buckboard bacon cure on pork belly

Pork Butt - Buckboard Bacon - The Virtual Weber Bullet They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. We can slice it now. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. Any help would be great please . Makes the best tasting bacon you can get. Reply Place directly on the smoker and insert probe to monitor temperature. Made me LOL. Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. 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. If there are any they are small and I don't loose much of the curing juices. 5 lb bag of Dry Rub Bacon. Cash and Carry or Costco usually have good deals and decent meat. I put the bacon in and let it cold smoke for 6 hours. I made my own curing mix but you dont have to. Smoke the pork until it reaches an internal temp of 150 degrees. J.D. It also cooks much faster than bacon so keep a close watch on it while youre cooking it. Insert the injector into the roast and slowly press the plunger as you remove the needle. 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? *Side pork Tangent - I've never understood why it's called a pork butt. Just cut as much as possible against the grain. Issue #124 July/August, 2010 Tasting Sensational! I found it through Reddit as someone had posted it in the BBQ group. You dont have to worry about the bacon going bad during the cold smoke. It tasted amazing, I was hooked! Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. Thank you for that. Put it in the refrigerator for 7 days. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. The cure is the first step in this process. When autocomplete results are available use up and down arrows to review and enter to select. When the belly firms up rinse well and pat dry. I used Morton. Place the Boston butt in a storage container or Ziploc bag. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! 1. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. Preheat oven to 200 degrees. Use a bi-metal analog thermometer if that's all you have. Buckboard bacon is made the exact same way as smoked cured bacon. Take extra care to manipulate the bag every day to get the cures rubbed into all surfaces of the meat. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. BRADLEY SMOKER | "Taste the Great Outdoors". Mix everything together and rub all over the pork. Meat Block. Traditional bacon is made from pork bellies. I know it made me nervous. David: Thanks mate! The only disadvantage I have found to buckboard bacon? How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1? Our dog highly approved of this project. Bacon Recipes For Bacon Lovers From AmazingRibs.com What is buckboard bacon made from? - Cowetaamerican.com No burn, just a nice warmth. I put in digital temp probes, you can also use a digital instant read thermometer. Order yours ahead from a local farm or butcher. The cure will react with metal and potentially ruin your bacon. Intro to Buckboard Bacon | Burn Blog (Bacon makes great gifts for friends and family). Definitely a lazy project . As for back bacon, Americans call that Canadian bacon. The pellicle is what "takes up . Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. Molasses-Cured Pork Shoulder Bacon Recipe | Epicurious Rub the cure on the belly and put in a zip lock bag expelling all the air. This field is for validation purposes and should be left unchanged. About half of the bacon didnt fit. Your email address will not be published. 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. 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. Yes way! Explore. Normally I like them wider than I cut these. Place rack in a roasting pan. I figure if it doesn't fit in the bag, it won't fit in my smoker. If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . 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. SMF is reader-supported. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. A "normal" bacon cure will work fine. Buckboard Bacon - YouTube So you should follow their instructions. It is the best part of making your own! By clicking enter you are verifying that you are old enough to consume alcohol. Always recieve good service from Misty Gully. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. Smoked Bacon with Morton Tender Quick Cure - Copy Me That Remove the meat from the bag and rinse off the seasonings under cold water. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Cook Meat chunks were about 2.5 to 3 inches thick. I love them all. You will be doomed to making great bacon. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. Wiki and google haven't given me a clear answer. How to Make Maple Cured Bacon at Home - A Modern Homestead Now go eat some bacon.Jack, Reply 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. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. 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. However, if the bacon gets exposed to direct heat, it will cook and the texture wont be as good. After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. Easy cure to use to make great bacon and hams! 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. How was the flavor on the Dry Cured ones. This step is pretty straightforward. The length of time it cures depends on the thickness of the thickest part of the meat. 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. If you are not set up for cold smoking, you can skip this step and just hot smoke it. Rub the cure evenly on all sides of the meat. Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. I drained out about half to make it easier to move the container without spilling. PORK BELLY BACON | Curing and Cold Smoking Bacon the Old Fashioned Way Did not use enough sugar! Plus, the end result tastes awesome. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. If yours has the bone in it, remove it before you move on. Do you prefer slicing then freezing the bacon, or do you ever freeze larger pieces that you thaw and then slice when you go to use it. What is the breakdown per pound for pork belly? Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. Freezer bags are thicker and less likely to leak. Rub the dry cure onto the pork bellies, making sure to coat all sides. It really does need a touch of sweet. Used the Amazing smoke tube. Cover and set the pork in the icebox for at least 4 hours or overnight. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. Thanks for your reply. Thanks for the info. The main reason I cook to 135 is to make it easier to slice. That forced the meat down, so the curing solution pressed into it. 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. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. 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. It tasted like bacon, without the fat and with just a hint of pork chop taste. Our family might not be ham lovers, but we will happily devour bacon. So i cured the meat, this time with more sugar as i screwed measuring last time (was working from the maple bacon recipe and just omitted the maple). 8 lbs of Canadian bacon, pork loin. Why tamper with perfection, I thought. 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. 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. Bacon is quite fatty. Try this for an adaptation for curing in the fridge. It is important you get as much of the curing mix as possible in the bag. Follow the directions and you'll be amazed. 53035 United States. . Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. Homemade Smoked Bacon - Hey Grill, Hey I will be using the dry rub here. Sorry habs. Do you see any issues with doing so? Buckboard bacon - Backwoods Home Magazine Just thought you should know. If anyone is curious, yes I'm still makin' bacon! Time to smoke those butts! 14 pounds of bacon is a lot. Questions: Does it matter which direction its sliced? Place in the fridge to brine for 10-14 days. 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. Mix the brine mix and bourbon with the water in a large pitcher. Thank you! Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. 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. You can use any cut of pork, so you dont have to special order pork bellies. If there's liquid in the bottom of the pan you can leave it or drain it. I took the same amount of maple syrup and injected it into the piece of meat prior to rubbing the other curing ingredients into the bacon. Will need more soon. better than others i have tried from processors. Once people try it, they cant stop. First, pull the pork butts out of the container and rinse them off. 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. Kevin. Don't pass the buck on this buckboard bacon! Stir together water, salt, brown sugar, and Instacure in storage tub until solids . Buckboard bacon. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). Pinterest. Makin' (Buckboard) Bacon - Pitmaster Club I should finish soon but the publishing process seems to take about a year. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. If the proportions are correct, there is no need to work any more in. It is really up to you. Does it take a long time? Intro to Buckboard Bacon. 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. i did not account for the maple syrup which i did not use. I have a lead on some jowl bacon, it should show up next week. Continue drying until the surface feels dry and tacky, about 1 hour. Thanks. Your email address will not be published. You have heard of back bacon (Americans call it Canadian bacon). Following are the 3 variations I did. All should be well! The piece I chose for a basic cure weighed 649 grams. Alternatively use it as a simple call to action with a link to a product or a page. The disadvantage is the suggested loss in texture. The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. 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. How to make buckboard bacon from a pork butt - Dailys Grill I will start with basic bacon and then show you how to do the variations. Dairy goats form one of the cornerstones of our homestead. of meat. So somewhere around halfway we took a break and I fired up Fusion 360. As long as the cure is coming into contact with the meat, all is well. The most plausible explanation of pork butt that I have come across is that in old England, a barrel was called a butt and the pork butt looks like a barrel, so it is called a butt. Rinse with cool water, pat, and dry in the fridge for about 6 hours. In short, it will be fine if you used 3 ml pink salt, 15 ml kosher salt and 15 ml sugar per kg of pork. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. Ingredients: Salt, brown sugar, sugar, maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking. So, simple and well worth the effort. Then a friend told me about buckboard bacon. 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. You gotta love bacon.The history on why they call them butts, when in fact it is the shoulder, is they used to store and ship the pork shoulders in barrels called butts, The real name is Boston Butt, but is really a pork shoulder. I didn't flip the butts, you can if you want. The meat was from Save On Foods, seems like a decent cut to me. Its great to eat dried, that was for sure. 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. 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. So much easier and just as effective! How to Sugar Cure Bacon | Our Everyday Life Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. Also will add some flavors like cracked pepper on outside. 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. Place directly on the smoker and insert probe to monitor temperature. If you don't have a smoker, you can do this step in your oven too. Add your favorite smoking wood, I used hickory, apple is also a great choice. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. Homemade cure for Buckboard bacon? - Smoking Meat Forums Just regular salt. LIGHTLY drizzle the pork with liquid smoke. I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. You guys are peer pressuring me into trying bacon. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. Im concerned about my meat now. It is addictive. When you buy through links on our site, we may earn an affiliate commission. 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. Though I would be curious to know what the actual weight per pound is. That is why you cure it. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. 