Dude.... thanks for helping me spend my money. Thanks to you i now have a meat grinder, a stuffer, a Sausage maker 30lb. smoker and a but load of recipes from your videos. Snack stix and sausages and now this Buckboard bacon recipe. Cant tell you how good this turned out, making some BLT's as i type. Thanks for the videos...... keep them coming.
What you describe is how I've done, also. We can take comfort in knowing that, when people are freaking-out because panic buyers have emptied the grocery store shelves, we can still use basic, agriculture ingredients and produce many finished foods from them. In other words, we're not helpless...🇺🇸 👍☕
This looked amazing! Many many years ago I wanted to honour my grandfather who worked at a small independent speciality meats shop. His job was salting and curing the pork. He always came home smelling of smoked bacon. (I love that smell) So I took a bacon class at a local butcher shop. It was so much fun, they gave you your own little slab of meat and all the curing ingredients and the guy walked you through it all. Little over a week later I had made bacon.🥓 Just like my grandpa used to. This video reminded me of that time and him. Thanks!😊
Dang you! Now I have to buy a smoker! I adore the specificity of your directions. The delight is in the details. I've gone carnivore in the last few years and something that adds this much flavor cheaply is a blessing.
Of all of the videos I’ve found this one is the best one from a food safety standpoint. Don’t make it if you can’t make it safe! Proper application of the curing salt is crucial.
A lot of years ago we cured hams and bacon with a dry rub, hanging in the smokehouse for a few weeks, 14:22 then smoking for a weekend with hickory. The front shoulders were cured whole and we called them picnic hams, my favorite.
I have this video saved in my browser bookmarks. I return to watch it again and again, each time I make this Buckboard Bacon. Easy and delicious. Thanks for sharing it.
I made a wet-cured pork loin bacon basically the same as this recipe a couple months ago. I used it for everything from Cuban sandwiches, to a pot roast with gravy, carrots and potatoes, to Eggs Benedict, to faux Reuben sandwiches - it just kept giving and giving. Such a good recipe.
Thanks for sharing, I have been making pork belly bacon for years, but the price of pork belly has gotten too expensive to make it worth the time. Was excited to find this video and learn I can make with pork butt. Have brined mine for 13 days, going to pull today and let dry for a few hours in the fridge then its going to the smoker for a good applewood smoke.
Wow looks so good! I thought about using a pork shoulder to make bacon, just cut it in half but came acrossed 3 nice pork bellies my neighbor had in their freezer when they moved out. I immediately made up a cure, let in go for a week and smoked it on a stovetop smoker and it was delicious! Great smoke flavor surprisingly. I have a lot to enjoy.
I had just picked up a few Butts on sale. was looking for ideas other than pulled pork. came across your video on the Buckboard bacon. I never knew you could get this kind of flavor out of pork shoulder. Delicious! I'm going to be making tons more.
OUTSTANDING!! USE THIS MAN'S VIDEO TO GUIDE YOU I smoked 3 - 1400 gram-ish pork shoulder pieces yesterday and put them in the fridge overnight to cool My wife sliced into them about an hour ago, and each of the butts was a gorgeous pink, the cure went all the way thru. I added two teaspoons of liquid hickory smoke to my brine, plus a teaspoon of red pepper flakes. And, the finished product was sublime. It was better than store bought bacon. God bless you, sir. You're doing good work by educating people on making their own bacon.
Quality content man. Blows my mind you don't have a lot more subscribers, but I hope you keep at it. I have learned a few things and had a number of new recipes.
Thank you for showing teaspoon/Tablespoon/pound measurements in the recipe. I was weighing meat on a Toledo scale in Grandpa's deli in 1972, in ounces/pounds. I've used metric. But. it's not my native language...🇺🇸 👍☕
@@TeresaJohnson-ew4usfish bait just like raw milk or the revenuers ( or armed FDA/USDA officers ) are coming for ya'. Just remember ur buying fish bait.
