Rub the cure on the belly and put in a zip lock bag expelling all the air. 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. The cure will react with metal and potentially ruin your bacon. I had never heard of buckboard bacon, but it looks delicious! Product details I see that you use kosher salt. Rinse with cool water, pat, and dry in the fridge for about 6 hours. If you are not set up for cold smoking, you can skip this step and just hot smoke it. 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. So i cured the meat, this time with more sugar as i screwed measuring last time (was working from the maple bacon recipe and just omitted the maple). Save my name, email, and website in this browser for the next time I comment. 3. 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. 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. I would start at 4 hours but I have friends who go up to 48 hours! You can cut the sugar back to about 1/2 of what I use (I like the sweet). Thanks so much for buying the book. This helps pull out some of the salt. There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. 5. I spread the meat on the dehydrator trays. If you want to smoke your bacon in a gas grill. Rinse the pork belly and pat dry. Prepare the smoker for 225 degrees F. cooking with apple and hickory wood. OK. blue-ribbon-competition-style-bbq-rib-rub. Original Mountain Man Breakfast Sausage Seasoning. Please note, some of my Instructables may contain affiliate links. Buckboard Bacon Ingredients 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick 3 grams Prague powder #1 40 ml brown sugar 15 ml kosher salt Instructions Mix Prague powder, brown sugar and salt together. Again, thank you! Even so, theres less fat than regular bacon good news if youre trying to cut back. I have some buckboard bacon curing in the fridge right now. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. For each kilogram of meat, the basic bacon cure is: If you are one of my metrically challenged readers, use the following amounts per pound of pork loin. 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. Place the pan with the ice and pork belly on the grill grates. The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! The only difference is that you would start off with a piece of pork butt instead of pork belly. As for back bacon, Americans call that Canadian bacon. Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. Add a chunk of wood if needed, then close the lid and cook until the internal temp of the pork hits 140-145 degrees Fahrenheit. ), I hated having to cut it into smaller pieces to fit in a gallon bag, so I started looking for larger size bags. Put the pork uncovered in the fridge for one day and then . Makin' Bacon isn't that hard, if you've been thinking about trying it do it! This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! I fired the Louisiana Grills smoker up to 180 F and put the meat on a rack over a tray and into the pellet smoker. The length of time it cures depends on the thickness of the thickest part of the meat. You can also make excellent Canadian Bacon from pork loin. Why would you disgrace the great pork belly bacon? Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. I sliced all of it, in various shapes, and then realized I had another challenge. 1 C Northwoods Meat Cure and Brine Mix, 1 C Blue Ribbon - Competition-Style BBQ. Flip it after 5 days. It is important you get as much of the curing mix as possible in the bag. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. 15ml sugar (organic golden sugarjust what i had in house). Of course, I had to try the bacon, just for quality control purposes. Drain and pat dry. The most plausible explanation of pork butt that I have come across is that in old England, a barrel was called a butt and the pork butt looks like a barrel, so it is called a butt. ;-). Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 Wiki and google haven't given me a clear answer. 15ml of salt Ever wondered how to make your own bacon? I sliced the meat up and wrapped it for freezing. Once people try it, they cant stop. I flip mine once a day. Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. Thanks again for all the help. Touch device users, explore by touch or . 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. I layered the slabs in my plastic dish pans and covered them with plastic wrap. A big plus is that it is much cheaper than store-bought bacon. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. Who doesnt love bacon? I made simple 3D printed cordless drill to meat slicer adapter. Place in the fridge to brine for 10-14 days. Are the directions for dry cure or for wet cure? Back bacon is made from pork loin, which is quite lean. good stuff , l will keep buying this item. Used it on wild pig back straps! Apply the dry cure mix evenly on all sides of the pork belly. Hey Dave thanks for the video. I am going to visit him so I wanted to do something in way of thanks. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. By clicking enter you are verifying that you are old enough to consume alcohol. I left the meat in the fridge for 8 days turning it and rubbing the liquid that forms into the meat every day or so. 2.5 hours was the sweet spot for this batch. The width and length doesnt matter. I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. 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. I wrapped and stuffed what I could into the nooks and crannies in the freezer. Blackboard Home Smoked Bacon 3 pounds of pork butt, heavily marbled and cut into a slab 3/4 cup maple syrup 1/2 cup kosher salt 1/2 cup brown sugar 2 TBSP crushed juniper berries 1 TBSP ground pepper 1 1/2 tsp Prague Powder Number 1 Mix syrup through Prague Powder Number 1 together. J.D. Normally I like them wider than I cut these. 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? Once you cook it, you can adjust for more or less salt, sugar, etc to your own tastes. Then pat it dry with paper towels. You are using an out of date browser. To die for. It is really up to you. All rights reserved. Where do you buy pork belly?? Mix together the salt, sugar, and pink cure #1. Next time Yes i will be doing this now all the time! Roll the shoulder into a tight log and secure with butcher's twine. Freezer bags are thicker and less likely to leak. Visit Bacon Making Supplies page for more products. Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for at least 7 days and up to 14 days for regular thickness pieces (less than 3") and up to 21 days for thicker bacon pieces (3" or thicker), flipping occasionally. I don't think ice in the water is really necessary but it made me feel better about leaving it in the sink for a couple hours. I have a feeling this is gonna be some good bacon! How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1? "Some world views are spacious and some are merely spaced.". I turned the meat once a day, re-layering so the top pieces rotated to the bottom. Im going to leave 12 days, thats what i did last time. I love buckboard bacon! 5 lb bag of Dry Rub Bacon. Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. 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? 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. It's not the pigs butt, it's the shoulder! The only reason we bring up to 135-140 is to make it easier to slice? Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. The curing salts inhibit bacterial growth during the long smoking process. Flip the pork each day to ensure it cures evenly. 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 Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT It is usually made of side pork (Americans call it pork belly). To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. Just cut as much as possible against the grain. I experimented with different recipes for awhile and had some fun. 3 months ago. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Yes. Cold smoke the bacon for 6 hours with hickory smoke. Put the belly on the rack and pour bourbon into the pan. It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. It might seem odd that the curing mix contained mustard. The dehydrated bacon keeps without refrigeration. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Can you use buckboard bacon cure on pork belly? Wow! Then a friend told me about buckboard bacon. 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. but I do feel better from your feedback. Bacon is made of pork belly which is heavily streaked with fat. Categories All Products, BACON MAKING, BRINES & CURES, SALTS, BRINES & CURES. 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. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. The high mountain cure is great. If bacon turns black or very brown when cooking, reduce sugar. (I think the pink salt different was around .05 grams.) I had to cut out some loose pieces. SKU HMBBC . It cured fine, I just like it saltier. Keep the grill at 180 was a pain in the ass..any tips welcomed! From the pictures I've seen of it, it looks really tasty! Put the meat and any curing mix that falls onto the plate into a large resealable bag. The curing salts also give bacon its distinctive colour and taste. As I had 4 pieces and my brother had been so generous. After all, what else could you do with them? Be sure to mix and gently massage the liquid into it as well. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Sugar is 1% of the weight of the pork belly.