Can you please give me the weight of the salt and sugar in grams? I have some buckboard bacon curing in the fridge right now. I like mustard on sandwiches, but did I want mustard-flavored bacon? By Kathleen Sanderson The width and length doesnt matter. I wrapped it in wrap for 2 days, then sliced and ate. A "normal" bacon cure will work fine. I soaked it for an hour, then fried a sample piece to test for saltiness. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Process. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. Buckboard bacon. Even so, theres less fat than regular bacon good news if youre trying to cut back. Place the pork in a large brine bag and pour in the remaining cure. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in . SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. Just regular salt. 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. Coat entire pork belly with the cure and place in a large resealable plastic bag. As for bears and insects, the smoke should deter them. Place the bag inside a container or dish with the fatty layer facing down. 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 . What makes a cut of pork into bacon is the way it is prepared. I had three pans full, so I stacked them. Buckboard is kind of in between. Rub the cure evenly on all sides of the meat. Keep the temperature as low as possible (around 165 degrees). "[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. That is why you cure it. Close up the smoker and crack a beverage. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. Once people try it, they cant stop. 2 tbsp cracked peppercorns. Stir well until the brine mix is dissolved. Rub the entire pork belly with the mixture, including the sides. All you need is meat, curing salts, seasonings, time and a smoker. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. You need to start by weighing the piece of meat you will be curing. It is the best part of making your own! I was after something quick and dirty so we could finish slicing and get onto eating! Not only do they provide milk, cheese, ice By Rev. Insert the probe horizontally into the center of the pork belly, avoiding any large pockets of fat, if possible. I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. As we processed the pig, I set aside the ham meat according to its intended use. As for the variation, the berbere spice gives just a touch of heat. Let it sit for 15 minutes and dry with a paper towel again. This simple little adapter made the rest of the meat slicing much easier! I didn't flip the butts, you can if you want. Thanks again for all the help. Issue #112 July/August, 2008 OMG, just let me eat bacon already! Follow the directions and you'll be amazed. How Is Bacon Prepared? I didnt add the brown sugar to the cure. Pink Cure #1 is 0.25% of the weight of the pork belly. It will not taste like the commercial maple bacons. Starting my 3rd right now. I used PETG and printed at 100% infill. Mix together the salt, sugar, and pink cure #1. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information. Ever wondered how to make your own bacon? It seems I always end up with a leak or two when I use the gallon size zip lock bags. Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. Do you see any issues with doing so? 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 give mine an additional 20 minute soak for best results. Back bacon is made from pork loin, which is quite lean. As I had 4 pieces and my brother had been so generous. 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. Once you're finished with your beverage, check the pork. I left the meat in the fridge for 8 days turning it and rubbing the liquid that forms into the meat every day or so. But then I saw what a pork belly costs per pound! Is it hard? Easy cure to use to make great bacon and hams! Smoke the pork until it reaches an internal temp of 150 degrees. 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 prefer the dry rub for bacon and the brine for hams. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). 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. A big plus is that it is much cheaper than store-bought bacon. After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. The thickness of the meat will determine how long you need to cure it safely. Any help would be great please . It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). Everyone Ive given it to loves it! I put the meat on a rack and dried it with a paper towel. Typically, salt is set at 2% of the meat's weight and sugar at 1%. I untied the roast and laid it open. 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. Step 4: Washing Off the Cure. Should i need to worry about this? I am going to visit him so I wanted to do something in way of thanks. I bought your book and sending it home to my dad for his fathers day gift! . Be sure to rinse out the bone cavity too. Sigh. It is really up to you. It was pretty hacked up. So much easier and just as effective! If you cant find something you like locally, there are countless choices online. Makin' Bacon isn't that hard, if you've been thinking about trying it do it! Will it be safe? Thanks for the tip, I haven't tried it. Place the cured pork belly on the unlit side of the grill and close the lid. Transfer to a resealable 2-gallon plastic bag. Preheat your smoker to 200 degrees and add your favorite wood chips. Finally. Alternatively use it as a simple call to action with a link to a product or a page. Put the meat on a rack and dry it with a paper towel. Don't over do the smoke, 3-4 chunks of wood is probably plenty. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. Have you heard of Buckboard Bacon. How to make buckboard bacon 4.5 from 2 reviews Author: Jess Pryles Prep Time: 14 days Cook Time: 3 hours Total Time: 339 hours Ingredients 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 one tablespoon garlic powder one tablespoon onion powder two tablespoons cracked black pepper Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. For every inch of meat, cure for 4 days and then add 2 days. better than others i have tried from processors. but I do feel better from your feedback. Good tip on using a bag instead of a container. Roll the shoulder into a tight log and secure with butcher's twine. The flavor is great and weve never been disappointed. 