Just started fully carnivore diet this month. I didn’t add the brown sugar to the cure. After 14 days, I pulled it out of the fridge and rinsed it thoroughly in cold water then, I put it back in a CLEAN glass dish, covered it with fresh water and stuck it back into the fridge. 2 hours later, I pulled this smokey, beautiful, Pork belly off the grill and started the curing process. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. 1/2 cup lager beer (I used Abita Oktoberfest Märzen-Style lager) 2 tsp ground black pepper (I like using coarse ground Malabar) 1/4 cup sea salt. Whether you’re using the wet or the dry curing method, the next step for smoking the bacon is the same. https://notesfromthemancave.com, This was a labour of love but, soooooo worth it in the end. Full flavored bacon cure perfectly designed by Excalibur Seasoning for making bacon from fresh pork bellies. of meat. Do NOT use a metal pan for curing, the salt will leach a metallic taste into your finished product. Next I put it all in the kitchen aid and spun it … Begin typing your search above and press return to search. apple wood … 1 Tbsp. I prefer to use the end of the loin that was attached to the shoulder , since that has more flavor and fat, then the other parts of the loin. Thx for dropping by 😍😍, Wow sounds great! Post was not sent - check your email addresses! SMF Premier Member. Recently, also started making whitetail hams with this. I also ordered the “Hickory Seasoning”. The box comes with 3 packages of cure, more than enough to do a whole Boston butt but, today I’m making bacon so, I liberally coated my Pork belly all over, set it in a covered glass dish and placed it in the fridge. Hi Mountain Buckboard Bacon Cure 16 OZ. Before I started the curing process, I wanted to add a nice smokey flavour to my Pork belly without cooking it so, I set up my cold smoke generator from A-MAZE-N products and filled it with enough Pecan (my FAVOURITE) pellets from Traeger to smoke for a good 2 hours, and lit the fuse. Now I’m inspired! I am on my 4th box of cure. Bacon is the cured belly of a hog, ham is the cured hind leg and rump, Canadian bacon is cured and smoked loin, and buckboard bacon is cured Boston butt – the top of the hogs shoulder. Oct 1, 2020 - Explore Larry Repp's board "Buckboard bacon" on Pinterest. The grain size is about the same so it will stay mixed well in storage. Smoking the Bacon. Try a little on a baked potato, sprinkle a little on brussle sprouts roasted in the oven. I did read your blog post and I’d like more info. ( Log Out /  I’ve been a huge fan of Hi Mountain products for quite a while. Ground Venison Bacon. How to turn any Fresh cut of pork into a ham. Nov 30, 2020 #2 SWFLsmkr1 Formerly 'SFLsmkr1' Staff member. Pork Belly 5kg + Water 4L /4kg = 9kg or 9,000g. Today I’m using Buckboard Bacon cure from High Mountain Seasonings I found this stuff at my Local Bass Pro shop and since then, I’ve visited them … how to clean and butcher a fresh pork outside and eye of round, Follow Carnivore Confidential on WordPress.com. I have used this twice and my family loves it. You can follow any recipe for belly bacon and use the shoulder instead, just be sure … In the end, you’ll be rewarded with this gorgeous piece of freshly cured, beautifully smoked side bacon you made all by yourself. and&leave&bacon&in&smoker&for&1&hour&to&cool&down.& * All#smoke#houses#are#different.#These#differences#play#an#importantrole#in#the#smoking#and#final#flavor.# We#encourage#you#to#explore#the#capabilities#of#your#smoker#by#adjusting#times,#temperatures,#and# Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Love the sausage mixes and jerky mixes. Simply use 5 lb of cure to 100 lb of fresh bellies, hold 5-7 days in the cooler, rinse, hang and smoke. I want to try making some buckboard bacon but the only recipe I have been able to find here is the one by Thirdeye using the Hi Mountain seasoning kit. I fried my little leftover bits and was going to use them in a Ceasar salad for dinner but … they didn’t last that long … between me and my beautiful Pooches, we devoured them in minutes. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Subscribe on YouTube at Carnivore Confidential, http://www.facebook.com/carnivoreconfidential, how to save a pile of money by butchering a fresh leg of pork yourselves. I’ve never had a chance to try the bacon cure, though. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. Berbere Buckboard Bacon. Home Made Bacon Home Made Sausage How To Make Sausage Sausage Making Curing Bacon Making Jerky Specialty Meats Bacon Sausage Canadian Bacon. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Hi Mountain Buckboard Bacon Cure Kit creates delicious homemade bacon; Easily makes bacon from Boston Butt pork roast or pork loin; Cures 24 lbs. I cured and smoked a venison roast. Will order more. Got questions? Maple Bacon. Use ground venison to make this bacon. We did our last rinse for 2 hour and the saltiness was perfect then we smoked it for 13 hours. www.carnivoreconfidential.com Making bacon is easy, inexpensive, and the result is even tastier than store-bought. If you only use it in your beans or soups, you are missing out. Anybody know of a link to a recipe using a cure that might be locally available like Morton Tender Quick? Jbo . Today I’m using Buckboard Bacon cure from High Mountain Seasonings  I found this stuff at my Local Bass Pro shop and since then, I’ve visited them many times online. This will store well in a closed container. Enjoy :) The easy way is to make up some basic dry cure. Posted by Rebecca S Grabau on Jan 1st 2021, First time, easy to use, good stuff. Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Article by Felicia Estrada. Into the grinder it all went for a medium grind. Although I did add some NFDM to help with moisture and binding. Beyond that, there are several reasons to make your own bacon: You get to decide what goes into it (meat from pastured, organically fed animals) and what doesn't go into it (nitrites, which are added to most commercial bacon). Only 13 left in stock - order soon.  🙂 🙂, Please, stay tuned and … please click “follow” on this page (Carnivore Confidential). 2.25 oz Bottle 5 lb pork butt. HOMEMADE MASTERPIECE -- Create mind-blowing delicious homemade bacon that transforms breakfast, redefines gourmet burgers, sanwiches, pizza and so much more. Basic Dry Cure Bacon. It was a hit at Friendsgiving! When left on the pork belly and made into bacon, it provides a really crispy “crunch” mouthfeel. Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. I just wait till boston butts are on sale and make my own. 0.25% Pink Curing Salt No. I’ve never tried making my own before DougieD, but now you’ve inspired me 🙂, I’m here to help Auntie … give this a try … you’ll love it!! Change ), You are commenting using your Google account. Much better and cheaper. (2.5 Lbs.) Trim fat and connective tissue from cubed venison and grind with an equal amount of cubed pork roast. it’s a bit of a long process. Canadian bacon comes from the much leaner loin. The best of both bacon and ham. With a REALLY sharp knife, go ahead and slice it up. When you get to the end, and you can’t get another slice out of what’s left without cutting yourself … just cut it up into little chunks, cubes, whatever. Change ), You are commenting using your Twitter account. I say “lit the fuse” meaning, I got out my handy torch and blasted the top layer of pellets until they were on fire, let them burn for 5 minutes then, blew out the flames. I’ll write about that in the near future, stay tuned 🙂. It's easy, not fast, but easy. Every year when hogs are butchered, we make bacon with this product. Sorry, your blog cannot share posts by email. I based the bacon seasoning mix on how I cure pork bellies. As you can see, I removed the skin before I started the rub. Thx for dropping in DSW … yes, the bacon turned out deliciously … stay hungry 🙂 🙂, You had me BACON!! But, … like many things in life, it’s a labour of love and well worth it in the end. One of our most popular bacon cures, with an outstanding flavor, and a simple way to make homemade bacon. hickory seasoning (optional) Coffee Infused Buckboard Bacon A Wood Pellet Grill Recipe Cooking Directions: Coffee Infused Buckboard Bacon. OTBS Member. This recipe has been on my to-do list for a long time. $9.99 $ 9. Is there any reason I couldn’t use Hi Mountian Buckboard Bacon seasoning on ground meat and make links? Every day for 14 days, I turned the belly over and replaced it back in the fridge. You’ll get an email notice every time I write something new. 1 = 22.5 grams of pink curing salt How to clean and butcher a pork inside round. Change ). ( Log Out /  Dry Cured Bacon. ; Combine the meat with a cure mix like Curley’s Sausage Kitchen or Legg’s Old Plantation. Western Buckboard Bean Seasoning -Buckboard Bean Seasoning gives you all the flavor of smoked ham hocks or bacon. As already mentioned, it’s also at this point that you can also sprinkle some coarsely ground pepper (if using) onto your wet-brined pork belly and “top off” the pepper on your dry-cured pork belly. Press Esc to cancel. Anyway you slice it (see what I did there??) 