Buckboard Bacon Cure

bbqgeekess · 01-08-2014, 04:57 PM

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, 05:29 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, 07:09 PM

Quote:

Originally Posted by bbqgeekess

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, 09:34 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°.

YetiDave · 01-09-2014, 02:17 AM

Wow that looks good!

YetiDave · 01-09-2014, 05:05 AM

Quote:

Originally Posted by IamMadMan

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

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, 06:13 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, 12:53 PM

Quote:

Originally Posted by bbqgeekess

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 !!

some cut thin for sandwiches and some cut thick to fry with some eggs or use to make eggs benedict..

Fwismoker · 01-09-2014, 01:16 PM

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

bbqgeekess · 01-09-2014, 01:26 PM

Quote:

Originally Posted by YetiDave

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, 02:28 PM

Amazon.com

bbqgeekess · 01-09-2014, 05:34 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

Shagdog · 01-09-2014, 05:45 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, 05:52 PM

Quote:

Originally Posted by YetiDave

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, 05:53 PM

Quote:

Originally Posted by Shagdog

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?

01-08-2014, 09:34 PM	#4
cholloway 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
YetiDave 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, 01:16 PM	#9
Fwismoker 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, 02:28 PM	#11
Shagdog 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
bbqgeekess 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.

01-08-2014, 04:57 PM	#1
bbqgeekess 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
YetiDave 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

01-09-2014, 06:13 AM	#7
ncBBQtx 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, 05:45 PM	#13
Shagdog 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]