buckboard bacon cure on pork belly

Once you cook it, you can adjust for more or less salt, sugar, etc to your own tastes. Place on a rack lined tray and back into the fridge to dry for 24 hours. Now, we believe that this was a fabulous endorsement of the product. How easy is this product, sprinkled it on and sealed it in a vacuum bag for 4 days then smoked/cooked in a hooded barbecue using a remote temperature probe. The Aussie/Vietnamese butcher who supplied the female pork bellies for our bacon was a little puzzled about the amount of meat we bought. The ratio of meat to sugar in the dry rub adds minimal carbs. Drain and pat dry. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. I made simple 3D printed cordless drill to meat slicer adapter. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. 14 pounds of bacon is a lot. 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. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. It's like. Preheat smoker to 200 degrees. This helps pull out some of the salt. However, with no heat, the bacon is harder to slice. Don't pass the buck on this buckboard bacon! Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. Save any trimmings for making sausage. As long as the cure is coming into contact with the meat, all is well. I had never heard of buckboard bacon, but it looks delicious! is there a preference of one over the other? Be sure to mix and gently massage the liquid into it as well. And bacon. Buckboard bacon is every bit as easy to make as regular bacon. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. 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. However, if you arent able to raise your own pig, buckboard bacon may be even easier to make. I experimented with different recipes for awhile and had some fun. 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. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Don't pass the buck on this buckboard bacon! Just thought you should know. Once you're finished with your beverage, check the pork. Where was I going to put it all? When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. I spread the meat on the dehydrator trays. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. I have tried all these methods and they all turned out great. Following are the 3 variations I did. My question is about the dry cure ratios. To make each bacon you must prepare the meat. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. When the belly firms up rinse well and pat dry. I was after something quick and dirty so we could finish slicing and get onto eating! Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. Step 3: Wash, Dry, and Rest. The width and length doesnt matter. So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. You can leave it like this, slice and cook. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. 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 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 Plus, the end result tastes awesome. Slice thin or thick and then fry up just like bacon. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Thanks so much for buying the book. Click here for the container shown in this instructable. Mix together the salt, sugar, and pink cure #1. 2. This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. More soaking if desired. You can cut the sugar back to about 1/2 of what I use (I like the sweet). Make your own bacon with Hi Mountains Buckboard Bacon Cure. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. Kinder goats A small breed for milk and meat, Dorper sheep Revolutionizing the meat sheep industry, The raging torrent Respect it even when you play, Heres how to make a musical bamboo flute. No problem! Mix Prague powder, brown sugar and salt together. Tasting Sensational! Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. I sliced all of it, in various shapes, and then realized I had another challenge. Please note, comments must be approved before they are published, Share your photos with us using #psseasoning. I am extremely happy with the service and product range that Smoked and Cured has. Rub the mixture into all sides. 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. Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. Traditional bacon is made from pork bellies. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. Kevin. Coat entire pork belly with the cure and place in a large resealable plastic bag. 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: I have some buckboard bacon curing in the fridge right now. I love buckboard bacon! Cover the whole thing with plastic wrap and ensure it's tightly wrapped. J.D. I bought 2 from Save On Foods, and had about 3 x 1KG pieces and a smaller 600gram piece. Use a bi-metal analog thermometer if that's all you have. Opps. Remove the pork from the brine and pat dry with paper towel. If the proportions are correct, there is no need to work any more in. It is addictive. Finally. A "normal" bacon cure will work fine. Will it be safe? Let me know if any of this isnt clear or I can help further. 12 days will be fine unless you have really thick slabs. Sugar is a matter of personal taste but not enough and it is a little bland. If you don't have a smoker, you can do this step in your oven too. Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT Place rack in a roasting pan. What makes a cut of pork into bacon is the way it is prepared. Adjust up or down depending on taste/preference. 