buckboard bacon cure on pork belly

Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. It tasted like bacon, without the fat and with just a hint of pork chop taste. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). Bacon Recipes For Bacon Lovers From AmazingRibs.com The only difference is that you would start off with a piece of pork butt instead of pork belly. Time to smoke those butts! Smoke the pork until it reaches an internal temp of 150 degrees. Cut the meat weigh it measure out your cure for each cut. Reply I cranked and my wife sliced. I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. Save any trimmings for making sausage. This gives a strong smoke flavour with the firmer easier to slice bacon. Using more salt will draw out more liquid. Add a chunk of wood if needed, then close the lid and cook until the internal temp of the pork hits 140-145 degrees Fahrenheit. I put it in the oven and cracked the door. OK, I have go two 11.5lbs slabs of pork belly. Buckboard bacon differs from traditional American style bacon in that its meat source is . Touch device users, explore by touch or . Enjoyed the instructable. Curing salts are a mixture of salt and sodium nitrite. If you cant find something you like locally, there are countless choices online. Also, would the difference in sodium content affect the curing process? 2 tsp pink salt. Good tip on using a bag instead of a container. Follow the directions and adjust your curing times for the thickness of your meat. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Buckboard bacon was the perfect solution, it seemed. As for the variation, the berbere spice gives just a touch of heat. Great product. I will soak, smoke and slice it up later this week, once the weather clears. At PS Seasoning, our craft is flavor. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. The ounces refer to weight. Will refill next time just to get as much smoke flavor as possible. Where was I going to put it all? Like, "That full barrel of pork you got there is a buttload of butts!".

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