Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, applewood smoked buckboard bacon. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Applewood Smoked Buckboard Bacon. Buckboard bacon is made from pork shoulder rather than pork belly. Early American pioneers made it often.
Applewood Smoked Buckboard Bacon is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Applewood Smoked Buckboard Bacon is something which I’ve loved my entire life.
To begin 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 that.
The ingredients needed to make Applewood Smoked Buckboard Bacon:
- Prepare Wet Cure
- Get maple syrup
- Take lager beer (I used Abita Oktoberfest Märzen-Style lager)
- Take ground black pepper (I like using coarse ground Malabar)
- Prepare sea salt
- Prepare prague powder aka pink curing salt (6.25% sodium nitrite)
- Get onion powder
- Take pork butt
- Prepare apple wood chunks or chips
- Make ready apple juice in a spray bottle
Cure and slow smoke your way to homemade bacon goodness that will have you ditching the store-bought stuff for good. Applewood-smoked Bacon so delicious it's earned acclaim from the New York Times, Chicago Tribune and Cuisine Magazine. Slow Applewood smoking delivers unmatched award-winning flavor. We could brag that our bacon is so good it's won national acclaim from The New York Times.
Instructions to make Applewood Smoked Buckboard Bacon:
- Mix all of the ingredients in a bowl except apple juice, pork, and applewood. Set aside.
- 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.
- Smoke the pork at 200°F to an internal temperature of 152°F. Spray the pork with the apple juice once an hour.
- Wrap in aluminum foil and let rest in the refrigerator over night.
- You can eat the bacon as is or fry it up.
-
- 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.
My Homemade Applewood Smoked Bacon is it! Learn "What is pink salt" "How to cure pork belly" and How to smoke bacon" with step by step photos. And what is Pink Salt, anyway? Get the answers and tips on making your own Homemade Applewood Smoked Bacon. I like it crispy. cook to your own preference I have never tried this brand of turkey bacon before and it was.
So that’s going to wrap this up with this exceptional food applewood smoked buckboard bacon recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
