buckboard bacon cure on pork belly

Then you have two choices. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. of meat. Its easy and amazing to do. Remove the pork from the brine and pat dry with paper towel. I prefer the dry rub for bacon and the brine for hams. Put the bag in the fridge for 4 days for every inch of the thickest part and an additional two days (ie 2 inches would be 10 days). I would like to strongly recommend you get a small scale to measure the curing salts by weight. 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. Place rack in a roasting pan. Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? Did a couple of boston butts as the directions said and the outcome was fantastic. I untied the roast and laid it open. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. First, pull the pork butts out of the container and rinse them off. Process. For a better experience, please enable JavaScript in your browser before proceeding. 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. I have a feeling this is gonna be some good bacon! Place on a wire rack and dry in the refegarator overnight. Everyone Ive given it to loves it! I didn't have the urge to make my own bacon until I tasted some buckboard bacon a friend of mine had cured and smoked himself. If you want more salty flavour, increase the Kosher salt in you dry cure but be careful, a little more salt makes it a lot more salty. It is really just personal preference. Copyright 2019 Self-Reliance Publications LLC. Save my name, email, and website in this browser for the next time I comment. 5. 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. Buckboard is kind of in between. This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! Adjust up or down depending on taste/preference. I will soak, smoke and slice it up later this week, once the weather clears. SMF is reader-supported. The curing salts also give bacon its distinctive colour and taste. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. Pork loin makes back bacon. Click here for the container shown in this instructable. I wanted to slice it thin, like bacon, so that was important. I fired the Louisiana Grills smoker up to 180 F and put the meat on a rack over a tray and into the pellet smoker. Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. Let your meat air dry. Sugar-curing bacon is not a complicated process. Belly bacon 1" thick takes 5 days and buckboard 2" thick takes 10 days. Ten hours later, I had some delicious bacon jerky. Or something like that. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. The high mountain cure is great. I just use off brand gallon bags. I put it in the oven and cracked the door. Though I would be curious to know what the actual weight per pound is. 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. Starting my 3rd right now. Just thought you should know. 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. I wrapped and stuffed what I could into the nooks and crannies in the freezer. Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. 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. Opps. Cover and set the pork in the icebox for at least 4 hours or overnight. I figure if it doesn't fit in the bag, it won't fit in my smoker. The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. Continue drying until the surface feels dry and tacky, about 1 hour. Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. Set the bellies out for 1-2 hours to come to room temperature. But I'd bet most of us here on instructables like to tweak things. Our freezer was already bursting at the seams. Let it sit for 15 minutes and dry with a paper towel again. All rights reserved, BANQUET BAGS Dry Aged Steak, Salumi & Salami, How to Make Vegan Roasted Capsicum & Red Lentil Sausages, How to Make Bundy Rum and Hickory Honey BBQ Sauce, How to Make Maple, Chilli and Bourbon Bacon, Hi Mountain Jerky, Sausage and Brine Seasonings, Banquet Bags DRY AGE CURE SMOKE & COOK. I'm a big fan of pork jowl bacon. Jul 3, 2021. So much easier and just as effective! You can combine the cold smoke with a hot smoke for double smoked bacon. I was able to get 4 pieces from the roast I got. I put in digital temp probes, you can also use a digital instant read thermometer. I put the meat on a rack and dried it with a paper towel. Did not refill once it went out. I think it looks delicious. Instructions. 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. Issue #87 May/June, 2004 Normally I like them wider than I cut these. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Add your favorite smoking wood, I used hickory, apple is also a great choice. Touch device users, explore by touch or . I have brined my pork butt and am planning on smoking it this weekend. It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. Buckboard bacon. Tasting Sensational! If you want to smoke your bacon in a gas grill. Place the cured pork belly on the unlit side of the grill and close the lid. The disadvantage is the bacon is softer and harder to slice. As for bears and insects, the smoke should deter them. I just have a few quick questions. 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. It also cooks much faster than bacon so keep a close watch on it while youre cooking it. OK. Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. If anyone is curious, yes I'm still makin' bacon! I decided. The main reason I cook to 135 is to make it easier to slice. As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. Inject 24 oz of brine mix into all areas of the roast. As long as the cure is coming into contact with the meat, all is well. "[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. You dont have to worry about the bacon going bad during the cold smoke. The meat was from Save On Foods, seems like a decent cut to me. 2023, PS Seasoning | Privacy Policy | Terms & Conditions. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. I am just about finished a second book aimed at more experienced smokers with recipes for smoked cheese, bacon, ham, cured sausage, corned beef, pastrami and different beef, chicken, pork, seafood and sides recipes. If there are any they are small and I don't loose much of the curing juices. Also will add some flavors like cracked pepper on outside. 2. Im going to try some more Buck Board and will tray belly and back. First time l ever made my own bacon,and lll never go back to boring butcher made stuff.I only made it in my barby and it was No1. Why is this is not required to apply more salt to the meat? Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. Not sure if you are still monitoring this post, but do I have to use any sugar? -------------------------------------------------------------------------------------------------------, (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). Whisper100, I see this is your first post. Smoke the pork until it reaches an internal temp of 150 degrees. Smoke the pork until it reaches an internal temp of 150 degrees. Buckboard bacon is made the exact same way as smoked cured bacon. I have used as little as 8 ml per KG trying to reduce sodium content. Flip the pork each day to ensure it cures evenly. 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. 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. Interesting we use a cure to make bacon. (Do not turn the oven on). Save any trimmings for making sausage. great looking spread there Ham job well done SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. The process I used is exactly the same as the one I use for making bacon out of belly, only at .99 a lb for pork butt versus $2.75-5.00 for pork belly. Put it in the refrigerator for 7 days. Morton Kosher Salt has 480mg Sodium per 1/4 tsp. A big plus is that it is much cheaper than store-bought bacon. I give mine an additional 20 minute soak for best results. 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). Good tip on using a bag instead of a container. I continued this until the meat stayed dry after sitting for a 15 minute period. I actually find the texture of just cold smoked slightly superior but it is such a pain to slice with my POS slicer. I drained out about half to make it easier to move the container without spilling. Cold smoke the bacon for 6 hours with hickory smoke. What is the breakdown per pound for pork belly? The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. How Long to Smoke Bacon You can use any cut of pork, so you dont have to special order pork bellies. Wiki and google haven't given me a clear answer. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. I love buckboard bacon. is the cheapest I've seen pork belly in my town. Costco has been selling fresh pork belly, about 9-12 lbs ea. Product details What is the breakdown per pound for pork belly? 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. JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding. A buddy just gave me some hog cheek bacon! #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. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. Read on to learn more about how to make buckboard bacon or skip to the end to find out how I managed to combine bacon and 3D printing! We can slice it now. 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. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information. There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. 8 oz kosher salt. To die for. Measure out the cure per the instructions for the amount of meat you have. Be sure to rinse out the bone cavity too. Yes. Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. The only disadvantage I have found to buckboard bacon? Place on a rack lined tray and back into the fridge to dry for 24 hours. More information Thanks. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. "Some world views are spacious and some are merely spaced.". Close the lid and smoke the pork belly until the internal temperature reaches 150, 2-3 hours. Im concerned about my meat now. This gives a strong smoke flavour with the firmer easier to slice bacon. It is cured in a similar way to regular bacon, but it has a unique flavor that is caused by the inclusion of smoked hams and other spices in the cure. Place the pan with the ice and pork belly on the grill grates. 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. After 10 days in the fridge, it's go time! SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. Insert the weight of the meat into one of the EQ calculators (links on this page). 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. I will be using the dry rub here. From the pictures I've seen of it, it looks really tasty! I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. 