JavaScript is disabled. If bacon turns black or very brown when cooking, reduce sugar. This gives a strong smoke flavour with the firmer easier to slice bacon. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. You smoke for as long as you want depending on personal tastes. Thank you! If you cold smoke meat for hours without curing, it will go bad. I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. Place rack in a roasting pan. Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. But then I saw what a pork belly costs per pound! The dehydrated bacon keeps without refrigeration. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. Place in the fridge to brine for 10-14 days. 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. Yesterday i cured my first batch of pork butts. Can you use buckboard bacon cure on pork belly? Buckboard bacon is made the exact same way as smoked cured bacon. Place on a wire rack and dry in the refegarator overnight. So i used 3grams pink salt with a 15ml sugar and salt. I don't have a picture of this, but I have provided a helpful technical drawing. Insert the probe horizontally into the center of the pork belly, avoiding any large pockets of fat, if possible. Agreed! Next, you would smoke the meat for 3-4 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. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . Im just curious if one method is better for some reason. Real nice color on your bacons there. As I had 4 pieces and my brother had been so generous. I had never heard of buckboard bacon, but it looks delicious! Tasting Sensational! Make your own bacon with Hi Mountains Buckboard Bacon Cure. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. 2 tbsp cracked peppercorns. I took the meat out of the bag and rinsed it off under running water. 5 lb bag of Dry Rub Bacon. Rub the entire pork belly with the mixture, including the sides. Let the bacon sit in the fridge uncovered overnight. Again, thank you! Rotating the stacks makes sure all the meat gets completely soaked in the cure. Rub the dry cure onto the pork bellies, making sure to coat all sides. Bacon 3.0 : same as Bacon 2.0 but once the cure had fully liquefied, I pulled it out momentarily and applied a coat of cajun seasoning all over it and put it back to finish the cure. If you haven't had that, I would recommend it. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. In the United States, bacon is cured then smoked for flavor. Using a slicer makes things easier and more consistent. Did you make this project? Not only do they provide milk, cheese, ice By Rev. It is really a matter of personal preference. I will be using the dry rub here. OK. Issue #112 July/August, 2008 It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions. Issue #87 May/June, 2004 About half of the bacon didnt fit. The bi-metal analog thermometers are notoriously inaccurate. After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. It is disappearing at an alarming rate. Call me lazy, but I agreed. Should i need to worry about this? 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. Cold smoke the bacon for 6 hours with hickory smoke. Bacon is made of pork belly which is heavily streaked with fat. When you buy through links on our site, we may earn an affiliate commission. #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. Whisper100, I see this is your first post. The pepper adds a touch of spice that mostly comes as an after note. 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. Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. SKU HMBBC Flip it after 5 days. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. Is this strictly a flavor preference? 2023, PS Seasoning | Privacy Policy | Terms & Conditions. 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. Starting my 3rd right now. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. It is amazing I've made over 75# of both buckboard and belly bacon. This simple little adapter made the rest of the meat slicing much easier! 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. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. However, the finished product doesnt even hint of mustard, so you can use it with confidence. I need to improve my smoking skills but the bacon tasted just great!! Ever wondered how to make your own bacon? The width and length doesnt matter. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. This way it is safe to eat without frying. Put it in the refrigerator for 7 days. Trim the pork bellies with a knife to create a uniform shape for curing evenly. 4 oz sugar. Put the meat on a tray or plate. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. My best advice, try one method and then another. Adjust up or down depending on taste/preference. I use gallon bags, but I keep them in a pan in the fridge to catch any leaks. So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Instructions. I had to cut out some loose pieces. Buckboard bacon was the perfect solution, it seemed. Cant keep it up to the family and friends. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. I would start at 4 hours but I have friends who go up to 48 hours! You can combine the cold smoke with a hot smoke for double smoked bacon. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. 3. 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 will not taste like the commercial maple bacons. Questions: 3 months ago. More information On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. You can also make excellent Canadian Bacon from pork loin. Sign up for our newsletter to receive specials and up to date product news and releases. BRADLEY SMOKER | "Taste the Great Outdoors". I figure if it doesn't fit in the bag, it won't fit in my smoker. I didnt add the brown sugar to the cure. Since buckboard bacon isnt from pork bellies, some of the slices werent exactly bacon strip shaped. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. 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. but I do feel better from your feedback. Easy cure to use to make great bacon and hams! What kind of bags do you use? I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. All: Really dont need to go buy a 600 dollar smoker! I wonder if a barrel being called a butt is related to the slang word buttload? I wrapped and stuffed what I could into the nooks and crannies in the freezer. Put it in a container then start curing it in the refrigerator for 3 days. I will combine them and pay attention to manipulate them daily. 