Smoke Buckboard Bacon Brine Recipe
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. StepThreeMix up you brinewater in a large bowl throw the meat in the brine water and inject the meatwith the brine water every few inches all the way around the meat.
Buckboard Bacon Made From Pork Shoulder Smoked Food Recipes Buckboard Bacon Smoked Pork
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.
Smoke buckboard bacon brine recipe. Smoke at 190 F to an internal temperature of 140 F 150 F if you want to be able to eat it cold. I have cured and smoked a small butt and it is ready to be sliced. There appears to be 3 camps on the web for slicing buckboard bacon.
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 following is how I do this particular Smoke. 13 cup kosher salt.
Put the pork in the brine and refrigerate for 4 days for each inch of thickness plus 2 days. 1 gallon ice cold water. For each 1 Quart of Immersion Solution.
Turn the pork every day or so. Today I gotlazy and made a simple brine of. Remove the pork from the brine and dry the surface by putting in a rack in the fridge overnight.
A delicious bacon made with pork butt or shoulder and maple syrup. You can do it this way or many other ways. I have a question about slicing buckboard bacon.
It is wet brine immersion cured with salt seasonings and Prague Powder 1 pink 625 sodium nitrite in 94 table salt aka Cure 1 and t. I have done several back bacon recipes and they turned out fantastic. So I started by De-boning the Butts.
Im posting this in Step by Step form in case anyone would like to follow it. Buckboard Bacon Step by Step NOTE. Across-the-grain with-the-grain and the who-cares camp.
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