Well, I didn't plan to at first. I was giving it to a great brother. I assume the smoke will keep bugs and critters away? The cure is the first step in this process. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. As a matter of fact, any added later would disturb the equilibrium. Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. (Bacon makes great gifts for friends and family). You want to cut off any really thick pieces of fat and try and cut the roast into pieces that are between 2 and 2 1/2 inches thick. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. You are using an out of date browser. It is a bit tougher than Canadian bacon but has a great flavour! If this keeps up, I may have to make all of the ham into buckboard bacon next fall! Thank you for that. Measuring accurately is also very important. Thanks for the tip, I haven't tried it. Bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with buckboard bacon! I also found many curing mix recipes online. Then leave the pork, uncovered, in the fridge for 24 hours. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Not all bacon is smoked. Let your meat air dry. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. Rub the mixture into all sides. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. Again, thank you! Will it taste too salty? (Do not turn the oven on). Cover the whole thing with plastic wrap and ensure it's tightly wrapped. As for back bacon, Americans call that Canadian bacon. I found it through Reddit as someone had posted it in the BBQ group. Will need more soon. Stir well until the brine mix is dissolved. 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. The disadvantage is the bacon is softer and harder to slice. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. of meat. 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. Issue #95 September/October, 2005 Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. I need to improve my smoking skills but the bacon tasted just great!! Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. After the allotted time when most of the moisture has left the pork belly and is in the bowl you will have BACON. They inject flavourings. Another advantage? What is the breakdown per pound for pork belly? Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. This just has a kiss of maple that is a nice note. Put the meat on a rack and dry it with a paper towel. Follow the directions and adjust your curing times for the thickness of your meat. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. I procured a vacuum pack this time round to make things more simple. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. I got a couple of recipes of the internet which were helpful for curing pork belly. Keep the temperature as low as possible (around 165 degrees). You can buy one bone in and debone it if you like. So much easier and just as effective! To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in . The smoke will give a better taste if the surface of the bacon is dry. Since buckboard bacon isnt from pork bellies, some of the slices werent exactly bacon strip shaped. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. It is really up to you. I slice the bacon first and then package it. That meant I could send some samples to my sons in California and Florida. ABS would probably work, PLA might be too brittle. J.D. All you need is meat, curing salts, seasonings, time and a smoker. The recipe that came with it was not all that helpful for pork belly. I was after something quick and dirty so we could finish slicing and get onto eating! Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. I bought my pork butt de-boned. I wonder if a barrel being called a butt is related to the slang word buttload? There are no 10 step programs or help. Next, soak the butts in cold water. You need to start by weighing the piece of meat you will be curing. Dairy goats form one of the cornerstones of our homestead. It was so good, my husband voted to not smoke it. Im just smoked my second 10lb batch in a month. Be sure to rinse out the bone cavity too. Smoke the pork until it reaches an internal temp of 150 degrees. Required fields are marked *. Issue #124 July/August, 2010 The cook was done in less time that i expected. Then a friend told me about buckboard bacon. That would make it a bit easier to store and handle. Back bacon is made from pork loin, which is quite lean. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. Make sure the container you use can fit in the refrigerator. Last year, our family processed a hog for the first time. The above constitutes the 'cure'. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? Ever wondered how to make your own bacon? I would like to strongly recommend you get a small scale to measure the curing salts by weight. Mix Prague powder, brown sugar and salt together. This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. What kind of bags do you use? I put the slabs in the freezer until they were chilled (but not frozen) and then brought them out for slicing. Did you make this project? Used it on wild pig back straps! If yours has the bone in it, remove it before you move on. Weigh your piece of pork belly. Dont turn the gas grill on at all. Iron Ridge Wisconsin Rub with coarsely ground black pepper. Opps. All rights reserved. The resulting bacon is very flavorful and has a slightly sweet taste. Apply the dry cure mix evenly on all sides of the pork belly. Just thought you should know. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. You are using an out of date browser. Tried the smoker and cherry pellets on a piece of pork belly turned out better than I thought for first try got more pork belly curing now with the buckboard bacon cure cant wait to get in smoker to try, Have been using this product for some time and found it to be best so far,it makes great bacon, it also goes a long way if you use it per instructions, Only half way through the cure but looks good so far, very easy. 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. The rinsing does not significantly increase the saltiness of your bacon. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. The only tip I have is to put the meat in the freezer for 10-20 minutes to firm it up if it doesn't slice cleanly. Why would you disgrace the great pork belly bacon? So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. With the cost/shortage of bacon this made perfect sense. You can use any cut of pork, so you dont have to special order pork bellies. This will create a sticky coating on the outside of the meat called a pellicle. The main reason I cook to 135 is to make it easier to slice. Rather than stink out house i was going to use the gas grill to heat up to 135. Save my name, email, and website in this browser for the next time I comment. I use this on pork bellies and pork roasts and love it. If you are not set up for cold smoking, you can skip this step and just hot smoke it. Yes way! May not be correct, but close enough and even believable for me. I have never heard of buckboard bacon. Running a fan on top to pull air thru my almost airtight smoker for drying, and a wee trickle of cold smoke to keep flies away at lower temps. I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay But then I saw what a pork belly costs per pound! Mine are $1.99/lb. Post by bmeyer50 Thu Oct 23, 2014 14:42 I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. Your email address will not be published. The Aussie/Vietnamese butcher who supplied the female pork bellies for our bacon was a little puzzled about the amount of meat we bought. Should i need to worry about this? JavaScript is disabled. Be sure to mix and gently massage the liquid into it as well. This step is pretty straightforward. . I fried some of each up and had the samples with home fries for breakfast. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. Whisper100, I see this is your first post. 6. Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Wow. Rinse and pat dry. With pre-measured seasoning, cure and instructions,all you need is the meat. ", Extra points for the technical drawing for placement of cure. I use gallon bags, but I keep them in a pan in the fridge to catch any leaks. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. 2 tbsp cracked peppercorns. 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. The exact amount of salt isnt critical, just a matter of taste as long as you have enough to draw out some liquid in the curing process. The disadvantage is the suggested loss in texture. Cant keep it up to the family and friends. 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! If you cold smoke meat for hours without curing, it will go bad. It really does need a touch of sweet. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). Insert the weight of the meat into one of the EQ calculators (links on this page). Real nice color on your bacons there. It might seem odd that the curing mix contained mustard. After 10 days in the fridge, it's go time! 4 oz sugar. Slice thin or thick and then fry up just like bacon. You smoke for as long as you want depending on personal tastes. I did this recipe twice and it is amazing! Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. Who doesnt love bacon? Coat entire pork belly with the cure and place in a large resealable plastic bag. I prefer to soak it before curing for 2hrs. I had constant QA input from my furry little adviser. Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. I will start with some basics of making bacon. is the cheapest I've seen pork belly in my town. Meat Block. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. Sorry habs. I put in digital temp probes, you can also use a digital instant read thermometer. Once you're finished with your beverage, check the pork. -------------------------------------------------------------------------------------------------------, (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). Great starter recipe David this is the first one I did, and has formed the baseline for all my tweaking from that point forward. 53035 United States. Those included: a very small amount of regular sugar. Questions: It took about an hour in total. (I think the pink salt different was around .05 grams.) Click here for the container shown in this instructable. Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . Jul 3, 2021. One is a dry rub and the other is a brine where they are mixed with water. Slice the bacon to your preferred thickness. I just use off brand gallon bags. What makes a cut of pork into bacon is the way it is prepared. Put the pork uncovered in the fridge for one day and then . Trim the pork bellies with a knife to create a uniform shape for curing evenly. Follow the directions and you'll be amazed. Buckboard is kind of in between. The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. 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 cook it, you can adjust for more or less salt, sugar, etc to your own tastes. As long as the cure is coming into contact with the meat, all is well. You're lucky, that's a great price! As I had 4 pieces and my brother had been so generous. The only disadvantage I have found to buckboard bacon? SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. I utilize the space underneath the fruit and vegetable containers in my fridge. The measure that is critical is the pink salt #1. Mix the three ingredients together (you can make a ton of this and it keeps in an air-tight container for months) Coat the pork belly on all sides with your cure (for a 6-8 lb pork belly you probably only need about 5 tablespoons of cure total for the coating) You'll end up with something that looks a bit like this: However, if you arent able to raise your own pig, buckboard bacon may be even easier to make. You guys are peer pressuring me into trying bacon. Preheat your smoker to 200 degrees and add your favorite wood chips. 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. Im obviously not talking about pink salt. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. 2. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. The bacon is smoked and cooled off. Now at this stage you need to thoroughly wash the salt cure off the bacon. When cold smoking outside, do i have to watch out for anything such as the meat going off? Flip the pork each day to ensure it cures evenly. Put the meat and any curing mix that falls onto the plate into a large resealable bag.