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. Place the pan with the ice and pork belly on the grill grates. I soaked it for an hour, then fried a sample piece to test for saltiness. When autocomplete results are available use up and down arrows to review and enter to select. A big plus is that it is much cheaper than store-bought bacon. when I do bacon (close to time to do more, may try buckboard this time.any issue with using my "normal" cure recipe for the buckboard bacon? Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. 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 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Try this for an adaptation for curing in the fridge. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Just to chime in ? 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. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. If anyone is curious, yes I'm still makin' bacon! Thanks for your reply. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. 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. Last year, our family processed a hog for the first time. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. Add your favorite smoking wood, I used hickory, apple is also a great choice. Reply I was after something quick and dirty so we could finish slicing and get onto eating! Try using our Misty Gully liquid smoke to give your bacon a great smokey flavour if you dont have your own smoker. With pre-measured seasoning, cure and instructions,all you need is the meat. I think it was 6-7 days for pork belly and 10 days for buckboard bacon. "Some world views are spacious and some are merely spaced.". It tasted like bacon, without the fat and with just a hint of pork chop taste. Bacon and 3D printing?! Also, it is easy to slice. The thickness of the meat will determine how long you need to cure it safely. The curing salts inhibit bacterial growth during the long smoking process. "[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. Bring on the BLTs! I wrapped it in wrap for 2 days, then sliced and ate. The length of time it cures depends on the thickness of the thickest part of the meat. The piece I chose for a basic cure weighed 649 grams. Great starter recipe David this is the first one I did, and has formed the baseline for all my tweaking from that point forward. Dairy goats form one of the cornerstones of our homestead. I have tried all these methods and they all turned out great. 2. 3D printing FTW! ), I hated having to cut it into smaller pieces to fit in a gallon bag, so I started looking for larger size bags. My arm got tired of cranking the slicer. However, if you arent able to raise your own pig, buckboard bacon may be even easier to make. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. I bought 2 from Save On Foods, and had about 3 x 1KG pieces and a smaller 600gram piece. Just cut as much as possible against the grain. 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. Of course, I had to try the bacon, just for quality control purposes. Required fields are marked *. 1/4 cup dark brown sugar. Enjoyed the instructable. While most commercial bacon in the United States is smoked, bacon and many of its cured-meat cousins in other countries are cured but not smoked. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. Mix everything together and rub all over the pork. Any help would be great please . ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. Hot smoke the bacon at 180 F to an internal temperature of 140 F. Let the bacon sit in the fridge, covered, for 2 days. 3 days ago i started curing my second batch of bacon. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees F. You may need to add a new pouch of wood chips if your first burns out before you get your bacon up to temperature. Place in Fridge for Curing. The only disadvantage I have found to buckboard bacon? Used it on wild pig back straps! Then you have two choices. It is really just personal preference. Don't over do the smoke, 3-4 chunks of wood is probably plenty. Our freezer was already bursting at the seams. It reconstitutes and fries up for breakfast well too. Place the cured pork belly on the unlit side of the grill and close the lid. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). I dont typically eat sugar/carbs and would love to try this. Now go eat some bacon.Jack, Reply The bacon is smoked and cooled off. STEPS for DRY EQ CURE: 1. You dont have to worry about the bacon going bad during the cold smoke. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. Season the pork generously with Blue Ribbon BBQ. Will it be safe? Buckboard Bacon Kamado Joe 105K subscribers Subscribe 46K views 3 years ago #KamadoJoe #Bacon This week's Kamado Joe video adventure begins with a 4-pound boneless Boston Butt / Pork Shoulder. Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. 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. This time i bought free from pork shoulders about 8kgs in all (better quality meat). Don't pass the buck on this buckboard bacon! The high mountain cure is great. I decided to do them 4 different ways to give him a variety. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. Finally. I got a couple of recipes of the internet which were helpful for curing pork belly. I put it in the oven and cracked the door. 2.5 hours was the sweet spot for this batch. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. Weigh your piece of pork belly. There are a world of flavours and styles. The only difference is that you would start off with a piece of pork butt instead of pork belly. Also, if you dont have a cold smoke generator, you can skip the cold smoke and just hot smoke it in a smoker. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. I love them all. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. Traditional bacon is made from pork bellies. Cash and Carry or Costco usually have good deals and decent meat. Turns out makin' your own bacon is pretty easy and not really that time consuming. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! 882. Let me know if any of this isnt clear or I can help further. More soaking if desired. Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. Made me LOL. Issue #124 July/August, 2010 As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. I put the meat on a rack and dried it with a paper towel. I bought my pork butt de-boned. Place the pork in a large brine bag and pour in the remaining cure. 