Great info and very much appreciated. Issue #124 July/August, 2010 Questions: 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. By submitting above, you agree to our privacy policy. The bi-metal analog thermometers are notoriously inaccurate. Rub the mixture into all sides. better than others i have tried from processors. I sliced all of it, in various shapes, and then realized I had another challenge. 8 lbs of Canadian bacon, pork loin. 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. Just make sure it is 6.25% sodium nitrite and the rest is salt. But then I saw what a pork belly costs per pound! Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. 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. 7. The thickness of the meat will determine how long you need to cure it safely. There is lots of variation in the online literature. So you should follow their instructions. There are no 10 step programs or help. I bought your book and sending it home to my dad for his fathers day gift! I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay Soak the meat in cold water for 40 minutes, changing the water once. I also rotated the order of the stacked dish pans. Kinda looks to me like all the cure has dissolved and nothing is happening. Can you please give me the weight of the salt and sugar in grams? Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. The first choice is to just cold smoke without heat at all. Take the meat out and rinse it under cold water. My question is about the dry cure ratios. Perhaps well smoke it next time. Been meaning to give buckboard bacon a try. 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. This simple little adapter made the rest of the meat slicing much easier! I'm a big fan of pork jowl bacon. 1/4 cup kosher salt. Tasting Sensational! 2 tsp pink salt. Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. Reply 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. Now go eat some bacon.Jack, Reply Enjoyed the instructable. Bacon - Cowboy Troy. 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. 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: Remove the pork from the brine and pat dry with paper towel. Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Should i need to worry about this? ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. 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. With or against the grain that is? 15ml of salt And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Insert the weight of the meat into one of the EQ calculators (links on this page). Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. Order yours ahead from a local farm or butcher. Smoke the pork until it reaches an internal temp of 150 degrees. I learned this trick while letting smoked salmon dry after rinsing off the cure. ABS would probably work, PLA might be too brittle. Several European countries have a tradition of making bacon without smoking. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. I have used as little as 8 ml per KG trying to reduce sodium content. 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. After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. Also, would the difference in sodium content affect the curing process? Buckboard bacon differs from traditional American style bacon in that its meat source is . However, if you arent able to raise your own pig, buckboard bacon may be even easier to make. Any help would be great please . Place the pan with the ice and pork belly on the grill grates. You can buy one bone in and debone it if you like. 2 tbsp cracked peppercorns. I fried some of each up and had the samples with home fries for breakfast. Recommend. Some will tell you the only way to smoke bacon is one of the three but, trust me, they all give a good result. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Thanks for the post. Follow the directions and you'll be amazed. 5 years ago. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. 15ml sugar (organic golden sugarjust what i had in house). Step 2. "[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. I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. Strawberry Jam, You Should Really Make Your Own, 0.05 ounce (1/5 teaspoon) Prague Powder #1, 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick. The cure will react with metal and potentially ruin your bacon. 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. I had constant QA input from my furry little adviser. Bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with buckboard bacon! You smoke for as long as you want depending on personal tastes. ;-). I wrapped it in wrap for 2 days, then sliced and ate. Season the pork generously with Blue Ribbon BBQ. What kind of bags do you use? If yours has the bone in it, remove it before you move on. Reply OMG, just let me eat bacon already! It is really just personal preference. I put it in the oven and cracked the door. 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. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. See you babies in about 8 days!! Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. Step 1. Sounds fine. 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. It's fresh, since you made . There are a world of flavours and styles. Our freezer was already bursting at the seams. If you have a larger family or like slicing just before cooking, there is no problem with freezing it in chunks and slicing after thawing. Just regular salt. Step 4: Washing Off the Cure. To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. Using a slicer makes things easier and more consistent. Place it in a vacuum seal bag or a Ziploc bag, making sure to seal it well because the cure will draw out a lot of liquid from the pork belly. If there are any they are small and I don't loose much of the curing juices. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. Slice the bacon to your preferred thickness. Smoking Done on a Weber gas grill 3 burner. Apply the cure to the pork belly. Make sure the container you use can fit in the refrigerator. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. I had three pans full, so I stacked them. Then I put it in the fridge, uncovered overnight. Measuring accurately is also very important. lasted for about 2hrs. As a matter of fact, any added later would disturb the equilibrium. I should finish soon but the publishing process seems to take about a year. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. Definitely a lazy project . I put my A-Maze-N tube smoker in with hickory pellets and lit it. Inject 24 oz of brine mix into all areas of the roast. Always recieve good service from Misty Gully. Visit Bacon Making Suppliespage for more products. Wiki and google haven't given me a clear answer. 3D printing FTW! Mine are $1.99/lb. 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. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. Place the pork in a large brine bag and pour in the remaining cure. 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. Hot smoke the bacon at 180 F to an internal temperature of 140 F. Let the bacon sit in the fridge, covered, for 2 days. Buckboard bacon is made the exact same way as smoked cured bacon. I will never buy supermarket bacon again. 2. Next time Yes i will be doing this now all the time! Use a bi-metal analog thermometer if that's all you have. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. 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. I will eat this piece first so figure i should be ok? Weigh your piece of pork belly. If you havent tried it, you are missing something. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. Everyone Ive given it to loves it! I think over all it was about 2.5hrs!! I utilize the space underneath the fruit and vegetable containers in my fridge. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . Place the Boston butt in a storage container or Ziploc bag. Will need more soon. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. Thank you! So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. How was the flavor on the Dry Cured ones. (I think the pink salt different was around .05 grams.) Wow! Sorry habs. Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. The measure that is critical is the pink salt #1. It might seem odd that the curing mix contained mustard. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. 1/2 cup dark maple syrup. More waiting Let it dry for about 2 hours. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. Curing salts are a mixture of salt and sodium nitrite. If you don't have a smoker, you can do this step in your oven too. Bacon and 3D printing?! Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Let the bacon sit in the fridge uncovered overnight. Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. The maple syrup adds a different sweetness. Share it with us! So, 20 25g per kilo. Please note, some of my Instructables may contain affiliate links. In the United States, bacon is cured then smoked for flavor. Can you use buckboard bacon cure on pork belly? This helps pull out some of the salt. Use just like bacon. Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours. However, with no heat, the bacon is harder to slice. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! Smoke the pork until it reaches an internal temp of 150 degrees. is there a preference of one over the other? Sugar is a matter of personal taste but not enough and it is a little bland. I'll have to try to find some now! Spread all over the meat then wrap it with waxed butcher paper. Product details All: Really dont need to go buy a 600 dollar smoker! Click here for the container shown in this instructable. It is coarser than back bacon and leaner than bacon. Let me know if any of this isnt clear or I can help further. Is this strictly a flavor preference? Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. 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) 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. So much easier and just as effective! Yes way! The curing salts also give bacon its distinctive colour and taste. In this recipe Open in app Also just curious if you are still a fan of cooking to 140 as per the recipe above. Try this for an adaptation for curing in the fridge. My best advice, try one method and then another. 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). 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. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. Take extra care to manipulate the bag every day to get the cures rubbed into all surfaces of the meat. You can use any cut of pork, so you dont have to special order pork bellies. Well, I didn't plan to at first. 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. Roll the shoulder into a tight log and secure with butcher's twine. It is minimally sweet but enough to add a nice flavor. That doesnt affect the taste, though. Let your meat air dry. blue-ribbon-competition-style-bbq-rib-rub. I untied the roast and laid it open. Great instructable. Fortunately, the sizes arent that different and all should be well. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". Buckboard bacon was the perfect solution, it seemed. Freezer bags are thicker and less likely to leak. I love buckboard bacon! David: Thanks mate! Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. Did not use enough sugar! That forced the meat down, so the curing solution pressed into it. However, I suspect the butcher who deboned this roast and rolled it had been enjoying recreational pharmaceuticals. I've used Stubbs Hickory Liquid Smokebefore and find it works well. And bacon. Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. The most plausible explanation of pork butt that I have come across is that in old England, a barrel was called a butt and the pork butt looks like a barrel, so it is called a butt. All rights reserved. I bought my pork butt de-boned. Close the lid and smoke the pork belly until the internal temperature reaches 150, 2-3 hours. The pork belly is a part of fatty meat on a pig that contains no bones. 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. 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. 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. Pork butt is about 1/3 the cost for me. Mix everything together and rub all over the pork. The high mountain cure is great. Remove the meat from the bag and rinse off the seasonings under cold water.