Applewood Smoked Buckboard Bacon
Applewood Smoked Buckboard Bacon

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, applewood smoked buckboard bacon. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Applewood Smoked Buckboard Bacon is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Applewood Smoked Buckboard Bacon is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have applewood smoked buckboard bacon using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Applewood Smoked Buckboard Bacon:
  1. Take Wet Cure
  2. Make ready 1 cup maple syrup
  3. Prepare 1/2 cup lager beer (I used Abita Oktoberfest Märzen-Style lager)
  4. Get 2 tsp ground black pepper (I like using coarse ground Malabar)
  5. Make ready 1/4 cup sea salt
  6. Take 2 tsp prague powder aka pink curing salt (6.25% sodium nitrite)
  7. Make ready 3 tbsp onion powder
  8. Take 5 lb pork butt
  9. Prepare apple wood chunks or chips
  10. Get apple juice in a spray bottle
Steps to make Applewood Smoked Buckboard Bacon:
  1. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. Set aside.
  2. 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.
  3. Smoke the pork at 200°F to an internal temperature of 152°F. Spray the pork with the apple juice once an hour.
  4. Wrap in aluminum foil and let rest in the refrigerator over night.
  5. 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.

So that’s going to wrap it up for this exceptional food applewood smoked buckboard bacon recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!