7+ Buckboard Bacon Recipe

I have some pork butt sliced into slabs and sitting in the cure. Cooking with apple and hickory.

How To Make Buckboard Bacon From A Pork Butt Jess Pryles

Web 2 tsp pink salt 14 cup kosher salt Mix everything together and rub all over the pork.

. Early American pioneers made it often. This type of bacon made from cured and smoked pork butt or shoulder is. They look like this.

Buckboard bacon is made from pork shoulder rather than pork belly. A big ole hunk of pork with a T shaped bone in one end. Web The curing recipe and instructions are below.

Web Place the rack in a smoker set to 180 degrees Fahrenheit for 2-3 hours or until the pork reaches an internal temperature of 160 degrees Fahrenheit. Traditional bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with homemade buckboard. Web Place the meat on a cooling rack fitted over a baking sheet.

Go to the store and get yourself a big ole Boston Butt. Web Makin Buckboard Bacon. I liked the two halves style because it would cure without injection and.

Open the package and. Web Roll the shoulder into a tight log and secure with butchers twine. Put the pork in a container tub with a lid plastic zip bag and flip it every other day until firm.

Web Apr 16 2016 - Great recipe for Applewood Smoked Buckboard Bacon. I use Pork loin. Blackboard Home Smoked Bacon 3 pounds of pork butt heavily marbled and cut into a slab 34 cup maple syrup 12 cup kosher salt.

Web I use the Mortons Sugar Cure for my buckboard and Canadian bacon at the rate of 1 tablespoon Mortons per pound of meat and 1 teaspoon white sugar per pound of meat. I will soak smoke and slice it up later this week once the. Prepare the smoker for 225 degrees F.

For example if your belly weighs 2650 g you need to multiply the ingredients specified above by 265. I took a 6 lb pork. Rub with coarsely ground black pepper.

Remove from the smoker. Web Dont pass the buck on this buckboard bacon. August 31 2021 0548 PM.

Web bacon buckboardbaconDont pass the buck on this cured and smoked Buckboard Bacon. Web Maple Buckboard Bacon Ingredients 1 kg 22 pounds pork shoulder or butt slab less than 3 inches thick weighed after trimming 25 ml 2 tablespoons maple syrup 3 grams 01. Web This is buckboard bacon it is made from a pork butt instead of belly.

Web Pat the meat dry with a paper towel then place the butt onto a rack. Web Once the meat was weighed I made the curing mix ¼ cup canning and pickling non-iodized salt 1 cup of sugar ½ cup table mustard not powdered and 1 teaspoon ground. It tastes kind of like a mix of bacon and a light ham flavor.

It was darn good is what it was. Buckboard Bacon Peppered Bacon Cure 15 pounds of pork butt ½ cup Mortons Tender Quick 23 cup brown sugar 23 cup cracked black pepper ½ cup crushed. Place the rack into a smoker preheated to 180f for 2-3 hours until the pork measures 160f internal.

Web Divide by 1000 then multiply each ingredient by that number. Remove the meat from the fridge and let warm up to room temperature over. Web Take the raw bacon equalized or not and rinse well and dry then hot smoke at a low temperature of 225 degrees until internal temperature is 145 to 150 degrees.

Web Buckboard Bacon Ingredients 1 kg pork butt roast trimmed between 1 12 to 2 12 inches thick 3 grams Prague powder 1 40 ml brown sugar 15 ml kosher salt Instructions Mix. Web Hi Mountain Bacon Cure Instructions 14 lbs of meat x1 tablespoon 14x125 teaspoon 14 tablespoons 175 teaspoons 3 teaspoons 1 tablespoon 175 teaspoons 3 583. Web I have made this recipe about 15-20 times with Cure 2 in the quantities specified in the recipe and I have always loved the results from this buckboard bacon.

Web Start with a Boston Butt cut out the bone and then slice the butt into two flat halves or just leave it whole. Web 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.

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