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. Easy to use and tasty! (Bacon makes great gifts for friends and family). I continued this until the meat stayed dry after sitting for a 15 minute period. All you need is meat, curing salts, seasonings, time and a smoker. This is an outstanding product that I use year after year. But I'd bet most of us here on instructables like to tweak things. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). 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? Product details Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. 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. Coat entire pork belly with the cure and place in a large resealable plastic bag. ", Extra points for the technical drawing for placement of cure. I flip mine once a day. Go light though, this is a less is more kinda thing. Remove the meat from the bag and rinse off the seasonings under cold water. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Dont worry about it. I sliced the meat up and wrapped it for freezing. Finally a basic cure recipe!!! Our jerky kitshave everything you need to make delicious homemade jerky. Stir well until the brine mix is dissolved. 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). Im interested in making the buckboard bacon. Jowl bacon is the pinnacle of all bacon! Cures 25 lbs. I cranked and my wife sliced. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. 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. Always recieve good service from Misty Gully. 15ml sugar (organic golden sugarjust what i had in house). Rinse and pat dry. Been meaning to give buckboard bacon a try. 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. When you buy through links on our site, we may earn an affiliate commission. 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. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! Makes the best tasting bacon you can get. Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. It seems I always end up with a leak or two when I use the gallon size zip lock bags. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. I like mustard on sandwiches, but did I want mustard-flavored bacon? Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. 1. Step 4: Washing Off the Cure. 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. Step 2. Dry Cured Bacon. Sounds fine. You need to start by weighing the piece of meat you will be curing. I will soak, smoke and slice it up later this week, once the weather clears. 2. If you put more salt on 2 days before it is finished, it will only go 1/2 inch into the meat. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. Kevin. This has large pieces of lean meat with wide streaks of fat. 216 W Pleasant Street Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. If there are any they are small and I don't loose much of the curing juices. Place the cured meats into the refrigerator for 5 days. Everyone Ive given it to loves it! Copyright 2019 Self-Reliance Publications LLC. 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. Once the bacon is sliced, fry it up and enjoy! I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. Will refill next time just to get as much smoke flavor as possible. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. I should finish soon but the publishing process seems to take about a year. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Ill give it a shot with an erythritol/monk fruit mix. Rinse the pork belly and pat dry. 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. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. Click here for the container shown in this instructable. 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. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. The maple syrup adds a different sweetness. My question is about the dry cure ratios. 14 pounds of bacon is a lot. The pork belly is a part of fatty meat on a pig that contains no bones. I give mine an additional 20 minute soak for best results. Costco has been selling fresh pork belly, about 9-12 lbs ea. Save my name, email, and website in this browser for the next time I comment. I assume the smoke will keep bugs and critters away? lasted for about 2hrs. 9 lbs of Buckboard bacon, pork butt cap. Our family might not be ham lovers, but we will happily devour bacon. Kinda looks to me like all the cure has dissolved and nothing is happening. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. Make sure the container you use can fit in the refrigerator. I drain and refill with fresh water after 1hr. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. 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. Pork butt is about 1/3 the cost for me. Wow! Is it hard? It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). 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. It keeps the cure and juices closer to the pork and makes it much easier and less messy to flip. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. I see that you use kosher salt. When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. When the belly firms up rinse well and pat dry. How easy is this product, sprinkled it on and sealed it in a vacuum bag for 4 days then smoked/cooked in a hooded barbecue using a remote temperature probe. I read about another person had same question about quantities. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". Rinse with cool water, pat, and dry in the fridge for about 6 hours. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). If you read this far, hopefully you got somthin' useful out of this instructable. I don't have to worry about it reacting with the pan. The smoke will give a better taste if the surface of the bacon is dry. 1. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. Indirect cooking with the far left on very low and got grill to 180. I untied the roast and laid it open. 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: Another advantage? If the proportions are correct, there is no need to work any more in. I used PETG and printed at 100% infill. 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 . The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! Insert the injector into the roast and slowly press the plunger as you remove the needle. Rub with coarsely ground black pepper. 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