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. Also will add some flavors like cracked pepper on outside. Kinda looks to me like all the cure has dissolved and nothing is happening. Finally a basic cure recipe!!! You can certainly use a sharp knife. Last year, our family processed a hog for the first time. Other than the noted changes, the other 3 pieces were processed in the same method. I give mine an additional 20 minute soak for best results. Great! Im just smoked my second 10lb batch in a month. Place the cured pork belly on the unlit side of the grill and close the lid. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. Sugar is 1% of the weight of the pork belly. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. After rinsing the cure off the bacon and soaking it, just put it in a 180 F oven until the internal temperature is 140 F. It is delicious but quite different without the smoky taste. That is why you cure it. Instructions. I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. ", Extra points for the technical drawing for placement of cure. So, simple and well worth the effort. 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. I should warn you about making bacon. You can combine the cold smoke with a hot smoke for double smoked bacon. 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. I sliced the meat up and wrapped it for freezing. 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. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. 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. Issue #95 September/October, 2005 I will combine them and pay attention to manipulate them daily. I put the bacon in and let it cold smoke for 6 hours. Back bacon is made from pork loin, which is quite lean. If you cold smoke meat for hours without curing, it will go bad. The curing salts inhibit bacterial growth during the long smoking process. I drain and refill with fresh water after 1hr. As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. 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. BRADLEY SMOKER | "Taste the Great Outdoors". I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. 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. Typically, salt is set at 2% of the meat's weight and sugar at 1%. What is the breakdown per pound for pork belly? Will it taste too salty? The reason is that there is just the two of us and small packs of sliced bacon are convenient to take out of the freezer. Your response is greatly appreciated! Additives. As we processed the pig, I set aside the ham meat according to its intended use. I learned this trick while letting smoked salmon dry after rinsing off the cure. I did not turn my Louisiana Grills Pellet Smoker on. However, if the bacon gets exposed to direct heat, it will cook and the texture wont be as good. The only disadvantage I have found to buckboard bacon? Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Turn the meat and rub any liquid in the bag in every day or so. Put the belly on the rack and pour bourbon into the pan. I took the meat out of the bag and rinsed it off under running water. 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. Repeat until the pork wont retain any more liquid. Looks good. Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. and the bears -------------------------------------------------------------------------------------------------------, (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). Process. I wrapped and stuffed what I could into the nooks and crannies in the freezer. Fire up your smoker to about 200 degrees Fahrenheit. 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. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. I know it made me nervous. So i used 3grams pink salt with a 15ml sugar and salt. I really like it. Curing salts are a mixture of salt and sodium nitrite. The smoke will give a better taste if the surface of the bacon is dry. Step 2. I decided. Buckboard bacon is bacon made from pork shoulder instead of pork belly. Will need more soon. What kind of bags do you use? Its great to eat dried, that was for sure. Call me lazy, but I agreed. *Side pork Tangent - I've never understood why it's called a pork butt. That would make it a bit easier to store and handle. I had constant QA input from my furry little adviser. I've used Stubbs Hickory Liquid Smokebefore and find it works well. It is amazing I've made over 75# of both buckboard and belly bacon. Rather than stink out house i was going to use the gas grill to heat up to 135. I love the chew and the fat level. 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. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. The measure that is critical is the pink salt #1. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. of meat. Put the meat on a rack and dry it with a paper towel. So much easier and just as effective! Touch device users, explore by touch or . I'm a big fan of pork jowl bacon. Bring on the BLTs! 1 oz Prague Powder #1. The only reason we bring up to 135-140 is to make it easier to slice? For a better experience, please enable JavaScript in your browser before proceeding. Do you see any issues with doing so? Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. 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 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. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! This step is pretty straightforward. Insert the weight of the meat into one of the EQ calculators (links on this page). 8 lbs of Canadian bacon, pork loin. 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. Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. Also look to see if it safe something like bacon/ham cure. Once people try it, they cant stop. Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. Apply the cure to the pork belly. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. 1/2 cup dark maple syrup. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! 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. The nitrites inhibit bacterial growth. How Long to Smoke Bacon Rinse with cool water, pat, and dry in the fridge for about 6 hours. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. One is a dry rub and the other is a brine where they are mixed with water. I made my own curing mix but you dont have to. As a matter of fact, any added later would disturb the equilibrium. If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . Flip the bacon over and cook for about 1 hour or until the internal temp is 175 to 180 degrees F. Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour. Does it matter which direction its sliced? Since buckboard bacon isnt from pork bellies, some of the slices werent exactly bacon strip shaped. They inject flavourings. 3. For a better experience, please enable JavaScript in your browser before proceeding. If bacon turns black or very brown when cooking, reduce sugar. I utilize the space underneath the fruit and vegetable containers in my fridge. It's not the pigs butt, it's the shoulder! All rights reserved. Did you make this project? You guys are peer pressuring me into trying bacon. Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. 4 oz sugar. I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. If you havent tried it, you are missing something. The amount of moisture given off varies widely depending on the way the meat was processed and stored. We can slice it now. At PS Seasoning, our craft is flavor. This creates A LOT of smoke! It will not taste like the commercial maple bacons. Next, you would smoke the meat for 3-4 hours. The curing salts also give bacon its distinctive colour and taste. Rub the dry cure onto the pork bellies, making sure to coat all sides. 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. I drained out about half to make it easier to move the container without spilling. 9 lbs of Buckboard bacon, pork butt cap. Pork Belly. Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. I will eat this piece first so figure i should be ok? Did not refill once it went out. Pink Cure #1 is 0.25% of the weight of the pork belly. It just removes surface salt. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Then leave the pork, uncovered, in the fridge for 24 hours. This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. In the recipe above it uses 40ml of sugar to 15ml of salt. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. The bacon needs to sit in the fridge to cure. Bacon was curing for 13 days and fridge got above temp? The head butcher gathered his other butchers together and they solemnly tasted our new batch of bacon. I would like to strongly recommend you get a small scale to measure the curing salts by weight. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. 882. Place on a rack lined tray and back into the fridge to dry for 24 hours. OK, I have go two 11.5lbs slabs of pork belly. This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. 1/4 cup kosher salt. Made me LOL. Recommend. With or against the grain that is? Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. I will start with basic bacon and then show you how to do the variations. Buckboard bacon was the perfect solution, it seemed. My arm got tired of cranking the slicer. I love buckboard bacon. (I think the pink salt different was around .05 grams.) If you wanted to try it without the sugar at all. I'll have to try to find some now! Set the bellies out for 1-2 hours to come to room temperature. Sign up for the latest news, offers and recipes. Follow the directions and you'll be amazed. However, I frequently do some back (Canadian) bacon to 155 F because I have friends who like to eat it cold. Buckboard bacon. Just cut as much as possible against the grain. 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. The ounces refer to weight. A big plus is that it is much cheaper than store-bought bacon. Using a slicer makes things easier and more consistent. Thank you! It's fresh, since you made . 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. 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. My best advice, try one method and then another. 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. You need to start by weighing the piece of meat you will be curing. Pork Shoulder makes buckboard bacon. Can you use buckboard bacon cure on pork belly? Im going to try some more Buck Board and will tray belly and back. Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 Great product. 15ml sugar (organic golden sugarjust what i had in house). The cure draws the liquid out of the meat, so it is soon sitting in its own juices. This field is for validation purposes and should be left unchanged. Sounds fine. I prefer the dry rub for bacon and the brine for hams. Also, if you dont have a cold smoke generator, you can skip the cold smoke and just hot smoke it in a smoker. blue-ribbon-competition-style-bbq-rib-rub. Let it sit for 15 minutes and dry with a paper towel again. 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. MoreoverI will do a better job at staying focused! To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in . Using buckboard Bacon cure. I didn't flip the butts, you can if you want. This has large pieces of lean meat with wide streaks of fat. But then I saw what a pork belly costs per pound! Have you heard of Buckboard Bacon. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams.

buckboard bacon cure on pork belly 2023