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. Sugar is 1% of the weight of the pork belly. 1/2 cup dark maple syrup. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. Does it matter which direction its sliced? Place rack in a roasting pan. Once your wood starts to smoke, turn the temperature down to medium. I have tried all these methods and they all turned out great. Plan on having enough pellets for a six to eight hour smoke. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Cover the whole thing with plastic wrap and ensure it's tightly wrapped. Intro to Buckboard Bacon. The pepper adds a touch of spice that mostly comes as an after note. Once the bacon is sliced, fry it up and enjoy! Rather than stink out house i was going to use the gas grill to heat up to 135. Select & Prepare The Pork Butts Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. It may not display this or other websites correctly. One is a dry rub and the other is a brine where they are mixed with water. 3. Place on a rack lined tray and back into the fridge to dry for 24 hours. The resulting bacon is very flavorful and has a slightly sweet taste. 2. 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. Im interested in making the buckboard bacon. My question is about the dry cure ratios. Made me LOL. I had to cut out some loose pieces. This creates A LOT of smoke! 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. 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 Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. My arm got tired of cranking the slicer. 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. Use a bi-metal analog thermometer if that's all you have. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. About half of the bacon didnt fit. I don't have to worry about it reacting with the pan. Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. Combine all ingredients other than pork belly in a bowl and mix together. Rinse and pat dry. You dont have to worry about the bacon going bad during the cold smoke. You can also make excellent Canadian Bacon from pork loin. Why is this is not required to apply more salt to the meat? 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. By submitting above, you agree to our privacy policy. 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. I should finish soon but the publishing process seems to take about a year. I decided. To make each bacon you must prepare the meat. is there a preference of one over the other? Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. Plus, the end result tastes awesome. 8 oz kosher salt. As long as the cure is coming into contact with the meat, all is well. The dehydrated bacon keeps without refrigeration. 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. Cold smoke the bacon for 6 hours with hickory smoke. Don't pass the buck on this buckboard bacon! The bacon is smoked and cooled off. But then I saw what a pork belly costs per pound! Once you cook it, you can adjust for more or less salt, sugar, etc to your own tastes. I put the slabs in the freezer until they were chilled (but not frozen) and then brought them out for slicing. Does it take a long time? MoreoverI will do a better job at staying focused! Continue drying until the surface feels dry and tacky, about 1 hour. 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. The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. Now, we believe that this was a fabulous endorsement of the product. Bring on the BLTs! If you havent tried it, you are missing something. Rub with coarsely ground black pepper. Real nice color on your bacons there. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. i did not account for the maple syrup which i did not use. 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. Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. *Side pork Tangent - I've never understood why it's called a pork butt. Did not refill once it went out. So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. I will eat this piece first so figure i should be ok? OK, but what's this "buckboard bacon?" You could also try stevia or one of the other super sweeteners but I havent tried that myself. If you read this far, hopefully you got somthin' useful out of this instructable. Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. Cash and Carry or Costco usually have good deals and decent meat. That would make it a bit easier to store and handle. Your email address will not be published. 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. If you haven't had that, I would recommend it. Next, soak the butts in cold water. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. What is the breakdown per pound for pork belly? Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. The pellicle is what "takes up . Dry Cured Bacon. Cover and set the pork in the icebox for at least 4 hours or overnight. This will create a sticky coating on the outside of the meat called a pellicle. 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. 3 months ago. Insert the weight of the meat into one of the EQ calculators (links on this page). But first - Vote Buckboard Bacon! ", Extra points for the technical drawing for placement of cure. Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours. Can you use buckboard bacon cure on pork belly? The whole idea of dry curing is that a measured amount of dry cure mix works its way into the meat and gradually develops on equilibrium in all parts of the meat. Issue #95 September/October, 2005 Buckboard bacon is bacon made from pork shoulder instead of pork belly. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. Wow! Set the bellies out for 1-2 hours to come to room temperature. The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! 