There are no 10 step programs or help. I was able to get 4 pieces from the roast I got. Iron Ridge Wisconsin The main reason I cook to 135 is to make it easier to slice. I also found many curing mix recipes online. 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. Make sure the container you use can fit in the refrigerator. 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 want to cut off any really thick pieces of fat and try and cut the roast into pieces that are between 2 and 2 1/2 inches thick. A good rule of thumb for bacon making is to salt to 2% 2.5% of the total weight of the meat. Since buckboard bacon isnt from pork bellies, some of the slices werent exactly bacon strip shaped. I have some buckboard bacon curing in the fridge right now. Adjust up or down depending on taste/preference. 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 . Was not as salty as i would like and lacked the sweetness which i knew already. Next time Yes i will be doing this now all the time! 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. If the proportions are correct, there is no need to work any more in. Let your meat air dry. Pork Shoulder sometimes goes on sale for cheaper but not usually. Our freezer was already bursting at the seams. 9 lbs of Buckboard bacon, pork butt cap. Buckboard Bacon Ingredients 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick 3 grams Prague powder #1 40 ml brown sugar 15 ml kosher salt Instructions Mix Prague powder, brown sugar and salt together. 216 W Pleasant Street I wonder if a barrel being called a butt is related to the slang word buttload? I use gallon bags, but I keep them in a pan in the fridge to catch any leaks. However, with no heat, the bacon is harder to slice. If you haven't had that, I would recommend it. Thank you for that. 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. You are using an out of date browser. 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. It was so good, my husband voted to not smoke it. Let it sit for 15 minutes and dry with a paper towel again. I will combine them and pay attention to manipulate them daily. When autocomplete results are available use up and down arrows to review and enter to select. As long as the cure is coming into contact with the meat, all is well. You must log in or register to reply here. The ratio of meat to sugar in the dry rub adds minimal carbs. OK. Plus, the end result tastes awesome. Indirect cooking with the far left on very low and got grill to 180. Several European countries have a tradition of making bacon without smoking. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. I will eat this piece first so figure i should be ok? Thank you! Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. In the recipe above it uses 40ml of sugar to 15ml of salt. Then you have two choices. I found it through Reddit as someone had posted it in the BBQ group. Dont turn the gas grill on at all. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. Rather than stink out house i was going to use the gas grill to heat up to 135. 3D printing FTW! Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Take extra care to manipulate the bag every day to get the cures rubbed into all surfaces of the meat. You can increase and decrease the sugar and salt to your tastes as long as you use at least 10 ml of kosher salt per kg as it is needed to pull the moisture out. 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. I keep the bagged bacon in a pan incase it leaks. Other than the noted changes, the other 3 pieces were processed in the same method. 2. I would like to strongly recommend you get a small scale to measure the curing salts by weight. Issue #87 May/June, 2004 Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. Been meaning to give buckboard bacon a try. Looks good. 2023, PS Seasoning | Privacy Policy | Terms & Conditions. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. 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. Will it taste too salty? I was giving it to a great brother. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. You have heard of back bacon (Americans call it Canadian bacon). Well, I didn't plan to at first. I put my A-Maze-N tube smoker in with hickory pellets and lit it. Not using enough cure could potentially make you really sick. The bacon needs to sit in the fridge to cure. 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. Issue #124 July/August, 2010 Place directly on the smoker and insert probe to monitor temperature. Recommend. Smoking Done on a Weber gas grill 3 burner. 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. Smoke the pork until it reaches an internal temp of 150 degrees. Any help would be great please . This simple little adapter made the rest of the meat slicing much easier! In the United States, bacon is cured then smoked for flavor. Kinda looks to me like all the cure has dissolved and nothing is happening. 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. 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. I give mine an additional 20 minute soak for best results. 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. I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. I am extremely happy with the service and product range that Smoked and Cured has. It just removes surface salt. Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. Slice the bacon to your preferred thickness. The pork belly is a part of fatty meat on a pig that contains no bones. It looks and smells sooooo good! May not be correct, but close enough and even believable for me. The smoke will give a better taste if the surface of the bacon is dry. I cranked and my wife sliced. This time i bought free from pork shoulders about 8kgs in all (better quality meat). 15ml sugar (organic golden sugarjust what i had in house). The thickness of the meat will determine how long you need to cure it safely. I just use off brand gallon bags. 