Following are the 3 variations I did. Im going to try some more Buck Board and will tray belly and back. If you read this far, hopefully you got somthin' useful out of this instructable. Will it taste too salty? Issue #112 July/August, 2008 Also just curious if you are still a fan of cooking to 140 as per the recipe above. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. Used the Amazing smoke tube. Thanks for the post. That would make it a bit easier to store and handle. 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. Measuring accurately is also very important. 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. It's like. I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. Combine all ingredients other than pork belly in a bowl and mix together. Pork Belly. After the allotted time when most of the moisture has left the pork belly and is in the bowl you will have BACON. Sugar is 1% of the weight of the pork belly. Well, I didn't plan to at first. Buckboard bacon is made the exact same way as smoked cured bacon. I used PETG and printed at 100% infill. You gotta love bacon.The history on why they call them butts, when in fact it is the shoulder, is they used to store and ship the pork shoulders in barrels called butts, The real name is Boston Butt, but is really a pork shoulder. I have a feeling this is gonna be some good bacon! Are the directions for dry cure or for wet cure? I have noticed that there is hardly any water/moisture drawn from the pieces of meat. See you babies in about 8 days!! Was not as salty as i would like and lacked the sweetness which i knew already. Yesterday i cured my first batch of pork butts. Sugar-curing bacon is not a complicated process. Place the pan with the ice and pork belly on the grill grates. Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. My arm got tired of cranking the slicer. This field is for validation purposes and should be left unchanged. I was able to get 4 pieces from the roast I got. I took the meat out of the bag and rinsed it off under running water. Soak the meat in cold water for 40 minutes, changing the water once. 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. I put in digital temp probes, you can also use a digital instant read thermometer. Pork butt is about 1/3 the cost for me. Issue #95 September/October, 2005 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. The only difference is that you would start off with a piece of pork butt instead of pork belly. 1/4 cup dark brown sugar. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. Product details Not only do they provide milk, cheese, ice By Rev. The curing salts also give bacon its distinctive colour and taste. It is disappearing at an alarming rate. Im just smoked my second 10lb batch in a month. So, if you dont have a smoker, you could still make this bacon by not going through the smoking process. Wow! Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. Ticks me off that I was an adult before I found out about it! Place the pork in a large brine bag and pour in the remaining cure. If you like a light smoke, 4 hours is fine. 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. Use just like bacon. 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. I wanted to slice it thin, like bacon, so that was important. I actually find the texture of just cold smoked slightly superior but it is such a pain to slice with my POS slicer. The above constitutes the 'cure'. We can slice it now. 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 The amount of moisture given off varies widely depending on the way the meat was processed and stored. Remove as much air as possible and seal well. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. Great product. Rinse with cool water, pat, and dry in the fridge for about 6 hours. Continue drying until the surface feels dry and tacky, about 1 hour. Put the meat and any curing mix that falls onto the plate into a large resealable bag. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . 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 Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. You could also try stevia or one of the other super sweeteners but I havent tried that myself. I need to improve my smoking skills but the bacon tasted just great!! I untied the roast and laid it open. Don't pass the buck on this buckboard bacon! It tasted amazing, I was hooked! Thanks again for your input. Yes way! Several European countries have a tradition of making bacon without smoking. It will not taste like the commercial maple bacons. is there a preference of one over the other? Trim the pork bellies with a knife to create a uniform shape for curing evenly. If anyone is curious, yes I'm still makin' bacon! Copyright 2019 Self-Reliance Publications LLC. I also found many curing mix recipes online. I assume the smoke will keep bugs and critters away? I have used as little as 8 ml per KG trying to reduce sodium content. Back bacon is made from pork loin, which is quite lean. 1/2 cup dark maple syrup. 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. Real nice color on your bacons there. Keep notes and decide which you like best. However, many dont like their bacon as sweet and use 15 ml. Interesting we use a cure to make bacon. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. The size of salt crystals can . You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. Also look to see if it safe something like bacon/ham cure. 1/4 cup kosher salt. 3D printing FTW! I read about another person had same question about quantities. I like mustard on sandwiches, but did I want mustard-flavored bacon? I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. I did not turn my Louisiana Grills Pellet Smoker on. Starting my 3rd right now. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? This way it is safe to eat without frying. Now at this stage you need to thoroughly wash the salt cure off the bacon. Very addictive. Just make sure it is 6.25% sodium nitrite and the rest is salt. So, simple and well worth the effort. Any help would be great please . Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. good stuff , l will keep buying this item. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". I bought my pork butt de-boned. Just to chime in ? So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. Pork Shoulder sometimes goes on sale for cheaper but not usually. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. Does it take a long time? As a matter of fact, any added later would disturb the equilibrium. Traditional bacon is made from pork bellies. It may not display this or other websites correctly. 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. Other than the noted changes, the other 3 pieces were processed in the same method. In the recipe above it uses 40ml of sugar to 15ml of salt. Im obviously not talking about pink salt. It is coarser than back bacon and leaner than bacon. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. I bought your book and sending it home to my dad for his fathers day gift! 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. Looks good. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. For every inch of meat, cure for 4 days and then add 2 days. JavaScript is disabled. Not only does this make awesome bacon, it works great to make a ham out of a wild game roast! I wrapped and stuffed what I could into the nooks and crannies in the freezer. Your email address will not be published. 5 years ago. By clicking enter you are verifying that you are old enough to consume alcohol. Roll the shoulder into a tight log and secure with butcher's twine. 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. Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. If you havent tried it, you are missing something. Bacon - Cowboy Troy. I know it made me nervous. Let it sit for 15 minutes and dry with a paper towel again. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. 2 pound slab of pork belly with or without skin 2 cups of water 2.5 tablespoons of kosher salt 2 tablespoons of brown sugar 2 teaspoons of paprika 1 teaspoon chili powder 1/4 to 1/2 teaspoon black pepper 1/2 teaspoon pink curing salt / Prague powder / curing salt