Buckboard Bacon Recipe

Its fresh since you made it you can control the amount of fat included in your bacon and you can control any flavors you want like hickory maple mesquite or others. 23 cup brown sugar.

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Put the pork in a container tub with a lid plastic zip bag and flip it every other day until firm about seven days.

Buckboard bacon recipe. See more ideas about buckboard bacon recipe bacon recipes bacon. Jan 11 2021 - Explore John Morriss board Buckboard bacon recipe on Pinterest. Trim Season Apply Cure Bag Turn every 24 hours Rinse Soak Out Rest Smoke Package.

A big ole hunk of pork with a T shaped bone in one end. 1 Quart of Water 946 grams 25 grams Kosher Salt a 25 Salt Solution 21 grams 4 Teaspoons Cure 1 - Pink Curing Salt 138 ppm nitrite pickup in meat 12 cup Maple Syrup 1 Tablespoon Dark Natural Cane Syrup. Put the pork uncovered in the fridge for one day and then smoke until an internal temperature of 150 degrees Fahrenheit is reached.

For each 1 Quart of Immersion Solution. A delicious bacon made with pork butt or shoulder and maple syrup. The liquid from the loins combines with the cure and forms a brine.

Buckboard bacon made from a pork shoulder rather than pork belly is a simple to make treat with many rewards. Hickory seasoning optional Backyard BBQ A Wood Pellet Grill Recipe Cooking Directions. Step TwoOpen the package and cut out the T shaped bone byinserting a long narrow bladed knife along the bone and cutting it away.

Step onego to the store and get yourself a big ole Boston Butt. Rub on about 2 tsp of Brown Sugar per pound of meat and put the piece of meat in the bag. With smoke until the internal temp of the bacon reaches between 145.

23 cup cracked black pepper. Trim large areas of external fat from two boneless pork butts. 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.

I then thin slice the meat and place in plastic bags in the refrigerator or freezer. Then raise the smoker temp to 170. A big plus is that it is much cheaper than store-bought bacon.

You now have raw cured Buckboard or Canadian Bacon and it can be fried or cooked any way you like. If your smoke is roiling andor white you have too much smoke and will deposit creosote on the bacon surface -- yuck. I prefer to bake or smoke the meat at about 220 degrees until an internal temperature of 150 degrees is reached.

Buckboard Bacon - Shoulder Bacon Len. Apply Hi Mountain Buckboard Bacon Cure and let meat cure in refrigerator for 10 days turning over once after 5 days. Liquid smoke 300 ml 1 Tbs.

½ cup crushed red pepper flakes. Here is a start-to-finish pictorial on Buckboard loin bacon. You should only have a thin wispy grey or blue smoke as the wood smolders slowly.

Buckboard Bacon Peppered Bacon Cure 15 pounds of pork butt ½ cup Mortons Tender Quick. Soak meat in cold water for two hours then rinse thoroughly and pat dry. Mix everything together and rub all over the pork.

Loin bacon sliced and frozen on wax paper ready for zipper bags. Here is the recipe I told you about. We fold the top of the bag over like a pants cuff.

Rub TQ on first trying to get it distributed evenly all over the piece of meat it was measured for. Tie with kitchen twine to achieve a good shape. Soak in ice water for about and hour then dry.

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Buckboard Bacon Made From A Pork Shoulder Rather Than Pork Belly Is A Simple To Make Treat With Many Rewards It S Fresh Smoked Food Recipes Pork Pork Belly