Buckboard Bacon!!!
#6939234
07/22/20 10:37 PM
07/22/20 10:37 PM
|
Joined: Feb 2012
Posts: 1,862 Northeast Wisconsin
NE Wildlife
OP
trapper
|
OP
trapper
Joined: Feb 2012
Posts: 1,862
Northeast Wisconsin
|
Made plenty of bacon before but never made it with Pork butt. Boy is it a game changer. I’m going to be temped to Buy pork butts every time I see them at 99cents a pound now.
|
|
|
Re: Buckboard Bacon!!!
[Re: NE Wildlife]
#6939306
07/23/20 12:00 AM
07/23/20 12:00 AM
|
Joined: Dec 2010
Posts: 8,717 Nebraska, Dawson County
chas3457
trapper
|
trapper
Joined: Dec 2010
Posts: 8,717
Nebraska, Dawson County
|
NE Wildlife, I'd eat that. Had some at the Nebraska Fur Harvesters convention when it was in Crete, 7 or 8 years ago. Big ol kid named Dallas, from Oklahoma was there with his family, They invited me to breakfast but i respectfully declined. I did however try a piece of the "Arkansas Bacon" they had left over. MAN O MAN, was it ever GOOD. Said they made it at a meat shop he worked at. Tried looking it up but could never find any reference to 'Arkansas Bacon', but found 'Cottage Bacon. made with pork butts. Names must be a regional thing. Charlie
Old age and treachery will always overcome youth and enthusiasm.
NRA Life Member ~ GOA Member ~ NFOA Member ~ UNMLA Member
|
|
|
Re: Buckboard Bacon!!!
[Re: chas3457]
#6939687
07/23/20 11:45 AM
07/23/20 11:45 AM
|
Joined: Dec 2006
Posts: 1,801 Beaman Iowa 55
Mike Cope
trapper
|
trapper
Joined: Dec 2006
Posts: 1,801
Beaman Iowa 55
|
NE Wildlife, I'd eat that. Had some at the Nebraska Fur Harvesters convention when it was in Crete, 7 or 8 years ago. Big ol kid named Dallas, from Oklahoma was there with his family, They invited me to breakfast but i respectfully declined. I did however try a piece of the "Arkansas Bacon" they had left over. MAN O MAN, was it ever GOOD. Said they made it at a meat shop he worked at. Tried looking it up but could never find any reference to 'Arkansas Bacon', but found 'Cottage Bacon. made with pork butts. Names must be a regional thing. Charlie You declined a great meal, Dallas has won several awards for his sausages and other meat products....The Man can cook
|
|
|
Re: Buckboard Bacon!!!
[Re: NE Wildlife]
#6939784
07/23/20 01:17 PM
07/23/20 01:17 PM
|
Joined: Dec 2006
Posts: 9,650 se SD
rags57078
Humorist
|
Humorist
Joined: Dec 2006
Posts: 9,650
se SD
|
Made plenty of bacon before but never made it with Pork butt. Boy is it a game changer. I’m going to be temped to Buy pork butts every time I see them at 99cents a pound now.
Please share how to made this
Off in my own world
Fish on !!!!!!!
47 years in this game of trapping
|
|
|
Re: Buckboard Bacon!!!
[Re: NE Wildlife]
#6939801
07/23/20 01:35 PM
07/23/20 01:35 PM
|
Joined: Dec 2017
Posts: 6,190 Kansas
Pawnee
trapper
|
trapper
Joined: Dec 2017
Posts: 6,190
Kansas
|
Id like to know how it’s made also
Everything the left touches it destroys
|
|
|
Re: Buckboard Bacon!!!
[Re: NE Wildlife]
#6939969
07/23/20 04:00 PM
07/23/20 04:00 PM
|
Joined: Jul 2016
Posts: 1,482 Ne pa
Jerry Jr.
trapper
|
trapper
Joined: Jul 2016
Posts: 1,482
Ne pa
|
I am watching also. Got my pen and paper all ready.
Time is more precious than gold if you know how to spend it .... but what do I know, I'm just a dumb farmer.~My Dad NRA LIFE MEMBER, Endowment Member
|
|
|
Re: Buckboard Bacon!!!
[Re: NE Wildlife]
#6940852
07/24/20 10:53 AM
07/24/20 10:53 AM
|
Joined: Jul 2016
Posts: 1,482 Ne pa
Jerry Jr.
trapper
|
trapper
Joined: Jul 2016
Posts: 1,482
Ne pa
|
Anyone care to share the process for those of us that have never made baccon before?
Time is more precious than gold if you know how to spend it .... but what do I know, I'm just a dumb farmer.~My Dad NRA LIFE MEMBER, Endowment Member
|
|
|
Re: Buckboard Bacon!!!
[Re: NE Wildlife]
#6941437
07/24/20 06:09 PM
07/24/20 06:09 PM
|
Joined: Feb 2015
Posts: 776 MN, USA
star flakes
trapper
|
trapper
Joined: Feb 2015
Posts: 776
MN, USA
|
The process is simple to make "bacon". The reason pork belly was used as it was a fatty cut of meat. The more lean, the drier the bacon will be. I have used deer belly meat and liked it, so that opens up the possibilities for making bacon. This is the wet cure method.
