Homemade Buckboard Bacon Dry Cure Recipe

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. It is essential that the pink curing salt is evenly distributed across the whole pork belly.

Buckboard Bacon Oldfatguy Ca

Ingredients Pork Belly skinned Peppered Bacon Cure per pound of belly 1 Tbsp Morton Tender Quick 1 Tbsp brown sugar 2 tsp maple syrup 2 tsp cracked black pepper 1 tsp crushed red pepper flakes After the bacon is cured and rinsed rub with an additional tablespoon of cracked black pepper.

Homemade buckboard bacon dry cure recipe. Remove from cure and rinse off mixture. Back bacon is very lean and buckboard bacon will still be much leaner than traditional American belly bacon. Rub the cure on the belly and put in a zip lock bag expelling all the air.

99 Salt 5 Nitrite 5Nitrate The nitrate content in the MTQ formula concerns me if you are going to use it in bacon. You can follow any recipe for belly bacon and use the shoulder instead just be sure to increase your cure. Garlic powder 90 g 1 Tbs.

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. Here is the recipe I told you about. Rest in the refrigerator from 2 hours to overnight the longer the better.

Cure 1 is comprised of the following ratio of ingredients. 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 - Shoulder Bacon Len.

That is you are going to fry it after curing and smoking where there is a risk of nitrosamines. Soak the cured meat in cold water for a minimum of 2 to 3 hours or up to 6 or 8 hours if you are salt conscious then drain and dry. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out.

Cure in fridge for 2 - 3 days per pound 5lb belly will be 10 - 15 days. 9375 Salt 625 Nitrite MTQ is comprised of the following ingredients. If you have washed off some of the black pepper add another sprinkle.

The Dry Cure Method Place all the dry cure ingredients in bowl and stir to thoroughly combine them. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. 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.

Based on that weight measure out the rest of your ingredients in a separate bowl. Combine meat and ingredients in a zip lock bag and rub the mix all over the belly. Liquid smoke 300 ml 1 Tbs.

Onion powder 80 g 1 tsp. For each 1 Quart of Immersion Solution. Rinse the cured meat.

It will be chewier than youre used to but still delicious.

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