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-   -   Buckboard Bacon Cure (https://www.bbq-brethren.com/forum/showthread.php?t=178971)

bbqgeekess 01-08-2014 05:57 PM

Buckboard Bacon Cure
 
Does anyone have a good recipe for Buckboard Bacon Cure? I just went to the Hi Mountain web site and they want like $8.69 for the cure (for 25 lbs of pork butt).. these seems excessive to me.

YetiDave 01-08-2014 06:29 PM

Weigh the meat then measure out 3% of that weight in salt, 1% in sugar and 0.25% in cure #1. No need to soak after this cure, just give it a quick rinse, pat dry then smoke

IamMadMan 01-08-2014 08:09 PM

Quote:

Originally Posted by bbqgeekess (Post 2758316)
Does anyone have a good recipe for Buckboard Bacon Cure? I just went to the Hi Mountain web site and they want like $8.69 for the cure (for 25 lbs of pork butt).. these seems excessive to me.

The cure kit tells you how to use per pound, you don't have to do 25 pounds at once. (But it is only 3 pork butts anyway)

Here is a recipe I have used for pork butts. http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf Leave out the liquid smoke of course if you are going to smoke it.

cholloway 01-08-2014 10:34 PM

This is some buckboard I did a while back with only Morton Tender Quick for 8-10 days, rinsed then cracked black pepper before going in the kettle indirectly to an IT of ~145.
http://www.bbq-brethren.com/forum/pi...pictureid=8361

YetiDave 01-09-2014 03:17 AM

Wow that looks good!

YetiDave 01-09-2014 06:05 AM

Quote:

Originally Posted by IamMadMan (Post 2758483)

That's the wrong curing salt and WAY too much of it. Cure #2 is for meats to be dry cured for a very, very long time (months to years) and eaten without cooking. NitrAtes in cure #2 can develop into carcinogens when exposed to high temperatures - like frying. NitrItes in cure #1 quickly break down into nitric oxide for short term storage (think weeks) and won't be converted into carcinogens

You should also only ever use 2.5g of cure #1 per 1000g of meat. Also the salt content is at 5.2% in that recipe - unless you like your bacon really salty I'd stick with 2.5-3.5%. That way you don't need to soak the meat once the cure's completed

ncBBQtx 01-09-2014 07:13 AM

I've never heard of this! What is this smokey delicious looking treat? I've got to make some.

Where do you buy curing salt?

GARNAAL 01-09-2014 01:53 PM

Quote:

Originally Posted by bbqgeekess (Post 2758316)
Does anyone have a good recipe for Buckboard Bacon Cure? I just went to the Hi Mountain web site and they want like $8.69 for the cure (for 25 lbs of pork butt).. these seems excessive to me.

from len poli's recipe site..

http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf

Adjust the recipe to the weight of your meat..
and I added some Ketjap Manis (1/2 to 3/4 cup) - a "Very Sweet" soy sauce into the curing liquid mix...
I did not use liquid smoke but just netted and smoked them...
came out tasting fantastic !!

https://public.bn1.livefilestore.com...38r.JPG?psid=1


https://public.bn1301.livefilestore....66r.JPG?psid=1

https://public.bn1303.livefilestore....82r.JPG?psid=1

some cut thin for sandwiches and some cut thick to fry with some eggs or use to make eggs benedict.. :laugh:
https://public.bn1301.livefilestore....77r.JPG?psid=1

Fwismoker 01-09-2014 02:16 PM

Mortons sugar cure... or i can give a simple wet brine if you want.

bbqgeekess 01-09-2014 02:26 PM

Quote:

Originally Posted by YetiDave (Post 2758351)
Weigh the meat then measure out 3% of that weight in salt, 1% in sugar and 0.25% in cure #1. No need to soak after this cure, just give it a quick rinse, pat dry then smoke

Seems simple. Where can I buy cure #1? (Who has the best price on this?)

Shagdog 01-09-2014 03:28 PM

Amazon.com

bbqgeekess 01-09-2014 06:34 PM

Is this a good one to get? It's 2.5lbs for $17.99

http://www.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B00C2PIC92/ref=sr_sp-btf_title_1_15?s=grocery&ie=UTF8&qid=1389310226&sr =1-15&keywords=cure+%231

http://ecx.images-amazon.com/images/...L._SL1500_.jpg

Shagdog 01-09-2014 06:45 PM

That should last you for a few years.. You only need 1 tsp per 5 lbs of meat.. The price is good though..

bbqgeekess 01-09-2014 06:52 PM

Quote:

Originally Posted by YetiDave (Post 2758351)
Weigh the meat then measure out 3% of that weight in salt, 1% in sugar and 0.25% in cure #1. No need to soak after this cure, just give it a quick rinse, pat dry then smoke

Do you just rub the cure on the pork butt plastic wrap it? Or do you put these cure ingredients in some water in a zip lock?

bbqgeekess 01-09-2014 06:53 PM

Quote:

Originally Posted by Shagdog (Post 2759600)
That should last you for a few years.. You only need 1 tsp per 5 lbs of meat.. The price is good though..

I assume the shelf life is indefinite?


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