Easiest Way to Make Super Quick Homemade Applewood Smoked Buckboard Bacon

Hello everybody, it's John, welcome to my recipe page. Today, we're going to make a distinctive dish, How to Make Favorite Applewood Smoked Buckboard Bacon. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Applewood Smoked Buckboard Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Applewood Smoked Buckboard Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook Applewood Smoked Buckboard Bacon using 10 ingredients and 6 steps. Here is how you can achieve it.

Buckboard bacon is made from pork shoulder rather than pork belly. Early American pioneers made it often. Sometimes you will see it called pioneer bacon, or homesteader bacon, but basically we're talking about a piece of pork other than the belly, which is cured and smoked. During America’s colonial and pioneer eras, when many of our regional cuisines were in the early stages of development, salt curing was essential for preserving foods and, thus, was in high demand. To protect meat from insects and other animals during the curing process, some cultures learned to suspend it in the smoke of a fire. Although slightly changed today, this recipe demonstrates both methods of early meat preservation.

Ingredients and spices that need to be Get to make Applewood Smoked Buckboard Bacon:

1. Wet Cure
2. 1 cup maple syrup
3. 1/2 cup lager beer (I used Abita Oktoberfest Märzen-Style lager)
4. 2 tsp ground black pepper (I like using coarse ground Malabar)
5. 1/4 cup sea salt
6. 2 tsp prague powder aka pink curing salt (6.25% sodium nitrite)
7. 3 tbsp onion powder
8. 5 lb pork butt
9. apple wood chunks or chips
10. apple juice in a spray bottle

Steps to make to make Applewood Smoked Buckboard Bacon

1. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. Set aside.
2. Place the Boston butt in a storage container or Ziploc bag. Pour the wet cure over the pork. Using your hands, make sure the pork is completely coated. Place a lid on the container and store in the refrigerator for one week, turning the pork once a day.
3. Smoke the pork at 200°F to an internal temperature of 152°F. Spray the pork with the apple juice once an hour.
4. Wrap in aluminum foil and let rest in the refrigerator over night.
5. You can eat the bacon as is or fry it up.
6. * Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. They usually contain sodium nitrite which serves to inhibit the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism, and helps preserve the color of cured meat. Many also contain red dye that makes them pink to prevent them from being confused with common table salt. Curing salts are not to be confused with Himalayan pink salt, which is pure salt with trace elements that give it a pink color. The human digestive system manufactures nitrites naturally, which is thought to help prevent botulism, which would thrive in the anaerobic conditions and temperature range of the digestive system. However, it is important to note that large amounts of sodium nitrite can be hazardous to your health or even be lethal. The FDA deems sodium nitrite as safe used in the proper proportion.

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So that is going to wrap this up for this special food How to Prepare Any-night-of-the-week Applewood Smoked Buckboard Bacon. Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!