Homemade bacon start to finish!

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Welcome back to Ashmore Arboretum. And today on the Homestead we are making bacon. This is Buckboard bacon since it is made from the pork butt instead of a pork belly. I prefer the pork shoulder over pork butt because it is a lot leaner.
The recipe is in the video, so please follow along on how I cure and smoke these brown sugar/black pepper cured and brown sugar/maple syrup (homemade maple syrup) cured and smoked bacon.
If you like this type of content, please like, share, and subscribe.
#bacon #howto #selfsufficiency #diy #homestead #homesteading #garden #gardening #countryliving #countrylife #

Опубликовано:

5 мар 2023

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Комментарии : 35

@johnporter5453 5 месяцев назад

Very informative. It looks great. I'm a newbie but I'll be trying this for sure. Thanks for the cure recipe.

@ashmorearboretum684 4 месяца назад

I'm certainly glad you are going to try it I use this same recipe for Canadian Bacon as well, and we prefer it over the Buckboard bacon i made in this video. Now is usually smoke a 50-60 lb batch at a time. Thanks for watching!

@carmelprayer3724 Год назад

Yes, it's really bacon. Canadian bacon, cured/uncured bacon, British bacon, Turkey bacon, beef bacon, venison bacon, buck board bacon...it's the process more than the cut.

@Thatguyfromtictok Год назад

That was really good

@ashmorearboretum684 Год назад

Well im glad you enjoyed it buddy

@shanevision 8 месяцев назад

Great video. Definitely going to try this recipe. Your smoke house is prety bad ass. A tour of it and how you but it would be a good video.

@ashmorearboretum684 8 месяцев назад

Thank you and thanks for that suggestion. I will have to do that in a future video!

@mike_adams 9 месяцев назад

Sure would like to see a video of how you built your smoke house

@ashmorearboretum684 8 месяцев назад

Unfortunately i didn't video that process. Everything minus the bags of concrete and mortar, hardware, and some of the fasteners was reclaimed/re-purposed materials. I am planning on adding an offset fire box for cold smoking cheeses and meats. Thank you for watching!

@SNL19067 Год назад

I have to try this! For years, I have been making homemade bacon with the more traditional cut (pork belly). Your process is almost identical to mine, but the bellies cost twice as much as butt, and there is more fat to render off, which makes it even more expensive. Have you ever tried this with chuck? Thanks for posting....it looks amazing!

@ashmorearboretum684 Год назад

Thank you for watching! I have not tried this with chuck. My twin brother over at the Nutty Gnome Homestead on RU-vid and i have been making bacon like this for years because we prefer lean thick cut bacon. The Pork butts after the shoulder blade is removed, is just about perfect in my opinion to fit this bill! Again thanks for watching and the comments!

@popjax2465 Год назад

Wow looks awesome. What temperature are you running the smoker?

@ashmorearboretum684 Год назад

Its wood fired so it fluctuates a bit but i try to keep it between 225 and 250. In the way I regulate the temperature is by spreading out the coals or pile in them up.

@joesmith7427 7 месяцев назад

How do u know how much #1 cure to use?? Explain that on the show!!

@ashmorearboretum684 7 месяцев назад

Thank you for watching and the comment. At the beginning of the video, I explained how I make our bulk bacon cure. I then follow the ratio of grams of cure for grams.of meat. As explained in the video, you must weigh your meat in grams to determine how much bulk bacon cure to use. Thanks for watching!

@toddwhitehair3378 Год назад

They call that buck board bacon

@joesmith7427 9 месяцев назад

Either #1 or #2, the rate of cure is the same!

@michaelrebich8957 Год назад

wHAT IS THE PINK SALT CALLED?

@ashmorearboretum684 Год назад

Pink salt #1 or Prague cure #1. It is NOT the same as pink Himalayan salt.

@bobach6083 Год назад

You don't need curing salt for brining meat just an FYI. Unless you live in the woods without a freezer.

@sheldoniusRex Год назад

Prague powder

@leolizardo 10 месяцев назад

i think thats is way too much for a prague powder to use. should it be less than one percent?

@ashmorearboretum684 10 месяцев назад

Please explain. I made a mix of bacon cure, containing salt, prague powder, and sugar. Where did my math go wrong?

@stuartmccloud307 9 месяцев назад

Your maths is fine bud. Your mix is 9% Curing Salt which equates to about 0.25% of the total weight of meat if you add 2.5 % mix to the meat. I thought it looked really high till I worked it out

@Murph945 Год назад

Jealous of your smoke house.

@ashmorearboretum684 Год назад

Lol well thank you! It was a fun project to build

@pf-e1750 Год назад

moving like slug

@bobach6083 Год назад

Is it really bacon if you used the shoulder though? I don't think so. I think it's actually just brine and smoked shoulder sliced into thin pieces. I'm not saying it's not good. But it's not truly bacon.

@ashmorearboretum684 Год назад

Its called Buckboard bacon when it is made from the shoulder. Thanks for watching and the feedback.

@joesmith7427 9 месяцев назад

60 grams of cure treats 60# of meat!!

@ashmorearboretum684 9 месяцев назад

Yes, it does. Then i make another batch of bulk cure and do another 60 lbs😅