Will it taste too salty? I continued this until the meat stayed dry after sitting for a 15 minute period. Take extra care to manipulate the bag every day to get the cures rubbed into all surfaces of the meat. You can also make excellent Canadian Bacon from pork loin. It just removes surface salt. It took about an hour in total. lasted for about 2hrs. You can make your own cure and custom tailor the flavor you want. Sigh. I experimented with different recipes for awhile and had some fun. That forced the meat down, so the curing solution pressed into it. Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. Add a chunk of wood if needed, then close the lid and cook until the internal temp of the pork hits 140-145 degrees Fahrenheit. 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. I have never heard of buckboard bacon. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. Others go overnight and some real smoke hounds do over a day. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. I was after something quick and dirty so we could finish slicing and get onto eating! Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. It was so good, my husband voted to not smoke it. Place the pork bellies on a flat surface . Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. See you babies in about 8 days!! First, pull the pork butts out of the container and rinse them off. 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. I procured a vacuum pack this time round to make things more simple. It looks and smells sooooo good! Hooker I should warn you about making bacon. Pork Shoulder makes buckboard bacon. I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. I also follow keto/low carb and I have cured belly bacon and buckboard bacon with several different sweeteners at different times. Everyone Ive given it to loves it! 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. In your video the ratio of salt to sugar is 1 to 1. Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. 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. It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). Some say it gives the bacon better texture (I think any improvement is marginal). 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. Now at this stage you need to thoroughly wash the salt cure off the bacon. Let the bacon sit in the fridge uncovered overnight. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. It seems I always end up with a leak or two when I use the gallon size zip lock bags. 4 oz sugar. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. Smoke the pork until it reaches an internal temp of 150 degrees. 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? Follow the directions and you'll be amazed. I had never heard of buckboard bacon, but it looks delicious! Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours. 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. I will soak, smoke and slice it up later this week, once the weather clears. May not be correct, but close enough and even believable for me. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. 3. 9 lbs of Buckboard bacon, pork butt cap. Rotating the stacks makes sure all the meat gets completely soaked in the cure. 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: I should finish soon but the publishing process seems to take about a year. I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. 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. I'm a big fan of pork jowl bacon. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. 3 grams pink salt Recipe's for Applewood, Maple, Hickory smoked and other flavors Recipe's for Pork Belly Bacon, Canadian Bacon and Buckboard Bacon (made from Pork Butt) No problem! I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. After the allotted time when most of the moisture has left the pork belly and is in the bowl you will have BACON. Pork butt is about 1/3 the cost for me. Dont worry about it. I did this recipe twice and it is amazing! With the cost/shortage of bacon this made perfect sense. Touch device users, explore by touch or . Then I put it back in the dish pans and filled them with cold water to soak. If bacon turns black or very brown when cooking, reduce sugar. Can you use buckboard bacon cure on pork belly? It may not display this or other websites correctly. OMG, just let me eat bacon already! In the recipe above it uses 40ml of sugar to 15ml of salt. So much easier and just as effective! Put the meat on a rack and dry it with a paper towel. Finally. ), I hated having to cut it into smaller pieces to fit in a gallon bag, so I started looking for larger size bags. 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. 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. After 2 hours, test the bacon by cooking off a small piece. Rinse and pat dry. Kevin. Copyright 2019 Self-Reliance Publications LLC. It may not display this or other websites correctly. Hey Dave thanks for the video. It will cure and give the salted pork taste and a touch of smoke but I suspect it might be a little bland. Thanks so much for buying the book. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. Cover the whole thing with plastic wrap and ensure it's tightly wrapped. The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. of meat. However, if the bacon gets exposed to direct heat, it will cook and the texture wont be as good. I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. 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 . 2 tsp pink salt. Make sure the container you use can fit in the refrigerator. 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. The Aussie/Vietnamese butcher who supplied the female pork bellies for our bacon was a little puzzled about the amount of meat we bought. 