bbqgeekess
Babbling Farker
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.
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Buckboard Bacon Cure
- Thread starter bbqgeekess
- Start date
YetiDave
is one Smokin' Farker
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
somebody shut me the fark up.
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.
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
is one Smokin' Farker
Wow that looks good!
YetiDave
is one Smokin' Farker
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
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GARNAAL
is one Smokin' Farker
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.. :laugh:
Fwismoker
somebody shut me the fark up.
Mortons sugar cure... or i can give a simple wet brine if you want.
bbqgeekess
Babbling Farker
Seems simple. Where can I buy cure #1? (Who has the best price on this?)
Shagdog
Quintessential Chatty Farker
Amazon.com
bbqgeekess
Babbling Farker
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://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
Quintessential Chatty Farker
That should last you for a few years.. You only need 1 tsp per 5 lbs of meat.. The price is good though..
bbqgeekess
Babbling Farker
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
Babbling Farker
I assume the shelf life is indefinite?
bbqgeekess
Babbling Farker
should I slice up the pork butt before curing it, or cure it whole? btw, why did Garnaal put a net on the butts above? So he could squish it out into a nice tubular roll?
bbqgeekess
Babbling Farker
I'm quite excited to make this bacon! I just bought a case of 76 lb of pork butt from Sam's club today at $1.38 /lb. This sure beats the INSANELY PRICED $5+ per pound of bacon at the grocery store. I bet it'd taste better as well. I know it's not as fatty as bacon, but fried with a little extra light olive oil sounds healthy 
Cure it whole in a ziploc bag.
What I posted is Buckboard bacon from a boneless butt.
What garnaal posted looks like pork loin which gives you Canadian bacon.
JazzyBadger
Quintessential Chatty Farker
YetiDave
is one Smokin' Farker
Just rub the dry cure in, zip lock and refrigerate. Give the meat a bit of massage every 24 hours and flip the bag over. You'll want to cure until the meat firms up a bit, maybe 10 days? Depends how thick the cut is. There's no risk of over salting though as you want the meat to absorb all of that cure, so leaving it an extra few days won't hurt
