buckboard bacon cure venison

I received the Buckboard Bacon Cure on time in perfect condition. I have used as little as 8 ml per KG trying to reduce sodium content. I have a feeling this is gonna be some good bacon! This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). I will combine them and pay attention to manipulate them daily. Wow. I have tried all these methods and they all turned out great. Mix Tender Quick and sugar. Thanks everyone for the great response. Dave, thanks for the input….I guess I forgot one point…I did catch myself before I applied the larger amount to the smaller piece. A "normal" bacon cure will work fine. The smoke will give a better taste if the surface of the bacon is dry. Cure your own bacon from pork shoulder! I let is sit for 15 minutes and dried it with a paper towel. (Bacon makes great gifts for friends and family). Some will tell you the only way to smoke bacon is one of the three but, trust me, they all give a good result. The exact amount of brown sugar and salt isn’t as important as the exact amount of curing salts. 3. Combine 2 pounds of Insta-Cure, 1/2 pound of brown sugar and 2.5 gallons of water. However, if the bacon gets exposed to direct heat, it will cook and the texture won’t be as good. You have heard of bacon. You have heard of back bacon (Americans call it Canadian bacon). 4. It is important you get as much of the curing mix as possible in the bag. I have brined my pork butt and am planning on smoking it this weekend. Kinda looks to me like all the cure has dissolved and nothing is happening. When dip is heated through, remove from oven and top with sautéed nuts. Moreover…I will do a better job at staying focused! It is addictive. Any help would be great please 🙂. Will post more as it progresses. I wrapped it in wrap for 2 days, then sliced and ate. I smoked to an internal temperature of 140 F. I covered the meat and put it in the fridge for 2 days to let the flavours blend. Thanks…. A good rule of thumb for bacon making is to salt to 2% – 2.5% of the total weight of the meat. The main reason I cook to 135 is to make it easier to slice. As long as the cure is coming into contact with the meat, all is well. The thickest part of the meat was 1 1/2 inches. Again, thank you! So after even just one day i noticed that the liquid drawn from the pork was as i would have expected the first time round. I was able to get 4 pieces from the roast I got. Required fields are marked *. In short, it will be fine if you used 3 ml pink salt, 15 ml kosher salt and 15 ml sugar per kg of pork. Also, it is easy to slice. My question is about the dry cure ratios. i did not account for the maple syrup which i did not use. Venison Bacon Seasoning Cure: Net Wt. I think it looks delicious. Ingredients: 3 to 4 lb boneless venison hindquarter roast Hi Mountain Buckboard Bacon Cure Kit 1/2 cup brown sugar 1/2 cup maple syrup Directions: Curing Place the venison in a non-metallic bowl and follow the instructions included with the Hi Mountain Buckboard Bacon Cure Kit. The first time round i bought 4kgs, and when it tastes this good…..it doesn’t last long let me tell ya! Rub the mixture into all sides. I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. The pepper adds a touch of spice that mostly comes as an after note. Be careful and measure accurately. Bacon is good, bacon is great, bacon is addictive! Follow these directions to make your own roast venison bacon. When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) Hardly any liquid from the curing, noticed after about 7 days the color of the meat inside was a rich pink color as opposed to the grey-er on the outside You can leave it in the cure longer if you like, and it won’t over-cure or become too salty. The nitrites inhibit bacterial growth. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. It was pretty hacked up. Joined Sep 7, 2008 Messages 12,360 Location Yazoo County MS. After removing the bone from two butts I got twenty pounds of bacon curing. You can increase and decrease the sugar and salt to your tastes as long as you use at least 10 ml of kosher salt per kg as it is needed to pull the moisture out. I bought 2 from Save On Foods, and had about 3 x 1KG pieces and a smaller 600gram piece. However, with no heat, the bacon is harder to slice. Please tell me which brand you use since the sodium content in these two products varies greatly. Put the meat on a tray or plate. It is coarser than back bacon and leaner than bacon. Cold smoke the bacon for 6 hours with hickory smoke. If you want to make it easy to slice, put it in a 180 F oven to an internal temperature of 140 F or 155 F if you want it fully cooked so you can eat it cold. One is a dry rub and the other is a brine where they are mixed with water. You must log in or register to reply here. Thanks again for your input. It is wet (brine) immersion cured with salt, seasonings, and Prague Powder #1 (pink 6.25 % sodium nitrite … Also, would the difference in sodium content affect the curing process? I assume the smoke will keep bugs and critters away? Was not as salty as i would like and lacked the sweetness which i knew already. Check out our wide selection of third-party gift cards. Refrigerate, allowing meat to cure for 3-5 days. i knew that the internal temperature of the venison would never reach 160. luckily, the wind wasn't blowing, but nevertheless, it was still pretty darned cold. I slice the bacon first and then package it. Will it be safe? Why is this is not required to apply more salt to the meat? I procured a vacuum pack this time round to make things more simple. Then I soaked it in cold water for 40 minutes, changing the water once.  Just make sure it is 6.25% sodium nitrite and the rest is salt. Let the bacon sit in the fridge uncovered overnight. The meat was from Save On Foods, seems like a decent cut to me. Im concerned about my meat now. There is lots of variation in the online literature. Ham. It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. I started with a large boneless butt roast. The measure that is critical is the pink salt #1. I think over all it was about 2.5hrs!! David: Thanks mate! Put the meat on a rack and dry it with a paper towel. The advantage to this is you are cooking from raw. Also, your grill won’t add any smoke flavour unless you run the AMZN while you are cooking it. I would like to strongly recommend you get a small scale to measure the curing salts by weight. Your response is greatly appreciated! You can buy one bone in and debone it if you like. Some say it gives the bacon better texture (I think any improvement is marginal). Rub mixture into meat. I didn't have the urge to make my own bacon until I tasted some buckboard bacon a friend of mine had cured and smoked himself. Just thought you should know. Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. For each kilogram of meat, the basic bacon cure is: If you are one of my metrically challenged readers, use the following amounts per pound of pork loin. flat leaf parsley, venison, small yellow onion, crumbled bacon and 6 more Venison Bourguignon The Cooking Bride red wine, bay leaf, salt, bacon, unsalted butter, pearl onions and 11 more In the video I am making Maple Buckboard Bacon (see the post https://oldfatguy.ca/?p=5530) and I inject the pork with maple syrup which has a lot of sweetness. Used the Amazing smoke tube. When cold smoking outside, do i have to watch out for anything such as the meat going off? Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. Because we had never sampled buckboard bacon, I didn’t want to make all of the hams into bacon, just in case we didn’t like it. Contains MSG. Turn the meat and rub any liquid in the bag in every day or so. Also just curious if you are still a fan of cooking to 140 as per the recipe above. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. Remove from cure; soak meat in cool water for 30 minutes. The meat just now looks like its in almost a natural state, like it never had cure rubbed in to it,so i guess that why im kid of concerned along with lack of liquid.

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