DIY Buckboard Bacon

Imagine bacon, but meatier and even more packed with flavor. That’s Buckboard Bacon! This recipe turns a pork shoulder into smoky, delicious bacon that will make your breakfasts and sandwiches amazing.

What is Buckboard Bacon? Exploring Shoulder Bacon’s Rich History

It isn’t your regular bacon. It’s made from pork shoulder, also called Boston Butt, instead of pork belly. This change makes it leaner and meatier.

Buckboard Bacon vs. Traditional Bacon: Key Differences

Regular bacon comes from the belly of the pig, which is fatty. Buckboard bacon, on the other hand, uses pork shoulder. Pork shoulder has less fat and more muscle, giving a ham-like texture with rich bacon flavor. It’s sometimes called shoulder bacon or Boston Butt Bacon.

The Origins of Buckboard Bacon: A Culinary Dive

The name “buckboard” comes from the buckboard wagons of the Old West. These wagons had springy seats, and just like those bouncy rides, this bacon offers a different texture compared to traditional bacon. It’s a resourceful way to make bacon using a less expensive cut of pork.

Why Make Your Own Buckboard Bacon? Taste the Difference

Making this recipe at home lets you control exactly what goes into it. From my kitchen tests, I discovered that homemade buckboard bacon tastes fresher and smokier than store-bought. Plus, it’s a fun project! You get to choose your favorite spices and wood for smoking.

Essential Ingredients

To make great buckboard bacon, you only need a few key things.

High-Quality Pork Butt: The Star Ingredient

Start with a 4-5 pound pork butt, also known as Boston butt. Look for one with good marbling – that means streaks of fat running through the meat. This fat keeps the bacon moist and flavorful as it cures and smokes.

Curing Salt (Prague Powder #1): Safety First

Curing salt, or Prague Powder #1, is pink. Don’t worry, it’s safe in the right amount! It contains sodium nitrite, which is essential for curing meats like buckboard bacon. It prevents bad bacteria from growing and gives bacon its classic color and taste. You can find curing salt online or at butcher shops.

Kosher Salt and Sugar: Balancing Flavors

Kosher salt and sugar are also important for the cure. Salt draws out moisture and helps preserve the meat. Sugar balances the saltiness and adds a bit of sweetness. You can use brown sugar or white sugar, or even a mix.

Black Pepper and Optional Spices: Crafting Your Signature

Freshly cracked black pepper is a must for buckboard bacon. After that, feel free to get creative! Garlic powder, onion powder, paprika, and even a pinch of cayenne pepper can add layers of flavor to your homemade bacon. Think about your favorite breakfast sausage spices for inspiration.

Equipment You’ll Need

You won’t need fancy tools, but a few things will make making buckboard bacon easier:

• Sharp knife: For trimming the pork butt.
• Food scale: To accurately measure the cure and spices. This is crucial for safety when using curing salt.
• Large zip-top bags or container: For curing the pork.
• Smoker: For smoking the bacon. A pellet smoker, charcoal smoker, or even a gas grill set up for smoking works.
• Meat thermometer: To make sure the bacon reaches a safe internal temperature.

Step-by-Step Guide: How to Make Buckboard Bacon at Home

Let’s walk through step by step.

Step 1: Preparing the Pork Butt for Curing

First, take your pork butt and trim off any really thick, hard pieces of fat. You want to leave some fat for flavor and moisture, but too much can make the bacon greasy. Cut the pork butt into two or three pieces, around 2-3 inches thick. This helps the cure penetrate evenly.

Step 2: Mixing the Dry Cure: Salt, Sugar, and Spices

Now, let’s make the cure. In a bowl, mix together your kosher salt, curing salt, sugar, and black pepper, plus any other spices you’re using. For accurate measurements, always use a food scale, especially for the curing salt.

Step 3: The Curing Process: Patience is Key

This is where the magic happens. Place the pork pieces in zip-top bags. Rub the salt and spice mixture all over the pork, making sure every surface is covered. Seal the bags, removing as much air as possible.

Dry Curing Time and Temperature Guide

Put the bags of pork in the refrigerator. A good curing time is 7-10 days. Keep your fridge at 38-40°F (3-4°C).

