Our dog highly approved of this project. Do you see any issues with doing so? Perhaps well smoke it next time. How Is Bacon Prepared? Our family might not be ham lovers, but we will happily devour bacon. I did this recipe twice and it is amazing! You smoke for as long as you want depending on personal tastes. 1/4 cup kosher salt. Sign up for the latest news, offers and recipes. As long as the cure is coming into contact with the meat, all is well. It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). 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. Buckboard bacon is made the exact same way as smoked cured bacon. Then wait. The pork belly is a part of fatty meat on a pig that contains no bones. Please note, some of my Instructables may contain affiliate links. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. The recipe that came with it was not all that helpful for pork belly. I wanted to slice it thin, like bacon, so that was important. Im going to leave 12 days, thats what i did last time. 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. Enjoyed the instructable. Not sure if you are still monitoring this post, but do I have to use any sugar? Reply Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. If you read this far, hopefully you got somthin' useful out of this instructable. I use this on pork bellies and pork roasts and love it. If you used 3 grams of pink salt #1, 15 ml kosher salt and 15 ml brown sugar per kg of pork, you will be fine. Last year, our family processed a hog for the first time. With or against the grain that is? Dont worry about it. That forced the meat down, so the curing solution pressed into it. Is this strictly a flavor preference? During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. 4 oz sugar. Keep the grill at 180 was a pain in the ass..any tips welcomed! Place directly on the smoker and insert probe to monitor temperature. Select & Prepare The Pork Butts Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. Adjust up or down depending on taste/preference. 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. By submitting above, you agree to our privacy policy. Made me LOL. Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. I love them all. Turn the meat and rub any liquid in the bag in every day or so. It cured fine, I just like it saltier. I love buckboard bacon! i spent 25 bucks on a smoke tube that works like a dream. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. Cure Calc Help Needed, Confused for first time bacon attempt, 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. As for bears and insects, the smoke should deter them. 15ml of salt of meat. As a matter of fact, any added later would disturb the equilibrium. 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. Smoked Bacon with Morton Tender Quick Cure - Copy Me That I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. Also, it is easy to slice. I cranked and my wife sliced. Put the pork uncovered in the fridge for one day and then . The resulting bacon is very flavorful and has a slightly sweet taste. Place the pork in a large brine bag and pour in the remaining cure. 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. However, with no heat, the bacon is harder to slice. JavaScript is disabled. It tasted like bacon, without the fat and with just a hint of pork chop taste. Cottage or buckboard bacon is a pork shoulder cut. Weigh your piece of pork belly. May not be correct, but close enough and even believable for me. JavaScript is disabled. Put the meat and any curing mix that falls onto the plate into a large resealable bag. I will combine them and pay attention to manipulate them daily. 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. I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. If there are any they are small and I don't loose much of the curing juices. If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . Using a slicer makes things easier and more consistent. In this recipe Open in app Interesting we use a cure to make bacon. They inject flavourings. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. Of course, I had to try the bacon, just for quality control purposes. 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. It is important you get as much of the curing mix as possible in the bag. How to Make Homemade Dry Rub Bacon - Recipe - Meatgistics 3 days ago i started curing my second batch of bacon. . How Long to Smoke Bacon Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. I think it was 6-7 days for pork belly and 10 days for buckboard bacon. I spread the meat on the dehydrator trays. Buckboard is kind of in between. Repeat until the pork wont retain any more liquid. Then you have two choices. About half of the bacon didnt fit. Issue #95 September/October, 2005 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. 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. All you need is meat, curing salts, seasonings, time and a smoker. Cottage Bacon - Fox Valley Foodie Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. HOW TO MAKE BUCKBOARD BACON. Don't pass the buck on this buckboard Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. By clicking enter you are verifying that you are old enough to consume alcohol. Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. You guys are peer pressuring me into trying bacon. Plan on having enough pellets for a six to eight hour smoke. Place the cured pork belly on the un-lit side of the grill and close the lid. Covid Bacons, Side, Buckboard and Canadian (Back) Bacon Makin' Bacon isn't that hard, if you've been thinking about trying it do it! Back bacon is made from pork loin, which is quite lean. Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. The first choice is to just cold smoke without heat at all. Good tip on using a bag instead of a container. Definitely not. The amount of moisture given off varies widely depending on the way the meat was processed and stored. This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. 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. Once you cook it, you can adjust for more or less salt, sugar, etc to your own tastes. . The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. J.D. I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. All rights reserved. At PS Seasoning, our craft is flavor. I love buckboard bacon. 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. "Some world views are spacious and some are merely spaced.". 12 days will be fine unless you have really thick slabs. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. This is very important. 5 years ago. Bacon is quite fatty. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. Weigh the boneless meat in grams. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. Sign up for our newsletter to receive specials and up to date product news and releases. This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. Apply the cure to the pork belly. Pork butt is about 1/3 the cost for me. Take the meat out and rinse it under cold water. Buckboard Bacon - oldfatguy.ca Rotating the stacks makes sure all the meat gets completely soaked in the cure. Wow! The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. If bacon turns black or very brown when cooking, reduce sugar. If you wanted to try it without the sugar at all. Any help would be great please . I decided to do them 4 different ways to give him a variety. When cold smoking outside, do i have to watch out for anything such as the meat going off? The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! Where do you buy pork belly?? Original Mountain Man Breakfast Sausage Seasoning. Mix everything together and rub all over the pork. 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. This will create a sticky coating on the outside of the meat called a pellicle. 5 lb bag of Dry Rub Bacon. Used the Amazing smoke tube. Some will tell you the only way to smoke bacon is one of the three but, trust me, they all give a good result. 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 . So, 20 25g per kilo. Click here for the container shown in this instructable. Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. good stuff , l will keep buying this item. 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. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? 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 just have a few quick questions. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. Share it with us! I will start with basic bacon and then show you how to do the variations. The cure is the first step in this process. 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. How To Make Homemade Smoked Bacon - Smoked BBQ Source SKU HMBBC More soaking if desired. Real nice color on your bacons there. Pork loin makes back bacon. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. What makes a cut of pork into bacon is the way it is prepared. Bacon Varieties | Sizzling-Bacon The smoke will give a better taste if the surface of the bacon is dry. 3 months ago. Just cut as much as possible against the grain. Who doesnt love bacon? -------------------------------------------------------------------------------------------------------, (14 lbs of meat x1 tablespoon) + (14x1.25 teaspoon) = 14 tablespoons + 17.5 teaspoons, 17.5 teaspoons / 3 = 5.83 tablespoons (I rounded up to 6 tablespoons). Smoking Done on a Weber gas grill 3 burner. Whisper100, I see this is your first post. I sliced all of it, in various shapes, and then realized I had another challenge. Remove the meat from the bag and rinse off the seasonings under cold water. 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. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. Let me know if any of this isnt clear or I can help further. Pork Belly. When the belly firms up rinse well and pat dry. 8 lbs of Canadian bacon, pork loin. I slice the bacon first and then package it. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. This time i bought free from pork shoulders about 8kgs in all (better quality meat). Explore. All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. Your Manure Pile For Fuel, Fertilizer, and Maybe Even Improved Water Quality, You Elderberries Hospitality, Health, And Beauty. Bacon Recipes For Bacon Lovers From AmazingRibs.com Thanks. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in . I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. 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! The cook was done in less time that i expected. Cold smoke the bacon for 6 hours with hickory smoke. The only disadvantage I have found to buckboard bacon? I dont typically eat sugar/carbs and would love to try this. It will not taste like the commercial maple bacons. It really does need a touch of sweet. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). Amazon.com: Customer reviews: Hi Mountain Buckboard Bacon Cure 16 OZ Anyone know why we call it a butt? The disadvantage is more of a loss of texture. It's fresh, since you made . Apr 6 How To Make Measured Dry Cure Bacon At Home What is the breakdown per pound for pork belly? Preheat smoker to 200 degrees. The nitrites inhibit bacterial growth. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. 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. 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. The Dry Rub Cure is rubbed all over the surface of the bacon and then put in a cooler for 5-7 days to allow for the cure to fully penetrate the pork belly. I decided. Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. Not using enough cure could potentially make you really sick. Recommend. Did not refill once it went out. I like mustard on sandwiches, but did I want mustard-flavored 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 Thank you for that. I just use off brand gallon bags. The width and length doesnt matter. You have heard of bacon. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Try this for an adaptation for curing in the fridge. Then i will leave in fridge for 1-2 days before slow cooking to internal temp of 135-140. 14 pounds of bacon is a lot. Following are the 3 variations I did. Make sure the container you use can fit in the refrigerator. Bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with buckboard bacon! No problem! The bi-metal analog thermometers are notoriously inaccurate. Pinterest. I drained out about half to make it easier to move the container without spilling. i did not account for the maple syrup which i did not use. Using more salt will draw out more liquid. 3. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. and the bears So you should follow their instructions. With pre-measured seasoning, cure and instructions,all you need is the meat. Also look to see if it safe something like bacon/ham cure. Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. I have used as little as 8 ml per KG trying to reduce sodium content. I didn't flip the butts, you can if you want. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. The ounces refer to weight. The size of salt crystals can . 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. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. Our jerky kitshave everything you need to make delicious homemade jerky. Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. The curing salts also give bacon its distinctive colour and taste. 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. Eventually, it was made clear that we were offering a sample not trying to enlist the butchery as a stockist of the Buckboard Bacon. The only reason we bring up to 135-140 is to make it easier to slice? I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. The thickness of the meat will determine how long you need to cure it safely. If you like a light smoke, 4 hours is fine. This is now (un)officially the instructable with the most apostrophe g's. I put it in the oven and cracked the door. Let the bacon sit in the fridge uncovered overnight. The only difference is that you would start off with a piece of pork butt instead of pork belly. 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.