As we speak I’ve got 4 pieces of shoulder finishing up in the smoker. Used the dry equilibrium cure for ten days. I made a cold smoke generator which is on its maiden voyage for this batch. It worked great and i got a beautiful smoke layer going. I’ll be taking them off in about 15 minutes. My only regret is that i have to wait until tomorrow to eat some. I like your videos and teaching style. Thank you kindly!
I followed these instructions, and it came out absolutely perfect! I used a boneless shoulder (from Costco), easy to find the fatty side, was about 3.3lb. Used the other half for some carnitas. But the winner is definitely the bacon, sliced it up in ~3mm thick slices (on a meat slicer), and froze them in vacuum packs of 6-7 slices.
🤤😍🤤😍 I've been curing and smoking my own bacon for close to 10yrs Now! The price of pork belly has gone up so much it's hard to afford, I really like this idea and will be trying it soon!! Thanks for Sharing!!
I tried this but used the coal snake method with some cherry chunks on a Weber Kettle as I don't have a true smoker right now. Since I could only get it as low as 200° to 225° I smoked it until I got the color I wanted and finished in my sous vide at 151° for several hours. Turned out fantastic. Thanks for the recipe! Incidentally, my folks had a butcher shop for 30 years and we called this cut the collar. May be a Southeast US term...
If you want a true cold smoke, invest in a pellet maze and put it on your coal grate. I just found out my maze burns longer in my kettle than my previous pellet grill. 10 hrs plus.
This is best bacon ever, even though i cant seem to find in butchers shops any more, up until the early 1980's it was widely available in the UK. It is called "collar" bacon. Big, huge slices, very meaty and fatty and very tasty, and cut from the neck-end of the shoulder.
Been looking for a really good video for buckboard bacon. Thank you. I dont like the dry cure method as much, thats the first method i tried. It was good, but wet cure seems much safer and evenly distributed.
If you use what's called the EQ dry cure method you'l find it all get cured perfectly. You can add a small amount of water to a "dry" cure to distrubute the cure.
The bacon turned out great!!! BTW, we have to wait 9 long, cold months, to get an heirloom tomato worthy of a BLT. Our BLTs always have a 1:1 ratio of tomato to bacon so we have both in every bite. We love summer fresh food!
Sadly, I've recently had my last fresh tomato BLT for the year as well, but at least I have mushrooms and(with a little luck) venison soon. Thanks for the comment!
The Netherlands have perfected green house agriculture of tomatoes. Netherlands have found gold all throughout europe and the middleceast with tomatoes. Of course I am only interested in a BLT.
Just a little jealous. The greenhouse tomatoes we get during winter have no flavor. Paper tastes better, but that just makes the first BLT's of the summer taste so amazing. I'll be making more bacon this weekend, because bacon makes everything better! @@francisvantuyle
Watched this video when it first came out over a year ago and have made the Buckboard bacon every 2 months since. Pork belly got so expensive once the hipsters found it I could no longer justify buying it but this, thank goodness has slipped under their radar. Another effect of watching this channel was my uncontrllable desire to own a meat grinder, sausage stuffer, deli slicer and about 100 other things I didn't know I needed. Looking at a curing cabinet now.....
As a tip for getting the air out, 95%close3 your ziplock bag, then slowly sink it in water until all the air is forced out and close the last of the ziplock just as it reaches water level. Next best thing to a vacuum bag. Works very well for freezing things too.
Thank you Sir for this recipe. I loped off 2.3 lbs or 1.060kg or 1060 ml off my butt roast. I'll stir this up tonight and get it in the fridge. Tomorrow or the next day I'll smoke the other 5+lbs. And in a couple weeks I'll let ya know. Great vid, great instruction.
I like my BLT on a croissant with a mashed avocado spread instead of mayo. Great video I'm buying a new smoker soon. First video of yours I have watched. You earned a new subscriber.
You got me worried at the beginning with the use of metric system😄🤭😄, then I had a sigh of relief when I saw the temperature... Joking man, metric or imperial is alright, excellent recipe! 👍
The nitrite in the cure doesn’t kill bacteria. It’s there to prevent anaerobic bacteria growth. It also sets the pink color of the meat. However, the ground clove does kill bacteria.
I just finished my curing chamber and have a Copa vac packed with the salt and spices and in the fridge. 2 more days and it goes in the curing chamber. Video of the conversion below. th-cam.com/users/shortslvMNcBQZyII?si=Hb8kzIrjbh8va-kF
Banh Mi , Cubano, croque monsieur, lobster roll, soft shell crab, all of po boy kind. I didn't realize that BLT might not be on the top 10, still I love them.
Good video, though...... the only pork shoulder we have in the market (and I've lived in many cities) is with the shoulder joint attached. Would have loved to have seen how you would have cut that out. Cheers!!
I almost exclusively smoke a pork shoulder now. Obviously it can make a pulled pork sandwich with bbq sauce, but I keep a lot of the meat just shredded without sauce and pan fry it a bit to crisp it up like carnitas for tacos or quesadillas. Since it makes so much at once I freeze the plain shredded meat in smallish portions and can use it whichever way I'm in the mood. Now I'm going to have to cut the end off and try this. Patiently waiting for pork shoulder to go on sale...
So good video, and great song "Bacon Pancakes", I wasn't sure if I was going to subscribe but then I saw that tomato you grew, and the sandwich and yup! Your newest subscribe
Interesting. I just noticed this. I've been following Michael Ruhlman's (and others) brining recipes for years, and the salt is always a % of the water, i.e. , X grams of salt per kilo of water = % brine solution. Combining water AND meat weights seems like a truly powerful and over salted brine.
The High Mountain product are Great, they also have good Customer service. I have called them many times for advice on production of different products. I use backboard To cure and smoke whole boneless pork loins, Picnic Hams the other half of the Pork Butt. It works great!
I've made bacon cure pork shoulder for years. except I Always hacked it up into slabs. then use if for soups or bacon bits or lardon. anywhere you dont need slices. I think I like this plan better. I'm going to give it a go. it looks like proper form factor for a BLT.
I've started to make this recipe, and after the brine for 9 days, I have taken it out and started to dry in the fridge. Now I am unable to smoke it for a few days. How long can I leave it in the fridge till i have time to smoke it?
It's been cured, so it will be fine for quite a long time. You may want to pop it into a plastic bag for now and take it out to dry the day before you smoke it. It could develop a very tough skin if left in the open air for too long.
Mr. Anderson! First time here and it won't be my last. That was awesome! (and the sound effects were hilarious) .. Can you suggest a smoker to me that won't break the bank? I really want to try this. Thank you!
I've only ever used the biggest, cheapest smoker I could get. I also look for one with a glass door for making the videos, and that adds a little to the price. The one I use is a Smoke Hollow gas smoker, but they were bought by Masterbuilt and they don't make that one anymore. If you don't need a big, giant one, Masterbuilt does have some decent models, and I'm also looking at some of the Pit Boss electric smokers right now. I'll probably try one of those next. The thing with these cheaper smokers is that they need a lot more attention to keep the temp steady, but they get the job done.
Great video and that look so good. So, instead of putting in the regular salt and curing salt separately, would the final result be just as good using Morton's tenderquick curing salt, since it's both already mixed?
Dude.... thanks for helping me spend my money. Thanks to you i now have a meat grinder, a stuffer, a Sausage maker 30lb. smoker and a but load of recipes from your videos. Snack stix and sausages and now this Buckboard bacon recipe. Cant tell you how good this turned out, making some BLT's as i type.
Thanks for the videos...... keep them coming.
