The cure is the first step in this process. This field is for validation purposes and should be left unchanged. Once people try it, they cant stop. 2023 Smoked & Cured | Misty Gully. It reconstitutes and fries up for breakfast well too. JavaScript is disabled. Our freezer was already bursting at the seams. By submitting above, you agree to our privacy policy. Costco has been selling fresh pork belly, about 9-12 lbs ea. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. I don't have a picture of this, but I have provided a helpful technical drawing. 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. If you wanted to try it without the sugar at all. I had constant QA input from my furry little adviser. Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". Well, I didn't plan to at first. Yes. Following are the 3 variations I did. Mix everything together and rub all over the pork. If you don't have a smoker, you can do this step in your oven too. It took about an hour in total. 8 lbs of Canadian bacon, pork loin. Agreed! When you buy through links on our site, we may earn an affiliate commission. I put my A-Maze-N tube smoker in with hickory pellets and lit it. Are the directions for dry cure or for wet cure? I layered the slabs in my plastic dish pans and covered them with plastic wrap. Once you're at 140-145 degrees Fahrenheit pull the butts off and let them sit for 45 minutes or so to cool off before putting them in the fridge. 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. Thanks again for your input. 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. Go light though, this is a less is more kinda thing. You smoke for as long as you want depending on personal tastes. I have a hand cranked slicer so I needed help for this step. It is really just personal preference. When autocomplete results are available use up and down arrows to review and enter to select. You can buy one bone in and debone it if you like. Tasting Sensational! I sliced all of it, in various shapes, and then realized I had another challenge. Watch. I will eat this piece first so figure i should be ok? 2. 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. Good tip on using a bag instead of a container. Put the pork on a plate and rub the cure mixture into all surfaces. If bacon turns black or very brown when cooking, reduce sugar. Flip the bacon over and cook for about 1 hour or until the internal temp is 175 to 180 degrees F. Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour. I spread the meat on the dehydrator trays. 1/4 cup kosher salt. Mix the brine mix and bourbon with the water in a large pitcher. However, I frequently do some back (Canadian) bacon to 155 F because I have friends who like to eat it cold. I drained out about half to make it easier to move the container without spilling. Preheat your smoker to 200 degrees and add your favorite wood chips. Others go overnight and some real smoke hounds do over a day. Easy to use and tasty! Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. Preheat oven to 200 degrees. Adjust up or down depending on taste/preference. Does it matter which direction its sliced? Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. I will soak, smoke and slice it up later this week, once the weather clears. Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. By Kathleen Sanderson No matter your creation, we know it will be enjoyed down to the very last bite. You can also make excellent Canadian Bacon from pork loin. Once you're finished with your beverage, check the pork. Back bacon is made from pork loin, which is quite lean. SMF is reader-supported. Pork butt is about 1/3 the cost for me. Use a bi-metal analog thermometer if that's all you have. Figure 1 week (7 days) per inch of thickness, but you can go longer without it being a problem if you are using cure #1. This is very important. Use just like bacon. 2023, PS Seasoning | Privacy Policy | Terms & Conditions. I use this on pork bellies and pork roasts and love it. Then leave the pork, uncovered, in the fridge for 24 hours. Be sure to stop in over at Roll Call so folks can say "hi" properly. Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Our jerky kitshave everything you need to make delicious homemade jerky. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. Intro to Buckboard Bacon. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. To die for. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. I put the meat on a rack and dried it with a paper towel. Meathead, BBQ Hall of Famer. SKU HMBBC Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. Finally a basic cure recipe!!! Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. My best advice, try one method and then another. Opps. Place on a wire rack and dry in the refegarator overnight. 5 lb bag of Dry Rub Bacon. All should be well! Repeat until the pork wont retain any more liquid. Rub the cure on the belly and put in a zip lock bag expelling all the air. i did not account for the maple syrup which i did not use. I continued this until the meat stayed dry after sitting for a 15 minute period. Reply I found it through Reddit as someone had posted it in the BBQ group. Remove as much air as possible and seal well. The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. 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. I wanted to slice it thin, like bacon, so that was important. Place the pork bellies on a flat surface . Confirm and Help Me Learn, 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. You must log in or register to reply here. Next, soak the butts in cold water. Everyone Ive given it to loves it! The advantage to this is you are cooking from raw. You need to start by weighing the piece of meat you will be curing. I started with a large boneless butt roast. Plus, the end result tastes awesome. Put the pork on a plate and rub the cure mixture into all surfaces. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Just cut as much as possible against the grain. Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. Make your own bacon with Hi Mountains Buckboard Bacon Cure. All: Really dont need to go buy a 600 dollar smoker! Dairy goats form one of the cornerstones of our homestead. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! 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. The above constitutes the 'cure'. JavaScript is disabled. Cut the meat weigh it measure out your cure for each cut. Be careful and measure accurately. 9 lbs of Buckboard bacon, pork butt cap. 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. Questions: I need to improve my smoking skills but the bacon tasted just great!! This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. You can combine the cold smoke with a hot smoke for double smoked bacon. Original Mountain Man Breakfast Sausage Seasoning. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). good stuff , l will keep buying this item. Mine are $1.99/lb. Step 1. Belly bacon 1" thick takes 5 days and buckboard 2" thick takes 10 days. Place the bag inside a container or dish with the fatty layer facing down. 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. The pepper adds a touch of spice that mostly comes as an after note. I was giving it to a great brother. You can use any cut of pork, so you dont have to special order pork bellies. Even so, theres less fat than regular bacon good news if youre trying to cut back. Rotating the stacks makes sure all the meat gets completely soaked in the cure. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. 15ml of salt Then I soaked it in cold water for 40 minutes, changing the water once. Soak the meat in cold water for 40 minutes, changing the water once. Pour the wet cure over the pork. Bacon - Cowboy Troy. Thanks again for all the help. 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. Bacon was curing for 13 days and fridge got above temp? I keep the bagged bacon in a pan incase it leaks. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. Using more salt will draw out more liquid. I am going to visit him so I wanted to do something in way of thanks. Add your favorite smoking wood, I used hickory, apple is also a great choice. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! 3. OK, but what's this "buckboard bacon?" Then a friend told me about buckboard bacon. It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. 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. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. You gotta love bacon.The history on why they call them butts, when in fact it is the shoulder, is they used to store and ship the pork shoulders in barrels called butts, The real name is Boston Butt, but is really a pork shoulder. . I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. Sigh. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. Im just curious if one method is better for some reason. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. Use this popup to embed a mailing list sign up form. This time i bought free from pork shoulders about 8kgs in all (better quality meat). Buckboard bacon differs from traditional American style bacon in that its meat source is . However, if the bacon gets exposed to direct heat, it will cook and the texture wont be as good. Your email address will not be published. Login with username, password and session length.