buckboard bacon cure on pork belly

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. Coat entire pork belly with the cure and place in a large resealable plastic bag. Bacon and 3D printing?! The curing salts also give bacon its distinctive colour and taste. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. Did you make this project? Back bacon is made from pork loin, which is quite lean. 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. Buckboard bacon differs from traditional American style bacon in that its meat source is . Then I put it in the fridge, uncovered overnight. Select & Prepare The Pork Butts Place on a wire rack and dry in the refegarator overnight. I will start with some basics of making bacon. Tasting Sensational! Place in Fridge for Curing. Meat Block. It cured fine, I just like it saltier. Insert the injector into the roast and slowly press the plunger as you remove the needle. Set the bellies out for 1-2 hours to come to room temperature. Close the lid and smoke the pork belly until the internal temperature reaches 150, 2-3 hours. The pepper adds a touch of spice that mostly comes as an after note. I like mustard on sandwiches, but did I want mustard-flavored bacon? The bacon needs to sit in the fridge to cure. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. ), I hated having to cut it into smaller pieces to fit in a gallon bag, so I started looking for larger size bags. I rinsed the meat, making sure to wash out any crevices. I was giving it to a great brother. The bi-metal analog thermometers are notoriously inaccurate. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. 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. Yes way! This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. Made me LOL. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! Good tip on using a bag instead of a container. I cranked and my wife sliced. I don't have to worry about it reacting with the pan. 8 lbs of Canadian bacon, pork loin. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. Repeat until the pork wont retain any more liquid. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. 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 love buckboard bacon! I recently had to find a new butcher and guess what the bacon was average so decided to make my own? Always recieve good service from Misty Gully. The advantage to this is you are cooking from raw. 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. Use a bi-metal analog thermometer if that's all you have. 14 pounds of bacon is a lot. Rinse the pork belly and pat dry. Last year, our family processed a hog for the first time. Using more salt will draw out more liquid. "[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. One is a dry rub and the other is a brine where they are mixed with water. I soaked it for an hour, then fried a sample piece to test for saltiness. Thanks. You are using an out of date browser. 8 oz kosher salt. However, many dont like their bacon as sweet and use 15 ml. Allow the bacon to rest at room temperature for about 1 hour before placing in the fridge to cool completely. I have brined my pork butt and am planning on smoking it this weekend. 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. 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. I have some buckboard bacon curing in the fridge right now. Our family might not be ham lovers, but we will happily devour bacon. The cure is the first step in this process. 2. 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. Starting my 3rd right now. On the tenth day, I brought the pans inside. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. How Is Bacon Prepared? Will it taste too salty? Put the pork on a plate and rub the cure mixture into all surfaces. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! Remove the meat from the bag and rinse off the seasonings under cold water. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. Put it in the refrigerator for 7 days. Please tell me which brand you use since the sodium content in these two products varies greatly. Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. You will be doomed to making great bacon. 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. Now at this stage you need to thoroughly wash the salt cure off the bacon. of meat. Finally a basic cure recipe!!! Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. The ounces refer to weight. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. Pork Shoulder makes buckboard bacon. Don't pass the buck on this buckboard bacon! Don't over do the smoke, 3-4 chunks of wood is probably plenty. Im interested in making the buckboard bacon. 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. Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form. When cold smoking outside, do i have to watch out for anything such as the meat going off? I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. The only reason we bring up to 135-140 is to make it easier to slice? Smoke the pork until it reaches an internal temp of 150 degrees. You can cut the sugar back to about 1/2 of what I use (I like the sweet). I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. 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. ", Extra points for the technical drawing for placement of cure. Wow! The disadvantage is more of a loss of texture. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. That doesnt affect the taste, though. It reconstitutes and fries up for breakfast well too. I love them all. You could also try stevia or one of the other super sweeteners but I havent tried that myself. Are the directions for dry cure or for wet cure? Mix the brine mix and bourbon with the water in a large pitcher. I am going to visit him so I wanted to do something in way of thanks. 3D printing FTW! The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Bacon - Cowboy Troy. I had three pans full, so I stacked them. Dont turn the gas grill on at all. 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 most important ingredient that I had trouble finding in the grocery store is pink curing salt. All rights reserved, BANQUET BAGS Dry Aged Steak, Salumi & Salami, How to Make Vegan Roasted Capsicum & Red Lentil Sausages, How to Make Bundy Rum and Hickory Honey BBQ Sauce, How to Make Maple, Chilli and Bourbon Bacon, Hi Mountain Jerky, Sausage and Brine Seasonings, Banquet Bags DRY AGE CURE SMOKE & COOK. Cover and set the pork in the icebox for at least 4 hours or overnight. Combine all ingredients other than pork belly in a bowl and mix together. I learned this trick while letting smoked salmon dry after rinsing off the cure. Opps. Issue #95 September/October, 2005 Sign up for the latest news, offers and recipes. Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. 2 tbsp cracked peppercorns. I layered the slabs in my plastic dish pans and covered them with plastic wrap. Flip the pork each day to ensure it cures evenly. Page created in 1.803 seconds with 20 queries. . 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. 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. 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. Im just smoked my second 10lb batch in a month. As for back bacon, Americans call that Canadian bacon. Why is this is not required to apply more salt to the meat? Why would you disgrace the great pork belly bacon? I procured a vacuum pack this time round to make things more simple. I give mine an additional 20 minute soak for best results. 9 lbs of Buckboard bacon, pork butt cap. If you haven't had that, I would recommend it. You need to start by weighing the piece of meat you will be curing. It may not display this or other websites correctly. Then a friend told me about buckboard bacon. As I had 4 pieces and my brother had been so generous. The piece I chose for a basic cure weighed 649 grams. Next, you would smoke the meat for 3-4 hours. Your email address will not be published. All rights reserved. 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. But then I saw what a pork belly costs per pound! I know it made me nervous. Explore. What kind of bags do you use? I had constant QA input from my furry little adviser. I'm a big fan of pork jowl bacon. Pork butt is about 1/3 the cost for me. Make sure the container you use can fit in the refrigerator. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Why tamper with perfection, I thought. Real nice color on your bacons there. Today. With or against the grain that is? Not using enough cure could potentially make you really sick. The second choice is to hot smoke to an internal temperature of between 130 and 140 F. The advantage is that the bacon will be partially cooked and a little firmer for slicing. The length of time it cures depends on the thickness of the thickest part of the meat. 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. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. Save my name, email, and website in this browser for the next time I comment. It was still too salty for my taste. I didnt add the brown sugar to the cure. blue-ribbon-competition-style-bbq-rib-rub. 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. Was not as salty as i would like and lacked the sweetness which i knew already. It was so good, my husband voted to not smoke it. Rather than stink out house i was going to use the gas grill to heat up to 135. I was after something quick and dirty so we could finish slicing and get onto eating! After all, what else could you do with them? Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. 2023 Smoked & Cured | Misty Gully. More soaking if desired. Normally I like them wider than I cut these. Im going to try some more Buck Board and will tray belly and back. Buckboard Bacon is made from pork shoulder or butt roast (which is also part of the shoulder). Typically, salt is set at 2% of the meat's weight and sugar at 1%. So i used 3grams pink salt with a 15ml sugar and salt. (I think the pink salt different was around .05 grams.) The recipe that came with it was not all that helpful for pork belly. It tasted amazing, I was hooked! (Bacon makes great gifts for friends and family). Place the cured pork belly on the unlit side of the grill and close the lid. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. Mix together the salt, sugar, and pink cure #1. 5. The boneless butt was just on sale. Its great to eat dried, that was for sure. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Intro to Buckboard Bacon. Makes the best tasting bacon you can get. Did not refill once it went out. I really like it. Buckboard bacon is made the exact same way as smoked cured bacon. There is lots of variation in the online literature. If yours has the bone in it, remove it before you move on. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. How to make buckboard bacon 4.5 from 2 reviews Author: Jess Pryles Prep Time: 14 days Cook Time: 3 hours Total Time: 339 hours Ingredients 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 one tablespoon garlic powder one tablespoon onion powder two tablespoons cracked black pepper No matter your creation, we know it will be enjoyed down to the very last bite. By submitting above, you agree to our privacy policy. Bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with buckboard bacon! JavaScript is disabled. I decided to do them 4 different ways to give him a variety. Put the meat on a tray or plate. That is why you cure it. Mix Prague powder, brown sugar and salt together. It is really up to you. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Once your wood starts to smoke, turn the temperature down to medium. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. Eventually, it was made clear that we were offering a sample not trying to enlist the butchery as a stockist of the Buckboard Bacon. This is very important. Reply 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. 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 your piece of pork belly. Put the pork in a container (tub with a lid, plastic zip bag) and flip it every other day until firm, about seven days. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. 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. Issue #112 July/August, 2008 Just to chime in ? Place the pork in a large brine bag and pour in the remaining cure. All should be well! I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. "Some world views are spacious and some are merely spaced.". I got a couple of recipes of the internet which were helpful for curing pork belly. Made this product real easy to do only problem had to convert to metric beside that all good. Next, soak the butts in cold water. I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. The curing salts inhibit bacterial growth during the long smoking process. The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. Im concerned about my meat now. 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. Jowl bacon is the pinnacle of all bacon! Does it take a long time? Place directly on the smoker and insert probe to monitor temperature. It is a bit tougher than Canadian bacon but has a great flavour! 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. That forced the meat down, so the curing solution pressed into it. Cures 25 lbs. Rub the cure on the belly and put in a zip lock bag expelling all the air. Bacon, as we traditionally know it, is sourced from the pork belly of a pig. Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. 3 days ago i started curing my second batch of bacon. 4 oz 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. Transfer to a resealable 2-gallon plastic bag. Since buckboard bacon isnt from pork bellies, some of the slices werent exactly bacon strip shaped. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. I should warn you about making bacon. 15ml of salt May not be correct, but close enough and even believable for me. After 2 hours, test the bacon by cooking off a small piece. I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. You have heard of bacon. Close up the smoker and crack a beverage. However, if the bacon gets exposed to direct heat, it will cook and the texture wont be as good. It is minimally sweet but enough to add a nice flavor. 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. Thank you! Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. Sigh. 6. I just have a few quick questions. It tasted like bacon, without the fat and with just a hint of pork chop taste. Yesterday i cured my first batch of pork butts. What is the breakdown per pound for pork belly? Recommend. Curing salts are a mixture of salt and sodium nitrite. Thanks for your reply. Just make sure it is 6.25% sodium nitrite and the rest is salt. Is it hard? The resulting bacon is very flavorful and has a slightly sweet taste. 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. and the bears . But first - Vote Buckboard Bacon!