The curing salts inhibit bacterial growth during the long smoking process. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. Pour the wet cure over the pork. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. I utilize the space underneath the fruit and vegetable containers in my fridge. The dehydrated bacon keeps without refrigeration. I drain and refill with fresh water after 1hr. Interesting we use a cure to make bacon. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. It will be delicious but will have less smoke taste. 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. Apply the dry cure mix evenly on all sides of the pork belly. You need to provide us with better information such as the name of the cure, if the percentage of the cure is listed, and need to know if those directions are for a dry or wet cure method. . Not sure if you are still monitoring this post, but do I have to use any sugar? Makin' Bacon isn't that hard, if you've been thinking about trying it do it! Wow! 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. J.D. To make each bacon you must prepare the meat. But then I saw what a pork belly costs per pound! Thank you for that. You can use any cut of pork, so you dont have to special order pork bellies. I was able to get 4 pieces from the roast I got. Perhaps well smoke it next time. Mix the brine mix and bourbon with the water in a large pitcher. I put in digital temp probes, you can also use a digital instant read thermometer. The flavor is great and weve never been disappointed. Issue #112 July/August, 2008 This field is for validation purposes and should be left unchanged. 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. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Thanks for the info. Sugar is a matter of personal taste but not enough and it is a little bland. 1 oz Prague Powder #1. Buckboard bacon is every bit as easy to make as regular bacon. Add your favorite smoking wood, I used hickory, apple is also a great choice. It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). Traditional bacon is made from pork bellies. Back bacon is made from pork loin, which is quite lean. Close the lid and smoke the pork belly until the internal temperature reaches 150, 2-3 hours. Pork Belly. After 2 hours, test the bacon by cooking off a small piece. I rinsed the meat, making sure to wash out any crevices. 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. Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. 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. I procured a vacuum pack this time round to make things more simple. ABS would probably work, PLA might be too brittle. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. Place in the fridge to brine for 10-14 days. Even so, theres less fat than regular bacon good news if youre trying to cut back. Flip the pork each day to ensure it cures evenly. How was the flavor on the Dry Cured ones. A big plus is that it is much cheaper than store-bought bacon. The disadvantage is the bacon is softer and harder to slice. Call me lazy, but I agreed. Im going to leave 12 days, thats what i did last time. Bacon is made of pork belly which is heavily streaked with fat. Tried the smoker and cherry pellets on a piece of pork belly turned out better than I thought for first try got more pork belly curing now with the buckboard bacon cure cant wait to get in smoker to try, Have been using this product for some time and found it to be best so far,it makes great bacon, it also goes a long way if you use it per instructions, Only half way through the cure but looks good so far, very easy. Place directly on the smoker and insert probe to monitor temperature. Put the pork on a plate and rub the cure mixture into all surfaces. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. As a matter of fact, any added later would disturb the equilibrium. You have heard of bacon. Turn the meat and rub any liquid in the bag in every day or so. But then I saw what a pork belly costs per pound! This time i bought free from pork shoulders about 8kgs in all (better quality meat). The cure is the first step in this process. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Posted by Chuck pickerill on Nov 3rd 2022. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. The pellicle is what "takes up . I put it in the oven and cracked the door. Explore. Following are the 3 variations I did. I read about another person had same question about quantities. My best advice, try one method and then another. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Thanks for the tip on the bags! Measuring accurately is also very important. Thanks for the post. 3D printing FTW! Mix Prague powder, brown sugar and salt together. Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. I bought my pork butt de-boned. Be sure to rinse out the bone cavity too. Visit Bacon Making Suppliespage for more products. 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! 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. Reply You must log in or register to reply here. Easy cure to use to make great bacon and hams! . Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. Bacon 3.0 : same as Bacon 2.0 but once the cure had fully liquefied, I pulled it out momentarily and applied a coat of cajun seasoning all over it and put it back to finish the cure. 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. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. First, pull the pork butts out of the container and rinse them off. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. Required fields are marked *. Dont worry about it. Touch device users, explore by touch or . When the belly firms up rinse well and pat dry. All you need is meat, curing salts, seasonings, time and a smoker. Intro to Buckboard Bacon. 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. 7. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Im concerned about my meat now. You're lucky, that's a great price! I really like it. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. Agreed! It might seem odd that the curing mix contained mustard. I actually find the texture of just cold smoked slightly superior but it is such a pain to slice with my POS slicer. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. Put the meat on a tray or plate. Bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with buckboard bacon! The bacon is smoked and cooled off. The size of salt crystals can . 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. Fire up your smoker to about 200 degrees Fahrenheit. Use a bi-metal analog thermometer if that's all you have. Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. I am extremely happy with the service and product range that Smoked and Cured has. Like, "That full barrel of pork you got there is a buttload of butts!". Reply better than others i have tried from processors. Apply the cure to the pork belly. It seems I always end up with a leak or two when I use the gallon size zip lock bags. I don't have a picture of this, but I have provided a helpful technical drawing. I ordered this Pink Curing Salt #1 from Amazon and will try making my own cure once I run out of the high mountain cure. Using a slicer makes things easier and more consistent. However, with no heat, the bacon is harder to slice. I sliced the meat up and wrapped it for freezing. Our freezer was already bursting at the seams. Cook the pork. It is minimally sweet but enough to add a nice flavor. Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . Using buckboard Bacon cure. Then pat it dry with paper towels. 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 bought 2 from Save On Foods, and had about 3 x 1KG pieces and a smaller 600gram piece. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. 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. The only difference is that you would start off with a piece of pork butt instead of pork belly. Pork butt is about 1/3 the cost for me. Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours. As for bears and insects, the smoke should deter them. Post by bmeyer50 Thu Oct 23, 2014 14:42 I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. In your video the ratio of salt to sugar is 1 to 1. Then i will leave in fridge for 1-2 days before slow cooking to internal temp of 135-140. Page created in 1.803 seconds with 20 queries. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. 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. Buckboard bacon was the perfect solution, it seemed. Place the pork bellies on a flat surface . When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. Are the directions for dry cure or for wet cure? If you cold smoke meat for hours without curing, it will go bad. 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. Don't pass the buck on this buckboard bacon! More waiting Let it dry for about 2 hours. Great product. Visit Bacon Making Supplies page for more products. Everyone Ive given it to loves it! Place on a rack lined tray and back into the fridge to dry for 24 hours. Buckboard Bacon Kamado Joe 105K subscribers Subscribe 46K views 3 years ago #KamadoJoe #Bacon This week's Kamado Joe video adventure begins with a 4-pound boneless Boston Butt / Pork Shoulder. 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. Copyright 2019 Self-Reliance Publications LLC. Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. Costco has been selling fresh pork belly, about 9-12 lbs ea. 12 days will be fine unless you have really thick slabs. Salty and sweet is the magic combo for bacon. Why tamper with perfection, I thought. The advantage to this is you are cooking from raw. 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. 2023, PS Seasoning | Privacy Policy | Terms & Conditions. As for back bacon, Americans call that Canadian bacon. Thanks so much for buying the book. Bacon - Cowboy Troy. The disadvantage is the suggested loss in texture. 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. Looks good. of meat. From the pictures I've seen of it, it looks really tasty! Buckboard Bacon. As for the variation, the berbere spice gives just a touch of heat. Some say it gives the bacon better texture (I think any improvement is marginal). Plus, the end result tastes awesome. 2023 Smoked & Cured | Misty Gully. i spent 25 bucks on a smoke tube that works like a dream. The smoke will give a better taste if the surface of the bacon is dry. Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. Coat entire pork belly with the cure and place in a large resealable plastic bag. Step 4: Washing Off the Cure. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! Yes. Dry Cured Bacon. Kinda looks to me like all the cure has dissolved and nothing is happening. Ingredients: Salt, brown sugar, sugar, maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. At PS Seasoning, our craft is flavor. Smoke the pork until it reaches an internal temp of 150 degrees. Hooker Put it in a container then start curing it in the refrigerator for 3 days. Click here for the container shown in this instructable. My arm got tired of cranking the slicer. Just make sure it is 6.25% sodium nitrite and the rest is salt. Buckboard bacon is made the exact same way as smoked cured bacon. Try using our Misty Gully liquid smoke to give your bacon a great smokey flavour if you dont have your own smoker. I prefer the dry rub for bacon and the brine for hams. I need to improve my smoking skills but the bacon tasted just great!! Definitely a lazy project . After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. When you buy through links on our site, we may earn an affiliate commission. You could also try stevia or one of the other super sweeteners but I havent tried that myself. I had never heard of buckboard bacon, but it looks delicious! Thanks for the tip, I haven't tried it. Put the meat on a rack and dry it with a paper towel. I think it looks delicious. I should finish soon but the publishing process seems to take about a year. 6. Keep the grill at 180 was a pain in the ass..any tips welcomed! 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. Stir well until the brine mix is dissolved. Please note, some of my Instructables may contain affiliate links. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. 9 lbs of Buckboard bacon, pork butt cap. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. Drain and pat dry. In the recipe above it uses 40ml of sugar to 15ml of salt. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. Recommend. You can make your own cure and custom tailor the flavor you want. I got a couple of recipes of the internet which were helpful for curing pork belly. Rotating the stacks makes sure all the meat gets completely soaked in the cure. 1. 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. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. Pork Shoulder makes buckboard bacon. Sounds fine. Next, soak the butts in cold water. I soaked it for an hour, then fried a sample piece to test for saltiness. I used PETG and printed at 100% infill. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. Indirect cooking with the far left on very low and got grill to 180. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT A good rule of thumb for bacon making is to salt to 2% 2.5% of the total weight of the meat. The ounces refer to weight. I didn't flip the butts, you can if you want. Additives. Real nice color on your bacons there. Select & Prepare The Pork Butts Slice the bacon to your preferred thickness. By submitting above, you agree to our privacy policy. Cant keep it up to the family and friends. 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. I'm a big fan of pork jowl bacon. Using more salt will draw out more liquid. Sign up for the latest news, offers and recipes. It looks and smells sooooo good! I figure if it doesn't fit in the bag, it won't fit in my smoker. What makes a cut of pork into bacon is the way it is prepared. I was after something quick and dirty so we could finish slicing and get onto eating! So much easier and just as effective! Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. 3 days ago i started curing my second batch of bacon. is the cheapest I've seen pork belly in my town. Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. 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. The boneless butt was just on sale. "Some world views are spacious and some are merely spaced.". You can also make excellent Canadian Bacon from pork loin. This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. Bacon was curing for 13 days and fridge got above temp? Some will tell you the only way to smoke bacon is one of the three but, trust me, they all give a good result. "[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. Dairy goats form one of the cornerstones of our homestead. Share it with us! 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. Continue drying until the surface feels dry and tacky, about 1 hour. Your response is greatly appreciated! Also, would the difference in sodium content affect the curing process? Always recieve good service from Misty Gully. Measure out the cure per the instructions for the amount of meat you have. 2 tbsp cracked peppercorns. Insert the probe horizontally into the center of the pork belly, avoiding any large pockets of fat, if possible. Dont turn the gas grill on at all. For every inch of meat, cure for 4 days and then add 2 days. There are a world of flavours and styles. STEPS for DRY EQ CURE: 1. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. Typically, salt is set at 2% of the meat's weight and sugar at 1%. Im interested in making the buckboard bacon. Bacon, as we traditionally know it, is sourced from the pork belly of a pig. Weigh the boneless meat in grams. Opps. Another advantage? Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. I suggest you try the lower end and increase to your tastes. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. Set aside. Don't over do the smoke, 3-4 chunks of wood is probably plenty. 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. 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.