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    Maple Buckboard Bacon

    Uploaded by

    Michael Leydar
    This document provides a recipe and instructions for making maple buckboard bacon. It involves curing a pork slab with a mixture of salt, curing salt, and maple syrup for 10 days. The cured pork is then smoked at 180°F until it reaches an internal temperature of 130-140°F. It is cooled and sliced, with extra slices frozen for later use. The curing process removes moisture from the meat while the curing salt prevents spoiling and adds flavor and color.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Maple Buckboard Bacon

    Uploaded by

    Michael Leydar
    19 views2 pages
    This document provides a recipe and instructions for making maple buckboard bacon. It involves curing a pork slab with a mixture of salt, curing salt, and maple syrup for 10 days. The cured pork is then smoked at 180°F until it reaches an internal temperature of 130-140°F. It is cooled and sliced, with extra slices frozen for later use. The curing process removes moisture from the meat while the curing salt prevents spoiling and adds flavor and color.

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    Maple Buckboard Bacon

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    This document provides a recipe and instructions for making maple buckboard bacon. It involves curing a pork slab with a mixture of salt, curing salt, and maple syrup for 10 days. The cured pork is then smoked at 180°F until it reaches an internal temperature of 130-140°F. It is cooled and sliced, with extra slices frozen for later use. The curing process removes moisture from the meat while the curing salt prevents spoiling and adds flavor and color.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    19 views2 pages

    Maple Buckboard Bacon

    Uploaded by

    Michael Leydar
    This document provides a recipe and instructions for making maple buckboard bacon. It involves curing a pork slab with a mixture of salt, curing salt, and maple syrup for 10 days. The cured pork is then smoked at 180°F until it reaches an internal temperature of 130-140°F. It is cooled and sliced, with extra slices frozen for later use. The curing process removes moisture from the meat while the curing salt prevents spoiling and adds flavor and color.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Maple Buckboard Bacon

    Ingredients

     1 kg (2.2 pounds) pork shoulder or butt slab (less than 3 inches thick), weighed after
    trimming
     25 ml (2 tablespoons) maple syrup
     3 grams (0.1 ounces) pink salt #1
     15 ml (1 tablespoon) Kosher salt
     15 ml (1 tablespoon) brown sugar

    Instructions

    1. Put the pork on a plate and inject maple syrup into pork slab.
    2. Mix the pink salt, Kosher salt and brown sugar together.
    3. Rub the salt mixture over the surface.
    4. Put the pork in a sealable bag. Scrape as much of the material that fell onto the plate as
    possible into the bag. Seal the bag.
    5. Put the bag in the refrigerator and let it cure for 10 days, turning the bag every day or
    two.
    6. Rinse the pork under running water and then soak in cold water for 1 hour, changing the
    water once.
    7. Pat the pork dry with paper towels and put in the fridge, uncovered, overnight to get a dry
    surface.
    8. Put the pork in a 180 F oven or smoker and cook until the internal temperature is between
    130 and 140 F.
    9. Let the pork cool and put it in the fridge, covered, overnight.
    10. Slice and freeze any bacon that will not be used in the next week.

    https://www.youtube.com/watch?v=1Ep7r23bO-g

    To make dry cured bacon you need to understand the process of curing. You make a mixture of
    salt, curing salt and a sweetener.

    The salt pulls the moisture out of the meat.

    The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavor and red
    color. It also inhibits bacterial growth. Bacon is cooked at low temperatures and cured for a long
    period of time. Without the curing salts, the meat may spoil. The curing salt usually used is
    called Prague Powder #1, Instacure #1 or many other names. Whatever it is called, you are
    looking for a product that is 93.75% salt and 6.25% sodium nitrite.

    It is important that you don’t use too much curing salt as excessive sodium nitrite is bad for you.
    It is important to not use too little or the pork may spoil during smoking.

    You can buy a boneless pork butt or shoulder roast, untie it and use the slab to make bacon. I
    found a whole butt and had to skin and bone it. I cut it into 3 slabs that have to be under 3 inches
    thick.

    I did each piece individually.

    I started by weighing a slab. For each kilogram of pork and put it on a plate. I injected 25 ml of
    maple syrup into the pork with a syringe injector. If you work with pounds, you want to inject 2
    teaspoons of maple syrup for each pound of pork.

    Then, for each kilogram of pork I mixed together:

     3 grams (2 ml) Prague powder #1


     15 ml brown sugar
     15 ml Kosher salt

    I rubbed that mixture into the surface of the pork. I put the pork in a vacuum bag and got as
    much of the material that fell onto the plate as possible into the bag. I sealed the end of the bag
    with sucking the air out.

    I repeated this with the other two slabs.

    You need to put the bacon in the fridge to cure. For each inch of the thickest part of the pork, put
    the bacon in the fridge for 3 days plus one more day. My slabs were 3 inches thick so I put them
    in the fridge for 10 days (3 inches times 3 days plus a day). I turned them and rubbed the cure
    into the meat.

    I rinsed the meat off under running water and then soaked it in cold water for an hour, changing
    the water once. I patted the pork dry with paper towels and then put it in the fridge, uncovered,
    overnight to let the surface dry. The surface of the pork has to be dry and tacky to get a good
    smoke taste.

    I preheated my smoker to 180 F and smoked the pork until the internal temperature of the pork
    was between 130 and 140 F. This can be done in a 180 F oven but the bacon won’t have the
    smoke taste. I let it cool and covered it in the fridge overnight to let the smoke penetrate.

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