buckboard bacon cure on pork belly buckboard bacon cure on pork belly

By Kathleen Sanderson Call me lazy, but I agreed. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. Place directly on the smoker and insert probe to monitor temperature. Easy to use and tasty! Add your favorite smoking wood, I used hickory, apple is also a great choice. Sounds fine. Great info and very much appreciated. Try this for an adaptation for curing in the fridge. 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. I like mustard on sandwiches, but did I want mustard-flavored bacon? My question is about the dry cure ratios. Put the pork in a container (tub with a lid, plastic zip bag) and flip it every other day until firm, about seven days. In the United States, bacon is cured then smoked for flavor. All should be well! The recipe that came with it was not all that helpful for pork belly. I love the chew and the fat level. I put the meat on a rack and dried it with a paper towel. As a matter of fact, any added later would disturb the equilibrium. Then leave the pork, uncovered, in the fridge for 24 hours. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. 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. 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. Put it in the refrigerator for 7 days. Once your wood starts to smoke, turn the temperature down to medium. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. However, I frequently do some back (Canadian) bacon to 155 F because I have friends who like to eat it cold. The flavor is great and weve never been disappointed. I wrapped it in wrap for 2 days, then sliced and ate. I am just about finished a second book aimed at more experienced smokers with recipes for smoked cheese, bacon, ham, cured sausage, corned beef, pastrami and different beef, chicken, pork, seafood and sides recipes. In this recipe, we cured an 8 lb boneless pork shoulder for 10 days in a mixture of cure, water, and a little Bourbon for added depth. Be careful and measure accurately. Keep the grill at 180 was a pain in the ass..any tips welcomed! 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 No burn, just a nice warmth. If anyone is curious, yes I'm still makin' bacon! Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. Additives. turned out that with my shelves being 13.75 x 19.75, the closest I could find was 14 x 24 4 mil bags: pack of 50 for about $11.50. Costco for $3.99 / lb. Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . In this recipe Open in app 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 . Page created in 1.803 seconds with 20 queries. How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1? Instructions. 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. Next, you would smoke the meat for 3-4 hours. (I think the pink salt different was around .05 grams.) Insert the probe horizontally into the center of the pork belly, avoiding any large pockets of fat, if possible. 1 oz Prague Powder #1. 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: Don't over do the smoke, 3-4 chunks of wood is probably plenty. I decided to do them 4 different ways to give him a variety. Reply I wanted to slice it thin, like bacon, so that was important. -------------------------------------------------------------------------------------------------------, (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). Made this product real easy to do only problem had to convert to metric beside that all good. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. 14 pounds of bacon is a lot. The reason is that there is just the two of us and small packs of sliced bacon are convenient to take out of the freezer. Make sure the container you use can fit in the refrigerator. Alternatively use it as a simple call to action with a link to a product or a page. Traditional bacon is made from pork bellies. Looks good. 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. Good tip on using a bag instead of a container. I've used Stubbs Hickory Liquid Smokebefore and find it works well. Curing salts are a mixture of salt and sodium nitrite. If the proportions are correct, there is no need to work any more in. 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. I think it looks delicious. Transfer to a resealable 2-gallon plastic bag. Place the cured meats into the refrigerator for 5 days. Mine are $1.99/lb. It is then sliced and pan fried in a skillet similar to bacon. Inject 24 oz of brine mix into all areas of the roast. I'll have to try to find some now! Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. 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. Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. I found it through Reddit as someone had posted it in the BBQ group. Wow! Recommend. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. My arm got tired of cranking the slicer. I really like it. 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. Anyone know why we call it a butt? Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. blue-ribbon-competition-style-bbq-rib-rub. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. Next, soak the butts in cold water. Fire up your smoker to about 200 degrees Fahrenheit. 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. Did not use enough sugar! I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. I'm a big fan of pork jowl bacon. It's not the pigs butt, it's the shoulder! I would like to strongly recommend you get a small scale to measure the curing salts by weight. Place the pan with the ice and pork belly on the grill grates. Thanks again for all the help. Drain and pat dry. If you read this far, hopefully you got somthin' useful out of this instructable. Back bacon is made from pork loin, which is quite lean. It keeps the cure and juices closer to the pork and makes it much easier and less messy to flip. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. I put my A-Maze-N tube smoker in with hickory pellets and lit it. You could also try stevia or one of the other super sweeteners but I havent tried that myself. It is really a matter of personal preference. There are a world of flavours and styles. The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. 8 oz kosher salt. Cant keep it up to the family and friends. Who doesnt love bacon? Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. Thanksbut kind of a stupid question hereI Have 2 pieces of meat.one is 3.3 pounds and one is 4.2..I made two separate batchesbut because I lost my focus I swapped out the mixes.meaning one didnt get enough and one got too much.can I still save it or combine the two pieces into one bigger bag? Original Mountain Man Breakfast Sausage Seasoning. If you cant find something you like locally, there are countless choices online. The problem is that too little curing salt will not protect the meat and too much can make you sick. *Side pork Tangent - I've never understood why it's called a pork butt. The disadvantage is the bacon is softer and harder to slice. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. Eventually, it was made clear that we were offering a sample not trying to enlist the butchery as a stockist of the Buckboard Bacon. Then you have two choices. I give mine an additional 20 minute soak for best results. 2 tsp pink salt. 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. I put the slabs in the freezer until they were chilled (but not frozen) and then brought them out for slicing. Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form. Buckboard bacon was the perfect solution, it seemed. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. There are no 10 step programs or help. 3. Thanks again for your input. This just has a kiss of maple that is a nice note. I suggest you try the lower end and increase to your tastes. You can use any cut of pork, so you dont have to special order pork bellies. Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. For a better experience, please enable JavaScript in your browser before proceeding. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. Step 2. So somewhere around halfway we took a break and I fired up Fusion 360. 5. Well, I didn't plan to at first. 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. Will it be safe? Others go overnight and some real smoke hounds do over a day. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. I keep the bagged bacon in a pan incase it leaks. It will not taste like the commercial maple bacons. Do you prefer slicing then freezing the bacon, or do you ever freeze larger pieces that you thaw and then slice when you go to use it. All you need is meat, curing salts, seasonings, time and a smoker. Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. You can leave it like this, slice and cook. Put the pork on a plate and rub the cure mixture into all surfaces. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. SKU HMBBC Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. Put it in a container then start curing it in the refrigerator for 3 days. 3D printing FTW! It is imperative you use the right amount. For a better experience, please enable JavaScript in your browser before proceeding. This is now (un)officially the instructable with the most apostrophe g's. A buddy just gave me some hog cheek bacon! Some say it gives the bacon better texture (I think any improvement is marginal). I put the bacon in and let it cold smoke for 6 hours. If there are any they are small and I don't loose much of the curing juices. Put the meat and any curing mix that falls onto the plate into a large resealable bag. I wrapped and stuffed what I could into the nooks and crannies in the freezer. You must log in or register to reply here. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. I was able to get 4 pieces from the roast I got. Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. Last year, our family processed a hog for the first time. I know it made me nervous. Whisper100, I see this is your first post. I decided. Please tell me which brand you use since the sodium content in these two products varies greatly. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. STEPS for DRY EQ CURE: 1. I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. I made simple 3D printed cordless drill to meat slicer adapter. That forced the meat down, so the curing solution pressed into it. This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! Pink Cure #1 is 0.25% of the weight of the pork belly. Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. Cures 25 lbs. 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. Belly bacon 1" thick takes 5 days and buckboard 2" thick takes 10 days. Will refill next time just to get as much smoke flavor as possible. But first - Vote Buckboard Bacon! This has large pieces of lean meat with wide streaks of fat. Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. Now go eat some bacon.Jack, Reply This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. It is just more accurate and you will get a better result. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. BRADLEY SMOKER | "Taste the Great Outdoors". 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. 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. 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. Our jerky kitshave everything you need to make delicious homemade jerky. Yes way! 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. Since buckboard bacon isnt from pork bellies, some of the slices werent exactly bacon strip shaped. 2. I didn't flip the butts, you can if you want. Ingredients: Salt, brown sugar, sugar, maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Insert the injector into the roast and slowly press the plunger as you remove the needle. Sigh. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. More soaking if desired. 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 problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Plan on having enough pellets for a six to eight hour smoke. Is this strictly a flavor preference? Click here for the container shown in this instructable. 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. The pepper adds a touch of spice that mostly comes as an after note. 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. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. Rub in pork and place in container. I got a couple of recipes of the internet which were helpful for curing pork belly. This time i bought free from pork shoulders about 8kgs in all (better quality meat). Salty and sweet is the magic combo for bacon. It is really up to you. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Buckboard bacon is bacon made from pork shoulder instead of pork belly. Dairy goats form one of the cornerstones of our homestead. Place the cured pork belly on the unlit side of the grill and close the lid. However, the finished product doesnt even hint of mustard, so you can use it with confidence. Everyone Ive given it to loves it! Of course, I had to try the bacon, just for quality control purposes. This will create a sticky coating on the outside of the meat called a pellicle. You have to use curing salts to make bacon. 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. Also will add some flavors like cracked pepper on outside. Wow! Did a couple of boston butts as the directions said and the outcome was fantastic. 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. The smoke will give a better taste if the surface of the bacon is dry. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. I prefer the dry rub for bacon and the brine for hams. I think over all it was about 2.5hrs!! Also, it is easy to slice. 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 It is minimally sweet but enough to add a nice flavor. 12 days will be fine unless you have really thick slabs. First, pull the pork butts out of the container and rinse them off. I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. Then I soaked it in cold water for 40 minutes, changing the water once. Always recieve good service from Misty Gully. It is the best part of making your own! Weigh your piece of pork belly. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! Buckboard bacon is bacon made from pork shoulder instead of pork belly. Do you see any issues with doing so? If you put more salt on 2 days before it is finished, it will only go 1/2 inch into the meat. I flip mine once a day. Cut the meat weigh it measure out your cure for each cut. So i used 3grams pink salt with a 15ml sugar and salt. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. I drain and refill with fresh water after 1hr. Can you use buckboard bacon cure on pork belly? After rinsing the cure off the bacon and soaking it, just put it in a 180 F oven until the internal temperature is 140 F. It is delicious but quite different without the smoky taste. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. I am extremely happy with the service and product range that Smoked and Cured has. Issue #95 September/October, 2005 Put the belly on the rack and pour bourbon into the pan. The nitrites inhibit bacterial growth. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. Again, thank you! This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. Used the Amazing smoke tube. After 10 days in the fridge, it's go time! 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 It is really just personal preference. Cheap bastard that I am, I made buckboard bacon for the first time over the holidays because pork shoulder and butt are much cheaper than pork belly around here. 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. This creates A LOT of smoke! Bacon is made of pork belly which is heavily streaked with fat. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). The bi-metal analog thermometers are notoriously inaccurate. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. Does it matter which direction its sliced? Ten hours later, I had some delicious bacon jerky. Or something like that. I bought my pork butt de-boned. This worked out beautifully , Couple of observations from me, that might help others. It cured fine, I just like it saltier. Im just smoked my second 10lb batch in a month. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. Ever wondered how to make your own bacon? I just use off brand gallon bags. Im going to leave 12 days, thats what i did last time. 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. #bacon #porkbelly #makeyourownbacon #smokedTim learns all about how to cure and cold smoke a pork belly to make some of the most delicious bacon with his fri. A good rule of thumb for bacon making is to salt to 2% 2.5% of the total weight of the meat. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. Weigh the boneless meat in grams. I fried some of each up and had the samples with home fries for breakfast. I did this recipe twice and it is amazing! Opps. David: Thanks mate! It reconstitutes and fries up for breakfast well too. Step 4: Washing Off the Cure. I don't have to worry about it reacting with the pan. Our freezer was already bursting at the seams. Post by bmeyer50 Thu Oct 23, 2014 14:42 I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. You can make your own cure and custom tailor the flavor you want. Jul 3, 2021. The meat was from Save On Foods, seems like a decent cut to me. It is amazing I've made over 75# of both buckboard and belly bacon. There is lots of variation in the online literature. When you buy through links on our site, we may earn an affiliate commission. Put the meat on a rack and dry it with a paper towel. Sugar is 1% of the weight of the pork belly. but I do feel better from your feedback. Now at this stage you need to thoroughly wash the salt cure off the bacon. As I had 4 pieces and my brother had been so generous. The curing salts inhibit bacterial growth during the long smoking process. From the pictures I've seen of it, it looks really tasty! 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. Fortunately, the sizes arent that different and all should be well. Rather than stink out house i was going to use the gas grill to heat up to 135. Share it with us! Place the pork in a large brine bag and pour in the remaining cure. Will need more soon. It tasted like bacon, without the fat and with just a hint of pork chop taste. (Bacon makes great gifts for friends and family). Question for you, when i cured bacon (loin) in the past, i used just sugar/salt of equal parts, rubbed on daily to the meat. Meat Block. No matter your creation, we know it will be enjoyed down to the very last bite. Step 3: Wash, Dry, and Rest. I started with a large boneless butt roast. Cook the pork. You will be doomed to making great bacon. Smoke the pork until it reaches an internal temp of 150 degrees. When the belly firms up rinse well and pat dry. Place directly on the smoker and insert probe to monitor temperature. The resulting bacon is very flavorful and has a slightly sweet taste. I did not turn my Louisiana Grills Pellet Smoker on. The Aussie/Vietnamese butcher who supplied the female pork bellies for our bacon was a little puzzled about the amount of meat we bought. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. Made me LOL. Preheat your smoker to 200 degrees and add your favorite wood chips. Tasting Sensational! 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. Pork loin makes back bacon. The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! 2023 Smoked & Cured | Misty Gully. If you haven't had that, I would recommend it. 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. "[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. Great instructable. Where was I going to put it all? Yesterday i cured my first batch of pork butts. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. 53035 United States. How Long to Smoke Bacon I also follow keto/low carb and I have cured belly bacon and buckboard bacon with several different sweeteners at different times. Sugar is a matter of personal taste but not enough and it is a little bland. Bacon is quite fatty. Rub the dry cure onto the pork bellies, making sure to coat all sides. Finally. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. Why tamper with perfection, I thought. See you babies in about 8 days!! Once you're finished with your beverage, check the pork. Should i need to worry about this? The only disadvantage I have found to buckboard bacon? Great! So much easier and just as effective! Just cut as much as possible against the grain. Go light though, this is a less is more kinda thing. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. This way it is safe to eat without frying. The disadvantage is the suggested loss in texture. The only difference is that you would start off with a piece of pork butt instead of pork belly. As long as the cure is coming into contact with the meat, all is well. Follow the directions and you'll be amazed. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. It is coarser than back bacon and leaner than bacon. OMG, just let me eat bacon already! Just wanted to follow up! Remove as much air as possible and seal well. I just have a few quick questions. I will combine them and pay attention to manipulate them daily. However, if the bacon gets exposed to direct heat, it will cook and the texture wont be as good. . Repeat until the pork wont retain any more liquid. ", Extra points for the technical drawing for placement of cure.