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.
Buckboard Bacon
PS Seasoning
10+
30 minutes
6-8 hours
American
Pork
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!
Ingredients
- 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
Directions
- 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.
3 comments
Ordering mine now. Looks great.
I did this recipe twice and it is amazing! Everyone I’ve given it to loves it! Starting my 3rd right now.
Sounds good. Gonna have to try it.