How to Make Buckboard Bacon
Don't pass the buck on this buckboard bacon! Traditional bacon is made from pork belly, but you can turn a cheap pork butt into a mouth full of flavor with homemade buckboard bacon.
In this recipe, we cured an 8 lb boneless pork shoulder for 10 days in a mixture of cure, water, and a little Bourbon for added depth. The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more.
Don't pass the buck on this buckboard bacon! Bacon is made from pork belly but you can turn a cheap pork butt into a mouth full of flavor with buckboard bacon!
- 1 – Boneless Pork Shoulder (7-8 LBs)
- 1 Gallon – Water
1 ½ C – Northwoods Meat Cure and Brine Mix
- 6 oz – Bourbon
1 C –
Blue Ribbon - Competition-Style BBQ
- Mix the brine mix and bourbon with the water in a large pitcher. Stir well until the brine mix is dissolved.
- Inject 24 oz of brine mix into all areas of the roast. Insert the injector ½ into the roast and slowly press the plunger as you remove the needle. Repeat until the pork wont retain any more liquid.
- Place the pork in a large brine bag and pour in the remaining cure. Remove as much air as possible and seal well. Place in the fridge to brine for 10-14 days.
- Remove the pork from the brine and pat dry with paper towel. Place on a rack lined tray and back into the fridge to dry for 24 hours.
- Preheat smoker to 200 degrees.
- Season the pork generously with Blue Ribbon BBQ.
- Place directly on the smoker and insert probe to monitor temperature.
- Smoke the pork until it reaches an internal temp of 150 degrees.
- Allow the bacon to rest at room temperature for about 1 hour before placing in the fridge to cool completely.
- Slice thin or thick and then fry up just like bacon. Use just like bacon.