Nitrate Free Buckboard Bacon Recipe
This how to cure bacon recipe is really eas. Hot Smoking the Raw Bacon.

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Nitrate free buckboard bacon recipe. Add a chunk of wood if needed then close the lid and cook until the internal temp of the pork hits 140-145 degrees Fahrenheit. And the flavor and aesthetics of bacon are very pleasing indeed. On these I used a coat of maple syrup and heavy coarse black pepper coating and let it sit on the meat for several hours.
Once youre at 140-145 degrees Fahrenheit pull the butts off and let them sit for 45 minutes or so to cool off before putting them in the fridge. Either use the pre-made BBB cure from Hi Mountain or use the Tender QuickBrown Sugar mix and rub the butt with the cure use the right amount for the weight of the meat and stick it in a heavy duty zipper bag and put it in the fridge. Step onego to the store and get yourself a big ole Boston Butt.
Rub the bacon vigorously with this spice mix. The liquid from the loins combines with the cure and forms a brine. A big ole hunk of pork with a T shaped bone in one end.
Mix all the ingredients together in a food-safe non-reactive container stirring to dissolve the salt and sugar. This recipe works very well with any cut of pork though. Make sure you get every surface of the pig belly coated.
All bacon is likely to contain nitrite and nitrate whether added at the outset or formed naturally during processing. Mix ½ cup of sea salt ½ cup maple syrup you can use sugar if you want any spices you might want in there we used organic salt-free spice mix from Costco. When making bacon many of the recipes call for a dry brine using curing salt with nitrates.
Imagine grayish-brown bacon or hot dogsnow you know why those manufacturers of nitratenitrite-free meats still sneak them in just under a different name So nitrates and nitrates help ensure both the safety of the meat as well as its pleasing aesthetics. And the Applegate Farms Uncured Sunday Bacon averaged more than three times the level of the regular bacon. The problem is no-one can regulate how much we are consuming across multiple food products so its a substance to keep an eye on reducing or eliminating where possible.
Ive read that it is possible to use a wet brine without the curing salt with the nitrates and just use Kosher salt or some other salt. Here is a start-to-finish pictorial on Buckboard loin bacon. Loin bacon sliced and frozen on wax paper ready for zipper bags.
Take the raw bacon equalized or not and rinse well and dry then hot smoke at a low temperature of 225 degrees until internal temperature is 145 to 150 degrees. Trim Season Apply Cure Bag Turn every 24 hours Rinse Soak Out Rest Smoke Package. Nitrates are highly toxic and their use as a food preservative is heavily regulated.
35 ppm nitrite and nearly as much nitrate at 443 ppm. Step TwoOpen the package and cut out the T shaped bone byinserting a long narrow bladed knife along the bone and cutting it away. I have made this recipe about 15-20 times with Cure 2 in the quantities specified in the recipe and I have always loved the results from this buckboard bacon.
Buckboard bacon is normally done using a pork butt like you would use for pulled pork. Better give up green leafy vegetables too. With this knowledge in hand I set out to make my own nitrate-free bacon.
I use Pork loin trimmed of silverskin instead of shoulder. Spinach for example and celery which. How to Cure bacon.
1kg unrefined additive-free fine salt eg flossy salt celtic sea salt or himalayan salt 300g coconut sugar or rapadura honey might work well too a good splash of apple cider vinegar. This traditional British bacon recipe is really simple to make and is also free from nitrites.

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