I just use off brand gallon bags. I wrapped it in wrap for 2 days, then sliced and ate. I'm a big fan of pork jowl bacon. If you are not set up for cold smoking, you can skip this step and just hot smoke it. I will soak, smoke and slice it up later this week, once the weather clears. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. I have a hand cranked slicer so I needed help for this step. The width and length doesnt matter. Made this product real easy to do only problem had to convert to metric beside that all good. Jul 3, 2021. If there are any they are small and I don't loose much of the curing juices. 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. 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. No problem using the gas grill as long as you keep the bacon away from direct heat and dont let the temperature in the grill get over 200F. The first choice is to just cold smoke without heat at all. Smoke the pork until it reaches an internal temp of 150 degrees. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. Product details As we processed the pig, I set aside the ham meat according to its intended use. I wonder if a barrel being called a butt is related to the slang word buttload? Made me LOL. Dry Cured Bacon. I think you are really going to like it. I keep the bagged bacon in a pan incase it leaks. After all, what else could you do with them? 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. Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. blue-ribbon-competition-style-bbq-rib-rub. It may not display this or other websites correctly. I flip mine once a day. In this recipe Open in app I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. Your email address will not be published. Put it in the refrigerator for 7 days. Put the belly on the rack and pour bourbon into the pan. Put the pork in a container (tub with a lid, plastic zip bag) and flip it every other day until firm, about seven days. The length of time it cures depends on the thickness of the thickest part of the meat. 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. So you should follow their instructions. . Agreed! Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. Figure 1 week (7 days) per inch of thickness, but you can go longer without it being a problem if you are using cure #1. The only reason we bring up to 135-140 is to make it easier to slice? 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. Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. Im just smoked my second 10lb batch in a month. That would make it a bit easier to store and handle. 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. Pork Belly. Let me know if any of this isnt clear or I can help further. There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. I will never buy supermarket bacon again. 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. 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. I sliced the meat up and wrapped it for freezing. It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions. Original Mountain Man Breakfast Sausage Seasoning. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. There are two ways of introducing curing salts. But then I saw what a pork belly costs per pound! David: Thanks mate! 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). I think it was 6-7 days for pork belly and 10 days for buckboard bacon. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Board index Homemade Sausage Making Smoked pork products; It is currently Thu Jan 05, 2023 09:54; All times are UTC . Cut the meat weigh it measure out your cure for each cut. MoreoverI will do a better job at staying focused! 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. First time l ever made my own bacon,and lll never go back to boring butcher made stuff.I only made it in my barby and it was No1. Pork butt is about 1/3 the cost for me. For every inch of meat, cure for 4 days and then add 2 days. Place on a rack lined tray and back into the fridge to dry for 24 hours. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. STEPS for DRY EQ CURE: 1. Give it a cold smoke for about four hours, let it sit overnight and hot smoke to temperature. Insert the injector into the roast and slowly press the plunger as you remove the needle. Salty and sweet is the magic combo for bacon. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. If anyone is curious, yes I'm still makin' bacon! Weigh the boneless meat in grams. Why would you disgrace the great pork belly bacon? As long as the cure is coming into contact with the meat, all is well. 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. Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. 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. Typically, salt is set at 2% of the meat's weight and sugar at 1%. The advantage to this is you are cooking from raw. Once people try it, they cant stop. It seems I always end up with a leak or two when I use the gallon size zip lock bags. I did not turn my Louisiana Grills Pellet Smoker on. 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. What kind of bags do you use? Is it hard? OK, but what's this "buckboard bacon?" Mix everything together and rub all over the pork. No problem! If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . (Bacon makes great gifts for friends and family). Anyone know why we call it a butt? Now, we believe that this was a fabulous endorsement of the product. I had to cut out some loose pieces. Wow! As for bears and insects, the smoke should deter them. This gives a strong smoke flavour with the firmer easier to slice bacon. Not only do they provide milk, cheese, ice By Rev. Bacon - Cowboy Troy. Using a slicer makes things easier and more consistent. I assume the smoke will keep bugs and critters away? The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. When you place your pork belly cured bacon (or whatever cut of meat you are using for bacon) in the fridge. All: Really dont need to go buy a 600 dollar smoker! I also rotated the order of the stacked dish pans. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Remove the pork from the brine and pat dry with paper towel. Cant keep it up to the family and friends. Continue drying until the surface feels dry and tacky, about 1 hour. Rub the mixture into all sides. I was able to get 4 pieces from the roast I got. The cure will react with metal and potentially ruin your bacon. 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. It may not display this or other websites correctly. It is addictive. Do you see any issues with doing so? Recommend. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. Bacon, as we traditionally know it, is sourced from the pork belly of a pig. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. Not using enough cure could potentially make you really sick. Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. The cure is the first step in this process. The box comes with 3 packages of cure, more than enough to do a whole Boston butt but, today . I didn't flip the butts, you can if you want. By clicking enter you are verifying that you are old enough to consume alcohol. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. 5. They inject flavourings. Sign up for the latest news, offers and recipes. Interesting we use a cure to make bacon. Great info and very much appreciated. Place the Boston butt in a storage container or Ziploc bag. When the belly firms up rinse well and pat dry. Additives. The smoke will give a better taste if the surface of the bacon is dry. How Long to Smoke Bacon 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. Flip the pork each day to ensure it cures evenly. If you cant find something you like locally, there are countless choices online. Buckboard bacon is bacon made from pork shoulder instead of pork belly. This just has a kiss of maple that is a nice note. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. Buckboard bacon is made the exact same way as smoked cured bacon. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. Repeat until the pork wont retain any more liquid. To die for. 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. By submitting above, you agree to our privacy policy. Indirect cooking with the far left on very low and got grill to 180. ;-). I didnt add the brown sugar to the cure. Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . 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. You guys are peer pressuring me into trying bacon. Buckboard bacon was the perfect solution, it seemed. It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. Also look to see if it safe something like bacon/ham cure. 4 oz sugar. 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. Rinse and pat dry. 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. The main reason I cook to 135 is to make it easier to slice. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. Ingredients: Salt, brown sugar, sugar, maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking. I found it through Reddit as someone had posted it in the BBQ group. I took the meat out of the bag and rinsed it off under running water. It's not the pigs butt, it's the shoulder! The pork is already turning that nice pinkish red. If you havent tried it, you are missing something. Rub the entire pork belly with the mixture, including the sides. The disadvantage is the suggested loss in texture. This field is for validation purposes and should be left unchanged. Other than the noted changes, the other 3 pieces were processed in the same method. I drain and refill with fresh water after 1hr. I am going to visit him so I wanted to do something in way of thanks. You can buy one bone in and debone it if you like. When you buy through links on our site, we may earn an affiliate commission. Any help would be great please . Thanks for the info. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. Several European countries have a tradition of making bacon without smoking. To make each bacon you must prepare the meat. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. May not be correct, but close enough and even believable for me. What makes a cut of pork into bacon is the way it is prepared. Then I put it back in the dish pans and filled them with cold water to soak. 2. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. 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? You could also try stevia or one of the other super sweeteners but I havent tried that myself. Thanks. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. Use this popup to embed a mailing list sign up form. A good rule of thumb for bacon making is to salt to 2% 2.5% of the total weight of the meat. lasted for about 2hrs. Also, if you dont have a cold smoke generator, you can skip the cold smoke and just hot smoke it in a smoker. It is really just personal preference. I know it made me nervous. So much easier and just as effective! 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. Place the pork bellies on a flat surface . 3 months ago. Where do you buy pork belly?? I let is sit for 15 minutes and dried it with a paper towel. In the United States, bacon is cured then smoked for flavor. Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. I had three pans full, so I stacked them. Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. Place on a wire rack and dry in the refegarator overnight. Preheat oven to 200 degrees. 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? Hooker is the cheapest I've seen pork belly in my town. Slice thin or thick and then fry up just like bacon. 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. The thickest part of the meat was 1 1/2 inches. The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. Try this for an adaptation for curing in the fridge. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. Used it on wild pig back straps! Great instructable. Bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with buckboard bacon! I have some buckboard bacon curing in the fridge right now. 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. More information Cover and set the pork in the icebox for at least 4 hours or overnight. I have never heard of buckboard bacon. Since buckboard bacon isnt from pork bellies, some of the slices werent exactly bacon strip shaped. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. I figure if it doesn't fit in the bag, it won't fit in my smoker. It is then sliced and pan fried in a skillet similar to bacon. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. I will combine them and pay attention to manipulate them daily. Been meaning to give buckboard bacon a try. 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. It is usually made of side pork (Americans call it pork belly). It reconstitutes and fries up for breakfast well too. I bought your book and sending it home to my dad for his fathers day gift! Then leave the pork, uncovered, in the fridge for 24 hours. Thanks so much for buying the book. "[2] In the UK it is known as "pork hand and spring", or simply "pork hand," or, as noted above, "pork shoulder on the bone. "Some world views are spacious and some are merely spaced.". Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. I slice the bacon first and then package it. When autocomplete results are available use up and down arrows to review and enter to select. I also found many curing mix recipes online. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Always recieve good service from Misty Gully. A big plus is that it is much cheaper than store-bought bacon. 3. This is very important. Finally a basic cure recipe!!! Today. Mix the brine mix and bourbon with the water in a large pitcher. Costco for $3.99 / lb. Finally. The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. Issue #95 September/October, 2005 So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. If yours has the bone in it, remove it before you move on. It is just more accurate and you will get a better result. Will it be safe? It is really up to you. 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 drained out about half to make it easier to move the container without spilling. Makin' (Buckboard) Bacon August 31, 2021, 05:48 PM I have some pork butt sliced into slabs, and sitting in the cure. This simple little adapter made the rest of the meat slicing much easier! 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. Close the lid and smoke the pork belly until the internal temperature reaches 150, 2-3 hours. If you cold smoke meat for hours without curing, it will go bad. Save my name, email, and website in this browser for the next time I comment. About half of the bacon didnt fit. This time i bought free from pork shoulders about 8kgs in all (better quality meat). You can make your own cure and custom tailor the flavor you want. Select & Prepare The Pork Butts Also just curious if you are still a fan of cooking to 140 as per the recipe above. 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. Rinse with cool water, pat, and dry in the fridge for about 6 hours. better than others i have tried from processors. Did not refill once it went out. Dairy goats form one of the cornerstones of our homestead. Please tell me which brand you use since the sodium content in these two products varies greatly. Drain and pat dry. Let it sit for 15 minutes and dry with a paper towel again. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! Blackboard Home Smoked Bacon 3 pounds of pork butt, heavily marbled and cut into a slab 3/4 cup maple syrup 1/2 cup kosher salt 1/2 cup brown sugar 2 TBSP crushed juniper berries 1 TBSP ground pepper 1 1/2 tsp Prague Powder Number 1 Mix syrup through Prague Powder Number 1 together. I got a couple of recipes of the internet which were helpful for curing pork belly. I love them all. Im going to try some more Buck Board and will tray belly and back. I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. Once your wood starts to smoke, turn the temperature down to medium. Was not as salty as i would like and lacked the sweetness which i knew already. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Then I soaked it in cold water for 40 minutes, changing the water once. Good tip on using a bag instead of a container. I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. 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. More soaking if desired. 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. By Kathleen Sanderson Why would you disgrace the great pork belly bacon?