Of all of the videos I’ve found this one is the best one from a food safety standpoint. Don’t make it if you can’t make it safe! Proper application of the curing salt is crucial.
Dude.... thanks for helping me spend my money. Thanks to you i now have a meat grinder, a stuffer, a Sausage maker 30lb. smoker and a but load of recipes from your videos. Snack stix and sausages and now this Buckboard bacon recipe. Cant tell you how good this turned out, making some BLT's as i type. Thanks for the videos...... keep them coming.
What you describe is how I've done, also. We can take comfort in knowing that, when people are freaking-out because panic buyers have emptied the grocery store shelves, we can still use basic, agriculture ingredients and produce many finished foods from them. In other words, we're not helpless...🇺🇸 👍☕
Thank you Sir for this recipe. I loped off 2.3 lbs or 1.060kg or 1060 ml off my butt roast. I'll stir this up tonight and get it in the fridge. Tomorrow or the next day I'll smoke the other 5+lbs. And in a couple weeks I'll let ya know. Great vid, great instruction.
It will depend on the size of the ham. Anything that is going to take longer than ten days to cure is usually injected with cure to help it penetrate all the way through.
I believe this cut to be the tip end of the strip loin close to the neck. I will be makimg loys of this.. another great peice overlooked is the jowl bacon..
So good video, and great song "Bacon Pancakes", I wasn't sure if I was going to subscribe but then I saw that tomato you grew, and the sandwich and yup! Your newest subscribe
I am always amused when I hear precise measurements for salt in a recipe such as this one. I can't help but to think that in the thousands of years before we lived people would just eyeball it, salt it down using experience. And probably it turned out perfect every time.
.25 times 2383 is NOT 6 grams. The other comments just congratulate you on the end product, but I'd actually like to make it. Did you mean .0025 times 2383?
Yes, you may. You can even bump that maple syrup up a couple percent, and I think that will give you a nice result. It will need to cure longer, so use the cure calculator in the description to find out how long it needs. If it is over 10 days cure time, you'll probably want to cut it in half before you cure it to get good penetration. Very large pieces of meat are often injected to reduce the cure time, and that is going to be a different process.
@@AgeofAnderson great i will keep this all in mind i also have one of those meat tenderizing tools with the long needles for piercing meats, i wonder if poking some holes in the meat would promote better penetration or would it be a bad thing to do. Thanks for all the great info i am looking forward to giving this a try.
The only reason for me is that I don't have one. Large cuts that are going to take longer than 10 days to cure are usually injected. Thanks for the question!
Cure #2 should only be used for long-term, dry cured products. The nitrate in prague powder #2 slowly converts to nitrite over a period of weeks or months. The slowly developing nitrite slows bacterial growth over time, making it safe for the meat to dry at temperatures where it would otherwise spoil. Cure #1 does not contain nitrate. It is a blend of plain salt and sodium nitrite. The nitrite works against bacteria directly, so it is used in "quick" cures like this one.
WT HECK did you do to the Tomatoes? Inject them with growth hormones?. They are MASSIVE. P.S. I would love to eat one of them and the bacon :) Tomato's maybe more. But yes Bacon also.
This looked amazing! Many many years ago I wanted to honour my grandfather who worked at a small independent speciality meats shop. His job was salting and curing the pork. He always came home smelling of smoked bacon. (I love that smell) So I took a bacon class at a local butcher shop. It was so much fun, they gave you your own little slab of meat and all the curing ingredients and the guy walked you through it all. Little over a week later I had made bacon.🥓 Just like my grandpa used to. This video reminded me of that time and him. Thanks!😊
A lot of years ago we cured hams and bacon with a dry rub, hanging in the smokehouse for a few weeks, 14:22 then smoking for a weekend with hickory. The front shoulders were cured whole and we called them picnic hams, my favorite.
Finally someone who doesn't add freakin garlic to their bacon, I love garlic but it has no place in bacon. I also find that it needs hickory smoke to have a true bacon flavor, even if you want apple or maple smoke (both are amazing) it still needs hickory also because bacon flavor is basically just hickory, salt and sugar. So I always smoke with hickory + apple or maple.