What you describe is how I've done, also. We can take comfort in knowing that, when people are freaking-out because panic buyers have emptied the grocery store shelves, we can still use basic, agriculture ingredients and produce many finished foods from them. In other words, we're not helpless...🇺🇸 👍☕
Golden age of DIY meat processing right here
This looked amazing! Many many years ago I wanted to honour my grandfather who worked at a small independent speciality meats shop. His job was salting and curing the pork. He always came home smelling of smoked bacon. (I love that smell) So I took a bacon class at a local butcher shop. It was so much fun, they gave you your own little slab of meat and all the curing ingredients and the guy walked you through it all. Little over a week later I had made bacon.🥓 Just like my grandpa used to.
This video reminded me of that time and him. Thanks!😊
I love this. Thanks for the comment!
Dang you! Now I have to buy a smoker! I adore the specificity of your directions. The delight is in the details. I've gone carnivore in the last few years and something that adds this much flavor cheaply is a blessing.
First time watching. I can't wait to try this. First sign of a real "meat guy" involves no words...its a knife that's truly sharp
Of all of the videos I’ve found this one is the best one from a food safety standpoint. Don’t make it if you can’t make it safe! Proper application of the curing salt is crucial.
Thanks!
A lot of years ago we cured hams and bacon with a dry rub, hanging in the smokehouse for a few weeks, 14:22 then smoking for a weekend with hickory. The front shoulders were cured whole and we called them picnic hams, my favorite.
I've got a little piglet on the come up. I want to try a whole ham off that one when he's ready. Thanks for the comment!
I have this video saved in my browser bookmarks. I return to watch it again and again, each time I make this Buckboard Bacon. Easy and delicious. Thanks for sharing it.
That is awesome!
Nice approach and detailed explanation. Weights and percentages appreciated. I made this and it was spot on. Thanks.
Thanks for the comment!
I love that bacon 🥓 pancake 🥞 song! Never heard it before but making bacon dippers is one of my favs for breakfast!
Makin' Bacon Pancakes is from the Cartoon Adventure Time.
Putting mine into the smoker tomorrow morning. Really excited. Never tried curing meats like this. Looking forward to mking sausage too!
That tomato plant looked amazing! The bacon too. Yum!
New subscriber, this won me over; first video! Thanks for your precise instructions and detailed recipe! Yum, cant wait to try this with a pork loin!
I made a wet-cured pork loin bacon basically the same as this recipe a couple months ago. I used it for everything from Cuban sandwiches, to a pot roast with gravy, carrots and potatoes, to Eggs Benedict, to faux Reuben sandwiches - it just kept giving and giving. Such a good recipe.
I'm glad you like it, and thanks for the comment!
to avoid confusion computing .25% should be presented EX: 2383g x 0.0025 to get 5.9 or 6gms of prague powder.
Thank you! When I saw him do his mathematics I knew he had to be way off. That would be horrible using 0.25
Thanks for sharing, I have been making pork belly bacon for years, but the price of pork belly has gotten too expensive to make it worth the time. Was excited to find this video and learn I can make with pork butt. Have brined mine for 13 days, going to pull today and let dry for a few hours in the fridge then its going to the smoker for a good applewood smoke.
Great recipe and very instructional video. I’ve made traditional bacon numerous times but this is on my to try list. I’m subscribed.
Thanks for watching and subscribing!
No wonder bacon is $6.00/#. I may try that. Nice looking and probably good tasting tomato.
Wow looks so good! I thought about using a pork shoulder to make bacon, just cut it in half but came acrossed 3 nice pork bellies my neighbor had in their freezer when they moved out. I immediately made up a cure, let in go for a week and smoked it on a stovetop smoker and it was delicious! Great smoke flavor surprisingly. I have a lot to enjoy.
Nice!
I had just picked up a few Butts on sale. was looking for ideas other than pulled pork. came across your video on the Buckboard bacon. I never knew you could get this kind of flavor out of pork shoulder. Delicious! I'm going to be making tons more.
I'm glad you like it! Thanks for the comment.
I usually cut butts in half use the bone section for pulled pork and use the boneless end for different projects like this.
