You must log in or register to reply here. Thanks so much for buying the book. Costco for $3.99 / lb. Put the belly on the rack and pour bourbon into the pan. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. I will start with some basics of making bacon. the internal temp was 140 when i removed so i assumed it was ok. Maybe this was due to the conditions as was quite warm outside when i did the cook? 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. Ill give it a shot with an erythritol/monk fruit mix. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking 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. You are using an out of date browser. Its easy and amazing to do. Select & Prepare The Pork Butts Weigh your piece of pork belly. 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. Use a bi-metal analog thermometer if that's all you have. 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. If you don't have a smoker, you can do this step in your oven too. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. Next time Yes i will be doing this now all the time! Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! Using buckboard Bacon cure. Take the meat out and rinse it under cold water. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. And bacon. I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. Costco has been selling fresh pork belly, about 9-12 lbs ea. It is imperative you use the right amount. I bought 2 from Save On Foods, and had about 3 x 1KG pieces and a smaller 600gram piece. I decided that I would divide the hams into three portions one third for sausage, one third for roasts, and the last third for buckboard bacon. Touch device users, explore by touch or . 53035 United States. It reconstitutes and fries up for breakfast well too. You can make your own cure and custom tailor the flavor you want. In the recipe above it uses 40ml of sugar to 15ml of salt. Pork Shoulder makes buckboard bacon. Issue #95 September/October, 2005 Put the pork in a container (tub with a lid, plastic zip bag) and flip it every other day until firm, about seven days. This field is for validation purposes and should be left unchanged. 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. Just make sure it is 6.25% sodium nitrite and the rest is salt. Put the meat on a rack and dry it with a paper towel. This worked out beautifully , Couple of observations from me, that might help others. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. If yours has the bone in it, remove it before you move on. Questions: But first - Vote Buckboard Bacon! Board index Homemade Sausage Making Smoked pork products; It is currently Thu Jan 05, 2023 09:54; All times are UTC . Once you're finished with your beverage, check the pork. Apply the cure to the pork belly. Turn the meat and rub any liquid in the bag in every day or so. 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. Been meaning to give buckboard bacon a try. All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. Fire up your smoker to about 200 degrees Fahrenheit. 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. Product details When you place your pork belly cured bacon (or whatever cut of meat you are using for bacon) in the fridge. SMF is reader-supported. Cures 25 lbs. It will be delicious but will have less smoke taste. Mix the brine mix and bourbon with the water in a large pitcher. When the belly firms up rinse well and pat dry. 14 pounds of bacon is a lot. I am extremely happy with the service and product range that Smoked and Cured has. Time to smoke those butts! The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! Your response is greatly appreciated! How easy is this product, sprinkled it on and sealed it in a vacuum bag for 4 days then smoked/cooked in a hooded barbecue using a remote temperature probe. Pork loin makes back bacon. You're lucky, that's a great price! I also found many curing mix recipes online. Smoke the pork until it reaches an internal temp of 150 degrees. The thickness of the meat will determine how long you need to cure it safely. 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. 15ml of salt 1. Keep notes and decide which you like best. I prefer to soak it before curing for 2hrs. 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? 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. Make sure the container you use can fit in the refrigerator. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Back bacon is quite lean. I would start at 4 hours but I have friends who go up to 48 hours! Cook Meat chunks were about 2.5 to 3 inches thick. I made my own curing mix but you dont have to. You have heard of back bacon (Americans call it Canadian bacon). Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. 3. 341 Likes, TikTok video from Eric (@thebigbeardedbbqguy): "10 lbs of gorgeous pork belly vac sealed and dry curing into bacon! 4 oz sugar. -------------------------------------------------------------------------------------------------------, (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). Buckboard bacon is made the exact same way as smoked cured bacon. Process. The resulting bacon is very flavorful and has a slightly sweet taste. It just removes surface salt. My arm got tired of cranking the slicer. Place the pork bellies on a flat surface . I dont typically eat sugar/carbs and would love to try this. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. 4. Easy cure to use to make great bacon and hams! Smoke the pork until it reaches an internal temp of 150 degrees. Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. Place in the fridge to brine for 10-14 days. I have used as little as 8 ml per KG trying to reduce sodium content. See you babies in about 8 days!! Measure out the cure per the instructions for the amount of meat you have. Once people try it, they cant stop. Those included: a very small amount of regular sugar. Will it be safe? The most important ingredient that I had trouble finding in the grocery store is pink curing salt. Fully coat both sides of the pork belly with the dry rub cure, you need to make sure there are no portions that are not . Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Page created in 1.803 seconds with 20 queries. If anyone is curious, yes I'm still makin' bacon! Not using enough cure could potentially make you really sick. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. Thank you for that. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. I decided to do them 4 different ways to give him a variety. Cover the whole thing with plastic wrap and ensure it's tightly wrapped. Please tell me which brand you use since the sodium content in these two products varies greatly. Also look to see if it safe something like bacon/ham cure. I will combine them and pay attention to manipulate them daily. 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. Sign up for our newsletter to receive specials and up to date product news and releases. Adjust up or down depending on taste/preference. The only reason we bring up to 135-140 is to make it easier to slice? So, 20 25g per kilo. In the United States, bacon is cured then smoked for flavor. Also, would the difference in sodium content affect the curing process? Next, you would smoke the meat for 3-4 hours. ;-). Thanks for the tip, I haven't tried it. How Long to Smoke Bacon When you buy through links on our site, we may earn an affiliate commission. 2. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. Place the cured pork belly on the unlit side of the grill and close the lid. Sugar-curing bacon is not a complicated process. Im going to leave 12 days, thats what i did last time. I'm a big fan of pork jowl bacon. I had three pans full, so I stacked them. 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 Easy to use and tasty! Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. 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. If you are not set up for cold smoking, you can skip this step and just hot smoke it. 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. Turns out makin' your own bacon is pretty easy and not really that time consuming. I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay Like, "That full barrel of pork you got there is a buttload of butts!". To make each bacon you must prepare the meat. OK. Pinterest. I sliced the meat up and wrapped it for freezing. 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. 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. Place the cured meats into the refrigerator for 5 days. Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. I soaked it for an hour, then fried a sample piece to test for saltiness. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. Place rack in a roasting pan. 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) STEPS for DRY EQ CURE: 1. I procured a vacuum pack this time round to make things more simple. What is the breakdown per pound for pork belly? Typically, salt is set at 2% of the meat's weight and sugar at 1%. This creates A LOT of smoke! I love buckboard bacon. Measuring accurately is also very important. If you read this far, hopefully you got somthin' useful out of this instructable. Place directly on the smoker and insert probe to monitor temperature. Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. Hey Dave thanks for the video. Our jerky kitshave everything you need to make delicious homemade jerky. 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 high mountain cure is great. It was still too salty for my taste. 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.