What is buckboard bacon made from?
boneless pork butt
Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. It is then sliced and pan fried in a skillet similar to bacon.
Why is it called buckboard bacon?
Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste.
Does buckboard bacon taste like bacon?
Slices up real nice and starting to look like bacon too! Final product. From 25 pounds of raw, deboned pork shoulder, I finished with 22 1/2 pounds of bacon and scraps for the bean pot. This bacon has a fine taste, not too smokey at all and very lean.
Can you use buckboard bacon cure on pork belly?
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. As you can see, I removed the skin before I started the rub.
How long do you smoke buckboard bacon?
Pat the meat dry with a paper towel, then place the butt onto a rack. Place the rack into a smoker preheated to 180f for 2-3 hours, until the pork measures 160f internal temperature. Remove from smoker and allow to cool, then store in an airtight container in the fridge.
Can you freeze buckboard bacon?
Hot smoke the bacon at 180 F to an internal temperature of 140 F. Let the bacon sit in the fridge, covered, for 2 days. Slice and serve or freeze.
What part of the pig is Canadian bacon?
pork loin
Canadian bacon, also called back bacon or rashers, comes from the pork loin of a pig. The dish originated in Canada and is different from American-style bacon (also called streaky bacon), which comes from pork belly and has much more fat.
Can you cold smoke buckboard bacon?
Cold smoke the bacon for 6 hours with hickory smoke. Let the bacon sit in the fridge uncovered overnight. Hot smoke the bacon at 180 F to an internal temperature of 140 F. Let the bacon sit in the fridge, covered, for 2 days.
What is British Bacon called?
American bacon is generally served in crispy strips, streaked with fat, while British bacon, also known as rashers, is chewier and thicker, served in round slices; it’s closer to a slice of grilled deli meat than what an American would traditionally call “bacon.” But what, exactly, causes the difference between British …
How do you make buckboard Bacon?
Once I had enough meat for the buckboard bacon, I cut it into 2-inch-thick slabs, so that it looked somewhat like the pork belly slabs. Once the meat was weighed, I made the curing mix ¼ cup canning and pickling (non-iodized) salt, 1 cup of sugar, ½ cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon.
Can you use buckboard Bacon cure on pork butt?
Used the Buckboard Bacon Cure on pork butt as per directions that were included. After cure was complete smoked butts with hickory and sliced to a thickness of thick sliced bacon. Bacon has excellent flavor and fries up nice in a skillet.
Does buckboard Bacon taste like bacon strips?
Since buckboard bacon isn’t from pork bellies, some of the slices weren’t exactly bacon strip shaped. Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. That doesn’t affect the taste, though. I sliced all of it, in various shapes, and then realized I had another challenge.
What is the best way to make bacon curing mix?
Once the meat was weighed, I made the curing mix ¼ cup canning and pickling (non-iodized) salt, 1 cup of sugar, ½ cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices.