I used Morton. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. Finally. I spread the meat on the dehydrator trays. Rinse with cool water, pat, and dry in the fridge for about 6 hours. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. Once people try it, they cant stop. You can leave it like this, slice and cook. Put the meat and any curing mix that falls onto the plate into a large resealable bag. 1/4 cup dark brown sugar. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. 5 lb bag of Dry Rub Bacon. I rinsed the meat, making sure to wash out any crevices. In the recipe above it uses 40ml of sugar to 15ml of salt. All: Really dont need to go buy a 600 dollar smoker! Always recieve good service from Misty Gully. Ticks me off that I was an adult before I found out about it! Not only does this make awesome bacon, it works great to make a ham out of a wild game roast! The first choice is to just cold smoke without heat at all. 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. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. Try using our Misty Gully liquid smoke to give your bacon a great smokey flavour if you dont have your own smoker. More waiting Let it dry for about 2 hours. Our freezer was already bursting at the seams. For a better experience, please enable JavaScript in your browser before proceeding. #bacon #porkbelly #makeyourownbacon #smokedTim learns all about how to cure and cold smoke a pork belly to make some of the most delicious bacon with his fri. Where do you buy pork belly?? So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. It just removes surface salt. Put the meat on a rack and dry it with a paper towel. I think it looks delicious. But then I saw what a pork belly costs per pound! It might seem odd that the curing mix contained mustard. Buckboard bacon was the perfect solution, it seemed. I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay MoreoverI will do a better job at staying focused! Mix Prague powder, brown sugar and salt together. 2023 Smoked & Cured | Misty Gully. Great product. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. The exact amount of salt isnt critical, just a matter of taste as long as you have enough to draw out some liquid in the curing process. Though I would be curious to know what the actual weight per pound is. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. May not be correct, but close enough and even believable for me. I made simple 3D printed cordless drill to meat slicer adapter. You can use any cut of pork, so you dont have to special order pork bellies. Great info and very much appreciated. This is now (un)officially the instructable with the most apostrophe g's. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Coat entire pork belly with the cure and place in a large resealable plastic bag. From the pictures I've seen of it, it looks really tasty! The boneless butt was just on sale. 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. If bacon turns black or very brown when cooking, reduce sugar. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. Then leave the pork, uncovered, in the fridge for 24 hours. Thanks again for your input. If you cant find something you like locally, there are countless choices online. Flip it after 5 days. I put the slabs in the freezer until they were chilled (but not frozen) and then brought them out for slicing. To make each bacon you must prepare the meat. Costco for $3.99 / lb. I put the bacon in and let it cold smoke for 6 hours. Smoking Done on a Weber gas grill 3 burner. Using more salt will draw out more liquid. Spread all over the meat then wrap it with waxed butcher paper. Cook Meat chunks were about 2.5 to 3 inches thick. To die for. i did not account for the maple syrup which i did not use. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). Rub the cure on the belly and put in a zip lock bag expelling all the air. LIGHTLY drizzle the pork with liquid smoke. I decided that I would divide the hams into three portions one third for sausage, one third for roasts, and the last third for buckboard bacon. Give it a cold smoke for about four hours, let it sit overnight and hot smoke to temperature. Kinder goats A small breed for milk and meat, Dorper sheep Revolutionizing the meat sheep industry, The raging torrent Respect it even when you play, Heres how to make a musical bamboo flute. Dont turn the gas grill on at all. Rinse the pork belly and pat dry. 1/4 cup kosher salt. All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. Reply Take the meat out and rinse it under cold water. Again, thank you! Pork Shoulder sometimes goes on sale for cheaper but not usually. Ten hours later, I had some delicious bacon jerky. Or something like that. Im fortunate enough to have a root cellar that stays between freezing and 40 degrees, so I could park the pans in there to cure for 10 days. Tasting Sensational! The cure draws the liquid out of the meat, so it is soon sitting in its own juices. 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 . Don't pass the buck on this buckboard bacon! Great! 341 Likes, TikTok video from Eric (@thebigbeardedbbqguy): "10 lbs of gorgeous pork belly vac sealed and dry curing into bacon! Thanks for the post. Not sure if you are still monitoring this post, but do I have to use any sugar? Make sure the container you use can fit in the refrigerator. As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. Time to smoke those butts! See you babies in about 8 days!! 2. The curing salts also give bacon its distinctive colour and taste. 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. i spent 25 bucks on a smoke tube that works like a dream. Sugar is 1% of the weight of the pork belly. Transfer to a resealable 2-gallon plastic bag. If you put more salt on 2 days before it is finished, it will only go 1/2 inch into the meat. I also found many curing mix recipes online. This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. 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. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. 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. Belly bacon 1" thick takes 5 days and buckboard 2" thick takes 10 days. Made this product real easy to do only problem had to convert to metric beside that all good. I will start with basic bacon and then show you how to do the variations. That is very important to know, because the amount of nitrites use in a wet cure is much higher, than what is used for dry curing. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Issue #87 May/June, 2004 Visit Bacon Making Supplies page for more products. The meat just now looks like its in almost a natural state, like it never had cure rubbed in to it,so i guess that why im kid of concerned along with lack of liquid. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. I love them all. Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. After 10 days in the fridge, it's go time! I drained out about half to make it easier to move the container without spilling. I made my own curing mix but you dont have to. It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions. Several European countries have a tradition of making bacon without smoking. The pepper adds a touch of spice that mostly comes as an after note. This worked out beautifully , Couple of observations from me, that might help others. Perhaps well smoke it next time. Add your favorite smoking wood, I used hickory, apple is also a great choice. In this recipe, we cured an 8 lb boneless pork shoulder for 10 days in a mixture of cure, water, and a little Bourbon for added depth. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. I bought 2 from Save On Foods, and had about 3 x 1KG pieces and a smaller 600gram piece. Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. Prepare the smoker for 225 degrees F. cooking with apple and hickory wood. Will it be safe? The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. Can you please give me the weight of the salt and sugar in grams? Order yours ahead from a local farm or butcher. 882. Just cut as much as possible against the grain. Mix together the salt, sugar, and pink cure #1. Indirect cooking with the far left on very low and got grill to 180. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. I need to improve my smoking skills but the bacon tasted just great!! Did you make this project? Buckboard bacon is bacon made from pork shoulder instead of pork belly. I put in digital temp probes, you can also use a digital instant read thermometer. It is really just personal preference. Others go overnight and some real smoke hounds do over a day. 15ml sugar (organic golden sugarjust what i had in house). Thanks for your reply. I would like to strongly recommend you get a small scale to measure the curing salts by weight. blue-ribbon-competition-style-bbq-rib-rub. Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. No matter your creation, we know it will be enjoyed down to the very last bite. Another advantage? Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered.