How to Make Buckboard Bacon - Cured & Smoked Pork Shoulder
How to Make Buckboard Bacon - Cured & Smoked Pork Shoulder
Apr 15, 2022
psseasoning.com
Don't pass the buck on this cured and smoked Buckboard Bacon. This type of bacon, made from cured and smoked pork butt or shoulder, is an affordable alternative to pork belly bacon and is just as delicious. Instead of a major fat cap like in pork belly bacon, the fat is marbled throughout, leaving you with delicious slices that crisp up and make for epic BLTs. A splash of Bourbon added to the brine mix takes this one over the top! For the full recipe & products used in this tutorial: https://www
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Don't pass the buck on this cured and smoked Buckboard Bacon. This type of bacon, made from cured and smoked pork butt or shoulder, is an affordable alternative to pork belly bacon and is just as delicious. Instead of a major fat cap like in pork belly bacon, the fat is marbled throughout, leaving you with delicious slices that crisp up and make for epic BLTs. A splash of Bourbon added to the brine mix takes this one over the top! For the full recipe & products used in this tutorial: https://www
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I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not. This is my first time trying a wet cure and I’m pretty sure it will be my last. The wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. I didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. A
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I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not. This is my first time trying a wet cure and I’m pretty sure it will be my last. The wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. I didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. A
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