buckboard bacon cure on pork belly

341 Likes, TikTok video from Eric (@thebigbeardedbbqguy): "10 lbs of gorgeous pork belly vac sealed and dry curing into bacon! Next, you would smoke the meat for 3-4 hours. 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. After 2 hours, test the bacon by cooking off a small piece. I didn't flip the butts, you can if you want. 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. Page created in 1.803 seconds with 20 queries. 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. 7. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. 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. Was not as salty as i would like and lacked the sweetness which i knew already. It is imperative you use the right amount. Give it a cold smoke for about four hours, let it sit overnight and hot smoke to temperature. This just has a kiss of maple that is a nice note. Though I would be curious to know what the actual weight per pound is. Put it in the refrigerator for 7 days. 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. Rub the mixture into all sides. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. Today. The flavor is great and weve never been disappointed. Back bacon is quite lean. I don't have to worry about it reacting with the pan. Great! Issue #95 September/October, 2005 The pork is already turning that nice pinkish red. It was so good, my husband voted to not smoke it. Sigh. 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. Yes. But first - Vote Buckboard Bacon! Preheat smoker to 200 degrees. Board index Homemade Sausage Making Smoked pork products; It is currently Thu Jan 05, 2023 09:54; All times are UTC . I am going to visit him so I wanted to do something in way of thanks. I also follow keto/low carb and I have cured belly bacon and buckboard bacon with several different sweeteners at different times. Bacon is quite fatty. In the recipe above it uses 40ml of sugar to 15ml of salt. I have tried all these methods and they all turned out great. Follow the directions and you'll be amazed. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. I put the bacon in and let it cold smoke for 6 hours. Do you prefer slicing then freezing the bacon, or do you ever freeze larger pieces that you thaw and then slice when you go to use it. Trim the pork bellies with a knife to create a uniform shape for curing evenly. Thanks for the tip on the bags! You can use any cut of pork, so you dont have to special order pork bellies. We can slice it now. Any help would be great please . 3. Using buckboard Bacon cure. I untied the roast and laid it open. SMF is reader-supported. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! 3 years ago, In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt. It was pretty hacked up. For a better experience, please enable JavaScript in your browser before proceeding. Then I put it back in the dish pans and filled them with cold water to soak. With the cost/shortage of bacon this made perfect sense. It is amazing I've made over 75# of both buckboard and belly bacon. Additives. It's like. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. I see that you use kosher salt. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. 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. Im going to leave 12 days, thats what i did last time. Will it taste too salty? I cranked and my wife sliced. Curing salts are a mixture of salt and sodium nitrite. Copyright 2019 Self-Reliance Publications LLC. Product details Posted by Chuck pickerill on Nov 3rd 2022. Turn the meat and rub any liquid in the bag in every day or so. Use a bi-metal analog thermometer if that's all you have. 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. This step is pretty straightforward. As we processed the pig, I set aside the ham meat according to its intended use. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. 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 thickness of the meat will determine how long you need to cure it safely. One is a dry rub and the other is a brine where they are mixed with water. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. I didnt add the brown sugar to the cure. Intro to Buckboard Bacon. Dont turn the gas grill on at all. Wow! When I gave some to my mates, the word got around now everyone wants me to this bacon for them. No burn, just a nice warmth. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. My arm got tired of cranking the slicer. Several European countries have a tradition of making bacon without smoking. 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. Flip it after 5 days. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . 2.5 hours was the sweet spot for this batch. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. 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 may not display this or other websites correctly. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. After 10 days in the fridge, it's go time! 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. Repeat until the pork wont retain any more liquid. The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. So much easier and just as effective! Save my name, email, and website in this browser for the next time I comment. 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. Cottage or buckboard bacon is a pork shoulder cut. Issue #112 July/August, 2008 It is minimally sweet but enough to add a nice flavor. I continued this until the meat stayed dry after sitting for a 15 minute period. Sugar is 1% of the weight of the pork belly. SMF is reader-supported. It will be delicious but will have less smoke taste. To die for. Your email address will not be published. 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). Soak the meat in cold water for 40 minutes, changing the water once. Our freezer was already bursting at the seams. Im fortunate enough to have a root cellar that stays between freezing and 40 degrees, so I could park the pans in there to cure for 10 days. (Do not turn the oven on). SKU HMBBC Adjust up or down depending on taste/preference. 15ml of salt ;-). Put the pork uncovered in the fridge for one day and then . Place in Fridge for Curing. If you cant find something you like locally, there are countless choices online. If there are any they are small and I don't loose much of the curing juices. So, if you dont have a smoker, you could still make this bacon by not going through the smoking process. Cures 25 lbs. Just to chime in ? Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. (I think the pink salt different was around .05 grams.) You can also make excellent Canadian Bacon from pork loin. Let the bacon sit in the fridge uncovered overnight. If you read this far, hopefully you got somthin' useful out of this instructable. Pour the wet cure over the pork. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. I also found many curing mix recipes online. I did this recipe twice and it is amazing! Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. 2. You can combine the cold smoke with a hot smoke for double smoked bacon. Used the Amazing smoke tube. I love buckboard bacon! The cook was done in less time that i expected. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay Plus, the end result tastes awesome. I prefer the dry rub for bacon and the brine for hams. It was still too salty for my taste. I drained out about half to make it easier to move the container without spilling. Place in the fridge to brine for 10-14 days. 2. On the tenth day, I brought the pans inside. Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. Smoke the pork until it reaches an internal temp of 150 degrees. Its easy and amazing to do. Others go overnight and some real smoke hounds do over a day. I ordered this Pink Curing Salt #1 from Amazon and will try making my own cure once I run out of the high mountain cure. Place the bag inside a container or dish with the fatty layer facing down. Great starter recipe David this is the first one I did, and has formed the baseline for all my tweaking from that point forward. So i used 3grams pink salt with a 15ml sugar and salt. Try this for an adaptation for curing in the fridge. It just removes surface salt. Thanksbut kind of a stupid question hereI Have 2 pieces of meat.one is 3.3 pounds and one is 4.2..I made two separate batchesbut because I lost my focus I swapped out the mixes.meaning one didnt get enough and one got too much.can I still save it or combine the two pieces into one bigger bag? Well, I didn't plan to at first. Cover and set the pork in the icebox for at least 4 hours or overnight. 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. Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Apply the dry cure mix evenly on all sides of the pork belly. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. Fortunately, the sizes arent that different and all should be well. Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. 1 oz Prague Powder #1. That is why you cure it. Will refill next time just to get as much smoke flavor as possible. However, if you arent able to raise your own pig, buckboard bacon may be even easier to make. Great instructable. Not all bacon is smoked. What kind of bags do you use? lasted for about 2hrs. I bought your book and sending it home to my dad for his fathers day gift! I would like to strongly recommend you get a small scale to measure the curing salts by weight. Take the meat out and rinse it under cold water. You smoke for as long as you want depending on personal tastes. Pork butt is about 1/3 the cost for me. I wonder if a barrel being called a butt is related to the slang word buttload? As I had 4 pieces and my brother had been so generous. If there's liquid in the bottom of the pan you can leave it or drain it. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. Dairy goats form one of the cornerstones of our homestead. Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. 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. The ounces refer to weight. I will start with basic bacon and then show you how to do the variations. All should be well! The bacon is smoked and cooled off. Not only does this make awesome bacon, it works great to make a ham out of a wild game roast! If you like a light smoke, 4 hours is fine. From the pictures I've seen of it, it looks really tasty! Your Manure Pile For Fuel, Fertilizer, and Maybe Even Improved Water Quality, You Elderberries Hospitality, Health, And Beauty. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. 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. 3D printing FTW! Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. Save any trimmings for making sausage. Rub the entire pork belly with the mixture, including the sides. I had to cut out some loose pieces. 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. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. I was giving it to a great brother. I think it looks delicious. Once you cook it, you can adjust for more or less salt, sugar, etc to your own tastes. is the cheapest I've seen pork belly in my town. Set the bellies out for 1-2 hours to come to room temperature. Post by bmeyer50 Thu Oct 23, 2014 14:42 I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. Sugar-curing bacon is not a complicated process. Our dog highly approved of this project. Place the cured pork belly on the un-lit side of the grill and close the lid. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. 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. Rub the dry cure onto the pork bellies, making sure to coat all sides. The maple syrup adds a different sweetness. You can leave it like this, slice and cook. 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. Like, "That full barrel of pork you got there is a buttload of butts!". (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). Yes way! Hey Dave thanks for the video. ABS would probably work, PLA might be too brittle. Buckboard is kind of in between. But I'd bet most of us here on instructables like to tweak things. I don't have a picture of this, but I have provided a helpful technical drawing. Easy cure to use to make great bacon and hams! 2 tbsp cracked peppercorns. Been meaning to give buckboard bacon a try. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. More waiting Let it dry for about 2 hours. Will need more soon. I'm a big fan of pork jowl bacon. 4 oz sugar. Rub the cure on the belly and put in a zip lock bag expelling all the air. So, simple and well worth the effort. Select & Prepare The Pork Butts Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. Issue #124 July/August, 2010 This is now (un)officially the instructable with the most apostrophe g's. Only logged in customers who have purchased this product may leave a review. Next time Yes i will be doing this now all the time! Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. Makes the best tasting bacon you can get. 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. Sugar is a matter of personal taste but not enough and it is a little bland. The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. 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 have noticed that there is hardly any water/moisture drawn from the pieces of meat. No matter your creation, we know it will be enjoyed down to the very last bite. My question is about the dry cure ratios. 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. Rinse with cool water, pat, and dry in the fridge for about 6 hours. Don't over do the smoke, 3-4 chunks of wood is probably plenty. Very addictive. 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. When you buy through links on our site, we may earn an affiliate commission. You could also try stevia or one of the other super sweeteners but I havent tried that myself. 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. How Long to Smoke Bacon 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. 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. Kinder goats A small breed for milk and meat, Dorper sheep Revolutionizing the meat sheep industry, The raging torrent Respect it even when you play, Heres how to make a musical bamboo flute. Issue #87 May/June, 2004 The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. It is really a matter of personal preference. 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. Kinda looks to me like all the cure has dissolved and nothing is happening. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. If you are not set up for cold smoking, you can skip this step and just hot smoke it. I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. It's fresh, since you made . Using more salt will draw out more liquid. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want.