Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. 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. You must log in or register to reply here. As for the variation, the berbere spice gives just a touch of heat. Call me lazy, but I agreed. Also just curious if you are still a fan of cooking to 140 as per the recipe above. It cured fine, I just like it saltier. Sigh. I sliced all of it, in various shapes, and then realized I had another challenge. 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. The only disadvantage I have found to buckboard bacon? Visit Bacon Making Suppliespage for more products. I have tried all these methods and they all turned out great. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. But first - Vote Buckboard Bacon! 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 only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. 3 grams pink salt More soaking if desired. I read about another person had same question about quantities. 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. 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. Repeat until the pork wont retain any more liquid. Ingredients: Salt, brown sugar, sugar, maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Then wait. 2. Yesterday i cured my first batch of pork butts. I see that you use kosher salt. -------------------------------------------------------------------------------------------------------, (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 made simple 3D printed cordless drill to meat slicer adapter. 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. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. When the belly firms up rinse well and pat dry. blue-ribbon-competition-style-bbq-rib-rub. 53035 United States. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. Place the Boston butt in a storage container or Ziploc bag. Thanks for the info. Page created in 1.803 seconds with 20 queries. 4. Place the pan with the ice and pork belly on the grill grates. Rub the dry cure onto the pork bellies, making sure to coat all sides. Weigh your piece of pork belly. I put the slabs in the freezer until they were chilled (but not frozen) and then brought them out for slicing. The curing salts also give bacon its distinctive colour and taste. This will create a sticky coating on the outside of the meat called a pellicle. The advantage to this is you are cooking from raw. So i used 3grams pink salt with a 15ml sugar and salt. 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. You can leave it like this, slice and cook. I keep the bagged bacon in a pan incase it leaks. 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. It was pretty hacked up. I have a feeling this is gonna be some good bacon! I love them all. I use this on pork bellies and pork roasts and love it. Plan on having enough pellets for a six to eight hour smoke. 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. 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. It keeps the cure and juices closer to the pork and makes it much easier and less messy to flip. The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. That doesnt affect the taste, though. It is coarser than back bacon and leaner than bacon. Hey Dave thanks for the video. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. 2 pound slab of pork belly with or without skin 2 cups of water 2.5 tablespoons of kosher salt 2 tablespoons of brown sugar 2 teaspoons of paprika 1 teaspoon chili powder 1/4 to 1/2 teaspoon black pepper 1/2 teaspoon pink curing salt / Prague powder / curing salt Some will tell you the only way to smoke bacon is one of the three but, trust me, they all give a good result. Sign up for our newsletter to receive specials and up to date product news and releases. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. 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. Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. 341 Likes, TikTok video from Eric (@thebigbeardedbbqguy): "10 lbs of gorgeous pork belly vac sealed and dry curing into bacon! I have brined my pork butt and am planning on smoking it this weekend. I learned this trick while letting smoked salmon dry after rinsing off the cure. 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. Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Rinse with cool water, pat, and dry in the fridge for about 6 hours. I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. I wrapped it in wrap for 2 days, then sliced and ate. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. Be sure to rinse out the bone cavity too. May not be correct, but close enough and even believable for me. Step 2. I drained out about half to make it easier to move the container without spilling. It is really just personal preference. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. So after even just one day i noticed that the liquid drawn from the pork was as i would have expected the first time round. Keep the grill at 180 was a pain in the ass..any tips welcomed! Did not use enough sugar! Always recieve good service from Misty Gully. Dry Cured Bacon. I also follow keto/low carb and I have cured belly bacon and buckboard bacon with several different sweeteners at different times. 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. Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. I would like to strongly recommend you get a small scale to measure the curing salts by weight. Process. I bought my pork butt de-boned. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). 4 oz sugar. When cold smoking outside, do i have to watch out for anything such as the meat going off? No problem! The resulting bacon is very flavorful and has a slightly sweet taste. Rub with coarsely ground black pepper. This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! Not all bacon is smoked. Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours. of meat. Like, "That full barrel of pork you got there is a buttload of butts!". David: Thanks mate! JavaScript is disabled. Who doesnt love bacon? For a better experience, please enable JavaScript in your browser before proceeding. If you wanted to try it without the sugar at all. Cold smoke the bacon for 6 hours with hickory smoke. and the bears MoreoverI will do a better job at staying focused! When you place your pork belly cured bacon (or whatever cut of meat you are using for bacon) in the fridge. Makin' Bacon isn't that hard, if you've been thinking about trying it do it! BRADLEY SMOKER | "Taste the Great Outdoors". Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. If your belly temperature isn't approaching the 152 mark at five and a half hours, move the temperature of the smoker up to 200 or 225 degrees, but not higher. However, many dont like their bacon as sweet and use 15 ml. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. This is now (un)officially the instructable with the most apostrophe g's. Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Today. The ounces refer to weight. Not sure if you are still monitoring this post, but do I have to use any sugar? Remove the meat from the bag and rinse off the seasonings under cold water. Save any trimmings for making sausage. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Place rack in a roasting pan. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. From the pictures I've seen of it, it looks really tasty! 1 oz Prague Powder #1. Cures 25 lbs. Been meaning to give buckboard bacon a try. The length of time it cures depends on the thickness of the thickest part of the meat. The flavor is great and weve never been disappointed. I should warn you about making bacon. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. Other than the noted changes, the other 3 pieces were processed in the same method. Combine all ingredients other than pork belly in a bowl and mix together. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. 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. When you buy through links on our site, we may earn an affiliate commission. The disadvantage is more of a loss of texture. It tasted like bacon, without the fat and with just a hint of pork chop taste. Season the pork generously with Blue Ribbon BBQ. 216 W Pleasant Street Will refill next time just to get as much smoke flavor as possible. The bi-metal analog thermometers are notoriously inaccurate. Great! We are not here to discuss pork belly, though, we are here to talk buckboard bacon. There are no 10 step programs or help. The piece I chose for a basic cure weighed 649 grams. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Also look to see if it safe something like bacon/ham cure. See you babies in about 8 days!! Great info and very much appreciated. We can slice it now. How Is Bacon Prepared? The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. I would say the berbere is my favourite but they all are great and you must have variety in your life! 1. Try this for an adaptation for curing in the fridge. Place on a rack lined tray and back into the fridge to dry for 24 hours. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. It is just more accurate and you will get a better result. The width and length doesnt matter. of meat. The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. Another advantage? I slice the bacon first and then package it. Thanks for your reply. Next, you would smoke the meat for 3-4 hours. Plus, the end result tastes awesome. Make sure the container you use can fit in the refrigerator. Used it on wild pig back straps! Place on a rack lined tray and back into the fridge to dry for 24 hours. Place the cured pork belly on the un-lit side of the grill and close the lid. As for bears and insects, the smoke should deter them. 7. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. Also, it is easy to slice. You are using an out of date browser. I don't have a picture of this, but I have provided a helpful technical drawing. Roll the shoulder into a tight log and secure with butcher's twine. Then I soaked it in cold water for 40 minutes, changing the water once. ", Extra points for the technical drawing for placement of cure. 3 days ago i started curing my second batch of bacon. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Salty and sweet is the magic combo for bacon. The reason you let meat sit for a number of days is that the salt/sugar/curing salt only go into the meat to a depth of 1/4 inch a day. Take the meat out and rinse it under cold water. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Again, thank you! It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. Buckboard Bacon is made from pork shoulder or butt roast (which is also part of the shoulder). Using honey for the sweet and adding spicy Sriracha takes it over the top, especially when you amp up the savory, meaty, umami flavors with hoisin and soy sauce. Alternatively use it as a simple call to action with a link to a product or a page. 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. Place the bag inside a container or dish with the fatty layer facing down. I had never heard of buckboard bacon, but it looks delicious! Have you heard of Buckboard Bacon. Im concerned about my meat now. The size of salt crystals can . Made me LOL. Morton Kosher Salt has 480mg Sodium per 1/4 tsp. Mine are $1.99/lb. I have a hand cranked slicer so I needed help for this step. What kind of bags do you use? The rinsing does not significantly increase the saltiness of your bacon. Mix everything together and rub all over the pork. I dont typically eat sugar/carbs and would love to try this. So, 20 25g per kilo. 1. Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! As a matter of fact, any added later would disturb the equilibrium. 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. Rather than stink out house i was going to use the gas grill to heat up to 135. Its great to eat dried, that was for sure. Inject 24 oz of brine mix into all areas of the roast. The bacon needs to sit in the fridge to cure. Click here for the container shown in this instructable. You have heard of bacon. J.D. Real nice color on your bacons there. Smoke the pork until it reaches an internal temp of 150 degrees. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. Place directly on the smoker and insert probe to monitor temperature. Ill give it a shot with an erythritol/monk fruit mix. I will soak, smoke and slice it up later this week, once the weather clears. SMF is reader-supported. I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! 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. They inject flavourings. Will need more soon. Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. Visit Bacon Making Supplies page for more products. I was after something quick and dirty so we could finish slicing and get onto eating! Turns out makin' your own bacon is pretty easy and not really that time consuming. ABS would probably work, PLA might be too brittle. Once people try it, they cant stop. Some say it gives the bacon better texture (I think any improvement is marginal). How to make buckboard bacon 4.5 from 11 reviews Author: Jess Pryles Total Time: 339 hours Print Recipe Ingredients Scale 4 lb boneless pork butt 45.36g /1.6oz of kosher salt 4.54g /0.16oz of pink curing salt 18.16g /0.64oz white sugar 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons cracked black pepper Instructions The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. I need to improve my smoking skills but the bacon tasted just great!! Once the bacon is sliced, fry it up and enjoy! Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. Fortunately, the sizes arent that different and all should be well. I have some buckboard bacon curing in the fridge right now. Using more salt will draw out more liquid. Rub the cure on the belly and put in a zip lock bag expelling all the air. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. So, simple and well worth the effort. No burn, just a nice warmth. Measure out the cure per the instructions for the amount of meat you have. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. 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. 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. Bring on the BLTs! 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. 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. 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. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. It will be delicious but will have less smoke taste. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. OK, I have go two 11.5lbs slabs of pork belly. Is it hard? The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. I use gallon bags, but I keep them in a pan in the fridge to catch any leaks. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Smoke the pork until it reaches an internal temp of 150 degrees. Recommend. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". I only cured them yesterday afternoon so maybe need to give it more time? If bacon turns black or very brown when cooking, reduce sugar. Take extra care to manipulate the bag every day to get the cures rubbed into all surfaces of the meat. Don't over do the smoke, 3-4 chunks of wood is probably plenty. Questions: Follow the directions and you'll be amazed. (I think the pink salt different was around .05 grams.) ;-). Jowl bacon is the pinnacle of all bacon! Can you use buckboard bacon cure on pork belly? Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. Preheat oven to 200 degrees. But then I saw what a pork belly costs per pound! Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 You can certainly use a sharp knife. I cranked and my wife sliced. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. A big plus is that it is much cheaper than store-bought bacon. 15ml of salt I found it through Reddit as someone had posted it in the BBQ group. Required fields are marked *. 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. 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. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. With or against the grain that is? I flip mine once a day. It will not taste like the commercial maple bacons. I utilize the space underneath the fruit and vegetable containers in my fridge. Apply the cure to the pork belly. By submitting above, you agree to our privacy policy. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. It just removes surface salt. After 10 days in the fridge, it's go time! It looks and smells sooooo good! Once your wood starts to smoke, turn the temperature down to medium. What is the breakdown per pound for pork belly? Please tell me which brand you use since the sodium content in these two products varies greatly. This creates A LOT of smoke! In your video the ratio of salt to sugar is 1 to 1. Time to smoke those butts! Season the pork generously with Blue Ribbon BBQ. The amount of moisture given off varies widely depending on the way the meat was processed and stored. This is very important. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. No matter your creation, we know it will be enjoyed down to the very last bite. Soak the meat in cold water for 40 minutes, changing the water once. Let your meat air dry. I will start with basic bacon and then show you how to do the variations. There are two ways of introducing curing salts. Wow! I wrapped and stuffed what I could into the nooks and crannies in the freezer. 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. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? All: Really dont need to go buy a 600 dollar smoker! The cure will react with metal and potentially ruin your bacon. 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. Put the bag in the fridge for 4 days for every inch of the thickest part and an additional two days (ie 2 inches would be 10 days). It's fresh, since you made . The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. 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. I untied the roast and laid it open. 882. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. How to make buckboard bacon 4.5 from 2 reviews Author: Jess Pryles Prep Time: 14 days Cook Time: 3 hours Total Time: 339 hours Ingredients 4 lb boneless pork butt 45.36g /1.6oz of kosher salt 4.54g /0.16oz of pink curing salt 18.16g /0.64oz white sugar one tablespoon garlic powder one tablespoon onion powder two tablespoons cracked black pepper So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. I give mine an additional 20 minute soak for best results. 12 days will be fine unless you have really thick slabs. If you cold smoke meat for hours without curing, it will go bad. #bacon #porkbelly #makeyourownbacon #smokedTim learns all about how to cure and cold smoke a pork belly to make some of the most delicious bacon with his fri. Was not as salty as i would like and lacked the sweetness which i knew already. I made my own curing mix but you dont have to. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). This worked out beautifully , Couple of observations from me, that might help others. Place the cured meats into the refrigerator for 5 days. It may not display this or other websites correctly. 5 lb bag of Dry Rub Bacon. Thanks for the tip, I haven't tried it. Thanks again for all the help. On the tenth day, I brought the pans inside. 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. Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. 6. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. I also rotated the order of the stacked dish pans. 5. If you want to smoke your bacon in a gas grill. Back bacon is quite lean. All rights reserved, BANQUET BAGS Dry Aged Steak, Salumi & Salami, How to Make Vegan Roasted Capsicum & Red Lentil Sausages, How to Make Bundy Rum and Hickory Honey BBQ Sauce, How to Make Maple, Chilli and Bourbon Bacon, Hi Mountain Jerky, Sausage and Brine Seasonings, Banquet Bags DRY AGE CURE SMOKE & COOK.

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