Homemade Buckboard Bacon Recipe
User Reviews
5
Homemade Buckboard Bacon Recipe
Description
This recipe for Homemade Buckboard Bacon starts with pork butt or pork neck, chosen for its marbling and texture. A dry cure mix of kosher salt, curing salt #1 (for safety and color), coarsely ground black pepper, honey, and pressed garlic is rubbed evenly over the meat. The meat is then vacuum-sealed or tightly bagged, drizzled with honey, and refrigerated for seven days, flipped and massaged occasionally to distribute the cure evenly and develop flavor.
After curing, the excess cure mix is scraped off and the pork is patted dry. It is then rested uncovered in the refrigerator overnight to form a pellicle, which helps smoke or cook adhere for better flavor and texture. The meat can be smoked at low temperatures ideally between 130°F and 140°F but can also be smoked hotter if needed, although lower temperatures preserve delicate textures.
The result is a richly flavored, uniquely textured cured pork product reminiscent of traditional bacon but made from a different cut, ideal for slicing and using in recipes or breakfasts.
If a dedicated curing chamber or cold room is unavailable, wrapping the pork in unglazed butcher's paper and refrigerating is an acceptable alternative for the curing step.
Ingredients
- 1000 g pork butt Pork neck (coppa, money muscle) part recommended
- 22.5 g kosher salt
- 2.5 g salt curing salt #1
- 10 g black pepper coarsely ground
- 50 g honey
- 3 cloves garlic large; pressed
Instructions
- Weigh the meat in grams. Divide by 1000, then multiply each ingredient by that number. For example, if your pork butt weighs 2650 g, you need to multiply the ingredients specified above by 2.65. Use the US Customary measurements if you want but it may be a little more challenging.
- Combine the salt, Cure #1, and black pepper in a small bowl.
- Rub the dry cure mix evenly on all sides of the pork butt. Evenly apply pressed garlic.
- Place the meat into a Ziploc or vacuum-sealer bag and drizzle honey spreading it evenly over the meat. Seal and efrigerate for 7 days, flipping and massaging occasionally. If using a Ziploc bag, expel as much air as possible before sealing the bag.
- Remove the meat from the bag, scrape off excess seasonings with the back of a knife, and pat dry with paper towels.
- Place the meat on a cooling rack fitted over a baking sheet. Refrigerate uncovered overnight.
- Remove the meat from the fridge and let warm up to room temperature over the course of 1-2 hours. Insert meat hooks.
- Meanwhile, preheat your smoker/smokehouse to 135F - 140F. See notes.
- Hang pork bellies in the smoker and let them warm up for about 30 minutes without smoke.
- After 30 minutes and once the meat's surface is dry, apply smoke. Smoke for 3-4 hours, depending on how smoky you want your buckboard bacon and how much color you want on it.
- Place the meat in a Ziploc or a vacuum sealer bag. Poach at 167F (75C) for 30 minutes or until the internal temperature reaches at least 154F (68C). Chill the meat under a cold shower or in an ice bath for a few minutes or in a cool room (50F - 55F / 10C-12C) for 10-12 hours.
- Hang the bacon in a cool room or a curing chamber for 5-7 days to dry at about 55F (12C) and 75% relative humidity. See notes.
- Remove bacon from the curing chamber, wrap it into an unglazed butcher's paper and refrigerate or vacuum seal, and freeze for longer storage.
Notes
- If your smoker cannot maintain 130°F to 140°F, smoke at the lowest achievable temperature; results will still be good.
- If you lack a cold room or curing chamber, wrap the meat in unglazed butcher's paper and refrigerate while curing.
User Reviews
Overall Rating
5
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