How To Make Buckboard Bacon

How To Make Buckboard Bacon - Of meat, a couple of rounded tablespoons of fresh black pepper, and some granulated garlic for flavor. If playback doesn't begin shortly, try restarting your device.

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Or 1 3/4 tsp diamond crystal kosher salt

How to make buckboard bacon. Smokehowze’s pork butt bacon (buckboard bacon) this bacon is made with a boneless pork butt and is a moderately lean bacon. Cured pork with prague powder #1. Other areas of the pig can be used to make buckboard bacon, but basically it means any area that is not pork belly, where it is cured and then smoked.

Here's part of the boneless butt, trimmed to just over an inch thick: 1 gallon ice cold water. We fold the top of the bag over, like a pants cuff, so no salt or sugar grains get in the zipper parts.

Put the pork in a 180 f oven or smoker and cook until the internal temperature is between 130 and 140 f. In this case, i'm making it out of the pork butt. Ingredients per pound of pork 1 lb boneless pork 1 1/2 tsp morton's kosher salt.

When i found some other folks were making buckboard bacon i had to try it. I aim for a mix of 2.25% kosher salt to 0.25% pink curing salt , to bring the total to 2.5%. Pat the pork dry with paper towels and put in the fridge, uncovered, overnight to get a dry surface.

Today i gotlazy and made a simple brine of: I liked the two halves style because it would cure without injection and probably faster, too. How to make buckboard bacon at home!

Stepthree:mix up you brinewater in a large bowl, throw the meat in the brine water and inject the meatwith the brine water every few inches all the way around the meat. It is wet (brine) immersion cured for 12 days with salt, maple syrup, seasonings, and prague powder #1 (pink salt) and then hot smoked at 225 degrees to 145 internal with hickory wood. Rub on about 2 tsp of brown sugar per pound of meat, and put the piece of meat in the bag.

This way it is safe to eat without frying. Rinse the pork under running water and then soak in cold water for 1 hour, changing the water once. We're makin' bacon in this video, more precisely, buckboard bacon which is bacon made from some other part of the hog than the belly.

As we processed the pig, i set aside the ham meat according to its intended use. I hope you'll come along for this journey to see the challenges i had to overcome in order to keep my promise of putting this video out on the day i said it would come out. That's how this experience turned out for me.

Start with a boston butt, cut out the bone and then slice the butt into two flat halves, or just leave it whole. Additionally, buckboard bacon can be sourced from pork loin as well, which is located just behind the shoulder along the back of the pig. In this part 1, i make the curing brine, prepare the pork butt for the.

It is more like a ham actually. Rub tq on first, trying to get it distributed evenly all over the piece of meat it was measured for. Buckboard bacon is every bit as easy to make as regular bacon.

Folks, i do apologize for the sound issues in this video, i know it's in my editing software and has to do with the syncing of the sound of multiple cameras.

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