Buckboard bacon. Call me lazy, but I agreed. Turns out makin' your own bacon is pretty easy and not really that time consuming. There is lots of variation in the online literature. I will eat this piece first so figure i should be ok? 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. 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. 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 may not display this or other websites correctly. Put the meat and any curing mix that falls onto the plate into a large resealable bag. I have used as little as 8 ml per KG trying to reduce sodium content. Turn the meat and rub any liquid in the bag in every day or so. Visit Bacon Making Suppliespage for more products. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. You can buy one bone in and debone it if you like. Who doesnt love bacon? 5. 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. https://github.com/CapnBry/HeaterMeter/wiki, CDN ProAccurate Digital Instant Read Thermometer, http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html, Here's the Amazon link to the product I used. 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. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. I sliced the meat up and wrapped it for freezing. 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. Put the meat on a rack and dry it with a paper towel. Buckboard bacon is bacon made from pork shoulder instead of pork belly. I took the meat out of the bag and rinsed it off under running water. I will combine them and pay attention to manipulate them daily. I know it made me nervous. Rub the cure evenly on all sides of the meat. I used PETG and printed at 100% infill. That would make it a bit easier to store and handle. Place on a rack lined tray and back into the fridge to dry for 24 hours. It was pretty hacked up. I did not turn my Louisiana Grills Pellet Smoker on. If you don't have a smoker, you can do this step in your oven too. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. Cover and set the pork in the icebox for at least 4 hours or overnight. All rights reserved. No matter your creation, we know it will be enjoyed down to the very last bite. Ingredients: Salt, brown sugar, sugar, maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking. I got a couple of recipes of the internet which were helpful for curing pork belly. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Flip it after 5 days. Buckboard bacon differs from traditional American style bacon in that its meat source is . Place the cured pork belly on the un-lit side of the grill and close the lid. As long as the cure is coming into contact with the meat, all is well. 14 pounds of bacon is a lot. It is usually made of side pork (Americans call it pork belly). Your Manure Pile For Fuel, Fertilizer, and Maybe Even Improved Water Quality, You Elderberries Hospitality, Health, And Beauty. More soaking if desired. If you are not set up for cold smoking, you can skip this step and just hot smoke it. Always recieve good service from Misty Gully. Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. Just regular salt. Pork butt is about 1/3 the cost for me. #1. 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 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. If you want to smoke your bacon in a gas grill. Thanks for the tip on the bags! It is imperative you use the right amount. How Long to Smoke Bacon Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. Close up the smoker and crack a beverage. Great product. When the belly firms up rinse well and pat dry. Trim the pork bellies with a knife to create a uniform shape for curing evenly. This will create a sticky coating on the outside of the meat called a pellicle. 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. 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. i spent 25 bucks on a smoke tube that works like a dream. As for back bacon, Americans call that Canadian bacon. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. It may not display this or other websites correctly. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. I also found many curing mix recipes online. You can also make excellent Canadian Bacon from pork loin. It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. You can use any cut of pork, so you dont have to special order pork bellies. Again, thank you! 5. 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? I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. The rinsing does not significantly increase the saltiness of your bacon. You dont have to worry about the bacon going bad during the cold smoke. Keep the temperature as low as possible (around 165 degrees). *Side pork Tangent - I've never understood why it's called a pork butt. I have brined my pork butt and am planning on smoking it this weekend. Now go eat some bacon.Jack, Reply I actually find the texture of just cold smoked slightly superior but it is such a pain to slice with my POS slicer. You are using an out of date browser. When you buy through links on our site, we may earn an affiliate commission. Remove the meat from the bag and rinse off the seasonings under cold water. Will need more soon. Smoking Done on a Weber gas grill 3 burner. Buckboard is kind of in between. Cottage or buckboard bacon is a pork shoulder cut. The measure that is critical is the pink salt #1. Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. 1 oz Prague Powder #1. 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. Remove the pork from the brine and pat dry with paper towel. 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. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. Categories All Products, BACON MAKING, BRINES & CURES, SALTS, BRINES & CURES. Then you have two choices. Bacon was curing for 13 days and fridge got above temp? This is an outstanding product that I use year after year. Though I would be curious to know what the actual weight per pound is. But first - Vote Buckboard Bacon! 