Buckboard Bacon Cure Recipe

You now have raw cured Buckboard or Canadian Bacon and it can be fried or cooked any way you like. My instructions for the curing process and times using Tenderquick are exactly the same as the ones on my site for a HiMountain Buckboarded items loin.

Makin Buckboard Bacon Buckboard Bacon Cure Recipe Smoked Food Recipes Bacon Recipes

I make plenty of bacon but am a total newcomer to buckboard bacon - I did eat the above recipe bacon in the states hence me asking.

Buckboard bacon cure recipe. Apply Hi Mountain Buckboard Bacon Cure and let meat cure in refrigerator for 10 days turning over once after 5 days. 12 ounce of TenderQuick per pound of meat. Trim large areas of external fat from two boneless pork butts.

23 cup cracked black pepper. Hickory seasoning optional Backyard BBQ A Wood Pellet Grill Recipe Cooking Directions. 6 day cure turning daily long soak-out overnight rest in the fridge and then smoke butt 8 9 or 10 days depending on the thickness of the boned butt long soak-out overnight rest in the fridge and then smoke.

Buckboard Bacon Peppered Bacon Cure 15 pounds of pork butt ½ cup Mortons Tender Quick. See more ideas about bacon cured meats bacon recipes. Trim Season Apply Cure Bag Turn every 24 hours Rinse Soak Out Rest Smoke Package The liquid from the loins combines with the cure and forms a brine.

An American friend of mine sent me the link some time back I was curious about the use of Cure2 in a Product that would be cooked as my understanding has always been Cure1 for cooked meats and Cure2 for dried. 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. The meat should be as uniformly thick as possible and should not be any thicker than 1 12 inches.

The proper thickness ensures proper cure penetration for safety and flavor. Mine usually wind up around an inch thick on average. A delicious bacon made with pork butt or shoulder and maple syrup.

½ ounce 1 TBSP. When the time is up remove the meat from the cure and rinse well. Soak meat in cold water for two hours then rinse thoroughly and pat dry.

½ cup crushed red pepper flakes. Trim any excess fat if desired. 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.

Here is a start-to-finish pictorial on Buckboard loin bacon. The goal is to cure the meat all the way through it is better to over cure than under as far as time in the cure. Tie with kitchen twine to achieve a good shape.

Soak in ice water for about and hour then dry. 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. A delicious bacon made with pork butt or shoulder and maple syrup.

Nov 12 2020 - Explore Theodor Sochacki Jrs board Buck Board Bacon on Pinterest. Follow the cure instructions precisely. 23 cup brown sugar.

For each 1 Quart of Immersion Solution. It is wet brine immersion cured.

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