You smoke for as long as you want depending on personal tastes. That forced the meat down, so the curing solution pressed into it. Dont turn the gas grill on at all. Ten hours later, I had some delicious bacon jerky. Or something like that. If you like a light smoke, 4 hours is fine. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. Categories All Products, BACON MAKING, BRINES & CURES, SALTS, BRINES & CURES. Put the belly on the rack and pour bourbon into the pan. 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. Do you see any issues with doing so? Bring on the BLTs! Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. Transfer to a resealable 2-gallon plastic bag. Cook Meat chunks were about 2.5 to 3 inches thick. The flavor is great and weve never been disappointed. Thanks for your reply. As a matter of fact, any added later would disturb the equilibrium. You can buy one bone in and debone it if you like. I put the bacon in and let it cold smoke for 6 hours. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. Please tell me which brand you use since the sodium content in these two products varies greatly. Place directly on the smoker and insert probe to monitor temperature. Thanks for the tip, I haven't tried it. Stir well until the brine mix is dissolved. Mix together the salt, sugar, and pink cure #1. A good rule of thumb for bacon making is to salt to 2% 2.5% of the total weight of the meat. 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 spread the meat on the dehydrator trays. You must log in or register to reply here. I'll have to try to find some now! I made my own curing mix but you dont have to. I should finish soon but the publishing process seems to take about a year. Cottage or buckboard bacon is a pork shoulder cut. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. Confirm and Help Me Learn, 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. 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. Did not refill once it went out. Once the bacon is sliced, fry it up and enjoy! Dry Cured Bacon. JavaScript is disabled. Place the cured meats into the refrigerator for 5 days. Trim the pork bellies with a knife to create a uniform shape for curing evenly. 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. Share it with us! Click here for the container shown in this instructable. Bacon is made of pork belly which is heavily streaked with fat. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. I think you are really going to like it. Just regular salt. I took the same amount of maple syrup and injected it into the piece of meat prior to rubbing the other curing ingredients into the bacon. I have used as little as 8 ml per KG trying to reduce sodium content. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. Good tip on using a bag instead of a container. So today is day 4 of the cure, i will check it tonight when home to see if more moisture has been driven out of the mat. #1. It may not display this or other websites correctly. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Then I soaked it in cold water for 40 minutes, changing the water once. By clicking enter you are verifying that you are old enough to consume alcohol. Starting my 3rd right now. Thanks so much for buying the book. You can certainly use a sharp knife. In your video the ratio of salt to sugar is 1 to 1. Made me LOL. I wonder if a barrel being called a butt is related to the slang word buttload? The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. 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. More waiting Let it dry for about 2 hours. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. Jowl bacon is the pinnacle of all bacon! I was able to get 4 pieces from the roast I got. Agreed! Slice thin or thick and then fry up just like bacon. 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. Measuring accurately is also very important. Place rack in a roasting pan. Next, you would smoke the meat for 3-4 hours. Once you're finished with your beverage, check the pork. Place the pork in a large brine bag and pour in the remaining cure. Alternatively use it as a simple call to action with a link to a product or a page. 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. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. 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. As for back bacon, Americans call that Canadian bacon. Issue #95 September/October, 2005 I turned the meat once a day, re-layering so the top pieces rotated to the bottom. 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. Im interested in making the buckboard bacon. I also rotated the order of the stacked dish pans. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. With or against the grain that is? 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. 2 tsp pink salt. Since buckboard bacon isnt from pork bellies, some of the slices werent exactly bacon strip shaped. I layered the slabs in my plastic dish pans and covered them with plastic wrap. Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. 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? Place on a wire rack and dry in the refegarator overnight. The pork is already turning that nice pinkish red. If you read this far, hopefully you got somthin' useful out of this instructable. 6. Im concerned about my meat now. It is really a matter of personal preference. 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. You must log in or register to reply here. Place the Boston butt in a storage container or Ziploc bag. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. 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. Next, soak the butts in cold water. 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. May not be correct, but close enough and even believable for me. Turns out makin' your own bacon is pretty easy and not really that time consuming. Explore. Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. Was not as salty as i would like and lacked the sweetness which i knew already. 3. Put it in a container then start curing it in the refrigerator for 3 days. You're lucky, that's a great price! Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. For each kilogram of meat, the basic bacon cure is: If you are one of my metrically challenged readers, use the following amounts per pound of pork loin. 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. Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for at least 7 days and up to 14 days for regular thickness pieces (less than 3") and up to 21 days for thicker bacon pieces (3" or thicker), flipping occasionally. Freezer bags are thicker and less likely to leak. 53035 United States. 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. Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. Your response is greatly appreciated! Did you make this project? Pork Shoulder sometimes goes on sale for cheaper but not usually. I would start at 4 hours but I have friends who go up to 48 hours! Thanks again for your input. If yours has the bone in it, remove it before you move on. 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. Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. Maple Buckboard Bacon Ingredients 1 kg (2.2 pounds) pork shoulder or butt slab (less than 3 inches thick), weighed after trimming 25 ml (2 tablespoons) maple syrup 3 grams (0.1 ounces) pink salt #1 15 ml (1 tablespoon) Kosher salt 15 ml (1 tablespoon) brown sugar Instructions Put the pork on a plate and inject maple syrup into pork slab. Like, "That full barrel of pork you got there is a buttload of butts!". Place on a rack lined tray and back into the fridge to dry for 24 hours. If there's liquid in the bottom of the pan you can leave it or drain it. 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. Then wait. As for bears and insects, the smoke should deter them. 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. Go light though, this is a less is more kinda thing. Put the meat on a tray or plate. I procured a vacuum pack this time round to make things more simple. Put the meat on a rack and dry it with a paper towel. Board index Homemade Sausage Making Smoked pork products; It is currently Thu Jan 05, 2023 09:54; All times are UTC . I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. Always recieve good service from Misty Gully. The box comes with 3 packages of cure, more than enough to do a whole Boston butt but, today . 9 lbs of Buckboard bacon, pork butt cap. Copyright 2019 Self-Reliance Publications LLC. is the cheapest I've seen pork belly in my town. I had to cut out some loose pieces. I experimented with different recipes for awhile and had some fun. It is addictive. Though it seems like a small amount to try to spread evenly on the bellies, so I just got off their site, and their directions are 1 tablespoon + 1-1/4 teaspoons per pound (4-1/4 teaspoons); which has to be more than .04 oz. Your Manure Pile For Fuel, Fertilizer, and Maybe Even Improved Water Quality, You Elderberries Hospitality, Health, And Beauty. 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. Your email address will not be published. Real nice color on your bacons there. There is lots of variation in the online literature. The high mountain cure is great. Wow! Process. This is now (un)officially the instructable with the most apostrophe g's. Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. You are using an out of date browser. The advantage to this is you are cooking from raw. Add your favorite smoking wood, I used hickory, apple is also a great choice. More information I love buckboard bacon! Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. SMF is reader-supported. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Rub the dry cure onto the pork bellies, making sure to coat all sides. Issue #124 July/August, 2010 Rub the cure evenly on all sides of the meat. Where do you buy pork belly?? 7. I wrapped and stuffed what I could into the nooks and crannies in the freezer. ABS would probably work, PLA might be too brittle. 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. 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. Last year, our family processed a hog for the first time. Remove as much air as possible and seal well. By submitting above, you agree to our privacy policy. There are a world of flavours and styles. Bacon and 3D printing?! blue-ribbon-competition-style-bbq-rib-rub. Be sure to stop in over at Roll Call so folks can say "hi" properly. Our freezer was already bursting at the seams. Typically, salt is set at 2% of the meat's weight and sugar at 1%. ", Extra points for the technical drawing for placement of cure. Costco has been selling fresh pork belly, about 9-12 lbs ea. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. Spread all over the meat then wrap it with waxed butcher paper. 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. Adjust up or down depending on taste/preference. Bacon is quite fatty. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. Our family might not be ham lovers, but we will happily devour bacon. Time to smoke those butts! Just to chime in ? All rights reserved. I will be using the dry rub here. Step 2. Let the bacon sit in the fridge uncovered overnight. 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. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. To make each bacon you must prepare the meat. I made simple 3D printed cordless drill to meat slicer adapter. I started with a large boneless butt roast. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. However, if you arent able to raise your own pig, buckboard bacon may be even easier to make. 2 tbsp cracked peppercorns. If you want to smoke your bacon in a gas grill. The reason is that there is just the two of us and small packs of sliced bacon are convenient to take out of the freezer. Some say it gives the bacon better texture (I think any improvement is marginal). I think over all it was about 2.5hrs!! Rinse and pat dry. There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. 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. 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. 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. I also found many curing mix recipes online. 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. Page created in 1.803 seconds with 20 queries. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. turned out that with my shelves being 13.75 x 19.75, the closest I could find was 14 x 24 4 mil bags: pack of 50 for about $11.50. The disadvantage is the suggested loss in texture. 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. Visit Bacon Making Suppliespage for more products. Flip the pork each day to ensure it cures evenly. The bacon needs to sit in the fridge to cure. Pork butt is about 1/3 the cost for me. A big plus is that it is much cheaper than store-bought bacon. However, as I slow cook it in my smoker, it does add smoke flavour. Visit Bacon Making Supplies page for more products. Once your wood starts to smoke, turn the temperature down to medium. Is this strictly a flavor preference? 