@@TeresaJohnson-ew4usfish bait just like raw milk or the revenuers ( or armed FDA/USDA officers ) are coming for ya'. Just remember ur buying fish bait.
Hi, I frequently make Pancetta with Pork Belly using Michael Ruhlman's recipe, so I'm familiar with this process. I don't have a smoker. What do you think about adding a very small amount (1/4 tsp) of Liquid Smoke for the last 1/2 days of the brining step? I'd then either roast it whole, or portion out and then freeze for later bacon fry-ups. Would appreciate any comments/advice.
Nothing beats the real thing, but some liquid smoke will definitely help get you there. Even dusting the outside with some smoked paprika before cooking adds some good smoke flavor.
As a tip for getting the air out, 95%close3 your ziplock bag, then slowly sink it in water until all the air is forced out and close the last of the ziplock just as it reaches water level. Next best thing to a vacuum bag. Works very well for freezing things too.
I've started to make this recipe, and after the brine for 9 days, I have taken it out and started to dry in the fridge. Now I am unable to smoke it for a few days. How long can I leave it in the fridge till i have time to smoke it?
It's been cured, so it will be fine for quite a long time. You may want to pop it into a plastic bag for now and take it out to dry the day before you smoke it. It could develop a very tough skin if left in the open air for too long.
I just finished my curing chamber and have a Copa vac packed with the salt and spices and in the fridge. 2 more days and it goes in the curing chamber. Video of the conversion below. ru-vid.comlvMNcBQZyII?si=Hb8kzIrjbh8va-kF
The theory is that the dried 'skin' on the meat absorbs smoke better when you are using a water pan to humidify your smoker. It's common practice, but I have never tested to see how much truth is behind it.
I almost exclusively smoke a pork shoulder now. Obviously it can make a pulled pork sandwich with bbq sauce, but I keep a lot of the meat just shredded without sauce and pan fry it a bit to crisp it up like carnitas for tacos or quesadillas. Since it makes so much at once I freeze the plain shredded meat in smallish portions and can use it whichever way I'm in the mood. Now I'm going to have to cut the end off and try this. Patiently waiting for pork shoulder to go on sale...
I had just picked up a few Butts on sale. was looking for ideas other than pulled pork. came across your video on the Buckboard bacon. I never knew you could get this kind of flavor out of pork shoulder. Delicious! I'm going to be making tons more.
Thank you for showing teaspoon/Tablespoon/pound measurements in the recipe. I was weighing meat on a Toledo scale in Grandpa's deli in 1972, in ounces/pounds. I've used metric. But. it's not my native language...🇺🇸 👍☕
New sub here. Looks amazing thank you!! If I don't have a smoker yet, but I wanted to fry up some slices, would it taste like bacon? Would I need to add smoky paprika or liquid smoke to the brine?
chinese, japanese, korean, i don't know, not being racist, but i have found it being called "collar butt". fantastic pork meat to make curries with. i shall try bacon!
You got me worried at the beginning with the use of metric system😄🤭😄, then I had a sigh of relief when I saw the temperature... Joking man, metric or imperial is alright, excellent recipe! 👍
I don’t like meaty bacon, it’s too chewy. On the other hand, a fatty strip is CRISPY. Even today’s store bacon has been breed for meatier strips. I look for the least amount of flesh to fat ratio.
Like your program I don't know if any other people will agree with me but why don't you use pounds ounces teaspoons or tablespoons say this other measurement I have no idea what the h*** you're talking about😮
Wow looks so good! I thought about using a pork shoulder to make bacon, just cut it in half but came acrossed 3 nice pork bellies my neighbor had in their freezer when they moved out. I immediately made up a cure, let in go for a week and smoked it on a stovetop smoker and it was delicious! Great smoke flavor surprisingly. I have a lot to enjoy.
