Pork Shoulder Bacon(Buckboard Bacon)

I am about to make this today! I got a 2.93lb boneless butt yesterday for $3.78 couldn't pass that up. But, I have a quick question. Shouldn't you subtract 6grams of your regular salt since you are putting 6 grms of your curing salt? Insta cure 1 is something like 98% salt. I mean if you don't, it's just going to be a bit salter in my thinking, but please let me know if you have to leave it at the original recipe.

curing salt just salt with nitrates. there is NO need to ingest nitrates, it produces nitrosamines when digested, which are a strong carcinogen.

You need cure #2 for charcuterie. Reduce risk

Not sure I understand the need for air drying it for two hours if you’re going to smoke it for six hours at such a low temperature…

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?

New sub here. Looks amazing thank you!! If I don't have a smoker yet, but I wanted to fry up some slices, would it taste like bacon? Would I need to add smoky paprika or liquid smoke to the brine?

So I bought a pork butt, cut it to remove the bone and then cured both cuts. One with this cure and the other with a dry cure. The dry cure was more of a standard meat cure with onion and garlic powder instead of clove. When I made this cure the smell of the clove really worried me because I didn’t want the finished product to come out with a clove taste. Well it didn’t. AND this cure had a better overall taste than the dry cure. I did NOT expect that. Nice! My friends and family agreed. I think this will be my go to for curing pork butts.

Thanks for not wearing black gloves

Holy crap, I'm gonna have to try this!

Now I have to have a BLT!

Can you cure a whole pork but and then smoke it and have pulled pork. And how much sugar could I add.

WT HECK did you do to the Tomatoes? Inject them with growth hormones?. They are MASSIVE. P.S. I would love to eat one of them and the bacon :) Tomato's maybe more. But yes Bacon also.

Great bacon and even better tomatoes. I wish I could grow them like that.

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!

>dude picks a garden tomato
yeah subbed

Questions: Can you use brown sugar or maple sugar instead of regular sugar? After adding up all the weight for the pink salt and getting the amount of pink salt ready, does adding other stuff in such as the clove weight afterwards, effect the amount of pink salt you need? Basically should we get everything we want in it 1st so we can have the weight of everything before we calculate the pink salt? And last question i can think of, what all can you add, or want to add or not want to add...maybe add other flavors like onion powder/garlic powder/paprika. Sorry, that just looks so good, and i want to try it and experiment with different things, but I don't want it to end up not safe or turn out bad. I know this video is old, but I figured I'd take a chance and ask. Thank you for making this and that looks so delicious that i am going to try it 1st just like you did it here!!!

that sure was a good lookin sammy

Making some today, thanks.

what would brine be with a 5 pound butt. would you still just use 1 liter of water?

Is this cold smoked

One question. How long can that bacon last in the fridge after smokin.

Making pancakes becon making pancakes 🥞

to avoid confusion computing .25% should be presented EX: 2383g x 0.0025 to get 5.9 or 6gms of prague powder.

Is there a test strip to check that all is good when we are finished? This is what I worry about with fermentation, canning too

You lost me...when you put nitrates in it!!!°

That BLT licks lips

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...

Well I don't have a smoker and I don't have pink cure and I'm sure there's an older way to do this without either of these things.

Just finished your corndog video, slice this think and make strips and make corny-bacon? Bacon dogs?. I think that would taste wonderful!

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.

That is the coppa or pork neck. Makes very good dry cured meat as well

Oh wow, that meat looks delicious fried. I'm so jealous right now that I'm injecting and brining a top round, but I can't afford your smoker😢

Great video, thank you. Nice chunk of meat, BTW.

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.

Being brined and smoked like that, you could probably make a tasty Rueben Sandwich.

A Turkey Club sandwich with that bacon would be good.

Cottage bacon is what I've always called it

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.

There must be a certain satisfaction slicing that up into the frying pan knowing YOU made this yourself.
No factory bacon can top that.

You make it way to complicated interested but I'm gone

Lol bacon pancakes

I just buy a rolled boneless butt roast in elastic sheath, add curing salts and sugar and seal in a vacuum bag. After a week rinse and let air dry a couple of day before smoking.

The reward is the second bite!

BLT!

It always distresses me that recipes, for photo chemicals or cooking, people move from metric for weight to english for temp of liquid measure

That sure didn't look like Kosher Salt to me...more like Morton's iodized Sea Salt....NEVER use iodized salt in a cure.

Man, you sure went over board with you "bacon curing."
First you put nitrate (curing salt), then 3% salt then 4% sugar.
But if that wasn't enough, you bake it to 155 F. That is cooked to well done.
When I make bacon, I never use nitrate. It is totally not needed. Salt cures any meat any time.
Then I cold smoke 80 to 90 F.
What you make is a baked pork but. Not bacon.
PS.What was the reason to cold soak your cooked pork shoulder ?

In Northern Kentucky, we call that “Cottage Ham”