Is it hard? Last year, our family processed a hog for the first time. 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. Rub in pork and place in container. Just to chime in ? Buckboard bacon is bacon made from pork shoulder instead of pork belly. All should be well! I should finish soon but the publishing process seems to take about a year. You have to use curing salts to make bacon. I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay Pour the wet cure over the pork. Curing salts are a mixture of salt and sodium nitrite. Thanks again for your input. Great! #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". 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. Roll the shoulder into a tight log and secure with butcher's twine. Rub the entire pork belly with the mixture, including the sides. By Kathleen Sanderson Mix all of the ingredients in a bowl except apple juice, pork, and applewood. 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? Rinse the pork belly and pat dry. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Coat entire pork belly with the cure and place in a large resealable plastic bag. 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. Use a bi-metal analog thermometer if that's all you have. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. Following are the 3 variations I did. I use this on pork bellies and pork roasts and love it. 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. I just use off brand gallon bags. Easy cure to use to make great bacon and hams! Once people try it, they cant stop. There is lots of variation in the online literature. 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. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. I know it made me nervous. However, if you arent able to raise your own pig, buckboard bacon may be even easier to make. Ten hours later, I had some delicious bacon jerky. Or something like that. It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. 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. Im going to try some more Buck Board and will tray belly and back. Just cut as much as possible against the grain. If you read this far, hopefully you got somthin' useful out of this instructable. Great starter recipe David this is the first one I did, and has formed the baseline for all my tweaking from that point forward. Of course, I had to try the bacon, just for quality control purposes. I wanted to slice it thin, like bacon, so that was important. Rotating the stacks makes sure all the meat gets completely soaked in the cure. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. 2.5 hours was the sweet spot for this batch. From the pictures I've seen of it, it looks really tasty! Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. 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. Visit Bacon Making Supplies page for more products. One is a dry rub and the other is a brine where they are mixed with water. 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. 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. I now use a Heatermeter https://github.com/CapnBry/HeaterMeter/wiki and this digital instant read thermometer CDN ProAccurate Digital Instant Read Thermometer, This combo makes it easy for me to look like a BBQ'ing hero, I can't tell you enough how much better my BBQ meats taste now that I have precise and accurate temp control. 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. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. That would make it a bit easier to store and handle. I have some buckboard bacon curing in the fridge right now. ", Extra points for the technical drawing for placement of cure. I soaked it for an hour, then fried a sample piece to test for saltiness. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. More soaking if desired. You need to start by weighing the piece of meat you will be curing. This step is pretty straightforward. Our jerky kitshave everything you need to make delicious homemade jerky. Preheat oven to 200 degrees. It also cooks much faster than bacon so keep a close watch on it while youre cooking it. 4. 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. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in . Interesting we use a cure to make bacon. A big plus is that it is much cheaper than store-bought bacon. The bacon is smoked and cooled off. To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. I prefer the dry rub for bacon and the brine for hams. Jowl bacon is the pinnacle of all bacon! (Bacon makes great gifts for friends and family). The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. You will be doomed to making great bacon. But I'd bet most of us here on instructables like to tweak things. However, with no heat, the bacon is harder to slice. The maple syrup adds a different sweetness. You can also make excellent Canadian Bacon from pork loin. Dont worry about it. 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? By submitting above, you agree to our privacy policy. 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. So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. Eventually, it was made clear that we were offering a sample not trying to enlist the butchery as a stockist of the Buckboard Bacon. Try using our Misty Gully liquid smoke to give your bacon a great smokey flavour if you dont have your own smoker. 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. JavaScript is disabled. Don't pass the buck on this buckboard bacon! I have a lead on some jowl bacon, it should show up next week. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. Post by bmeyer50 Thu Oct 23, 2014 14:42 I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. 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. 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. Who doesnt love bacon? Time to smoke those butts! Now go eat some bacon.Jack, Reply Plan on having enough pellets for a six to eight hour smoke. 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. I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. 2. Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . Place on a wire rack and dry in the refegarator overnight. 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. Im interested in making the buckboard bacon. The disadvantage is the suggested loss in texture. better than others i have tried from processors. 2. Wiki and google haven't given me a clear answer. Using buckboard Bacon cure. 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. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. This simple little adapter made the rest of the meat slicing much easier! Pinterest. Spread all over the meat then wrap it with waxed butcher paper. Next time Yes i will be doing this now all the time! Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. 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. No burn, just a nice warmth. Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. You have heard of back bacon (Americans call it Canadian bacon). I love buckboard bacon. I will combine them and pay attention to manipulate them daily. Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. This helps pull out some of the salt. The bi-metal analog thermometers are notoriously inaccurate. The thickest part of the meat was 1 1/2 inches. Why would you disgrace the great pork belly bacon? The high mountain cure is great. I was able to get 4 pieces from the roast I got. For a better experience, please enable JavaScript in your browser before proceeding. Put the pork uncovered in the fridge for one day and then . 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. If you cant find something you like locally, there are countless choices online. It is amazing I've made over 75# of both buckboard and belly bacon. is there a preference of one over the other? Follow the directions and adjust your curing times for the thickness of your meat. 3. In this recipe Open in app During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. Also will add some flavors like cracked pepper on outside. Add your favorite smoking wood, I used hickory, apple is also a great choice. 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. How was the flavor on the Dry Cured ones. 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. Any help would be great please . Sorry habs. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. It just removes surface salt. Soak the meat in cold water for 40 minutes, changing the water once. Cures 25 lbs. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. As for back bacon, Americans call that Canadian bacon. Some say it gives the bacon better texture (I think any improvement is marginal). Sugar is 1% of the weight of the pork belly. The pepper adds a touch of spice that mostly comes as an after note. Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. You must log in or register to reply here. Place on a rack lined tray and back into the fridge to dry for 24 hours. How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1? The width and length doesnt matter. Posted by Chuck pickerill on Nov 3rd 2022. Season the pork generously with Blue Ribbon BBQ. 3 years ago, In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt. 15ml of salt Keep the temperature as low as possible (around 165 degrees). Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Why is this is not required to apply more salt to the meat? If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . You can also make excellent Canadian Bacon from pork loin. Was not as salty as i would like and lacked the sweetness which i knew already. 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. "Some world views are spacious and some are merely spaced.". Then I soaked it in cold water for 40 minutes, changing the water once. I prefer to soak it before curing for 2hrs. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. Go light though, this is a less is more kinda thing. After 10 days in the fridge, it's go time! I will eat this piece first so figure i should be ok? I recently had to find a new butcher and guess what the bacon was average so decided to make my own? Combine all ingredients other than pork belly in a bowl and mix together. I smoked to an internal temperature of 140 F. I covered the meat and put it in the fridge for 2 days to let the flavours blend. 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 There are a world of flavours and styles. Be sure to rinse out the bone cavity too. You're lucky, that's a great price! Let me know if any of this isnt clear or I can help further. I untied the roast and laid it open. Cover the whole thing with plastic wrap and ensure it's tightly wrapped. 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. So i cured the meat, this time with more sugar as i screwed measuring last time (was working from the maple bacon recipe and just omitted the maple). Kinder goats A small breed for milk and meat, Dorper sheep Revolutionizing the meat sheep industry, The raging torrent Respect it even when you play, Heres how to make a musical bamboo flute. Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. Let the bacon sit in the fridge uncovered overnight. When you place your pork belly cured bacon (or whatever cut of meat you are using for bacon) in the fridge. Touch device users, explore by touch or . I also found many curing mix recipes online. Will refill next time just to get as much smoke flavor as possible. Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. Cook the pork. I need to improve my smoking skills but the bacon tasted just great!! Did not refill once it went out. You dont have to worry about the bacon going bad during the cold smoke. Not only does this make awesome bacon, it works great to make a ham out of a wild game roast! Then I put it back in the dish pans and filled them with cold water to soak. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. The curing salts inhibit bacterial growth during the long smoking process. I put in digital temp probes, you can also use a digital instant read thermometer. Cover and set the pork in the icebox for at least 4 hours or overnight. I will soak, smoke and slice it up later this week, once the weather clears. The cure will react with metal and potentially ruin your bacon. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. Required fields are marked *. I didnt add the brown sugar to the cure. So i used 3grams pink salt with a 15ml sugar and salt. 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. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. Keep notes and decide which you like best. Steps: Start by mixing the dry cure, mustard powder, brown sugar, and ground pepper together. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. As I had 4 pieces and my brother had been so generous. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. is the cheapest I've seen pork belly in my town. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. There are no 10 step programs or help. Adjust up or down depending on taste/preference. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. Should i need to worry about this? Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. The main reason I cook to 135 is to make it easier to slice. If you like a light smoke, 4 hours is fine. Product details I bought 2 from Save On Foods, and had about 3 x 1KG pieces and a smaller 600gram piece. -------------------------------------------------------------------------------------------------------, (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). When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT SKU HMBBC Order yours ahead from a local farm or butcher. Rather than stink out house i was going to use the gas grill to heat up to 135. I made simple 3D printed cordless drill to meat slicer adapter. 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. SMF is reader-supported. I have tried all these methods and they all turned out great. It is then sliced and pan fried in a skillet similar to bacon. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. Weigh the boneless meat in grams. Bacon, as we traditionally know it, is sourced from the pork belly of a pig. So, simple and well worth the effort. Makin' (Buckboard) Bacon August 31, 2021, 05:48 PM I have some pork butt sliced into slabs, and sitting in the cure. Make sure the container you use can fit in the refrigerator. I bought your book and sending it home to my dad for his fathers day gift! The smoke will give a better taste if the surface of the bacon is dry. I love them all. I would start at 4 hours but I have friends who go up to 48 hours! Dont turn the gas grill on at all. Measure out the cure per the instructions for the amount of meat you have. Not only do they provide milk, cheese, ice By Rev. Easy to use and tasty! Let it sit for 15 minutes and dry with a paper towel again. I would say the berbere is my favourite but they all are great and you must have variety in your life! Just wanted to follow up! I wonder if a barrel being called a butt is related to the slang word buttload? If you put more salt on 2 days before it is finished, it will only go 1/2 inch into the meat. 1. However, I frequently do some back (Canadian) bacon to 155 F because I have friends who like to eat it cold. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. Sounds fine. 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. You guys are peer pressuring me into trying bacon.
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