I believe it's called buckboard bacon when made with a butt.
From what I gather it taste the same when cured the same but has less fat and more meat. Apparently this is preferred by some folks
I have been doing my own for years. Just got finished salting two boxes of pork bellies (6 bellies). Will let them cure for a week then in the smoker they will go. The main thing to remember is if you use a salt cure of any kind MAKE sure you wash them good! It doesn’t take much of that salt left on them to ruin them.
Just started curing 2 more butts cut into 4 total slabs of buckboard bacon. Trying a new recipe this time, went a little fancier. This one has cure, kosher salt, brown sugar, black pepper, garlic, thyme, and crushed juniper berries.
Just started curing 2 more butts cut into 4 total slabs of buckboard bacon. Trying a new recipe this time, went a little fancier. This one has cure, kosher salt, brown sugar, black pepper, garlic, thyme, and crushed juniper berries.
Sounds good.....in for the results.
I'm pulling a slab out of the fridge Saturday morning and smoking it.
I plan to do some of the buckboard next round
Sounds good.....in for the results.
I'm pulling a slab out of the fridge Saturday morning and smoking it.
I plan to do some of the buckboard next round
The juniper berries were hard to find, ended up getting them at World Market. I crushed them by putting them in a ziploc bag and gently crushing them with a hammer. They have a very pleasant smell and flavor. Very much looking forward to seeing how this batch turns out.
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