Buckboard Bacon is made from pork shoulder or butt roast (which is also part of the shoulder). 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. Several European countries have a tradition of making bacon without smoking. The meat was from Save On Foods, seems like a decent cut to me. However, I suspect the butcher who deboned this roast and rolled it had been enjoying recreational pharmaceuticals. Morton Kosher Salt has 480mg Sodium per 1/4 tsp. Season the pork generously with Blue Ribbon BBQ. Today. Enjoyed the instructable. 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. LIGHTLY drizzle the pork with liquid smoke. The size of salt crystals can . JavaScript is disabled. In the United States, bacon is cured then smoked for flavor. 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. 12 days will be fine unless you have really thick slabs. Finally. Of course, I had to try the bacon, just for quality control purposes. I learned this trick while letting smoked salmon dry after rinsing off the cure. Let me know if any of this isnt clear or I can help further. Does it matter which direction its sliced? I had never heard of buckboard bacon, but it looks delicious! Go light though, this is a less is more kinda thing. The piece I chose for a basic cure weighed 649 grams. I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. Back bacon is quite lean. I found it through Reddit as someone had posted it in the BBQ group. 4. Preheat your smoker to 200 degrees and add your favorite wood chips. I fried some of each up and had the samples with home fries for breakfast. 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. The bacon needs to sit in the fridge to cure. Take the meat out and rinse it under cold water. The width and length doesnt matter. is there a preference of one over the other? There are a world of flavours and styles. I drain and refill with fresh water after 1hr. Other than the noted changes, the other 3 pieces were processed in the same method. So much easier and just as effective! Put the meat on a tray or plate. If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . In your video the ratio of salt to sugar is 1 to 1. Put the pork uncovered in the fridge for one day and then . The high mountain cure is great. Now go eat some bacon.Jack, Reply OK, I have go two 11.5lbs slabs of pork belly. Will it be safe? The pepper adds a touch of spice that mostly comes as an after note. Back bacon is made from pork loin, which is quite lean. lasted for about 2hrs. 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. 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) Great starter recipe David this is the first one I did, and has formed the baseline for all my tweaking from that point forward. Be sure to mix and gently massage the liquid into it as well. I continued this until the meat stayed dry after sitting for a 15 minute period. I had three pans full, so I stacked them. It may not display this or other websites correctly. Make your own bacon with Hi Mountains Buckboard Bacon Cure. SMF is reader-supported. It just removes surface salt. Let it sit for 15 minutes and dry with a paper towel again. Also will add some flavors like cracked pepper on outside. 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. You guys are peer pressuring me into trying bacon. Put the meat and any curing mix that falls onto the plate into a large resealable bag. Not using enough cure could potentially make you really sick. Cold smoke the bacon for 6 hours with hickory smoke. 3 grams pink salt buckboard bacon cure on pork belly on: December 10, 2011, 06:55:46 pm OK, I have go two 11.5lbs slabs of pork belly. Buckboard bacon is every bit as easy to make as regular bacon. The only tip I have is to put the meat in the freezer for 10-20 minutes to firm it up if it doesn't slice cleanly. You smoke for as long as you want depending on personal tastes. 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 also cooks much faster than bacon so keep a close watch on it while youre cooking it. Hardly any liquid from the curing, noticed after about 7 days the color of the meat inside was a rich pink color as opposed to the grey-er on the outside SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. I wrapped and stuffed what I could into the nooks and crannies in the freezer. 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. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. I utilize the space underneath the fruit and vegetable containers in my fridge. Insert the probe horizontally into the center of the pork belly, avoiding any large pockets of fat, if possible. ABS would probably work, PLA might be too brittle. If you read this far, hopefully you got somthin' useful out of this instructable. The main reason I cook to 135 is to make it easier to slice. 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. Just make sure it is 6.25% sodium nitrite and the rest is salt. Very addictive. Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. I dont typically eat sugar/carbs and would love to try this. The pork is already turning that nice pinkish red. Flip the pork each day to ensure it cures evenly. Measuring accurately is also very important. At PS Seasoning, our craft is flavor. When you buy through links on our site, we may earn an affiliate commission. Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. It cured fine, I just like it saltier. When cold smoking outside, do i have to watch out for anything such as the meat going off? When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. Interesting we use a cure to make bacon. I will soak, smoke and slice it up later this week, once the weather clears. I have brined my pork butt and am planning on smoking it this weekend. In the recipe above it uses 40ml of sugar to 15ml of salt. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. 53035 United States. Pork Shoulder makes buckboard bacon. This has large pieces of lean meat with wide streaks of fat. I cranked and my wife sliced. It is usually made of side pork (Americans call it pork belly). My question is about the dry cure ratios. Put the meat on a rack and dry it with a paper towel. Place the cured meats into the refrigerator for 5 days. Rinse with cool water, pat, and dry in the fridge for about 6 hours. We can slice it now. The ratio of meat to sugar in the dry rub adds minimal carbs. Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. I layered the slabs in my plastic dish pans and covered them with plastic wrap. Great info and very much appreciated. So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. 3 days ago i started curing my second batch of bacon. You dont have to worry about the bacon going bad during the cold smoke. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. 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. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). The amount of moisture given off varies widely depending on the way the meat was processed and stored. I will never buy supermarket bacon again. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. Pink Cure #1 is 0.25% of the weight of the pork belly. Bacon is made of pork belly which is heavily streaked with fat. Definitely not. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. I only cured them yesterday afternoon so maybe need to give it more time? Roll the shoulder into a tight log and secure with butcher's twine. 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. Dry Cured Bacon. I have never heard of buckboard bacon. Who doesnt love bacon? The problem is that too little curing salt will not protect the meat and too much can make you sick. The flavor is great and weve never been disappointed. Last year, our family processed a hog for the first time. You can use any cut of pork, so you dont have to special order pork bellies. Measure out the cure per the instructions for the amount of meat you have. I sliced the meat up and wrapped it for freezing. The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. I put the meat on a rack and dried it with a paper towel. 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. Bring on the BLTs! Your email address will not be published. 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. Sounds fine. I am going to visit him so I wanted to do something in way of thanks. Buckboard bacon is made the exact same way as smoked cured bacon. More information 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. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. Im going to try some more Buck Board and will tray belly and back. 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. Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. Insert the weight of the meat into one of the EQ calculators (links on this page). Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. 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? It was still too salty for my taste. This way it is safe to eat without frying. MoreoverI will do a better job at staying focused! Thank you! This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. Place on a wire rack and dry in the refegarator overnight. Rinse the pork belly and pat dry. How Is Bacon Prepared? Be sure to rinse out the bone cavity too. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. 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. 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. Remove as much air as possible and seal well. The thickest part of the meat was 1 1/2 inches. Freezer bags are thicker and less likely to leak. Another advantage? Call me lazy, but I agreed. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. Our jerky kitshave everything you need to make delicious homemade jerky. I was able to get 4 pieces from the roast I got. 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 the best part of making your own! Makin' (Buckboard) Bacon August 31, 2021, 05:48 PM I have some pork butt sliced into slabs, and sitting in the cure. Thanks. Thanks for the tip on the bags! Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. From the pictures I've seen of it, it looks really tasty! I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay You have heard of back bacon (Americans call it Canadian bacon). Watch. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. The cure is the first step in this process. I experimented with different recipes for awhile and had some fun. Please tell me which brand you use since the sodium content in these two products varies greatly. 3D printing FTW! Sign up for the latest news, offers and recipes. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. Be sure to stop in over at Roll Call so folks can say "hi" properly. The bi-metal analog thermometers are notoriously inaccurate. Let your meat air dry. You can certainly use a sharp knife. Your response is greatly appreciated! Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. Once you cook it, you can adjust for more or less salt, sugar, etc to your own tastes. SKU HMBBC So, 20 25g per kilo. Thanks so much for buying the book. Made me LOL. After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. I see a lot of grocery store ads for pork roasts but I never have seen the grocery store have a sale on pork bellies. You can also make excellent Canadian Bacon from pork loin. Add your favorite smoking wood, I used hickory, apple is also a great choice. Not sure if you are still monitoring this post, but do I have to use any sugar? Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. OMG, just let me eat bacon already! Belly bacon 1" thick takes 5 days and buckboard 2" thick takes 10 days. Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. Curing salts are a mixture of salt and sodium nitrite. Recommend. Put the pork in a container (tub with a lid, plastic zip bag) and flip it every other day until firm, about seven days. 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. The maple syrup adds a different sweetness. Our freezer was already bursting at the seams. It is amazing I've made over 75# of both buckboard and belly bacon. 2. "Some world views are spacious and some are merely spaced.". Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT Buckboard bacon differs from traditional American style bacon in that its meat source is . Cover the whole thing with plastic wrap and ensure it's tightly wrapped. Also, would the difference in sodium content affect the curing process? I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. The cure will react with metal and potentially ruin your 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! Keep notes and decide which you like best. 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. And bacon. Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. Will need more soon. 