buckboard bacon cure on pork belly buckboard bacon cure on pork belly

Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Put it in the refrigerator for 7 days. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. Next, soak the butts in cold water. I sliced all of it, in various shapes, and then realized I had another challenge. I have tried all these methods and they all turned out great. Wiki and google haven't given me a clear answer. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Also, it is easy to slice. Post by bmeyer50 Thu Oct 23, 2014 14:42 I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. It reconstitutes and fries up for breakfast well too. Pork Shoulder makes buckboard bacon. Cook Meat chunks were about 2.5 to 3 inches thick. Follow the directions and you'll be amazed. Im just smoked my second 10lb batch in a month. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. I will be using the dry rub here. Im going to leave 12 days, thats what i did last time. but I do feel better from your feedback. Preheat oven to 200 degrees. The curing salts inhibit bacterial growth during the long smoking process. 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. It will not taste like the commercial maple bacons. Step 3: Wash, Dry, and Rest. 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. Before using a dry rub such as this I was a devoted wet cure person, from now on I will be doing dry curing thanks to finding this product. I just use off brand gallon bags. Place the cured pork belly on the un-lit side of the grill and close the lid. Rotating the stacks makes sure all the meat gets completely soaked in the cure. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. I have a lead on some jowl bacon, it should show up next week. I fired the Louisiana Grills smoker up to 180 F and put the meat on a rack over a tray and into the pellet smoker. 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. 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. 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. Meathead, BBQ Hall of Famer. Cold smoke the bacon for 6 hours with hickory smoke. 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). Place the pork in a large brine bag and pour in the remaining cure. You must log in or register to reply here. The above constitutes the 'cure'. Put the meat on a rack and dry it with a paper towel. 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. 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. 2. I put it in the oven and cracked the door. 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. 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. The length of time it cures depends on the thickness of the thickest part of the meat. I started with a large boneless butt roast. I bought my pork butt de-boned. This just has a kiss of maple that is a nice note. I have used as little as 8 ml per KG trying to reduce sodium content. Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . I layered the slabs in my plastic dish pans and covered them with plastic wrap. Buckboard bacon was the perfect solution, it seemed. So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. Traditional bacon is made from pork belly, but you can turn a cheap pork butt into a mouth full of flavor with homemade buckboard bacon. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. If you havent tried it, you are missing something. Place the Boston butt in a storage container or Ziploc bag. ), I hated having to cut it into smaller pieces to fit in a gallon bag, so I started looking for larger size bags. J.D. 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 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. What is the breakdown per pound for pork belly? The only disadvantage I have found to buckboard bacon? 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. SMF is reader-supported. 3 grams pink salt Instructions. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. Put it in a container then start curing it in the refrigerator for 3 days. Morton Kosher Salt has 480mg Sodium per 1/4 tsp. Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. This time i bought free from pork shoulders about 8kgs in all (better quality meat). Drain and pat dry. But then I saw what a pork belly costs per pound! Perhaps well smoke it next time. 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. Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. In this recipe Open in app I only cured them yesterday afternoon so maybe need to give it more time? SMF is reader-supported. The nitrites inhibit bacterial growth. 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. Put the pork uncovered in the fridge for one day and then . Sugar-curing bacon is not a complicated process. The high mountain cure is great. Im going to try some more Buck Board and will tray belly and back. 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. However, I suspect the butcher who deboned this roast and rolled it had been enjoying recreational pharmaceuticals. It was so good, my husband voted to not smoke it. Insert the probe horizontally into the center of the pork belly, avoiding any large pockets of fat, if possible. Also just curious if you are still a fan of cooking to 140 as per the recipe above. As for the variation, the berbere spice gives just a touch of heat. If the proportions are correct, there is no need to work any more in. Rub the cure evenly on all sides of the meat. Anyone know why we call it a butt? Well, I didn't plan to at first. A big plus is that it is much cheaper than store-bought bacon. I spread the meat on the dehydrator trays. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. When autocomplete results are available use up and down arrows to review and enter to select. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. I flip mine once a day. 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. Be sure to rinse out the bone cavity too. It might seem odd that the curing mix contained mustard. The only difference is that you would start off with a piece of pork butt instead of pork belly. Ticks me off that I was an adult before I found out about it! web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. Place on a wire rack and dry in the refegarator overnight. I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. Mix the brine mix and bourbon with the water in a large pitcher. Tried the smoker and cherry pellets on a piece of pork belly turned out better than I thought for first try got more pork belly curing now with the buckboard bacon cure cant wait to get in smoker to try, Have been using this product for some time and found it to be best so far,it makes great bacon, it also goes a long way if you use it per instructions, Only half way through the cure but looks good so far, very easy. Now at this stage you need to thoroughly wash the salt cure off the bacon. Kevin. I did this recipe twice and it is amazing! Cant keep it up to the family and friends. Sugar is 1% of the weight of the pork belly. Make sure the container you use can fit in the refrigerator. Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. The boneless butt was just on sale. LIGHTLY drizzle the pork with liquid smoke. Rub in pork and place in container. All: Really dont need to go buy a 600 dollar smoker! When the belly firms up rinse well and pat dry. The bi-metal analog thermometers are notoriously inaccurate. Its easy and amazing to do. I sliced the meat up and wrapped it for freezing. Sign up for the latest news, offers and recipes. It took about an hour in total. Time to smoke those butts! 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. With or against the grain that is? Will it taste too salty? Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Following are the 3 variations I did. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. I let is sit for 15 minutes and dried it with a paper towel. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. Turns out makin' your own bacon is pretty easy and not really that time consuming. I have never heard of buckboard bacon. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. 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? Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Be sure to stop in over at Roll Call so folks can say "hi" properly. 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. Step 2. I think you are really going to like it. To make each bacon you must prepare the meat. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. It is disappearing at an alarming rate. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. Remove the pork from the brine and pat dry with paper towel. By Kathleen Sanderson Call me lazy, but I agreed. Preheat smoker to 200 degrees. How Is Bacon Prepared? During the last hour of cooking, if desired, brush with additional maple syrup a couple of times.