buckboard bacon cure on pork belly

So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. 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. You have to use curing salts to make bacon. 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 The thickness of the meat will determine how long you need to cure it safely. Then pat it dry with paper towels. Easy to use and tasty! So you should follow their instructions. Spread all over the meat then wrap it with waxed butcher paper. Then I put it in the fridge, uncovered overnight. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. Where was I going to put it all? The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. 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. Eventually, it was made clear that we were offering a sample not trying to enlist the butchery as a stockist of the Buckboard Bacon. Place directly on the smoker and insert probe to monitor temperature. If anyone is curious, yes I'm still makin' bacon! 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. Mix everything together and rub all over the pork. (Do not turn the oven on). Click here for the container shown in this instructable. For every inch of meat, cure for 4 days and then add 2 days. Very addictive. Instructions. I also follow keto/low carb and I have cured belly bacon and buckboard bacon with several different sweeteners at different times. Rotating the stacks makes sure all the meat gets completely soaked in the cure. This way it is safe to eat without frying. I also found many curing mix recipes online. Order yours ahead from a local farm or butcher. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. Put the pork on a plate and rub the cure mixture into all surfaces. Put the pork uncovered in the fridge for one day and then . Smoking Done on a Weber gas grill 3 burner. Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. Turn the meat and rub any liquid in the bag in every day or so. So much easier and just as effective! If you wanted to try it without the sugar at all. Keep notes and decide which you like best. If you dont have a root cellar, a refrigerator works just as well, as long as you keep the containers sealed so they dont absorb any flavor from other foods in the fridge. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. Then a friend told me about buckboard bacon. 2.5 hours was the sweet spot for this batch. I made my own curing mix but you dont have to. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! 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. Where do you buy pork belly?? 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 . Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT You can certainly use a sharp knife. I had to cut out some loose pieces. ", Extra points for the technical drawing for placement of cure. It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). The main reason I cook to 135 is to make it easier to slice. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Use just like bacon. Why is this is not required to apply more salt to the meat? 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. Inject 24 oz of brine mix into all areas of the roast. 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. The only reason we bring up to 135-140 is to make it easier to slice? I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. BRADLEY SMOKER | "Taste the Great Outdoors". A big plus is that it is much cheaper than store-bought bacon. I'll have to try to find some now! I think over all it was about 2.5hrs!! When autocomplete results are available use up and down arrows to review and enter to select. 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. 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. Select & Prepare The Pork Butts Buckboard bacon differs from traditional American style bacon in that its meat source is . Pork loin makes back bacon. On the tenth day, I brought the pans inside. Watch. Not only do they provide milk, cheese, ice By Rev. Others go overnight and some real smoke hounds do over a day. I give mine an additional 20 minute soak for best results. Let your meat air dry. However, the finished product doesnt even hint of mustard, so you can use it with confidence. I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. I keep the bagged bacon in a pan incase it leaks. 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 rinsed the meat, making sure to wash out any crevices. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! 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. If yours has the bone in it, remove it before you move on. I slice the bacon first and then package it. 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. Save my name, email, and website in this browser for the next time I comment. It tasted like bacon, without the fat and with just a hint of pork chop taste. Iron Ridge Wisconsin Im just curious if one method is better for some reason. I prefer the dry rub for bacon and the brine for hams. Login with username, password and session length. If you don't have a smoker, you can do this step in your oven too. Hey Dave thanks for the video. For a better experience, please enable JavaScript in your browser before proceeding. Made me LOL. Be sure to stop in over at Roll Call so folks can say "hi" properly. Freezer bags are thicker and less likely to leak. Buckboard bacon is every bit as easy to make as regular bacon. Wow. The disadvantage is the suggested loss in texture. Copyright 2019 Self-Reliance Publications LLC. I will start with some basics of making bacon. It's like. Jul 3, 2021. Be sure to rinse out the bone cavity too. 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. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. Go light though, this is a less is more kinda thing. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. Finally a basic cure recipe!!! I should warn you about making bacon. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. Close up the smoker and crack a beverage. It is a bit tougher than Canadian bacon but has a great flavour! Bring on the BLTs! Traditional bacon is made from pork bellies. The bacon needs to sit in the fridge to cure. I only cured them yesterday afternoon so maybe need to give it more time? I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Place rack in a roasting pan. Rub the mixture into all sides. There are a world of flavours and styles. Add your favorite smoking wood, I used hickory, apple is also a great choice. Is it hard? 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. Put it in a container then start curing it in the refrigerator for 3 days. Though I would be curious to know what the actual weight per pound is. I experimented with different recipes for awhile and had some fun. Strawberry Jam, You Should Really Make Your Own, 0.05 ounce (1/5 teaspoon) Prague Powder #1, 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick. 2. SMF is reader-supported. There are no 10 step programs or help. Does it matter which direction its sliced? I see that you use kosher salt. Put the meat on a tray or plate. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. Sugar is a matter of personal taste but not enough and it is a little bland. Flip the pork each day to ensure it cures evenly. But first - Vote Buckboard Bacon! This has large pieces of lean meat with wide streaks of fat. Used the Amazing smoke tube. If you have a larger family or like slicing just before cooking, there is no problem with freezing it in chunks and slicing after thawing. The advantage to this is you are cooking from raw. Place in the fridge to brine for 10-14 days. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. Set aside. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. 9 lbs of Buckboard bacon, pork butt cap. I left the meat in the fridge for 8 days turning it and rubbing the liquid that forms into the meat every day or so. Not sure if you are still monitoring this post, but do I have to use any sugar? So, 20 25g per kilo. Been meaning to give buckboard bacon a try. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. However, as I slow cook it in my smoker, it does add smoke flavour. Our freezer was already bursting at the seams. Follow the directions and you'll be amazed. https://github.com/CapnBry/HeaterMeter/wiki, CDN ProAccurate Digital Instant Read Thermometer, http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html, Here's the Amazon link to the product I used. Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. Just cut as much as possible against the grain.