Buckboard Bacon Cure

Buckboard Bacon - Shoulder Bacon Len. Pork shoulder butt 9100 g 13 cup Un-sulfured molasses 750 ml 14 cup Kosher salt 480 g 34 cup Brown sugar dark packed 450 g 2 Tbs.

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Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon.

Buckboard bacon cure. Put the pork in a sealable bag. It has quite a bit of fat in it so it can be used just like any other bacon or ham. Mix the pink salt Kosher salt and brown sugar together.

Bacon Cure Bacon lovers enjoying delicious homemade bacon has never been easier with Hi Mountain Seasonings Cures. Put the pork on a plate and inject maple syrup into pork slab. Put the bag in the.

A delicious bacon made with pork butt or shoulder and maple syrup. All you need is meat curing salts seasonings time and a smoker. Scrape as much of the material that fell onto the plate as possible into the bag.

Smokehowzes Pork Butt Bacon Buckboard Bacon Recipe Using an Immersion Cure This bacon is made with a boneless pork butt and is moderately lean bacon. Our family might not be ham lovers but we will happily devour bacon. This weeks Kamado Joe video adventure begins with a 4-pound boneless Boston Butt Pork Shoulder that I found on sale at the local grocery store.

I also smoke my buckboard bacon Canadian bacon etc low n slow until the internal temp is 145-150F. Here is the recipe I told you about. A big ole hunk of pork with a T shaped bone in one end.

Step onego to the store and get yourself a big ole Boston Butt. It is more like a ham actually. 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.

Rub the salt mixture over the surface. Buckboard bacon uses other cuts of the hog but is cured and smoked just like bacon. I liked the two halves style because it would cure without injection and probably faster too.

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. Buckboard bacon was the perfect solution it seemed. In the United States bacon is cured then smoked for flavor.

Step TwoOpen the package and cut out the T shaped bone byinserting a long narrow bladed knife along the bone and cutting it away. 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. Start with a Boston Butt cut out the bone and then slice the butt into two flat halves or just leave it whole.

The Buckboard style is a pork butt with the bone removed and split so that it will cure all the way through in 10-12 days. Like most things home-made bacon is superior to most store bought bacon. This way it is safe to eat without frying.

Liquid smoke 300 ml 1 Tbs. It is wet brine immersion cured with salt seasonings and Prague Powder 1 pink 625 sodium nitrite in 94 table salt aka Cure 1 and then hot smoked. It is wonderful seasoning bacon for a pot of beans greens or cabbage.

When I found some other folks were making Buckboard Bacon I had to try it.

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