Where do you buy pork belly?? There are two ways of introducing curing salts. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. 1. 1/2 cup dark maple syrup. Dont worry about it. Also, it is easy to slice. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. 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 . 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. It tasted amazing, I was hooked! SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. We can slice it now. Don't pass the buck on this buckboard bacon! When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. Then I soaked it in cold water for 40 minutes, changing the water once. In the recipe above it uses 40ml of sugar to 15ml of salt. So few people cure their own bacon or salt pork at home that some butchers don't carry fresh pork belly. And bacon. The boneless butt was just on sale. The above constitutes the 'cure'. Cures 25 lbs. Costco for $3.99 / lb. 12 days will be fine unless you have really thick slabs. Put the pork on a plate and rub the cure mixture into all surfaces. Im interested in making the buckboard bacon. Then I put it back in the dish pans and filled them with cold water to soak. This creates A LOT of smoke! The maple syrup adds a different sweetness. If you put more salt on 2 days before it is finished, it will only go 1/2 inch into the meat. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. Touch device users, explore by touch or . Visit Bacon Making Suppliespage for more products. Rub the dry cure onto the pork bellies, making sure to coat all sides. 1. Instructions. Very addictive. Hey Dave thanks for the video. Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. Though it seems like a small amount to try to spread evenly on the bellies, so I just got off their site, and their directions are 1 tablespoon + 1-1/4 teaspoons per pound (4-1/4 teaspoons); which has to be more than .04 oz. I flip mine once a day. You must log in or register to reply here. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. It is important you get as much of the curing mix as possible in the bag. Because the buckboard bacon has very little fat, you have to add a bit of fat to the pan when frying it, whether dehydrated/reconstituted or frozen. Another advantage? Also, you can not expose the bacon to smoke for as long a period as you can with cold smoking if you want a very strong smoke taste. Mine are $1.99/lb. ), I hated having to cut it into smaller pieces to fit in a gallon bag, so I started looking for larger size bags. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). This will create a sticky coating on the outside of the meat called a pellicle. Place the pork in a large brine bag and pour in the remaining cure. It is usually made of side pork (Americans call it pork belly). Apply the cure to the pork belly. Today. May not be correct, but close enough and even believable for me. 53035 United States. I drain and refill with fresh water after 1hr. Time to smoke those butts! Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. If you haven't had that, I would recommend it. Thanks for the tip, I haven't tried it. I was after something quick and dirty so we could finish slicing and get onto eating! Good self calculating formulas on that site for both wet and dry brining - just plug in the weight of your pork belly in grams and it calculates the salts and cure required. If you don't have a smoker, you can do this step in your oven too. Once people try it, they cant stop. Buckboard bacon is made the exact same way as smoked cured bacon. Cure Calc Help Needed, Confused for first time bacon attempt, Chicago Inspired Italian Beef Pull-apart Ring (TD entry), Pecan Crusted Duck Patties with Cumberland Sauce, garlic wilted spinach, wild rice, Butter buns and side salad with strawberry vinegrette. Step 1. You want to cut off any really thick pieces of fat and try and cut the roast into pieces that are between 2 and 2 1/2 inches thick. As a matter of fact, any added later would disturb the equilibrium. 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. Follow the directions and you'll be amazed. Everyone Ive given it to loves it! How Is Bacon Prepared? Meathead, BBQ Hall of Famer. Your response is greatly appreciated! 15ml of salt Cash and Carry or Costco usually have good deals and decent meat. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. 5 years ago. It really does need a touch of sweet. In your video the ratio of salt to sugar is 1 to 1. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. 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. Rather than stink out house i was going to use the gas grill to heat up to 135. Buckboard is kind of in between. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. 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. Why would you disgrace the great pork belly bacon? Thanks again for all the help. Mix everything together and rub all over the pork. Original Mountain Man Breakfast Sausage Seasoning. Your email address will not be published. I got a couple of recipes of the internet which were helpful for curing pork belly. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. Insert the injector into the roast and slowly press the plunger as you remove the needle. If yours has the bone in it, remove it before you move on. Pork butt is about 1/3 the cost for me. Next, you would smoke the meat for 3-4 hours. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. 5. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. I would say the berbere is my favourite but they all are great and you must have variety in your life! Rinse and pat dry. Thanks. Categories All Products, BACON MAKING, BRINES & CURES, SALTS, BRINES & CURES. Cover and set the pork in the icebox for at least 4 hours or overnight. 3 years ago, In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. I have brined my pork butt and am planning on smoking it this weekend. Insert the probe horizontally into the center of the pork belly, avoiding any large pockets of fat, if possible. Rub the cure evenly on all sides of the meat. (Do not turn the oven on). It is really a matter of personal preference. Yesterday i cured my first batch of pork butts. Ever wondered how to make your own bacon? (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). So, if you dont have a smoker, you could still make this bacon by not going through the smoking process. I did this recipe twice and it is amazing! I love them all. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. 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. I keep the bagged bacon in a pan incase it leaks. Continue drying until the surface feels dry and tacky, about 1 hour. Im going to try some more Buck Board and will tray belly and back. It reconstitutes and fries up for breakfast well too. Use just like bacon. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. This way it is safe to eat without frying. Bacon is quite fatty. I utilize the space underneath the fruit and vegetable containers in my fridge. This gives a strong smoke flavour with the firmer easier to slice bacon. Put the meat and any curing mix that falls onto the plate into a large resealable bag. Drain and pat dry. You could also try stevia or one of the other super sweeteners but I havent tried that myself. The box comes with 3 packages of cure, more than enough to do a whole Boston butt but, today . Place directly on the smoker and insert probe to monitor temperature. When the belly firms up rinse well and pat dry. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. I dont typically eat sugar/carbs and would love to try this. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. Use this popup to embed a mailing list sign up form. 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 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. Allow the bacon to rest at room temperature for about 1 hour before placing in the fridge to cool completely. Make sure the container you use can fit in the refrigerator. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Our jerky kitshave everything you need to make delicious homemade jerky. Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. 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. Why tamper with perfection, I thought. That is why you cure it. The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. A good rule of thumb for bacon making is to salt to 2% 2.5% of the total weight of the meat. Season the pork generously with Blue Ribbon BBQ. Issue #87 May/June, 2004 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. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. Only logged in customers who have purchased this product may leave a review. J.D. It cured fine, I just like it saltier. OMG, just let me eat bacon already! Weigh your piece of pork belly. 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. Following are the 3 variations I did. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Im just curious if one method is better for some reason. Cook Meat chunks were about 2.5 to 3 inches thick. Its easy and amazing to do. The first choice is to just cold smoke without heat at all. Opps. 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. It is then sliced and pan fried in a skillet similar to bacon. I see that you use kosher salt. The main reason I cook to 135 is to make it easier to slice. is there a preference of one over the other? I will start with basic bacon and then show you how to do the variations. 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) It took about an hour in total. i spent 25 bucks on a smoke tube that works like a dream. Trim the pork bellies with a knife to create a uniform shape for curing evenly. 2. Of course, I had to try the bacon, just for quality control purposes. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. I prefer the dry rub for bacon and the brine for hams. 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. Whisper100, I see this is your first post. Makin' (Buckboard) Bacon August 31, 2021, 05:48 PM I have some pork butt sliced into slabs, and sitting in the cure. It is imperative you use the right amount. When you buy through links on our site, we may earn an affiliate commission. Pork Shoulder makes buckboard bacon. 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. Just cut as much as possible against the grain. 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. Did you make this project? 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. 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. Call me lazy, but I agreed. The curing salts also give bacon its distinctive colour and taste. Can you use buckboard bacon cure on pork belly?