Buckboard Bacon
ฝัง
- เผยแพร่เมื่อ 5 ก.ย. 2024
- This week's Kamado Joe video adventure begins with a 4-pound boneless Boston Butt / Pork Shoulder that I found on sale at the local grocery store. I decided it was time to cure it and turn it into some delicious buckboard bacon! This is not as difficult as it sounds. What you need:
Boneless Boston Butt (tied with butcher twine)
Use this calculator to figure out a couple important pieces of your cure:
amazingribs.co...
You need to know how much brine will be required to fully submerge your meat in whatever brining container you choose. You need to know how thick your meat is at it's thickest point. Set the cure level to 150ppm on this calculator and let it give you the amount of pink curing salt you need and the curing time.
When you have the number of grams of curing salt you need and the curing time, you are ready to begin.
Your cure ingredients are as follows:
Water (however much you put in the calculator)
Curing Salt (16 grams in my case)
Sugar (3x the amount of pink salt - about 50 grams in my case)
Salt (6x the amount of pink salt - about 100g in my case)
Any additional flavorings you may want
For my numbers geeks:
The amount of curing salt you need is:
1 gram per pound of of the combined weight of the meat meat and water used for the cure.
Salt = 6x the weight of the pink salt
Sugar = 3x the weight of the pink salt
This creates an equilibrium cure which will NOT oversalt or over cure your meat in any way. You can leave it in the cure longer than the prescribed time if you wish as long as it's kept cold. You can also reduce the curing time by about 10% if you inject some of the curing brine into the meat before submerging it in the cure if you wish.
Enjoy!!
#KamadoJoe #Bacon
I would have removed the gland first. Just sayin...
We remove the gland before we package them at my shop!
Yep. That's the first thing I trim out. And that soft looking fat too, it's nerves, lymph nodes and vessels, toss it out. If it has a blade bone, de-bone and cure it separate from the roast, for beans. A dry cure works great for this too.
Looks good! One thing I would do different is wait till after you cool the brine down to stir in and dissolve the pink salt.
mike333h why?
@@ediehunter2699 Heat naturalizes cure
I've also see brushing the maple on after the smoke to absorb as it cools. Looks very good.
We in Austria call it Surfleisch and it is good with Sauerkraurt!
Oh thank you to remember me to do this. I love Buckboard Bacon and have made it often times. I am using a dry rub with pickling salt for curing and it works very well. Slicing thin and using raw for Sandwiches is awesome. Great Video 👍👍👍
7:48
Am I the only one to notice he left the gland in the meat and also cut it in half ?
Gland?
I haven't seen anyone do this in a very long time, Thanks for the video 👍
I just put 9.5 pounds of butt into a cure of 2 gallons water, 200 gm salt, 120 gm white sugar, 1 tb molasses, 1 tsp red pepper flakes, 2 tsp fine ground black pepper, 1 tsp chipotle ground pepper. Going to see how it comes out in two weeks. I never twined mine up before today, so going to see if it cures more even. Thanks for the video.
Nice alliteration! I am definitely trying this one. Thanks JS!
I know it was already deboned but look at you video when you cut it in 2. That gland in the middle should have been removed
Beautiful. I got a dozen butts the other day for 69¢ a pound. I'm about to have a whole lot of buckboard in the freezer
John in the ingredients list and the section or number geeks you seem to be in contradiction on salt and sugar multipliers amounts? is it 3x cure for sugar and 6x for salt or 6x for sugar and 3x salt
I use the same brine bucket for my bacon.
Awesome job John. Definitely trying this.
OK! So it was a 4 pound roast and you used 16 grams of Prog P # 1, 100 grams of kosher salt, and 50 grams of brown sugar. Plus 5 qts of water. My question is: What if I bought a COSTCO pork shoulder roast (average weight about 7-8 pounds) and sliced it in half where the bone was removed, to make two halves. Could I put both of them in the same 5 qts. of brine together? My fridge is only so big, ya know! LOL! OR, would I have to add ingredients and water. The brine already covers both and they are about 3" thick instead of the 4" you mentioned in yours. Thank you!
Awesome video! Really nice work.
Mate that looks amazing. I’ve never heard of this before (from UK), will defiantly be giving it a go
that's funny because in my grocery store they sell this cut and call it european bacon
The UK butcher on TH-cam (Scott Rea ) calls it Traditional collar bacon.
Looks delicious thank you for sharing
Love the us bbq stuff but ffs those units... 5 quarts or10 us pints or 1 ¼ us gallon or 1 imperial gallon.... then using cups to measure weight... 😆😆
Hi John What Brand of gloves are you using there ? Anyone know? I’m looking for some gloves that can handle high temp meats when pulling Nitrile over cotton doesn’t seem to work for me :(
Cheers
Nice video I will definitely try this
When doing this recipe how do you know how much water to use ????
hey john love your content as i have just recently bought a big joe 2 in the uk can you give some advice on how to cook a full ribeye roast on the joe as it is a very exspensive piece of meat and i dont want to mess it up cheers
It's a year late, but I love following the cooking guide here. amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts
Looks amasing!
You can’t even find pork belly
Looks like a great try, but not really. 😢
So here's a question: what's the difference between this and ham, other than using front leg vs hind leg?
Given that he used a liquid brine vs dry rub....not much difference in the curing portion. However ham being more traditionally cured with savory spices, i.e. bay leaves, cloves, etc.
I thought smoking it would cook it … so we can eat no need to fry more? Hehehheh
Makes the best blts
Why is he trying to sound like Malcom Reed
Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.
This looks like back bacon (canadian bacon, ya'll)
Tomas Bouda it’s not, back bacon is from the loin.
You sound like Bill Clinton eh
thats a pretty go price back when trump was in office, man i miss his prices