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. I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. This is an outstanding product that I use year after year. It is imperative you use the right amount. 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 only difference is that you would start off with a piece of pork butt instead of pork belly. Add your favorite smoking wood, I used hickory, apple is also a great choice. Put the meat on a rack and dry it with a paper towel. You can also make excellent Canadian Bacon from pork loin. So much easier and just as effective! Wow. Sounds fine. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. Put the pork on a plate and rub the cure mixture into all surfaces. Rub the cure on the belly and put in a zip lock bag expelling all the air. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. Fortunately, the sizes arent that different and all should be well. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. I layered the slabs in my plastic dish pans and covered them with plastic wrap. Watch. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. i spent 25 bucks on a smoke tube that works like a dream. If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . The high mountain cure is great. Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. If you put more salt on 2 days before it is finished, it will only go 1/2 inch into the meat. Just to chime in ? Thanks so much for buying the book. I am going to visit him so I wanted to do something in way of thanks. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information. By submitting above, you agree to our privacy policy. I wanted to slice it thin, like bacon, so that was important. Im just curious if one method is better for some reason. Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. At PS Seasoning, our craft is flavor. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. I soaked it for an hour, then fried a sample piece to test for saltiness. Ingredients: Salt, brown sugar, sugar, maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Some say it gives the bacon better texture (I think any improvement is marginal). Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. If you like a light smoke, 4 hours is fine. Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. 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. It's like. I wrapped and stuffed what I could into the nooks and crannies in the freezer. 8 oz kosher salt. Our family might not be ham lovers, but we will happily devour bacon. Bacon, as we traditionally know it, is sourced from the pork belly of a pig. It is important you get as much of the curing mix as possible in the bag. Great! OMG, just let me eat bacon already! Sugar is a matter of personal taste but not enough and it is a little bland. The bacon is smoked and cooled off. 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. 5. It's been well over a decade now since I first heard my friend Pete voice his amazement at my practice of spreading animal manure as a fertilizer. By Gail Butler Jul 3, 2021. I think you are really going to like it. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. i did not account for the maple syrup which i did not use. I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. Mix Prague powder, brown sugar and salt together. "Some world views are spacious and some are merely spaced.". No matter your creation, we know it will be enjoyed down to the very last bite. Some will tell you the only way to smoke bacon is one of the three but, trust me, they all give a good result. Very addictive. The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. 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. This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! The reason you let meat sit for a number of days is that the salt/sugar/curing salt only go into the meat to a depth of 1/4 inch a day. J.D. Meat Block. Place on a rack lined tray and back into the fridge to dry for 24 hours. I bought your book and sending it home to my dad for his fathers day gift! 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. Thanks for the post. I was after something quick and dirty so we could finish slicing and get onto eating! The width and length doesnt matter. Thanks for your reply. 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. 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. You can cut the sugar back to about 1/2 of what I use (I like the sweet). This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1? Do you see any issues with doing so? Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. Can you use buckboard bacon cure on pork belly? Cures 25 lbs. 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. First, pull the pork butts out of the container and rinse them off. I had to cut out some loose pieces. Make your own bacon with Hi Mountains Buckboard Bacon Cure. As we processed the pig, I set aside the ham meat according to its intended use. of meat. Pork butt is about 1/3 the cost for me. As for back bacon, Americans call that Canadian bacon. 1/2 cup dark maple syrup. I love the chew and the fat level. I fried some of each up and had the samples with home fries for breakfast. Freezer bags are thicker and less likely to leak. 15ml of salt OK, I have go two 11.5lbs slabs of pork belly. I rinsed the meat, making sure to wash out any crevices. 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. Soak the meat in cold water for 40 minutes, changing the water once. In this recipe Open in app When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. Buckboard bacon is bacon made from pork shoulder instead of pork belly. Thanks for the info. I think over all it was about 2.5hrs!! Our jerky kitshave everything you need to make delicious homemade jerky. 