I also rotated the order of the stacked dish pans. Sugar is 1% of the weight of the pork belly. . Pork Belly. Interesting we use a cure to make bacon. How to Make Homemade Dry Rub Bacon - Recipe - Meatgistics I give mine an additional 20 minute soak for best results. Have you heard of Buckboard Bacon. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. Buckboard Bacon - oldfatguy.ca It may not display this or other websites correctly. Thanks so much for buying the book. OMG, just let me eat bacon already! SKU HMBBC And bacon. Costco has been selling fresh pork belly, about 9-12 lbs ea. I sliced all of it, in various shapes, and then realized I had another challenge. (Do not turn the oven on). This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. 5 years ago. 3. Cut the meat weigh it measure out your cure for each cut. HOW TO SUGAR CURE BACON RECIPES All You Need is Food It is imperative you use the right amount. Weigh your piece of pork belly. i spent 25 bucks on a smoke tube that works like a dream. Inject 24 oz of brine mix into all areas of the roast. I have used as little as 8 ml per KG trying to reduce sodium content. I should finish soon but the publishing process seems to take about a year. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. Watch. I wrapped it in wrap for 2 days, then sliced and ate. I bought 2 from Save On Foods, and had about 3 x 1KG pieces and a smaller 600gram piece. There are a world of flavours and styles. Save my name, email, and website in this browser for the next time I comment. After 2 hours, test the bacon by cooking off a small piece. I cranked and my wife sliced. After 10 days in the fridge, it's go time! Does it take a long time? If you haven't had that, I would recommend it. Use just like bacon. Then leave the pork, uncovered, in the fridge for 24 hours. i did not account for the maple syrup which i did not use. It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). Transfer to a resealable 2-gallon plastic bag. Categories All Products, BACON MAKING, BRINES & CURES, SALTS, BRINES & CURES. Also just curious if you are still a fan of cooking to 140 as per the recipe above. You must log in or register to reply here. If you are not set up for cold smoking, you can skip this step and just hot smoke it. 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. J.D. 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. At PS Seasoning, our craft is flavor. Im obviously not talking about pink salt. The only reason we bring up to 135-140 is to make it easier to slice? To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. 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. It looks and smells sooooo good! Homemade Smoked Buckboard Bacon with Honey Garlic Flavor Applewood Smoked Buckboard Bacon 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. After all, what else could you do with them? However, with no heat, the bacon is harder to slice. I was giving it to a great brother. 8 lbs of Canadian bacon, pork loin. It tasted amazing, I was hooked! Season the pork generously with Blue Ribbon BBQ. That doesnt affect the taste, though. Even so, theres less fat than regular bacon good news if youre trying to cut back. Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. 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. It's like. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. Should i need to worry about this? I will be using the dry rub here. 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. Take the meat out and rinse it under cold water. For a better experience, please enable JavaScript in your browser before proceeding. Place on a rack lined tray and back into the fridge to dry for 24 hours. Not sure if you are still monitoring this post, but do I have to use any sugar? Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink 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. Spread all over the meat then wrap it with waxed butcher paper. Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. Then am going to do as you suggested and cold smoke for 4-6 hrs on my gas grill without any heat, only the A-Maze-N Smoker going. 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 Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. May not be correct, but close enough and even believable for me. It cured fine, I just like it saltier. 8 oz kosher salt. Process. Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. 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. Now at this stage you need to thoroughly wash the salt cure off the bacon. Cash and Carry or Costco usually have good deals and decent meat. But I'd bet most of us here on instructables like to tweak things. 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. Traditional bacon is made from pork bellies. 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. If you want to smoke your bacon in a gas grill. I see a lot of grocery store ads for pork roasts but I never have seen the grocery store have a sale on pork bellies. Like, "That full barrel of pork you got there is a buttload of butts!". 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) 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. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. However, I frequently do some back (Canadian) bacon to 155 F because I have friends who like to eat it cold. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! I suggest you try the lower end and increase to your tastes. I didn't have the urge to make my own bacon until I tasted some buckboard bacon a friend of mine had cured and smoked himself. It was so good, my husband voted to not smoke it. I utilize the space underneath the fruit and vegetable containers in my fridge. The high mountain cure is great. Apply the cure to the pork belly. I learned this trick while letting smoked salmon dry after rinsing off the cure. Place in Fridge for Curing. 2. For a better experience, please enable JavaScript in your browser before proceeding. Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. 53035 United States. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. Intro to Buckboard Bacon. Thank you! I put the bacon in and let it cold smoke for 6 hours. Is this strictly a flavor preference? Thanks for the tip on the bags! I also found many curing mix recipes online. 1. Dont worry about it. After rinsing the cure off the bacon and soaking it, just put it in a 180 F oven until the internal temperature is 140 F. It is delicious but quite different without the smoky taste. Buckboard bacon is bacon made from pork shoulder instead of pork belly. Home Cured Bacon - Kent Rollins Wiki and google haven't given me a clear answer. Drain and pat dry. By Kathleen Sanderson Morton Kosher Salt has 480mg Sodium per 1/4 tsp. But then I saw what a pork belly costs per pound! During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. Hey Dave thanks for the video. It was pretty hacked up. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. I love the chew and the fat level. Rub the mixture into all sides. Buckboard Bacon | Buckboard bacon cure recipe, Smoked meat recipes, Bacon The advantage to this is you are cooking from raw. 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. The resulting bacon is very flavorful and has a slightly sweet taste. Recommend. One is a dry rub and the other is a brine where they are mixed with water. Did not use enough sugar! Homemade Smoked Bacon - Hey Grill, Hey 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. Maple Buckboard Bacon - oldfatguy.ca 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. It's fresh, since you made . 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 keep the bagged bacon in a pan incase it leaks. This field is for validation purposes and should be left unchanged. Now, we believe that this was a fabulous endorsement of the product. Of course, I had to try the bacon, just for quality control purposes. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? 12 days will be fine unless you have really thick slabs. It is amazing I've made over 75# of both buckboard and belly bacon. I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. If there are any they are small and I don't loose much of the curing juices. STEPS for DRY EQ CURE: 1. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. More information ;-). . Explore. This is now (un)officially the instructable with the most apostrophe g's. I wrapped and stuffed what I could into the nooks and crannies in the freezer. For every inch of meat, cure for 4 days and then add 2 days. Sorry habs. 4 oz sugar. This should be covered in pre-school at minimum. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. Are the directions for dry cure or for wet cure? Meat Block. You must log in or register to reply here. I have a hand cranked slicer so I needed help for this step. I think you are really going to like it. Will it taste too salty? Bacon - Cowboy Troy. 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