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. Buckboard bacon is bacon made from pork shoulder instead of pork belly. What makes a cut of pork into bacon is the way it is prepared. To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. That is why you cure it. If the proportions are correct, there is no need to work any more in. It seems I always end up with a leak or two when I use the gallon size zip lock bags. If there's liquid in the bottom of the pan you can leave it or drain it. Tried to keep temp <150*F, by using large splits of Pin Oak and keeping the firebox on my old Brinkmann open the whole time for TBS. The 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. Place the bag inside a container or dish with the fatty layer facing down. Why tamper with perfection, I thought. Rub with coarsely ground black pepper. This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. 5 years ago. Plus, the end result tastes awesome. 3 months ago. Place the pork bellies on a flat surface . Remove the meat from the bag and rinse off the seasonings under cold water. 4. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. It is a bit tougher than Canadian bacon but has a great flavour! 14 pounds of bacon is a lot. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. That doesnt affect the taste, though. The dehydrated bacon keeps without refrigeration. However, as I slow cook it in my smoker, it does add smoke flavour. Thank you! Just wanted to follow up! I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. Put the meat on a rack and dry it with a paper towel. It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions. 2.5 hours was the sweet spot for this batch. Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 In the United States, bacon is cured then smoked for flavor. You need to provide us with better information such as the name of the cure, if the percentage of the cure is listed, and need to know if those directions are for a dry or wet cure method. The cure is the first step in this process. Agreed! The ounces refer to weight. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. It's not the pigs butt, it's the shoulder! 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. I prefer to soak it before curing for 2hrs. . It is coarser than back bacon and leaner than bacon. So much easier and just as effective! Place the cured pork belly on the un-lit side of the grill and close the lid. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. May not be correct, but close enough and even believable for me. 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? Easy cure to use to make great bacon and hams! 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 #1. I've used Stubbs Hickory Liquid Smokebefore and find it works well. Ticks me off that I was an adult before I found out about it! Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. Let me know if any of this isnt clear or I can help further. The size of salt crystals can . I spread the meat on the dehydrator trays. 3 days ago i started curing my second batch of bacon. I did this recipe twice and it is amazing! Finally a basic cure recipe!!! Dont turn the gas grill on at all. Rub the dry cure onto the pork bellies, making sure to coat all sides. I flip mine once a day. On the tenth day, I brought the pans inside. I use this on pork bellies and pork roasts and love it. I will start with some basics of making bacon. Additives. Enjoyed the instructable. Those included: a very small amount of regular sugar. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. Apply the dry cure mix evenly on all sides of the pork belly. 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. Can you use buckboard bacon cure on pork belly? Bacon, as we traditionally know it, is sourced from the pork belly of a pig. You can leave it like this, slice and cook. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. After all, what else could you do with them? Just regular salt. When the belly firms up rinse well and pat dry. 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. Will need more soon. It was so good, my husband voted to not smoke it. Makin' Bacon isn't that hard, if you've been thinking about trying it do it! My best advice, try one method and then another. Order yours ahead from a local farm or butcher. All you need is meat, curing salts, seasonings, time and a smoker. Page created in 1.803 seconds with 20 queries. I bought your book and sending it home to my dad for his fathers day gift! Place directly on the smoker and insert probe to monitor temperature. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. I decided to do them 4 different ways to give him a variety. Step 4: Washing Off the Cure. Don't over do the smoke, 3-4 chunks of wood is probably plenty. The pellicle is what "takes up . When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. Pork Belly. Last year, our family processed a hog for the first time. I started with a large boneless butt roast. I need to improve my smoking skills but the bacon tasted just great!! Pour the wet cure over the pork. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. More soaking if desired. 2 tsp pink salt. My question is about the dry cure ratios. I have some buckboard bacon curing in the fridge right now. So after even just one day i noticed that the liquid drawn from the pork was as i would have expected the first time round. Also, would the difference in sodium content affect the curing process? 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. I think it was 6-7 days for pork belly and 10 days for buckboard bacon. By clicking enter you are verifying that you are old enough to consume alcohol. Thanks again for all the help. Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Rotating the stacks makes sure all the meat gets completely soaked in the cure. 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. 12 days will be fine unless you have really thick slabs. and the bears Make your own bacon with Hi Mountains Buckboard Bacon Cure.