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? I slice the bacon first and then package it. (Do not turn the oven on). Make sure the container you use can fit in the refrigerator. Once your wood starts to smoke, turn the temperature down to medium. Step 4: Washing Off the Cure. Click here for the container shown in this instructable. 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. Did not use enough sugar! #1. This field is for validation purposes and should be left unchanged. I used Morton. Like, "That full barrel of pork you got there is a buttload of butts!". Running a fan on top to pull air thru my almost airtight smoker for drying, and a wee trickle of cold smoke to keep flies away at lower temps. David: Thanks mate! The box comes with 3 packages of cure, more than enough to do a whole Boston butt but, today . The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. So today is day 4 of the cure, i will check it tonight when home to see if more moisture has been driven out of the mat. It reconstitutes and fries up for breakfast well too. Makes the best tasting bacon you can get. Dont turn the gas grill on at all. I spread the meat on the dehydrator trays. Thank you for that. 5. Adjust up or down depending on taste/preference. Cover and set the pork in the icebox for at least 4 hours or overnight. It is imperative you use the right amount. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees F. You may need to add a new pouch of wood chips if your first burns out before you get your bacon up to temperature. The dehydrated bacon keeps without refrigeration. There is lots of variation in the online literature. 1 oz Prague Powder #1. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Select & Prepare The Pork Butts Does it take a long time? Pour mixture into a 1-gallon Ziploc bag and add the pork belly. I have used as little as 8 ml per KG trying to reduce sodium content. I don't have a picture of this, but I have provided a helpful technical drawing. Also, it is easy to slice. Preheat oven to 200 degrees. Maple Buckboard Bacon Ingredients 1 kg (2.2 pounds) pork shoulder or butt slab (less than 3 inches thick), weighed after trimming 25 ml (2 tablespoons) maple syrup 3 grams (0.1 ounces) pink salt #1 15 ml (1 tablespoon) Kosher salt 15 ml (1 tablespoon) brown sugar Instructions Put the pork on a plate and inject maple syrup into pork slab. It will not taste like the commercial maple bacons. Why tamper with perfection, I thought. It will be delicious but will have less smoke taste. Thanks for the tip, I haven't tried it. Save any trimmings for making sausage. 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. 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. Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. If you haven't had that, I would recommend it. Place in the fridge to brine for 10-14 days. Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! Place in Fridge for Curing. I made simple 3D printed cordless drill to meat slicer adapter. It really does need a touch of sweet. Rub the cure evenly on all sides of the meat. Rinse and pat dry. Follow the directions and you'll be amazed. I bought my pork butt de-boned. So, simple and well worth the effort. You can make your own cure and custom tailor the flavor you want. This just has a kiss of maple that is a nice note. ", Extra points for the technical drawing for placement of cure. Copyright 2019 Self-Reliance Publications LLC. 2. The disadvantage is the bacon is softer and harder to slice. What kind of bags do you use? Following are the 3 variations I did. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. I'm a big fan of pork jowl bacon. Meat Block. blue-ribbon-competition-style-bbq-rib-rub. However, as I slow cook it in my smoker, it does add smoke flavour. Thanks for the post. Opps. If you cold smoke meat for hours without curing, it will go bad. Then I soaked it in cold water for 40 minutes, changing the water once. 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. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. I bought your book and sending it home to my dad for his fathers day gift! 1. Ever wondered how to make your own bacon? It's fresh, since you made . Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. 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. Our dog highly approved of this project. You are using an out of date browser. Place rack in a roasting pan. Yes. Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. Reply Pork butt is about 1/3 the cost for me. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. 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. It is just more accurate and you will get a better result. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. 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. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. 1/2 cup dark maple syrup. 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. But first - Vote Buckboard Bacon! A big plus is that it is much cheaper than store-bought bacon. JavaScript is disabled. I actually find the texture of just cold smoked slightly superior but it is such a pain to slice with my POS slicer. Cures 25 lbs. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Also look to see if it safe something like bacon/ham cure. Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. I think it was 6-7 days for pork belly and 10 days for buckboard bacon. Follow the directions and adjust your curing times for the thickness of your meat. There are no 10 step programs or help. Place the pork in a large brine bag and pour in the remaining cure. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. 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. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. 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 Close up the smoker and crack a beverage. J.D. 3 years ago, In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt. This time i bought free from pork shoulders about 8kgs in all (better quality meat). Using buckboard Bacon cure. Pork Belly. I put the slabs in the freezer until they were chilled (but not frozen) and then brought them out for slicing. Inject 24 oz of brine mix into all areas of the roast. I wonder if a barrel being called a butt is related to the slang word buttload? Soak the meat in cold water for 40 minutes, changing the water once. Rather than stink out house i was going to use the gas grill to heat up to 135. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.).