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? I didnt add the brown sugar to the cure. Confirm and Help Me Learn, 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. They inject flavourings. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. Try using our Misty Gully liquid smoke to give your bacon a great smokey flavour if you dont have your own smoker. The above constitutes the 'cure'. Put the meat on a rack and dry it with a paper towel. Place the cured pork belly on the unlit side of the grill and close the lid. Meathead, BBQ Hall of Famer. Just wanted to follow up! The flavor is great and weve never been disappointed. Plan on having enough pellets for a six to eight hour smoke. Buckboard bacon is every bit as easy to make as regular bacon. I would start at 4 hours but I have friends who go up to 48 hours! The advantage to this is you are cooking from raw. I had to cut out some loose pieces. Not using enough cure could potentially make you really sick. 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. Should i need to worry about this? You can certainly use a sharp knife. What makes a cut of pork into bacon is the way it is prepared. Sugar is 1% of the weight of the pork belly. Wow! I wrapped and stuffed what I could into the nooks and crannies in the freezer. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. Keep the grill at 180 was a pain in the ass..any tips welcomed! Will it taste too salty? After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. The disadvantage is the bacon is softer and harder to slice. It was still too salty for my taste. Thanks again for all the help. I procured a vacuum pack this time round to make things more simple. Making Bacon Experiment | Traeger Owners Forum | Traeger Grill Our freezer was already bursting at the seams. The smoke will give a better taste if the surface of the bacon is dry. It might seem odd that the curing mix contained mustard. Put the pork on a plate and rub the cure mixture into all surfaces. I drain and refill with fresh water after 1hr. And bacon. I suggest you try the lower end and increase to your tastes. Just to chime in ? Iron Ridge Wisconsin I will start with some basics of making bacon. I will eat this piece first so figure i should be ok? Rub the mixture into all sides. Using more salt will draw out more liquid. Ticks me off that I was an adult before I found out about it! Place on a wire rack and dry in the refegarator overnight. Curing salts are a mixture of salt and sodium nitrite. Copyright 2019 Self-Reliance Publications LLC. 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 size of salt crystals can . Once the bacon is sliced, fry it up and enjoy! If you cant find something you like locally, there are countless choices online. The maple syrup adds a different sweetness. The ratio of meat to sugar in the dry rub adds minimal carbs. 4 oz sugar. 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. Place in Fridge for Curing. Also, if you dont have a cold smoke generator, you can skip the cold smoke and just hot smoke it in a smoker. 3. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. Use this popup to embed a mailing list sign up form. The curing salts also give bacon its distinctive colour and taste. Only logged in customers who have purchased this product may leave a review. All you need is meat, curing salts, seasonings, time and a smoker. The measure that is critical is the pink salt #1. I spread the meat on the dehydrator trays. 216 W Pleasant Street 3 days ago i started curing my second batch of bacon. 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? Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Pork butt is about 1/3 the cost for me. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. How to Cure Bacon - Taste of Artisan 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. You need to start by weighing the piece of meat you will be curing. I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. Who doesnt love bacon? This time i bought free from pork shoulders about 8kgs in all (better quality meat). If you cold smoke meat for hours without curing, it will go bad. Then you have two choices. But first - Vote Buckboard Bacon! Costco has been selling fresh pork belly, about 9-12 lbs ea. Im going to leave 12 days, thats what i did last time. Homemade Bacon - The Daring Gourmet Weigh your piece of pork belly. The boneless butt was just on sale. (I think the pink salt different was around .05 grams.) As we processed the pig, I set aside the ham meat according to its intended use. EQ Curing | Makin' Bacon 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. As for the variation, the berbere spice gives just a touch of heat. Touch device users, explore by touch or . 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. #1. 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. Dont turn the gas grill on at all. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Issue #112 July/August, 2008 Cold Smoking Bacon - How to Do It Right - Grill Smoke Love Smoke Buckboard Bacon from Pork Butt - Preserved Home No matter your creation, we know it will be enjoyed down to the very last bite. By Kathleen Sanderson Others go overnight and some real smoke hounds do over a day. It is a bit tougher than Canadian bacon but has a great flavour! It looks and smells sooooo good! Once you're finished with your beverage, check the pork. The bacon needs to sit in the fridge to cure. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). Step 4: Washing Off the Cure. To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. Definitely not. The pork belly is a part of fatty meat on a pig that contains no bones. This worked out beautifully , Couple of observations from me, that might help others. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! But then I saw what a pork belly costs per pound! The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Make sure the container you use can fit in the refrigerator. Great info and very much appreciated. Place the bag inside a container or dish with the fatty layer facing down. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. Buckboard Bacon Cure | Smoked & Cured 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.