99 ($1.90/Ounce) Get it as soon as Fri, Feb 19. I did this because I wanted to make Pork rind crisps AKA Chicharron. Do this every day for 5 days. You will find the cure pulls a lot of moisture out of the belly … not to worry … all’s good. I took the same amount of maple syrup and injected it into the piece of meat prior to rubbing the other … 5 kilograms (5,000g) of pork belly for bacon in a wet brine. I've been making Canadian Bacon for about a year now. Great post, Doug. 255. on YouTube at Carnivore Confidential. Cures 25 lbs. The rind is the skin of the Hog and is unappealingly chewy unless it’s cooked to a very crispy texture. I made my bacon cure with Morton Tenderquick, and couldn’t find it in any stores around here so I ordered it at Amazon. Thx for stopping by 🙂. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible.  🙂, Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential, Butcher, Foodie, Teacher, lover of Motorcycles, Dogs, Fine Whiskey and ALL things musical. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. Hi Mountain Buckboard Bacon Cure 16 OZ. This was DELICIOUS Dr Gary … thx for dropping by 🙂. I hope you’ll try this for yourselves and please, leave me a comment to let me know how you made out …, That’s it for today Carnivores 🙂 🙂, Thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!! I have some Buckboard bacon seasoning on some venison muscle meat in the fridge. You MUST do this in order pull the salt out of the meat. I like buying bacon with the rind on, cutting it off and then rendering out the fat to cook my eggs in. Thanks! Venison bacon is a sweet and smoky formed bacon made with a mixture of ground venison and pork fat which is seasoned, cured, and smoked. Buckboard (aka Cottage bacon, Hillbilly bacon) comes from the heavily marbled shoulder. (link provided above). ( Log Out /  Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. ( Log Out /  We used the Supersmoke function on our Traeger Timberline for added smoke flavor. (10.9 kg) of meat; Comes with easy to follow, detailed instructions on smoking and curing Read more about how to make bacon and follow our recipe on Meatgistics. This 8 lb pork roast we seasoned up with Buckboard Bacon cure didn’t come out as bacon didn’t come out as ham it was BAM! www.facebook.com/carnivoreconfidential If I wanted to use a 2.5% total salt level for flavor (a bit salty for most people) 2.25% sea salt x 9,000 = 202.5g of salt for the brine. I want to try making some venison bacon from some of the grind meat I have. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. ie. Just so you know, … it’s very difficult to slice it thinly so, don’t stress … just go ahead and cut it into thick slices. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Excellent results. I’ll be trying this soon. Any suggestions for the mix? Head out to your local butcher and buy a slab of boneless pork Belly, about 1 Kg. Step 8: Smoke the bacon at 185 degrees until it reaches an internal temperature of 155 to 160 degrees. Today I’m going to walk you through the way I made some Side bacon at home. Back bacon is very lean, and buckboard bacon will still be much leaner than traditional American belly bacon. Sign up for our newsletter to receive specials and up to date product news and releases. Step 9: Remove the bacon from the smoker and allow it to cool on wire racks. You can find it either Rind-on or off. Easy to use never fails. The bacon will keep, refrigerated, for a week; frozen it will be good for three to four months. With the fuse lit and the pellets smoking nicely, I placed my smoke generator in the bottom of my bbq, than replaced the grill and added my beautiful Pork belly then, closed the lid and let the smoke perform its magic. 4.6 ... Hi Mountain Gourmet Blacl Pepper/Brown Sugar Bacon Seasoning. PLEASE subscribe to my new youtube channel! Use pickling salt and white sugar if your going to store the dry cure. FREE Shipping on orders over $25 shipped by Amazon. Because it is very lean, Buckboard bacon will cook faster than traditional bacon. Can you tell me more about the full Carnivore diet you mention … I’m intrigued. It's just a simple salt, brown sugar, cure and maple syrup mix. Buckboard Bacon. It will be chewier than you’re used to, but still delicious! Great flavor and simple to use. Nov 27, 2020 #2 smokerjim Master of the Pit. Change ), You are commenting using your Facebook account.
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