|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-08-2014, 04:57 PM | #1 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
|
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.
__________________
18.5" WSM and 22.5" OTG. |
|
01-08-2014, 05:29 PM | #2 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
|
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
__________________
Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
|
01-08-2014, 07:09 PM | #3 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Quote:
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. |
|
|
01-08-2014, 09:34 PM | #4 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
|
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°.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
|
01-09-2014, 02:17 AM | #5 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
|
Wow that looks good!
__________________
Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
|
01-09-2014, 05:05 AM | #6 | |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
|
Quote:
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
__________________
Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG Last edited by YetiDave; 01-09-2014 at 07:09 AM.. |
|
|
01-09-2014, 06:13 AM | #7 |
Knows what a fatty is.
Join Date: 01-03-14
Location: CC MD
|
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? |
|
01-09-2014, 12:53 PM | #8 | |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
|
Quote:
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 !! some cut thin for sandwiches and some cut thick to fry with some eggs or use to make eggs benedict..
__________________
food bloggin at http://oldjinks.blogspot.com/ |
|
|
01-09-2014, 01:16 PM | #9 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
Mortons sugar cure... or i can give a simple wet brine if you want.
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
01-09-2014, 01:26 PM | #10 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
|
Seems simple. Where can I buy cure #1? (Who has the best price on this?)
__________________
18.5" WSM and 22.5" OTG. |
|
01-09-2014, 02:28 PM | #11 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
|
Amazon.com
__________________
[FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT] |
|
01-09-2014, 05:34 PM | #12 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
|
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
__________________
18.5" WSM and 22.5" OTG. |
|
01-09-2014, 05:45 PM | #13 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
|
That should last you for a few years.. You only need 1 tsp per 5 lbs of meat.. The price is good though..
__________________
[FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT] |
|
01-09-2014, 05:52 PM | #14 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
|
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?
__________________
18.5" WSM and 22.5" OTG. |
|
01-09-2014, 05:53 PM | #15 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
|
I assume the shelf life is indefinite?
__________________
18.5" WSM and 22.5" OTG. |
|
Thread Tools | |
|
|