Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Buckboard bacon was the perfect solution, it seemed. I wrapped and stuffed what I could into the nooks and crannies in the freezer. 3. Follow the directions and adjust your curing times for the thickness of your meat. but I do feel better from your feedback. (Bacon makes great gifts for friends and family). This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. You can combine the cold smoke with a hot smoke for double smoked bacon. I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. 9 lbs of Buckboard bacon, pork butt cap. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. MoreoverI will do a better job at staying focused! I keep the bagged bacon in a pan incase it leaks. I smoked to an internal temperature of 140 F. I covered the meat and put it in the fridge for 2 days to let the flavours blend. Next, soak the butts in cold water. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! Real nice color on your bacons there. Once your wood starts to smoke, turn the temperature down to medium. I think it was 6-7 days for pork belly and 10 days for buckboard bacon. 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. Don't over do the smoke, 3-4 chunks of wood is probably plenty. Place directly on the smoker and insert probe to monitor temperature. blue-ribbon-competition-style-bbq-rib-rub. Thank you! I don't have to worry about it reacting with the pan. Buckboard bacon is bacon made from pork shoulder instead of pork belly. It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions. I have a feeling this is gonna be some good bacon! I also found many curing mix recipes online. Make sure the container you use can fit in the refrigerator. I figure if it doesn't fit in the bag, it won't fit in my smoker. Bacon and 3D printing?! The only difference is that you would start off with a piece of pork butt instead of pork belly. Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. Try this for an adaptation for curing in the fridge. About half of the bacon didnt fit. Read on to learn more about how to make buckboard bacon or skip to the end to find out how I managed to combine bacon and 3D printing! Kinda looks to me like all the cure has dissolved and nothing is happening. I just have a few quick questions. The cook was done in less time that i expected. That doesnt affect the taste, though. It seems I always end up with a leak or two when I use the gallon size zip lock bags. The flavor is great and weve never been disappointed. Makin' (Buckboard) Bacon August 31, 2021, 05:48 PM I have some pork butt sliced into slabs, and sitting in the cure. It tasted like bacon, without the fat and with just a hint of pork chop taste. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. As a matter of fact, any added later would disturb the equilibrium. Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. is the cheapest I've seen pork belly in my town. Makes the best tasting bacon you can get. The process I used is exactly the same as the one I use for making bacon out of belly, only at .99 a lb for pork butt versus $2.75-5.00 for pork belly. Do you see any issues with doing so? 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. Questions: 2.5 hours was the sweet spot for this batch. It is disappearing at an alarming rate. I found it through Reddit as someone had posted it in the BBQ group. The only disadvantage I have found to buckboard bacon? Product details Easy to use and tasty! Pinterest. Thanks for the info. It was still too salty for my taste. I decided. Stir well until the brine mix is dissolved. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. I now use a Heatermeter https://github.com/CapnBry/HeaterMeter/wiki and this digital instant read thermometer CDN ProAccurate Digital Instant Read Thermometer, This combo makes it easy for me to look like a BBQ'ing hero, I can't tell you enough how much better my BBQ meats taste now that I have precise and accurate temp control. Process. I wrapped it in wrap for 2 days, then sliced and ate. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. Weigh the boneless meat in grams. I used PETG and printed at 100% infill. When you buy through links on our site, we may earn an affiliate commission. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. Using a slicer makes things easier and more consistent. 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. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Place rack in a roasting pan. 12 days will be fine unless you have really thick slabs. Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. BRADLEY SMOKER | "Taste the Great Outdoors". Bacon - Cowboy Troy. Rub the cure on the belly and put in a zip lock bag expelling all the air. You guys are peer pressuring me into trying bacon. *Side pork Tangent - I've never understood why it's called a pork butt. Pork butt is about 1/3 the cost for me. I experimented with different recipes for awhile and had some fun. Save any trimmings for making sausage. All should be well! Not all bacon is smoked. It is really a matter of personal preference. #1. 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. 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. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. I think it looks delicious. Now go eat some bacon.Jack, Reply I did this recipe twice and it is amazing! My arm got tired of cranking the slicer. I put the slabs in the freezer until they were chilled (but not frozen) and then brought them out for slicing. Anyone know why we call it a butt? When you place your pork belly cured bacon (or whatever cut of meat you are using for bacon) in the fridge. This helps pull out some of the salt. 15ml sugar (organic golden sugarjust what i had in house). I have brined my pork butt and am planning on smoking it this weekend. Great instructable. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. Others go overnight and some real smoke hounds do over a day. Using buckboard Bacon cure. Of course, I had to try the bacon, just for quality control purposes. Take the meat out and rinse it under cold water. If you put more salt on 2 days before it is finished, it will only go 1/2 inch into the meat. is there a preference of one over the other? Remove the pork from the brine and pat dry with paper towel. Another advantage? It tasted amazing, I was hooked! The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. Those included: a very small amount of regular sugar. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. Does it take a long time? As we processed the pig, I set aside the ham meat according to its intended use. Yes way! 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. I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. Hooker However, if the bacon gets exposed to direct heat, it will cook and the texture wont be as good. This gives a strong smoke flavour with the firmer easier to slice bacon. Rather than stink out house i was going to use the gas grill to heat up to 135. More information Jul 3, 2021. 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. 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 drained out about half to make it easier to move the container without spilling. The Aussie/Vietnamese butcher who supplied the female pork bellies for our bacon was a little puzzled about the amount of meat we bought. Flip it after 5 days. Dont turn the gas grill on at all. Apply the cure to the pork belly. Is this strictly a flavor preference? Thanks for the post. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. I fried some of each up and had the samples with home fries for breakfast. Sugar is 1% of the weight of the pork belly. No burn, just a nice warmth. I know it made me nervous. Place the cured meats into the refrigerator for 5 days. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. A good rule of thumb for bacon making is to salt to 2% 2.5% of the total weight of the meat. Sugar is a matter of personal taste but not enough and it is a little bland. So you should follow their instructions. Issue #87 May/June, 2004 Visit Bacon Making Supplies page for more products. I really like it. I was giving it to a great brother. I spread the meat on the dehydrator trays. If you want to smoke your bacon in a gas grill. What is the breakdown per pound for pork belly? The problem is that too little curing salt will not protect the meat and too much can make you sick. Call me lazy, but I agreed. If there's liquid in the bottom of the pan you can leave it or drain it. Did not refill once it went out. Im going to try some more Buck Board and will tray belly and back. Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours. Prepare the smoker for 225 degrees F. cooking with apple and hickory wood. Then a friend told me about buckboard bacon. Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . Rub the entire pork belly with the mixture, including the sides. More soaking if desired. 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. Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. You must log in or register to reply here. In the United States, bacon is cured then smoked for flavor. Mix Prague powder, brown sugar and salt together. 8 oz kosher salt. Pork loin makes back bacon. Our jerky kitshave everything you need to make delicious homemade jerky. Insert the weight of the meat into one of the EQ calculators (links on this page). Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.