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. Jul 3, 2021. I think it was 6-7 days for pork belly and 10 days for buckboard bacon. I use this on pork bellies and pork roasts and love it. I drain and refill with fresh water after 1hr. Use this popup to embed a mailing list sign up form. Cures 25 lbs. I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. That would make it a bit easier to store and handle. Rub the cure evenly on all sides of the meat. Use just like bacon. It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions. 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. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? I use to use the Hi-Mountain cure for it, but looking for the cure online, seems for what the cure and shipping costs, it'd be cheaper just to buy bacon from the grocery store. 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. Issue #95 September/October, 2005 Ill give it a shot with an erythritol/monk fruit mix. I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. The disadvantage is the suggested loss in texture. Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. The bacon is smoked and cooled off. ;-). Questions: Put the pork uncovered in the fridge for one day and then . Remove the meat from the bag and rinse off the seasonings under cold water. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. So, 20 25g per kilo. Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. I think you are really going to like it. Give it a cold smoke for about four hours, let it sit overnight and hot smoke to temperature. Rub in pork and place in container. Issue #112 July/August, 2008 3D printing FTW! I wrapped and stuffed what I could into the nooks and crannies in the freezer. Bacon - Cowboy Troy. It is disappearing at an alarming rate. Im going to try some more Buck Board and will tray belly and back. You're lucky, that's a great price! This step is pretty straightforward. Cash and Carry or Costco usually have good deals and decent meat. I see that you use kosher salt. Reply I'll have to try to find some now! Repeat until the pork wont retain any more liquid. 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. Time to smoke those butts! From the pictures I've seen of it, it looks really tasty! Preheat oven to 200 degrees. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. I bought my pork butt de-boned. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. Very addictive. More soaking if desired. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. It is really a matter of personal preference. The cure will react with metal and potentially ruin your bacon. Prepare the smoker for 225 degrees F. cooking with apple and hickory wood. Cover and set the pork in the icebox for at least 4 hours or overnight. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. 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. As a matter of fact, any added later would disturb the equilibrium. I love them all. I decided to do them 4 different ways to give him a variety. I also rotated the order of the stacked dish pans. After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. Are the directions for dry cure or for wet cure? Did a couple of boston butts as the directions said and the outcome was fantastic. Is this strictly a flavor preference? I put the meat on a rack and dried it with a paper towel. Keep the temperature as low as possible (around 165 degrees). It is a bit tougher than Canadian bacon but has a great flavour! We can slice it now. Im fortunate enough to have a root cellar that stays between freezing and 40 degrees, so I could park the pans in there to cure for 10 days. 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. Once your wood starts to smoke, turn the temperature down to medium. Now, we believe that this was a fabulous endorsement of the product. 882. Costco has been selling fresh pork belly, about 9-12 lbs ea. The curing salts inhibit bacterial growth during the long smoking process. 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. You can cut the sugar back to about 1/2 of what I use (I like the sweet). Our family might not be ham lovers, but we will happily devour bacon. Definitely not. SMF is reader-supported. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. I utilize the space underneath the fruit and vegetable containers in my fridge. If you read this far, hopefully you got somthin' useful out of this instructable. Who doesnt love bacon? I've used Stubbs Hickory Liquid Smokebefore and find it works well. 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 Not all bacon is smoked. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. 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. This will create a sticky coating on the outside of the meat called a pellicle. Ten hours later, I had some delicious bacon jerky. Or something like that. I learned this trick while letting smoked salmon dry after rinsing off the cure. Put the pork on a plate and rub the cure mixture into all surfaces. Then wait. Im just curious if one method is better for some reason. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. 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. Place the cured meats into the refrigerator for 5 days. Buckboard Bacon. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. The piece I chose for a basic cure weighed 649 grams. Next time Yes i will be doing this now all the time! Allow the bacon to rest at room temperature for about 1 hour before placing in the fridge to cool completely. Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 STEPS for DRY EQ CURE: 1. You can combine the cold smoke with a hot smoke for double smoked bacon. Apply the dry cure mix evenly on all sides of the pork belly. 15ml sugar (organic golden sugarjust what i had in house). and the bears 2. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. Cant keep it up to the family and friends. Costco for $3.99 / lb. Great info and very much appreciated. It reconstitutes and fries up for breakfast well too. Click here for the container shown in this instructable. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. It cured fine, I just like it saltier. I will start with basic bacon and then show you how to do the variations. I wanted to slice it thin, like bacon, so that was important. Using a slicer makes things easier and more consistent. Set the bellies out for 1-2 hours to come to room temperature. Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. 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. This gives a strong smoke flavour with the firmer easier to slice bacon. Freezer bags are thicker and less likely to leak. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. This simple little adapter made the rest of the meat slicing much easier! I soaked it for an hour, then fried a sample piece to test for saltiness. 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. However, the finished product doesnt even hint of mustard, so you can use it with confidence. Made me LOL. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. I slice the bacon first and then package it. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. It is then sliced and pan fried in a skillet similar to bacon. Page created in 1.803 seconds with 20 queries. Slice the bacon to your preferred thickness. As I had 4 pieces and my brother had been so generous. Don't pass the buck on this buckboard bacon! 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. 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. I just have a few quick questions. This is now (un)officially the instructable with the most apostrophe g's. Why would you disgrace the great pork belly 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. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. A buddy just gave me some hog cheek bacon! Not only do they provide milk, cheese, ice By Rev. Opps. You can use any cut of pork, so you dont have to special order pork bellies. Buckboard bacon was the perfect solution, it seemed. Makin' (Buckboard) Bacon August 31, 2021, 05:48 PM I have some pork butt sliced into slabs, and sitting in the cure. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. Slice thin or thick and then fry up just like bacon. You are using an out of date browser. You guys are peer pressuring me into trying bacon. I don't have to worry about it reacting with the pan. 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. Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. Another advantage? Back bacon is made from pork loin, which is quite lean. You have heard of bacon. #1. Typically, salt is set at 2% of the meat's weight and sugar at 1%. Thank you for that. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! Visit Bacon Making Supplies page for more products. Rub the dry cure onto the pork bellies, making sure to coat all sides. Stir well until the brine mix is dissolved. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. Close the lid and smoke the pork belly until the internal temperature reaches 150, 2-3 hours. 216 W Pleasant Street Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. JavaScript is disabled. Watch. 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. So, simple and well worth the effort. Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. So somewhere around halfway we took a break and I fired up Fusion 360. This is my first batch of bacon, and I have already learned that the most difficult part of the process is having the patience to complete all of the steps. The above constitutes the 'cure'. This helps pull out some of the salt. Will refill next time just to get as much smoke flavor as possible. Not using enough cure could potentially make you really sick. The dehydrated bacon keeps without refrigeration. better than others i have tried from processors. 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. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Whisper100, I see this is your first post. No problem using the gas grill as long as you keep the bacon away from direct heat and dont let the temperature in the grill get over 200F. After all, what else could you do with them? Try this for an adaptation for curing in the fridge. Issue #124 July/August, 2010 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. Cold smoke the bacon for 6 hours with hickory smoke. I assume the smoke will keep bugs and critters away? Save any trimmings for making sausage. This worked out beautifully , Couple of observations from me, that might help others. I will eat this piece first so figure i should be ok? Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. Plan on having enough pellets for a six to eight hour smoke. Categories All Products, BACON MAKING, BRINES & CURES, SALTS, BRINES & CURES. 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. Will need more soon. I like mustard on sandwiches, but did I want mustard-flavored bacon? The high mountain cure is great. Preheat smoker to 200 degrees. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. 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. How Long to Smoke Bacon 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. Sign up for the latest news, offers and recipes. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. Real nice color on your bacons there. Last year, our family processed a hog for the first time. 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. You must log in or register to reply here. Take the meat out and rinse it under cold water. Place the cured pork belly on the un-lit side of the grill and close the lid. Thanks for your reply. OK, but what's this "buckboard bacon?" This time i bought free from pork shoulders about 8kgs in all (better quality meat). It was pretty hacked up. Then i will leave in fridge for 1-2 days before slow cooking to internal temp of 135-140. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. Even so, theres less fat than regular bacon good news if youre trying to cut back. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information.