5 pounds pork 1 gallon of water 1 cup canning salt (non iodized) 1 cup White sugar 1 cup Brown sugar 1 TBS Insta-Cure #1 (This is sodium nitrite. You can usually find it in the canning section with salt in the grocery.)
Instructions
I use a 2 gallon zip lock bag Mix the above ingredients a large food-safe container, combine 1 gallon of water, 1 cup canning salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 Tablespoon of Insta-Cure #1, until dissolved. I put the meat into the bag and then in the sink, add the brine. Zip it shut, put it into a plastic container in case it leaks, and let it cure for two weeks. I turn mine daily. Drop in the pork belly and make sure it stays submerged. After 14 days remove the meat, rinse cure and pat dry. Leave uncovered in the refrigerator overnight to dry. Smoke for 4 hours at temperatures under 165 degrees F. You are not cooking the meat, but smoke curing it. This is a cold smoke and if you get too hot the fat will melt away. The experts say that 150 degree internal temperature is what you want.
You can rub this with pepper too when smoking it. It just depends on the taste. I like traditional, and that means hickory smoke or apple wood.
This is the same corning which is used in meats in pickling it.
|
|
|
Re: Buckboard Bacon!!!
[Re: star flakes]
#6944056
07/27/20 04:37 AM
07/27/20 04:37 AM
|
Joined: Oct 2018
Posts: 5,570 Dunbar, Wisconsin
Pike River
trapper
|
trapper
Joined: Oct 2018
Posts: 5,570
Dunbar, Wisconsin
|
The process is simple to make "bacon". The reason pork belly was used as it was a fatty cut of meat. The more lean, the drier the bacon will be. I have used deer belly meat and liked it, so that opens up the possibilities for making bacon. This is the wet cure method.
5 pounds pork 1 gallon of water 1 cup canning salt (non iodized) 1 cup White sugar 1 cup Brown sugar 1 TBS Insta-Cure #1 (This is sodium nitrite. You can usually find it in the canning section with salt in the grocery.)
Instructions
I use a 2 gallon zip lock bag Mix the above ingredients a large food-safe container, combine 1 gallon of water, 1 cup canning salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 Tablespoon of Insta-Cure #1, until dissolved. I put the meat into the bag and then in the sink, add the brine. Zip it shut, put it into a plastic container in case it leaks, and let it cure for two weeks. I turn mine daily. Drop in the pork belly and make sure it stays submerged. After 14 days remove the meat, rinse cure and pat dry. Leave uncovered in the refrigerator overnight to dry. Smoke for 4 hours at temperatures under 165 degrees F. You are not cooking the meat, but smoke curing it. This is a cold smoke and if you get too hot the fat will melt away. The experts say that 150 degree internal temperature is what you want.
You can rub this with pepper too when smoking it. It just depends on the taste. I like traditional, and that means hickory smoke or apple wood.
This is the same corning which is used in meats in pickling it. A gallon of brine and 5lbs all stuffed into a 2 gallon bag?
|
|
|
Re: Buckboard Bacon!!!
[Re: NE Wildlife]
#6944086
07/27/20 06:38 AM
07/27/20 06:38 AM
|
Joined: Dec 2006
Posts: 29,750 williamsburg ks
danny clifton
"Grumpy Old Man"
|
"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,750
williamsburg ks
|
You can buy mortons tender quick. Four parts water to one part mortons. Any wood works for smoking. Some are better than others. Mulberry hackberry pecan are all real good along with the apple and hickory that were mentioned. Mesquite oak walnut and wood like that have a stronger taste. You can also do a dry rub. A dry rub works best on a chunk of meat that hasn't been sliced yet. It stays in a slab for most people till you want to cook some. Then slices are cut off with a butcher knife. Lot of info online how to do a dry rub. Biggest thing is a wooden rack so the meat can drain properly. When you find that pork butt on sale for a buck thirty or whatever you can make pork steak and sausage with it also. Part of it will be boneless and part will have the shoulder blade. If you have a meat band saw you cut the whole thing into pork steaks and about half will be bone in. I like to cut steaks in the boneless side with a knife. Package them up and freeze. Trim all the meat from the bone on the bone-in side and grinds it up to make sausage. The mountain man breakfast sausage spice sold at cabela's and bass pro is real good. You will end up with bacon sausage and pork steak for less than two bucks a pound. You can also cure and smoke a "picnic" ham. Ham made with a front shoulder stead of a butt cheek. Pork butt is actually the front shoulder Friend of mine told me about these guys https://aclegg.com/products/sausage-seasonings/You can get a lot of their stuff on amazon by typing in a.c. leg seasoning
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
|
|
|
Re: Buckboard Bacon!!!
[Re: NE Wildlife]
#6944090
07/27/20 06:57 AM
07/27/20 06:57 AM
|
Joined: Dec 2017
Posts: 6,190 Kansas
Pawnee
trapper
|
trapper
Joined: Dec 2017
Posts: 6,190
Kansas
|
Thanks star flakes and Danny
Everything the left touches it destroys
|
|
|
|
|