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. You can certainly use a sharp knife. 15ml sugar (organic golden sugarjust what i had in house). 3. I like mustard on sandwiches, but did I want mustard-flavored bacon? The thickness of the meat will determine how long you need to cure it safely. Make your own bacon with Hi Mountains Buckboard Bacon Cure. This time i bought free from pork shoulders about 8kgs in all (better quality meat). Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. Definitely a lazy project . Season the pork generously with Blue Ribbon BBQ. I really like it. Then I put it in the fridge, uncovered overnight. Also just curious if you are still a fan of cooking to 140 as per the recipe above. The bacon needs to sit in the fridge to cure. Not only does this make awesome bacon, it works great to make a ham out of a wild game roast! The boneless butt was just on sale. As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. I have tried all these methods and they all turned out great. Meathead, BBQ Hall of Famer. Another advantage? Buckboard Bacon is made from pork shoulder or butt roast (which is also part of the shoulder). BRADLEY SMOKER | "Taste the Great Outdoors". SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. You're lucky, that's a great price! Like, "That full barrel of pork you got there is a buttload of butts!". SMF is reader-supported. I think it looks delicious. You must log in or register to reply here. Great instructable. Is this strictly a flavor preference? Alternatively use it as a simple call to action with a link to a product or a page. Can you use buckboard bacon cure on pork belly? but I do feel better from your feedback. The pork belly is a part of fatty meat on a pig that contains no bones. Dairy goats form one of the cornerstones of our homestead. Rinse with cool water, pat, and dry in the fridge for about 6 hours. It tasted like bacon, without the fat and with just a hint of pork chop taste. Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. I have a feeling this is gonna be some good bacon! SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. I continued this until the meat stayed dry after sitting for a 15 minute period. 2. Dont turn the gas grill on at all. On the tenth day, I brought the pans inside. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. Strawberry Jam, You Should Really Make Your Own, 0.05 ounce (1/5 teaspoon) Prague Powder #1, 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick. Looks good. of meat. I decided. ;-). Tried the smoker and cherry pellets on a piece of pork belly turned out better than I thought for first try got more pork belly curing now with the buckboard bacon cure cant wait to get in smoker to try, Have been using this product for some time and found it to be best so far,it makes great bacon, it also goes a long way if you use it per instructions, Only half way through the cure but looks good so far, very easy. Hey Dave thanks for the video. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. Measuring accurately is also very important. Other than the noted changes, the other 3 pieces were processed in the same method. I procured a vacuum pack this time round to make things more simple. Original Mountain Man Breakfast Sausage Seasoning. Make sure the container you use can fit in the refrigerator. I soaked it for an hour, then fried a sample piece to test for saltiness. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Im just smoked my second 10lb batch in a month. This has made the best bacon on my first try at making bacon I was impressed at the ease and a great flavor I will delinately be using this again. Put it in the refrigerator for 7 days. Rub the entire pork belly with the mixture, including the sides. For every inch of meat, cure for 4 days and then add 2 days. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. Next, soak the butts in cold water. Also, would the difference in sodium content affect the curing process? This is now (un)officially the instructable with the most apostrophe g's. 1/4 cup dark brown sugar. The Aussie/Vietnamese butcher who supplied the female pork bellies for our bacon was a little puzzled about the amount of meat we bought. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". It is just more accurate and you will get a better result. It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions. I had never heard of buckboard bacon, but it looks delicious! Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Anyone know why we call it a butt? I need to improve my smoking skills but the bacon tasted just great!! The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. It reconstitutes and fries up for breakfast well too. There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. 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. I will never buy supermarket bacon again. -------------------------------------------------------------------------------------------------------, (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). Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. If you havent tried it, you are missing something. 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 . 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: Stir together water, salt, brown sugar, and Instacure in storage tub until solids . 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. Pork loin makes back bacon. The cure is the first step in this process. It really does need a touch of sweet. Cold smoke the bacon for 6 hours with hickory smoke. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. 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. The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. Once your wood starts to smoke, turn the temperature down to medium. Made this product real easy to do only problem had to convert to metric beside that all good. 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. 