Recipe For Buckboard Bacon

For each 1 Quart of Immersion Solution. Hickory seasoning optional Backyard BBQ A Wood Pellet Grill Recipe Cooking Directions.

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Ever wondered how to make your own bacon.

Recipe for buckboard bacon. Liquid smoke 300 ml 1 Tbs. See more ideas about bacon cured meats bacon recipes. The finished CANADIAN BACON is really good almost no fat content good to carry out for a day or two in a pack in cool weather.

I then thin slice the meat and place in plastic bags in the refrigerator or freezer. With smoke until the internal temp of the bacon reaches between 145. Soak in ice water for about and hour then dry.

Buckboard Bacon Peppered Bacon Cure 15 pounds of pork butt ½ cup Mortons Tender Quick. Tie with kitchen twine to achieve a good shape. We fold the top of the bag over like a pants cuff.

Good on pizza good with eggs good in the hand or on bread. Trim Season Apply Cure Bag Turn every 24 hours Rinse Soak Out Rest Smoke Package. It tasted amazing I was hookedOK but whats.

You should only have a thin wispy grey or blue smoke as the wood smolders slowly. Here is a start-to-finish pictorial on Buckboard loin bacon. Here is the recipe I told you about.

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. I didnt have the urge to make my own bacon until I tasted some buckboard bacon a friend of mine had cured and smoked himself. Then raise the smoker temp to 170.

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. The liquid from the loins combines with the cure and forms a brine. Soak meat in cold water for two hours then rinse thoroughly and pat dry.

You now have raw cured Buckboard or Canadian Bacon and it can be fried or cooked any way you like. 23 cup brown sugar. Apply Hi Mountain Buckboard Bacon Cure and let meat cure in refrigerator for 10 days turning over once after 5 days.

Nov 12 2020 - Explore Theodor Sochacki Jrs board Buck Board Bacon on Pinterest. Loin bacon sliced and frozen on wax paper ready for zipper bags. If your smoke is roiling andor white you have too much smoke and will deposit creosote on the bacon surface -- yuck.

Goes for 16pound or so in the store and you can make it for 175 or sopound. A big ole hunk of pork with a T shaped bone in one end. Oct 24 2017 - Makin Buckboard Bacon.

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

Buckboard Bacon - Shoulder Bacon Len. I prefer to bake or smoke the meat at about 220 degrees until an internal temperature of 150 degrees is reached. Step onego to the store and get yourself a big ole Boston Butt.

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 I use Steens 1 Tablespoon Coarse. ½ cup crushed red pepper flakes. Step TwoOpen the package and cut out the T shaped bone byinserting a long narrow bladed knife along the bone and cutting it away.

Rub on about 2 tsp of Brown Sugar per pound of meat and put the piece of meat in the bag. Rub TQ on first trying to get it distributed evenly all over the piece of meat it was measured for.

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