So, I only have one problem with this video, why don’t you love yourself? Everyone knows that cutting a sammich in half diagonally is the true sign of true love. You didn’t cut it at all. I’m just heart broken that you don’t love yourself as much as we love your videos. Plus that cut let’s us see the beautiful cross section. 🤪 I make 12-15 pounds of bacon every month so I’ll be trying this one out soon. Thanks.
As we speak I’ve got 4 pieces of shoulder finishing up in the smoker. Used the dry equilibrium cure for ten days. I made a cold smoke generator which is on its maiden voyage for this batch. It worked great and i got a beautiful smoke layer going. I’ll be taking them off in about 15 minutes. My only regret is that i have to wait until tomorrow to eat some. I like your videos and teaching style. Thank you kindly!
I love this. But my burning question is: HOW CAN I MAKE THIS MAPLE BACON??? Used to be I could get good Wright's maple bacon at Sam's club. They discontinued it and after years of searching, my local store ordered a case for me. They had been sold to Tyson and it wasn't the same anymore.
There are a couple ways that I am toying with right now. Just swapping the sugar with maple syrup doesn't add much maple flavor, so I'm going to try adding in some maple extract to boost that flavor. Glazing the outside with maple syrup as it smokes would work, but the flavor won't run all the way through.
I am about to make this today! I got a 2.93lb boneless butt yesterday for $3.78 couldn't pass that up. But, I have a quick question. Shouldn't you subtract 6grams of your regular salt since you are putting 6 grms of your curing salt? Insta cure 1 is something like 98% salt. I mean if you don't, it's just going to be a bit salter in my thinking, but please let me know if you have to leave it at the original recipe.
That extra teaspoon of salt from the cure won't make this one too salty. You certainly could reduce the salt by a few grams if you need a low-sodium recipe, or you just like things less salty. This one comes out just right for me using the original recipe, however it was crafted to suit my taste. Thanks for the question!
I made earlier 4 liters of brine following your system. I put in it different cuts of meat and added my home made pickling spice. How long it gonna take for pork knuckles with skin to brine in it? I put those too😅, don't worry about the skin, its good to throw in to sauerkraut or beans. On the curing salt packaging it says not to exceed 7,5g per liter of brine, and 2,5g per kilogram of meat with dry curing so i guess your calculation of it is safe 😉. Im available for any advice if you have, thank man. Great channel.
So I bought a pork butt, cut it to remove the bone and then cured both cuts. One with this cure and the other with a dry cure. The dry cure was more of a standard meat cure with onion and garlic powder instead of clove. When I made this cure the smell of the clove really worried me because I didn’t want the finished product to come out with a clove taste. Well it didn’t. AND this cure had a better overall taste than the dry cure. I did NOT expect that. Nice! My friends and family agreed. I think this will be my go to for curing pork butts.
Couldn’t you butterfly the large piece into a pork belly thickness? I’m guessing it would cut down on the curing and smoking time due to being thinner? Please advise, thanks.
You can cut them in half lengthwise or crosswise, and both will decrease the cure time. The weight as well as the shape of the cut will affect curing time. You can use the cure calculator in the description to do the math for you. Thanks for the question!
Whats the difference in curing salt, compared with sea salt? Can anyone explain why it is necessary? I’ve been brining things for years and never used it. My stuff always comes out good unless my measurements or timing are too far off.
I just researched and found out that the curing salt is where you get nitrites and nitrates and it cures faster and provides a higher risk for butthole cancer, according to scientists.
omg why would you waste that? Just use a boning knife to take the bone out. I am 72 yr old woman and can do this, Made plenty of "backboard" bacon. I have never seen anyone do that to it. You take the bone out. Fill it with your seasoning and cure tie her up and get her on!
Also what are your thoughts about using the same recipe but instead of smoking, the meat is wrapped in a dry aged sheet and cured like Capicola. Anything you would change?
Been looking for a really good video for buckboard bacon. Thank you. I dont like the dry cure method as much, thats the first method i tried. It was good, but wet cure seems much safer and evenly distributed.
If you use what's called the EQ dry cure method you'l find it all get cured perfectly. You can add a small amount of water to a "dry" cure to distrubute the cure.
