon, but it looks delicious! 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. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. better than others i have tried from processors. Slice the bacon to your preferred thickness. It was still too salty for my taste. Place in Fridge for Curing. I flip mine once a day. 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. . First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. I drained out about half to make it easier to move the container without spilling. 6. Product details Pour the wet cure over the pork. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. 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) As I had 4 pieces and my brother had been so generous. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Rotating the stacks makes sure all the meat gets completely soaked in the cure. Prepare the smoker for 225 degrees F. cooking with apple and hickory wood. Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. Just to chime in ? 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. My best advice, try one method and then another. This step is pretty straightforward. I don't think ice in the water is really necessary but it made me feel better about leaving it in the sink for a couple hours.
Bacon, as we traditionally know it, is sourced from the pork belly of a pig. Meathead, BBQ Hall of Famer. Thank you! Cant keep it up to the family and friends. Makin' Bacon isn't that hard, if you've been thinking about trying it do it! (Do not turn the oven on). 14 pounds of bacon is a lot. Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. Buckboard bacon is made the exact same way as smoked cured bacon. I was giving it to a great brother. Save my name, email, and website in this browser for the next time I comment. Slice thin or thick and then fry up just like bacon. This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. The flavor is great and weve never been disappointed. If you don't have a smoker, you can do this step in your oven too. ;-). Curing salts are a mixture of salt and sodium nitrite. I would say the berbere is my favourite but they all are great and you must have variety in your life! I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. There are no 10 step programs or help. From the pictures I've seen of it, it looks really tasty! This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). Well, I didn't plan to at first. Perhaps well smoke it next time. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. Recommend. Just cut as much as possible against the grain. Why is this is not required to apply more salt to the meat? That doesnt affect the taste, though. The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. Used it on wild pig back straps! Fire up your smoker to about 200 degrees Fahrenheit. The curing salts also give bacon its distinctive colour and taste. Im obviously not talking about pink salt. Next time Yes i will be doing this now all the time! The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! Select & Prepare The Pork Butts I really like it. If there are any they are small and I don't loose much of the curing juices. Step 3: Wash, Dry, and Rest. Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. I added roughly 2g extra of Kosher salt (not pink salt), as last time it was not quite a salty as i would have liked. Why would you disgrace the great pork belly bacon? I will be using the dry rub here. It is important you get as much of the curing mix as possible in the bag. The pork is already turning that nice pinkish red. Cover and set the pork in the icebox for at least 4 hours or overnight. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. What kind of bags do you use? Pork butt is about 1/3 the cost for me. No problem! 4 oz sugar. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. Im fortunate enough to have a root cellar that stays between freezing and 40 degrees, so I could park the pans in there to cure for 10 days. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. 3 months ago. With pre-measured seasoning, cure and instructions,all you need is the meat. By Kathleen Sanderson
It is the best part of making your own! Just make sure it is 6.25% sodium nitrite and the rest is salt. You can also make excellent Canadian Bacon from pork loin. Now, we believe that this was a fabulous endorsement of the product. Transfer to a resealable 2-gallon plastic bag. Pork loin makes back bacon. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. As for back bacon, Americans call that Canadian bacon. Order yours ahead from a local farm or butcher.
I experimented with different recipes for awhile and had some fun. The meat just now looks like its in almost a natural state, like it never had cure rubbed in to it,so i guess that why im kid of concerned along with lack of liquid. It was so good, my husband voted to not smoke it. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. 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. If anyone is curious, yes I'm still makin' bacon! Stir together water, salt, brown sugar, and Instacure in storage tub until solids . The cure draws the liquid out of the meat, so it is soon sitting in its own juices. The whole idea of dry curing is that a measured amount of dry cure mix works its way into the meat and gradually develops on equilibrium in all parts of the meat. 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?