The only difference is that you would start off with a piece of pork butt instead of pork belly. Put the pork uncovered in the fridge for one day and then . Copyright 2019 Self-Reliance Publications LLC. Then I put it back in the dish pans and filled them with cold water to soak. Thanks for your reply. Does it take a long time? A "normal" bacon cure will work fine. lasted for about 2hrs. I need to improve my smoking skills but the bacon tasted just great!! Why is this is not required to apply more salt to the meat? Im just curious if one method is better for some reason. The ounces refer to weight. Meathead, BBQ Hall of Famer. Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! Bacon was curing for 13 days and fridge got above temp? You need to start by weighing the piece of meat you will be curing. Cover and set the pork in the icebox for at least 4 hours or overnight. good stuff , l will keep buying this item. Cash and Carry or Costco usually have good deals and decent meat. Sugar is a matter of personal taste but not enough and it is a little bland. Eventually, it was made clear that we were offering a sample not trying to enlist the butchery as a stockist of the Buckboard Bacon. Any help would be great please . 2. It was pretty hacked up. 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. Cures 25 lbs. Be sure to stop in over at Roll Call so folks can say "hi" properly. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. It is disappearing at an alarming rate. 8 lbs of Canadian bacon, pork loin. 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. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. You smoke for as long as you want depending on personal tastes. 6. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. I should warn you about making bacon. Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. So much easier and just as effective! Insert the injector into the roast and slowly press the plunger as you remove the needle. If you haven't had that, I would recommend it. Rinse and pat dry. Im interested in making the buckboard bacon. By Kathleen Sanderson I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Rinse with cool water, pat, and dry in the fridge for about 6 hours. Mix the brine mix and bourbon with the water in a large pitcher. Those included: a very small amount of regular sugar. It is just more accurate and you will get a better result. Place the bag inside a container or dish with the fatty layer facing down. The amount of moisture given off varies widely depending on the way the meat was processed and stored. Place the Boston butt in a storage container or Ziploc bag. Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. 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. So today is day 4 of the cure, i will check it tonight when home to see if more moisture has been driven out of the mat. (Bacon makes great gifts for friends and family). The head butcher gathered his other butchers together and they solemnly tasted our new batch of bacon. when I do bacon (close to time to do more, may try buckboard this time.any issue with using my "normal" cure recipe for the buckboard bacon? More soaking if desired. Yesterday i cured my first batch of pork butts. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. Once you're finished with your beverage, check the pork. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Add your favorite smoking wood, I used hickory, apple is also a great choice. 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. Ever wondered how to make your own bacon? From the pictures I've seen of it, it looks really tasty! The ratio of meat to sugar in the dry rub adds minimal carbs. I rinsed the meat, making sure to wash out any crevices. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. Also, you can not expose the bacon to smoke for as long a period as you can with cold smoking if you want a very strong smoke taste. Original Mountain Man Breakfast Sausage Seasoning. I think over all it was about 2.5hrs!! The advantage to this is you are cooking from raw. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. 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. So after even just one day i noticed that the liquid drawn from the pork was as i would have expected the first time round. How to make buckboard bacon 4.5 from 11 reviews Author: Jess Pryles Total Time: 339 hours Print Recipe Ingredients Scale 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 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons cracked black pepper Instructions Good tip on using a bag instead of a container. Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. 216 W Pleasant Street ABS would probably work, PLA might be too brittle. Step 2. Where was I going to put it all? I wanted to slice it thin, like bacon, so that was important. Are the directions for dry cure or for wet cure? Page created in 1.803 seconds with 20 queries. In the United States, bacon is cured then smoked for flavor. Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. I didnt add the brown sugar to the cure. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. This step is pretty straightforward. Then wait. of meat. Adjust up or down depending on taste/preference. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. See you babies in about 8 days!! Explore. A big plus is that it is much cheaper than store-bought bacon. It will not taste like the commercial maple bacons. Following are the 3 variations I did. Put the pork on a plate and rub the cure mixture into all surfaces. 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. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. I just have a few quick questions. (Do not turn the oven on). This creates A LOT of smoke! Today. Place in the fridge to brine for 10-14 days. After 2 hours, test the bacon by cooking off a small piece. Follow the directions and adjust your curing times for the thickness of your meat. This is very important. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! Login with username, password and session length. 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. 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. I cranked and my wife sliced. The disadvantage is the bacon is softer and harder to slice. You must log in or register to reply here. Wiki and google haven't given me a clear answer. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. After 10 days in the fridge, it's go time! Using a slicer makes things easier and more consistent. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. In the recipe above it uses 40ml of sugar to 15ml of salt. Bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with buckboard bacon! Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees F. You may need to add a new pouch of wood chips if your first burns out before you get your bacon up to temperature. I see that you use kosher salt. Buckboard bacon is bacon made from pork shoulder instead of pork belly. Again, thank you! "[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. Agreed! I read about another person had same question about quantities. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Put the meat on a rack and dry it with a paper towel. Cures 25 lbs. Your email address will not be published. Very addictive. What makes a cut of pork into bacon is the way it is prepared. Once the bacon is sliced, fry it up and enjoy! Ill give it a shot with an erythritol/monk fruit mix. Put the bag in the fridge for 4 days for every inch of the thickest part and an additional two days (ie 2 inches would be 10 days). Turns out makin' your own bacon is pretty easy and not really that time consuming. Definitely a lazy project . The dehydrated bacon keeps without refrigeration. Let your meat air dry. Is it hard? Yes. So, if you dont have a smoker, you could still make this bacon by not going through the smoking process. Call me lazy, but I agreed. Buckboard Bacon. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. Makes the best tasting bacon you can get. The width and length doesnt matter. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. Mix everything together and rub all over the pork. Next, you would smoke the meat for 3-4 hours. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. Remove as much air as possible and seal well. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. Another advantage?