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. You can combine the cold smoke with a hot smoke for double smoked bacon. 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. You can use any cut of pork, so you dont have to special order pork bellies. Kinda looks to me like all the cure has dissolved and nothing is happening. Great instructable. Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. You can leave it like this, slice and cook. I am extremely happy with the service and product range that Smoked and Cured has. 5 lb bag of Dry Rub Bacon. Cook Meat chunks were about 2.5 to 3 inches thick. Our dog highly approved of this project. Save my name, email, and website in this browser for the next time I comment. Go light though, this is a less is more kinda thing. (Do not turn the oven on). Explore. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. This way it is safe to eat without frying. But I'd bet most of us here on instructables like to tweak things. I really like it. 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? I utilize the space underneath the fruit and vegetable containers in my fridge. Of course, I had to try the bacon, just for quality control purposes. Your Manure Pile For Fuel, Fertilizer, and Maybe Even Improved Water Quality, You Elderberries Hospitality, Health, And Beauty. I drained out about half to make it easier to move the container without spilling. If you are not set up for cold smoking, you can skip this step and just hot smoke it. Curing salts are a mixture of salt and sodium nitrite. Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. Step 1. Made this product real easy to do only problem had to convert to metric beside that all good. I will start with basic bacon and then show you how to do the variations. Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. Then pat it dry with paper towels. You must log in or register to reply here. Allow the bacon to rest at room temperature for about 1 hour before placing in the fridge to cool completely. It is disappearing at an alarming rate. Follow the directions and adjust your curing times for the thickness of your meat. Fortunately, the sizes arent that different and all should be well. Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. 3. 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. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. 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. So you should follow their instructions. 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. 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. As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. For a better experience, please enable JavaScript in your browser before proceeding. Apply the cure to the pork belly. The boneless butt was just on sale. I sliced the meat up and wrapped it for freezing. Was not as salty as i would like and lacked the sweetness which i knew already. Why would you disgrace the great pork belly bacon? By clicking enter you are verifying that you are old enough to consume alcohol. That meant I could send some samples to my sons in California and Florida. Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. Step 3: Wash, Dry, and Rest. The amount of moisture given off varies widely depending on the way the meat was processed and stored. I made simple 3D printed cordless drill to meat slicer adapter. Take the meat out and rinse it under cold water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! 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! Login with username, password and session length. 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). The measure that is critical is the pink salt #1. It's not the pigs butt, it's the shoulder! Our family might not be ham lovers, but we will happily devour bacon. Try this for an adaptation for curing in the fridge. Though I would be curious to know what the actual weight per pound is. I did this recipe twice and it is amazing! If you put more salt on 2 days before it is finished, it will only go 1/2 inch into the meat. How Long to Smoke Bacon I see that you use kosher salt. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. A big plus is that it is much cheaper than store-bought bacon. I would like to strongly recommend you get a small scale to measure the curing salts by weight. Put it in a container then start curing it in the refrigerator for 3 days. The size of salt crystals can . Just wanted to follow up! 216 W Pleasant Street Let me know if any of this isnt clear or I can help further. Meathead, BBQ Hall of Famer. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. I procured a vacuum pack this time round to make things more simple. Set aside. Cant keep it up to the family and friends. 5. Rub in pork and place in container. 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. Slice the bacon to your preferred thickness. I have a feeling this is gonna be some good bacon! I also rotated the order of the stacked dish pans. If you like a light smoke, 4 hours is fine. 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. 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. The main reason I cook to 135 is to make it easier to slice. Slice thin or thick and then fry up just like bacon. Please tell me which brand you use since the sodium content in these two products varies greatly. 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. buckboard bacon cure on pork belly on: December 10, 2011, 06:55:46 pm OK, I have go two 11.5lbs slabs of pork belly. I just use off brand gallon bags. If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . When autocomplete results are available use up and down arrows to review and enter to select. If you cold smoke meat for hours without curing, it will go bad. You can certainly use a sharp knife. So, simple and well worth the effort. When cold smoking outside, do i have to watch out for anything such as the meat going off? 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.