How to make buckboard bacon
Traditional bacon is made from the belly, but you can DIY cure and turn a cheap pork butt into super flavorful buckboard bacon.
Ingredients
- 4lb boneless pork butt
- 45.36g/1.6oz of kosher salt
- 4.54g/0.16oz of pink curing salt
- 18.16g/0.64oz white sugar 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons cracked black pepper
Directions
- 1
In a bowl, combine the salt, pink salt, sugar, garlic, onion and black pepper.
- 2
Rub this curing mix all over the pork butt, ensuring ALL of the cure ends up on the meat.
- 3
Place the butt into a large resealable bag, then place it into the fridge to cure for 14 days. Once a day, flip the meat over and massage the contents of the bag to keep the cure distributing.
- 4
After 14 days, remove the cured butt from the bag, and rinse under cold water.
- 5
Pat the meat dry with a paper towel, then place the butt onto a rack.
- 6
Place the rack into a smoker preheated to 180f for 2-3 hours, until the pork measures 160f internal temperature.
- 7
Remove from smoker and allow to cool, then store in an airtight container in the fridge. Slice bacon as needed, then cook as usual (oven baked or pan cooked).