3 grams pink salt MoreoverI will do a better job at staying focused! Im obviously not talking about pink salt. It also cooks much faster than bacon so keep a close watch on it while youre cooking it. Thanks again for all the help. Drain and pat dry. better than others i have tried from processors. Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! 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. good stuff , l will keep buying this item. "Some world views are spacious and some are merely spaced.". Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. My question is about the dry cure ratios. 3. Pink Cure #1 is 0.25% of the weight of the pork belly. Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. If yours has the bone in it, remove it before you move on. 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. But then I saw what a pork belly costs per pound! 216 W Pleasant Street 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 I turned the meat once a day, re-layering so the top pieces rotated to the bottom. I wrapped and stuffed what I could into the nooks and crannies in the freezer. 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. So somewhere around halfway we took a break and I fired up Fusion 360. As a matter of fact, any added later would disturb the equilibrium. 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. This simple little adapter made the rest of the meat slicing much easier! Place the cured meats into the refrigerator for 5 days. You could also try stevia or one of the other super sweeteners but I havent tried that myself. Jowl bacon is the pinnacle of all bacon! This means that, if you have more than one piece, you must do each piece separately so that you can make sure you have the right amount of curing salts. Does it matter which direction its sliced? We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. #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. Using more salt will draw out more liquid. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Easy to use and tasty! Our freezer was already bursting at the seams. The only disadvantage I have found to buckboard bacon? I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. 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. I learned this trick while letting smoked salmon dry after rinsing off the cure. blue-ribbon-competition-style-bbq-rib-rub. 8 lbs of Canadian bacon, pork loin. . It seems I always end up with a leak or two when I use the gallon size zip lock bags. This should be covered in pre-school at minimum. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. You have heard of bacon. is there a preference of one over the other? Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. After all, what else could you do with them? I let is sit for 15 minutes and dried it with a paper towel. Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form. The above constitutes the 'cure'. 1. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Bacon and 3D printing?! So you should follow their instructions. At PS Seasoning, our craft is flavor. 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. Yes way! Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. Running a fan on top to pull air thru my almost airtight smoker for drying, and a wee trickle of cold smoke to keep flies away at lower temps. If there are any they are small and I don't loose much of the curing juices. Posted by Chuck pickerill on Nov 3rd 2022. Well, I didn't plan to at first. If you like a light smoke, 4 hours is fine. 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. Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. Step 1. 2.5 hours was the sweet spot for this batch. Why would you disgrace the great pork belly bacon? Will it taste too salty? One is a dry rub and the other is a brine where they are mixed with water. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. 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. 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. 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. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Sigh. This step is pretty straightforward. To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. The same for coconut sugar; or even blackstrap molasses that I sometimes add to the meat 2-3 days before it is due to come out. 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. There are a world of flavours and styles. 15ml of salt If your belly temperature isn't approaching the 152 mark at five and a half hours, move the temperature of the smoker up to 200 or 225 degrees, but not higher. 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. Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. I'll have to try to find some now! I put the slabs in the freezer until they were chilled (but not frozen) and then brought them out for slicing. 53035 United States. It's not the pigs butt, it's the shoulder! Great! I also rotated the order of the stacked dish pans. 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. So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. Yes. 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. Some say it gives the bacon better texture (I think any improvement is marginal). This way it is safe to eat without frying. I should warn you about making bacon. This field is for validation purposes and should be left unchanged. 2 tsp pink salt. Others go overnight and some real smoke hounds do over a day. The pepper adds a touch of spice that mostly comes as an after note. That meant I could send some samples to my sons in California and Florida. Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. the internal temp was 140 when i removed so i assumed it was ok. Maybe this was due to the conditions as was quite warm outside when i did the cook? Sugar is a matter of personal taste but not enough and it is a little bland. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya!