buckboard bacon cure on pork bellyhow to respond when a guy calls you queen

And bacon. Then I soaked it in cold water for 40 minutes, changing the water once. All you need is meat, curing salts, seasonings, time and a smoker. blue-ribbon-competition-style-bbq-rib-rub. If anyone is curious, yes I'm still makin' bacon! This is an outstanding product that I use year after year. When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. As I had 4 pieces and my brother had been so generous. 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 measure that is critical is the pink salt #1. I also rotated the order of the stacked dish pans. 2. Stir well until the brine mix is dissolved. Our family might not be ham lovers, but we will happily devour bacon. Thanks for the tip, I haven't tried it. What makes a cut of pork into bacon is the way it is prepared. If yours has the bone in it, remove it before you move on. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. 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. Question for you, when i cured bacon (loin) in the past, i used just sugar/salt of equal parts, rubbed on daily to the meat. As for back bacon, Americans call that Canadian bacon. Not all bacon is smoked. If you used 3 grams of pink salt #1, 15 ml kosher salt and 15 ml brown sugar per kg of pork, you will be fine. The pellicle is what "takes up . Put the meat on a rack and dry it with a paper towel. I would say the berbere is my favourite but they all are great and you must have variety in your life! Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. The rinsing does not significantly increase the saltiness of your bacon. I don't have to worry about it reacting with the pan. Step 4: Washing Off the Cure. 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. To die for. The disadvantage is the suggested loss in texture. The problem is that too little curing salt will not protect the meat and too much can make you sick. I decided to do them 4 different ways to give him a variety. The width and length doesnt matter. I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. It is just more accurate and you will get a better result. I prefer the dry rub for bacon and the brine for hams. See you babies in about 8 days!! Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. It will be delicious but will have less smoke taste. Jowl bacon is the pinnacle of all bacon! Be careful and measure accurately. I actually find the texture of just cold smoked slightly superior but it is such a pain to slice with my POS slicer. My best advice, try one method and then another. #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. The cook was done in less time that i expected. Once you cook it, you can adjust for more or less salt, sugar, etc to your own tastes. Made this product real easy to do only problem had to convert to metric beside that all good. Preheat smoker to 200 degrees. I give mine an additional 20 minute soak for best results. Used it on wild pig back straps! Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. If you don't have a smoker, you can do this step in your oven too. Take extra care to manipulate the bag every day to get the cures rubbed into all surfaces of the meat. You can certainly use a sharp knife. Cut the meat weigh it measure out your cure for each cut. 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. 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. One is a dry rub and the other is a brine where they are mixed with water. Additives. Im just smoked my second 10lb batch in a month. Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. Cash and Carry or Costco usually have good deals and decent meat. All: Really dont need to go buy a 600 dollar smoker! Rinse and pat dry. 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. Cures 25 lbs. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. Reply If you read this far, hopefully you got somthin' useful out of this instructable. I let is sit for 15 minutes and dried it with a paper towel. It just removes surface salt. Even so, theres less fat than regular bacon good news if youre trying to cut back. OK, but what's this "buckboard bacon?" Post by bmeyer50 Thu Oct 23, 2014 14:42 I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. As we processed the pig, I set aside the ham meat according to its intended use. i did not account for the maple syrup which i did not use. Bacon is made of pork belly which is heavily streaked with fat. Make your own bacon with Hi Mountains Buckboard Bacon Cure. Did a couple of boston butts as the directions said and the outcome was fantastic. Visit Bacon Making Supplies page for more products. Makin' Bacon isn't that hard, if you've been thinking about trying it do it! David: Thanks mate! Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. 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. It is important you get as much of the curing mix as possible in the bag. There are a world of flavours and styles. The length of time it cures depends on the thickness of the thickest part of the meat. 14 pounds of bacon is a lot. ", Extra points for the technical drawing for placement of cure. Cold smoke the bacon for 6 hours with hickory smoke. Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. SMF is reader-supported. of meat. This step is pretty straightforward. If bacon turns black or very brown when cooking, reduce sugar. I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. 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? Please note, comments must be approved before they are published, Share your photos with us using #psseasoning. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. You can leave it like this, slice and cook. 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. That is very important to know, because the amount of nitrites use in a wet cure is much higher, than what is used for dry curing. Don't pass the buck on this buckboard bacon! In the recipe above it uses 40ml of sugar to 15ml of salt. Who doesnt love bacon? A good rule of thumb for bacon making is to salt to 2% 2.5% of the total weight of the meat. JavaScript is disabled. Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. Of course, I had to try the bacon, just for quality control purposes. This is my first batch of bacon, and I have already learned that the most difficult part of the process is having the patience to complete all of the steps. Pinterest. I also found many curing mix recipes online. I will eat this piece first so figure i should be ok? Curing salts are a mixture of salt and sodium nitrite. If the proportions are correct, there is no need to work any more in. Kevin. The cure is the first step in this process. Now go eat some bacon.Jack, Reply I bought my pork butt de-boned. All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. Easy to use and tasty! The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. I also follow keto/low carb and I have cured belly bacon and buckboard bacon with several different sweeteners at different times. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Pork butt is about 1/3 the cost for me. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). Soak the meat in cold water for 40 minutes, changing the water once. If you want to smoke your bacon in a gas grill. Place the Boston butt in a storage container or Ziploc bag. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. Using buckboard Bacon cure. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. Why would you disgrace the great pork belly bacon? Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. In this recipe, we cured an 8 lb boneless pork shoulder for 10 days in a mixture of cure, water, and a little Bourbon for added depth. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. Those included: a very small amount of regular sugar. Well, I didn't plan to at first. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. Thanks. It is really just personal preference. Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form. It is then sliced and pan fried in a skillet similar to bacon. I utilize the space underneath the fruit and vegetable containers in my fridge. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. The curing salts inhibit bacterial growth during the long smoking process. Wow. Cover and set the pork in the icebox for at least 4 hours or overnight. The amount of moisture given off varies widely depending on the way the meat was processed and stored. Coat entire pork belly with the cure and place in a large resealable plastic bag. I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in . Belly bacon 1" thick takes 5 days and buckboard 2" thick takes 10 days. Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. 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. 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 learned this trick while letting smoked salmon dry after rinsing off the cure. I sliced the meat up and wrapped it for freezing. I was able to get 4 pieces from the roast I got. This means that, if you have more than one piece, you must do each piece separately so that you can make sure you have the right amount of curing salts. STEPS for DRY EQ CURE: 1. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. I keep the bagged bacon in a pan incase it leaks. Process. There is lots of variation in the online literature. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. Thanks for the post. Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. 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. Today. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? 4. (Do not turn the oven on). Why would you disgrace the great pork belly bacon? Good tip on using a bag instead of a container. Use just like bacon. Makes the best tasting bacon you can get. Meat Block. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. I had three pans full, so I stacked them. ), I hated having to cut it into smaller pieces to fit in a gallon bag, so I started looking for larger size bags. 1/4 cup dark brown sugar. This worked out beautifully , Couple of observations from me, that might help others. You must log in or register to reply here. I dont typically eat sugar/carbs and would love to try this. 3. Just thought you should know. For a better experience, please enable JavaScript in your browser before proceeding. Adjust up or down depending on taste/preference. 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. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. 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. Any help would be great please . Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. 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. 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. You're lucky, that's a great price! Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. It really does need a touch of sweet. Then pat it dry with paper towels. The thickest part of the meat was 1 1/2 inches. 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. I use gallon bags, but I keep them in a pan in the fridge to catch any leaks. The boneless butt was just on sale. I had never heard of buckboard bacon, but it looks delicious! Explore. OK, I have go two 11.5lbs slabs of pork belly. I made my own curing mix but you dont have to. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). Mix the brine mix and bourbon with the water in a large pitcher. 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. Smoking Done on a Weber gas grill 3 burner. Your email address will not be published. Product details I'm a big fan of pork jowl bacon. 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 . At PS Seasoning, our craft is flavor. Just cut as much as possible against the grain. This creates A LOT of smoke! This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. I didn't flip the butts, you can if you want. (Bacon makes great gifts for friends and family). I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! As for the variation, the berbere spice gives just a touch of heat. Steps: Start by mixing the dry cure, mustard powder, brown sugar, and ground pepper together. I don't have a picture of this, but I have provided a helpful technical drawing.

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