Yesterday i cured my first batch of pork butts. Jowl bacon is the pinnacle of all bacon! The length of time it cures depends on the thickness of the thickest part of the meat. I was after something quick and dirty so we could finish slicing and get onto eating! Buckboard bacon is bacon made from pork shoulder instead of pork belly. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . Be sure to mix and gently massage the liquid into it as well. 216 W Pleasant Street This field is for validation purposes and should be left unchanged. I spread the meat on the dehydrator trays. 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. In the recipe above it uses 40ml of sugar to 15ml of salt. No problem! Sugar is a matter of personal taste but not enough and it is a little bland. Now at this stage you need to thoroughly wash the salt cure off the bacon. My best advice, try one method and then another. 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. Now, we believe that this was a fabulous endorsement of the product. 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 Costco for $3.99 / lb. Why is this is not required to apply more salt to the meat? Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. Cures 25 lbs. Finally a basic cure recipe!!! Buckboard bacon, made from a pork shoulder rather than pork belly, is a First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. I wanted to slice it thin, like bacon, so that was important. 3D printing FTW! When you buy through links on our site, we may earn an affiliate commission. Pinterest. Flip the pork each day to ensure it cures evenly. Homemade Bacon Brine Recipe - Everything You Need to Know - Carnivore Style Issue #124 July/August, 2010 Will refill next time just to get as much smoke flavor as possible. Like, "That full barrel of pork you got there is a buttload of butts!". 3. I didnt add the brown sugar to the cure. All: Really dont need to go buy a 600 dollar smoker! I was giving it to a great brother. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Makin' Bacon isn't that hard, if you've been thinking about trying it do it! If you haven't had that, I would recommend it. Rub in pork and place in container. Curing salts are a mixture of salt and sodium nitrite. Cottage Bacon - Fox Valley Foodie To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in . Using a slicer makes things easier and more consistent. Rub with coarsely ground black pepper. Applewood Smoked Bacon | Traeger Grills My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. I suggest you try the lower end and increase to your tastes. Used it on wild pig back straps! If you like a light smoke, 4 hours is fine. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. How to Sugar Cure Bacon | Our Everyday Life Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. You can certainly use a sharp knife. Buckboard Bacon | eBabble Mine are $1.99/lb. Mix everything together and rub all over the pork. Cover the whole thing with plastic wrap and ensure it's tightly wrapped. As I had 4 pieces and my brother had been so generous. 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). This gives a strong smoke flavour with the firmer easier to slice bacon. 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. Once you're finished with your beverage, check the pork. Did a couple of boston butts as the directions said and the outcome was fantastic. You have heard of back bacon (Americans call it Canadian bacon). Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . Not sure if you are still monitoring this post, but do I have to use any sugar? When the belly firms up rinse well and pat dry. I drain and refill with fresh water after 1hr. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. 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. Next, soak the butts in cold water. Place the cured pork belly on the unlit side of the grill and close the lid. Required fields are marked *. The dehydrated bacon keeps without refrigeration. Place in Fridge for Curing. Recommend. I now use a Heatermeter https://github.com/CapnBry/HeaterMeter/wiki and this digital instant read thermometer CDN ProAccurate Digital Instant Read Thermometer, This combo makes it easy for me to look like a BBQ'ing hero, I can't tell you enough how much better my BBQ meats taste now that I have precise and accurate temp control. If yours has the bone in it, remove it before you move on. I have a hand cranked slicer so I needed help for this step. Pork Shoulder sometimes goes on sale for cheaper but not usually. Issue #87 May/June, 2004 But I'd bet most of us here on instructables like to tweak things. Then am going to do as you suggested and cold smoke for 4-6 hrs on my gas grill without any heat, only the A-Maze-N Smoker going. I did this recipe twice and it is amazing! Step 3: Wash, Dry, and Rest. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. 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. Does it matter which direction its sliced? Thanks for the post. However, I suspect the butcher who deboned this roast and rolled it had been enjoying recreational pharmaceuticals. It is really a matter of personal preference. The meat was from Save On Foods, seems like a decent cut to me. You can make your own cure and custom tailor the flavor you want. JavaScript is disabled. That is why you cure it. . Fully coat both sides of the pork belly with the dry rub cure, you need to make sure there are no portions that are not . Bacon Varieties | Sizzling-Bacon Pink Cure #1 is 0.25% of the weight of the pork belly. Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured. It really does need a touch of sweet. Buckboard bacon is every bit as easy to make as regular bacon. The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. Mix the three ingredients together (you can make a ton of this and it keeps in an air-tight container for months) Coat the pork belly on all sides with your cure (for a 6-8 lb pork belly you probably only need about 5 tablespoons of cure total for the coating) You'll end up with something that looks a bit like this: 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. There are two ways of introducing curing salts. Great starter recipe David this is the first one I did, and has formed the baseline for all my tweaking from that point forward. How Is Bacon Prepared? Sugar-curing bacon is not a complicated process. What is the breakdown per pound for pork belly? Insert the injector into the roast and slowly press the plunger as you remove the needle. Fire up your smoker to about 200 degrees Fahrenheit. 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. Intro to Buckboard Bacon. 4 oz sugar. Set aside. The third choice is to smoke to an internal temperature of 155 to 160 F. The advantage to this is that the bacon is fully cooked and can be eaten cold in a sandwich without further cooking. You can leave it like this, slice and cook. So, if you dont have a smoker, you could still make this bacon by not going through the smoking process. I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. Makin' (Buckboard) Bacon - Pitmaster Club Step 2. About half of the bacon didnt fit. I untied the roast and laid it open. Follow the directions and adjust your curing times for the thickness of your meat. Though I would be curious to know what the actual weight per pound is. 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. I procured a vacuum pack this time round to make things more simple. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. Dont worry about it. It is minimally sweet but enough to add a nice flavor. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. Covid Bacons, Side, Buckboard and Canadian (Back) 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. Buckboard Bacon - oldfatguy.ca Posted by Chuck pickerill on Nov 3rd 2022. It's not the pigs butt, it's the shoulder! I need to improve my smoking skills but the bacon tasted just great!! Continue drying until the surface feels dry and tacky, about 1 hour. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. Smoke Buckboard Bacon from Pork Butt - Preserved Home Dry Cured Bacon. 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! 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. 53035 United States. Salty and sweet is the magic combo for bacon. The smoke will give a better taste if the surface of the bacon is dry. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. For a better experience, please enable JavaScript in your browser before proceeding. However, many dont like their bacon as sweet and use 15 ml. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. Bring on the BLTs! LIGHTLY drizzle the pork with liquid smoke. 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)