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. You have to use curing salts to make bacon. 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. 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) Inject 24 oz of brine mix into all areas of the roast. I got a couple of recipes of the internet which were helpful for curing pork belly. Others go overnight and some real smoke hounds do over a day. I decided that I would divide the hams into three portions one third for sausage, one third for roasts, and the last third for buckboard bacon. 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. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. Take the meat out and rinse it under cold water. Also look to see if it safe something like bacon/ham cure. Pork loin makes back bacon. I had constant QA input from my furry little adviser. However, I frequently do some back (Canadian) bacon to 155 F because I have friends who like to eat it cold. I have brined my pork butt and am planning on smoking it this weekend. Rub the dry cure onto the pork bellies, making sure to coat all sides. I love them all. 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. I will be using the dry rub here. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. I have tried all these methods and they all turned out great. Weigh your piece of pork belly. Step 1. This field is for validation purposes and should be left unchanged. Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. This worked out beautifully , Couple of observations from me, that might help others. SMF is reader-supported. 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. Cook the pork. Mine are $1.99/lb. Buckboard Bacon. Then leave the pork, uncovered, in the fridge for 24 hours. 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. Fire up your smoker to about 200 degrees Fahrenheit. The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. I use this on pork bellies and pork roasts and love it. Login with username, password and session length. Easy to use and tasty! I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. I suggest you try the lower end and increase to your tastes. They inject flavourings. More information I slice the bacon first and then package it. It cured fine, I just like it saltier. Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! 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. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. Be sure to stop in over at Roll Call so folks can say "hi" properly. Page created in 1.803 seconds with 20 queries. Place in the fridge to brine for 10-14 days. 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. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. Instructions. 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. Did not refill once it went out. Great product. Reply So somewhere around halfway we took a break and I fired up Fusion 360. When you buy through links on our site, we may earn an affiliate commission. Mix together the salt, sugar, and pink cure #1. Buckboard bacon is made the exact same way as smoked cured bacon. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. David: Thanks mate! Additives. Go light though, this is a less is more kinda thing. Original Mountain Man Breakfast Sausage Seasoning. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. Another advantage? Morton Kosher Salt has 480mg Sodium per 1/4 tsp. Also, would the difference in sodium content affect the curing process? Season the pork generously with Blue Ribbon BBQ. Finally. This should be covered in pre-school at minimum. Bacon was curing for 13 days and fridge got above temp? Allow the bacon to rest at room temperature for about 1 hour before placing in the fridge to cool completely. Insert the injector into the roast and slowly press the plunger as you remove the needle. While most commercial bacon in the United States is smoked, bacon and many of its cured-meat cousins in other countries are cured but not smoked. Does it matter which direction its sliced? 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. With pre-measured seasoning, cure and instructions,all you need is the meat. It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. I think it looks delicious. As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. 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. As I had 4 pieces and my brother had been so generous. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. So, 20 25g per kilo. You can make your own cure and custom tailor the flavor you want. The only disadvantage I have found to buckboard bacon? Place the cured pork belly on the un-lit side of the grill and close the lid. Buckboard bacon is bacon made from pork shoulder instead of pork belly. It is minimally sweet but enough to add a nice flavor. I used Morton. Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. Dry Cured Bacon. 4. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. What is the breakdown per pound for pork belly? Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. In the video I am making Maple Buckboard Bacon (see the post https://oldfatguy.ca/?p=5530) and I inject the pork with maple syrup which has a lot of sweetness. Pork Belly. I sliced all of it, in various shapes, and then realized I had another challenge. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. Why is this is not required to apply more salt to the meat? Then I soaked it in cold water for 40 minutes, changing the water once. A big plus is that it is much cheaper than store-bought bacon. It is coarser than back bacon and leaner than bacon. It will not taste like the commercial maple bacons. With or against the grain that is? On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. Buckboard bacon. Once people try it, they cant stop. 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.

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