13:30 FOOD PORN! Thank you. God Bless and stay safe.
Great video and loved the music at the end. I've made bacon a few times from pork belly and can't wait to try this. Thanks for posting.
Thanks for watching and commenting!
OUTSTANDING!!
USE THIS MAN'S VIDEO TO GUIDE YOU
I smoked 3 - 1400 gram-ish pork shoulder pieces yesterday and put them in the fridge overnight to cool
My wife sliced into them about an hour ago, and each of the butts was a gorgeous pink, the cure went all the way thru.
I added two teaspoons of liquid hickory smoke to my brine, plus a teaspoon of red pepper flakes. And, the finished product was sublime. It was better than store bought bacon.
God bless you, sir. You're doing good work by educating people on making their own bacon.
@@AllenRichter-s7m Thank you very much and I'm glad you like the recipe!
Thanks for sharing this with us. Fred.
Bacon pancakes, bacon, bacon pancakes... Great tune but an exceptional video. Thanks for sharing
Quality content man. Blows my mind you don't have a lot more subscribers, but I hope you keep at it. I have learned a few things and had a number of new recipes.
I appreciate that!
Thank you for showing teaspoon/Tablespoon/pound measurements in the recipe. I was weighing meat on a Toledo scale in Grandpa's deli in 1972, in ounces/pounds. I've used metric. But. it's not my native language...🇺🇸 👍☕
Also known as buckboard bacon. Ive been making it for years. Good stuff!
Yes indeed! Thanks for commenting!
buckboard bacon for the win !
You could make these and package them and sell them ??
@@TeresaJohnson-ew4usfish bait just like raw milk or the revenuers ( or armed FDA/USDA officers ) are coming for ya'. Just remember ur buying fish bait.
@@TeresaJohnson-ew4us you would need the license from the FDA
There is nothing better than a B.L.T in the summer with fresh tomatoes! Excellent recipe I can’t wait to give it a try. Thanks for the video.
I agree 100%. Thanks for the comment!
That BLT sequence was a winner! Thanks for the great video.
Thanks for the great comment!
Capicola bacon. Also called buckboard bacon!!!, You nailed it looks delicious !!!!!!
Thanks!
As we speak I’ve got 4 pieces of shoulder finishing up in the smoker. Used the dry equilibrium cure for ten days. I made a cold smoke generator which is on its maiden voyage for this batch. It worked great and i got a beautiful smoke layer going. I’ll be taking them off in about 15 minutes. My only regret is that i have to wait until tomorrow to eat some. I like your videos and teaching style. Thank you kindly!
Omg!!! I followed this to the letter and it's the absolute best!!! So easy. Thank you for such an awesome video
I'm glad you like it!
I recently made a couple slabs of Buckboard bacon and added dark brown sugar to the dry brine, the best BLT I have ever tasted.
Sounds great! Thanks for watching.
Those look delicious
To give your bacon longer shelf life smoke at 90° - 95° F for two or three days
It took until 14 minutes in to give me goosebumps.
That BLT looked delicious!!
I just came across this video.
I’m so glad I found your channel
😁💕😁💕😁💕😁💕😁💕
Can't wait to try this with shoulder!
155F internal made my cured pork loins dry. 145F was quite a bit juicier. This was on a traeger though.
I just did a batch at 145, and I agree!
I followed these instructions, and it came out absolutely perfect! I used a boneless shoulder (from Costco), easy to find the fatty side, was about 3.3lb. Used the other half for some carnitas. But the winner is definitely the bacon, sliced it up in ~3mm thick slices (on a meat slicer), and froze them in vacuum packs of 6-7 slices.
Right on!
@@AgeofAnderson Had croissant BLTs 3 days in a row this week, it's unbelievable.
@@LeifHedstrom dang, that sounds good!
I I am speechless. I have never seen anything so delicious!!!! You go bro!! I am subscribing right now!!!
Thanks for watching and for subscribing!
🤤😍🤤😍 I've been curing and smoking my own bacon for close to 10yrs Now! The price of pork belly has gone up so much it's hard to afford, I really like this idea and will be trying it soon!! Thanks for Sharing!!
I cured and smoked some "Shoulder Bacon" recently.
Similar process as yours except mine was dry cure.
I'll try yours next.
I'm doing a dry cured one right now. Thanks for the comment!
Almost a best of metrics! Thank you!
I tried this but used the coal snake method with some cherry chunks on a Weber Kettle as I don't have a true smoker right now. Since I could only get it as low as 200° to 225° I smoked it until I got the color I wanted and finished in my sous vide at 151° for several hours. Turned out fantastic. Thanks for the recipe! Incidentally, my folks had a butcher shop for 30 years and we called this cut the collar. May be a Southeast US term...
If you want a true cold smoke, invest in a pellet maze and put it on your coal grate. I just found out my maze burns longer in my kettle than my previous pellet grill. 10 hrs plus.
This is best bacon ever, even though i cant seem to find in butchers shops any more, up until the early 1980's it was widely available in the UK. It is called "collar" bacon. Big, huge slices, very meaty and fatty and very tasty, and cut from the neck-end of the shoulder.
BLTs are at the top of the list... Definitely will be making some of this.
Been looking for a really good video for buckboard bacon. Thank you. I dont like the dry cure method as much, thats the first method i tried. It was good, but wet cure seems much safer and evenly distributed.
I agree. Even a little bit of water helps to distribute the cure. Thanks for the comment!
If you use what's called the EQ dry cure method you'l find it all get cured perfectly. You can add a small amount of water to a "dry" cure to distrubute the cure.
Tears of joy for memories of my father's homemade bacon❤... i hope to someday live in a place i can do this, too
I hope you find that place!
Looks awesome, thank you!
Thank you!
The bacon turned out great!!! BTW, we have to wait 9 long, cold months, to get an heirloom tomato worthy of a BLT. Our BLTs always have a 1:1 ratio of tomato to bacon so we have both in every bite. We love summer fresh food!
Sadly, I've recently had my last fresh tomato BLT for the year as well, but at least I have mushrooms and(with a little luck) venison soon. Thanks for the comment!
Deer jerky and chili season! Good times!@@AgeofAnderson
The Netherlands have perfected green house agriculture of tomatoes. Netherlands have found gold all throughout europe and the middleceast with tomatoes. Of course I am only interested in a BLT.
Just a little jealous. The greenhouse tomatoes we get during winter have no flavor. Paper tastes better, but that just makes the first BLT's of the summer taste so amazing. I'll be making more bacon this weekend, because bacon makes everything better! @@francisvantuyle
That absolutely, without question, is absolutely the best happy ending I've ever known!! Hahaha, awesome man, thanks, I gotta try this!!
I hope you love it!
Watched this video when it first came out over a year ago and have made the Buckboard bacon every 2 months since. Pork belly got so expensive once the hipsters found it I could no longer justify buying it but this, thank goodness has slipped under their radar.
Another effect of watching this channel was my uncontrllable desire to own a meat grinder, sausage stuffer, deli slicer and about 100 other things I didn't know I needed. Looking at a curing cabinet now.....
That BLT looked EPIC! Great video
Thank you very much!
As a tip for getting the air out, 95%close3 your ziplock bag, then slowly sink it in water until all the air is forced out and close the last of the ziplock just as it reaches water level. Next best thing to a vacuum bag.
Works very well for freezing things too.
Down in East Tennessee we call that Redneck Vacuum Seal,,,It does work.
That's a good tip!
Down South we call that a Redneck Vacuum seal machine, lol.
❤ your channel, I've been binge watching them.
Thanks for watching and commenting!
Love the tomato plants!! Bacon looked epic.
Thanks! I wish fresh tomatoes were still here, but at least I have them canned.
I have a few greenies hanging on but the clock is ticking here in Northern Va.@@AgeofAnderson
Thank you Sir for this recipe. I loped off 2.3 lbs or 1.060kg or 1060 ml off my butt roast. I'll stir this up tonight and get it in the fridge. Tomorrow or the next day I'll smoke the other 5+lbs. And in a couple weeks I'll let ya know. Great vid, great instruction.
I hope you love it!
I like my BLT on a croissant with a mashed avocado spread instead of mayo. Great video I'm buying a new smoker soon. First video of yours I have watched. You earned a new subscriber.
@@mattbibeault843 Dang! That sounds delicious. Thanks for the sub!
I should've took that dmn smoker my uncle was offer'n me to haul out! 🤔 Think ima give em a holler😊
Now that awesome stuff buddy. BLT Sandwich is my favorite too
Great bacon and even better tomatoes. I wish I could grow them like that.
Cannot wait to try this. Have several pork butts in the deep freeze ready to go.
I hope you love it!
that piece is called the money muscle in bbq contests , it comes from the spine side of the sloulder just up from the back strap
Thank you.
Making some today, thanks.
Looks absolutely amazing! Thank you for the content.
Thanks for the comment!
I prefer a BOT or just a BT to a BLT but a BLT ain’t bad and yours looks delicious! Im doing this soon!
I hope you love it!
That is an excellent looking sandwich. It put me in the mood for a BLT. I like raw onions on mine.
I'll give that a try!
You got me worried at the beginning with the use of metric system😄🤭😄, then I had a sigh of relief when I saw the temperature... Joking man, metric or imperial is alright, excellent recipe! 👍
The metric system does make things easier, but it's a secondary language to me still and the two systems get all mashed up in my head.🤪
I'm smoking three big chunks of shoulder as I type. Winter front rolling in, as well. They'll be ready to eat in the morning ❤
I am so glad I found your channel. I am definitely going to try this out. It looks so delicious 😋 I am now subscribed to you. Thank you!
Thanks for watching and subscribing!
The nitrite in the cure doesn’t kill bacteria. It’s there to prevent anaerobic bacteria growth. It also sets the pink color of the meat. However, the ground clove does kill bacteria.
That's exactly the cut we use to make "capocolo" or "copa" in Italy
I gotta try that too. Thanks for the comment!
IMO shoulder is such a versatile meat-
Gabagool... Fu-get about it... Hehehe I love copa
I just finished my curing chamber and have a Copa vac packed with the salt and spices and in the fridge.
2 more days and it goes in the curing chamber.
Video of the conversion below.
th-cam.com/users/shortslvMNcBQZyII?si=Hb8kzIrjbh8va-kF
Ok that's a start. Been doing my own pigs the past few years now. But the cut is important to know when attempting such beautiful things.
Banh Mi , Cubano, croque monsieur, lobster roll, soft shell crab, all of po boy kind. I didn't realize that BLT might not be on the top 10, still I love them.
Awesome bacon!! That sandwhich you made is perfect, it represents life and garden fresh veggies a must!!👍😎👻🌶️
Thanks! Cool screen name too🌶🌶🌶🔥🔥🔥
@@AgeofAnderson thank you👻🌶️🌶️
You can coat it with corn meal or course ground pea. In ca ada they call it pea meal bacon!
I always add some basil leaves to my blt’s, delicious.
That sounds great! I'll give it a shot.
I just love your cooking fishing videos
I got a nice salmon the other day. I'm working on that one now.
I will try it.
awesome video. Have you ever tried oven baking your pork shoulder bacon, or was this a I can't wait to get this in my belly thing.
Good video, though...... the only pork shoulder we have in the market (and I've lived in many cities) is with the shoulder joint attached. Would have loved to have seen how you would have cut that out. Cheers!!
Beautiful sandwich. I suggest putting the lettuce in the middle so that your tomato juices can meld with the mayonnaise.
Agreed! I often go with just tomato on toast with a generous coat of mayo when the tomatoes are in season.
I almost exclusively smoke a pork shoulder now. Obviously it can make a pulled pork sandwich with bbq sauce, but I keep a lot of the meat just shredded without sauce and pan fry it a bit to crisp it up like carnitas for tacos or quesadillas. Since it makes so much at once I freeze the plain shredded meat in smallish portions and can use it whichever way I'm in the mood. Now I'm going to have to cut the end off and try this. Patiently waiting for pork shoulder to go on sale...
That's some good meal planning. I'm always on the hunt for a good meat sale. Thanks for the comment!
So good video, and great song "Bacon Pancakes", I wasn't sure if I was going to subscribe but then I saw that tomato you grew, and the sandwich and yup! Your newest subscribe
Thank you very much!
That sticky iscalled the Pellicle !! Its the meats proteins coming to the surface. It helps smoke stick to the meat!
Interesting. I just noticed this. I've been following Michael Ruhlman's (and others) brining recipes for years, and the salt is always a % of the water, i.e. , X grams of salt per kilo of water = % brine solution. Combining water AND meat weights seems like a truly powerful and over salted brine.
The High Mountain product are Great, they also have good Customer service. I have called them many times for advice on production of different products. I use backboard To cure and smoke whole boneless pork loins, Picnic Hams the other half of the Pork Butt. It works great!
I've made bacon cure pork shoulder for years. except I Always hacked it up into slabs. then use if for soups or bacon bits or lardon. anywhere you dont need slices. I think I like this plan better. I'm going to give it a go. it looks like proper form factor for a BLT.
This is definitely fantastic for flavoring soups and greens. Yum! Thanks for the comment!
Thank you
Oh man! I'm SO goto try this!❤
I hope you love it!
@@AgeofAnderson I'm only missing the smoker! Lol
Yummy thanks for the idea. 😊
Any time!
You say measure like my grandpa did. Cool recipe. Hope to try it when butts go on sale.
I could be a grandpa by now. I hope you love the bacon!
Great video, thank you. Nice chunk of meat, BTW.
Thanks!
Those Canadians know how to eat and drink too!! I miss going there from the states!
Please add temperarutes in Celsius. You're already using grams so I think this won't be too big of a hassle.
That’s the “Money Muscle”. Looks delicious, I can’t wait to try this!
I love it!
Wow - I love pork butt - but, I never even DREAMED that you could do this with it!! Awesome!
I've started to make this recipe, and after the brine for 9 days, I have taken it out and started to dry in the fridge. Now I am unable to smoke it for a few days. How long can I leave it in the fridge till i have time to smoke it?
It's been cured, so it will be fine for quite a long time. You may want to pop it into a plastic bag for now and take it out to dry the day before you smoke it. It could develop a very tough skin if left in the open air for too long.
I was most impressed by that tomato plant!
Mr. Anderson! First time here and it won't be my last. That was awesome! (and the sound effects were hilarious) .. Can you suggest a smoker to me that won't break the bank? I really want to try this. Thank you!
I've only ever used the biggest, cheapest smoker I could get. I also look for one with a glass door for making the videos, and that adds a little to the price. The one I use is a Smoke Hollow gas smoker, but they were bought by Masterbuilt and they don't make that one anymore. If you don't need a big, giant one, Masterbuilt does have some decent models, and I'm also looking at some of the Pit Boss electric smokers right now. I'll probably try one of those next. The thing with these cheaper smokers is that they need a lot more attention to keep the temp steady, but they get the job done.
@@AgeofAnderson Thank you very much! I really appreciate your insight, and sharing it with all of us, very much! ☮
Great video and that look so good.
So, instead of putting in the regular salt and curing salt separately, would the final result be just as good using Morton's tenderquick curing salt, since it's both already mixed?
Yes, tender quick will do the same, but having never used it, I'm not sure how the measurements would translate.
love that you thru in the adventure time song! great idea and cant wait to try it out myself!!