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. Have you heard of Buckboard Bacon. Interesting we use a cure to make bacon. Thanks for the info. 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. I will never buy supermarket bacon again. Be sure to mix and gently massage the liquid into it as well. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. It cured fine, I just like it saltier. This just has a kiss of maple that is a nice note. 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. Im going to try some more Buck Board and will tray belly and back. After 10 days in the fridge, it's go time! Buckboard is kind of in between. As we processed the pig, I set aside the ham meat according to its intended use. Continue drying until the surface feels dry and tacky, about 1 hour. Those included: a very small amount of regular sugar. 12 days will be fine unless you have really thick slabs. It is minimally sweet but enough to add a nice flavor. Place the pan with the ice and pork belly on the grill grates. 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. Also, would the difference in sodium content affect the curing process? I keep the bagged bacon in a pan incase it leaks. Should i need to worry about this? J.D. Flip it after 5 days. Measure out the cure per the instructions for the amount of meat you have. There are no 10 step programs or help. I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? See you babies in about 8 days!! Where was I going to put it all? 5. 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. The only reason we bring up to 135-140 is to make it easier to slice? However, with no heat, the bacon is harder to slice. Recommend. Yes. I put in digital temp probes, you can also use a digital instant read thermometer. Eventually, it was made clear that we were offering a sample not trying to enlist the butchery as a stockist of the Buckboard Bacon. Also look to see if it safe something like bacon/ham cure. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). In this recipe Open in app Please note, comments must be approved before they are published, Share your photos with us using #psseasoning. I put it in the oven and cracked the door. Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. 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. When cold smoking outside, do i have to watch out for anything such as the meat going off? Finally. If anyone is curious, yes I'm still makin' bacon! The cure draws the liquid out of the meat, so it is soon sitting in its own juices. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. I need to improve my smoking skills but the bacon tasted just great!! I continued this until the meat stayed dry after sitting for a 15 minute period. OMG, just let me eat bacon already! I think it looks delicious. The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. The cook was done in less time that i expected. Great instructable. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . First, pull the pork butts out of the container and rinse them off. The only difference is that you would start off with a piece of pork butt instead of pork belly. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Put the meat and any curing mix that falls onto the plate into a large resealable bag. I rinsed the meat, making sure to wash out any crevices. Follow the directions and you'll be amazed. 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. Buckboard bacon differs from traditional American style bacon in that its meat source is . Drain and pat dry. If you are not set up for cold smoking, you can skip this step and just hot smoke it. 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. Cook the pork. I flip mine once a day. 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? Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. Using a slicer makes things easier and more consistent. Fire up your smoker to about 200 degrees Fahrenheit. I untied the roast and laid it open. Recipe's for Applewood, Maple, Hickory smoked and other flavors Recipe's for Pork Belly Bacon, Canadian Bacon and Buckboard Bacon (made from Pork Butt) Dont worry about it. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Why tamper with perfection, I thought. Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. What is the breakdown per pound for pork belly? 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. is there a preference of one over the other? Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! I will soak, smoke and slice it up later this week, once the weather clears. Yes way! Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). Dairy goats form one of the cornerstones of our homestead. If you haven't had that, I would recommend it. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. A big plus is that it is much cheaper than store-bought bacon. -------------------------------------------------------------------------------------------------------, (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). I read about another person had same question about quantities. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. Combine all ingredients other than pork belly in a bowl and mix together. I have a feeling this is gonna be some good bacon! Pork Belly. Our dog highly approved of this project. It is usually made of side pork (Americans call it pork belly). A 16-ounce box costs around $10 and cures 25 pounds of pork butt. To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. I prefer to soak it before curing for 2hrs. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. The recipe that came with it was not all that helpful for pork belly. If bacon turns black or very brown when cooking, reduce sugar. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. The disadvantage is the bacon is softer and harder to slice. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. Im going to leave 12 days, thats what i did last time. I didnt add the brown sugar to the cure. ;-). It seems I always end up with a leak or two when I use the gallon size zip lock bags. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. If you don't have a smoker, you can do this step in your oven too. Let your meat air dry. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! Set the bellies out for 1-2 hours to come to room temperature. Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. Who doesnt love bacon? Is it hard? 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.