The Importance of Rotating the Pork Butt During Curing

Turn the bags of pork over every day. This helps the cure distribute evenly and ensures all sides of your buckboard bacon get properly cured.

Step 4: Rinsing and Soaking: Removing Excess Salt

After curing, the pork will be firm. Take the pork out of the bags and rinse it really well under cold water. This gets rid of extra cure from the surface. Then, soak the pork in fresh, cold water for 1-2 hours in the refrigerator. Change the water halfway through. Soaking removes even more salt, so your bacon isn’t too salty.

Step 5: Drying the Cured Pork: Readying for Smoke

Take the pork out of the water and pat it completely dry with paper towels. Put the pieces on a wire rack in the refrigerator, uncovered, for 12-24 hours. This is called air-drying. A sticky film, called a pellicle, will form on the surface. This pellicle helps the smoke stick to the buckboard bacon.

Step 6: Smoking Your Buckboard Bacon: Flavor Infusion

Time to smoke! Preheat your smoker to 225°F (107°C). Place the pork pieces in the smoker.

Smoking Temperature and Time

Smoke the buckboard bacon until it reaches an internal temperature of 145°F (63°C). This usually takes about 3-5 hours, depending on your smoker and the size of the pork pieces. Use a meat thermometer to be sure.

Choosing the Best Wood for Smoking Buckboard Bacon

Hickory wood is classic for bacon, giving a strong, smoky flavor. Applewood is milder and sweeter, also great for bacon. Mesquite is very strong – use it sparingly if you like intense smoke. Experiment to find your favorite wood for smoking homemade smoked bacon.

Step 7: Chilling and Slicing: The Final Touch

Once the it is smoked and reaches 145°F, take it out of the smoker. Let it cool slightly, then wrap it tightly in plastic wrap and refrigerate it for at least a few hours, or overnight. Chilling makes it much easier to slice. Use a sharp knife or a meat slicer to slice to your desired thickness.

Expert Tips for Perfect Buckboard Bacon Every Time

Making amazing buckboard bacon is all about technique. Here are some tips I’ve learned over the years:

Selecting the Ideal Pork Butt: Marbling and Fat Content

Don’t be afraid of fat! Those streaks of fat in the pork butt melt as the bacon cures and smokes, making it juicy and flavorful. Look for a pork butt with good marbling throughout.

Mastering the Dry Cure: Achieving the Right Balance

Accurate measurements are key with curing salt. Too much is unsafe; too little won’t cure the meat properly. Use a kitchen scale and follow the recipe exactly. Distribute the cure evenly and rotate the pork during curing for best results.

Smoking Secrets: Enhancing Flavor and Texture

Low and slow is the way to go when smoking this recipe 225°F (107°C) is perfect. Don’t rush the smoking process. Let the smoke gently infuse the bacon with flavor. Consider adding a water pan to your smoker to keep the bacon moist.

Slicing Techniques: From Thick Cut to Thin Shaves

For thick-cut, slice it about ¼ inch thick. For thinner slices, perfect for sandwiches, go for 1/8 inch. If you want super thin slices, you might consider using a meat slicer. No matter the thickness, always slice against the grain for tender bacon.

Serving Suggestions: Enjoying Your Homemade Buckboard Bacon

Now that you’ve made this incredible buckboard bacon, how do you eat it? Every way you’d eat regular bacon, and more!

Breakfast Bliss: Buckboard Bacon and Eggs

Of course, breakfast is classic. Breakfast meat recipes just aren’t complete without bacon! Fry up some slices of buckboard bacon until crispy and serve with scrambled eggs, pancakes, or waffles.

Savory Sandwiches and Burgers with Buckboard Bacon

It elevates any sandwich or burger. Imagine a BLT with thick slices of smoky shoulder bacon. Or pile it on a burger with melted cheese and your favorite toppings. Try it on an Italian potato pizza recipe for a salty, smoky kick.

Crisp Buckboard Bacon in Fresh Salads

Crumble crispy buckboard bacon over salads for a salty, smoky crunch. It’s amazing on a spinach salad with a warm vinaigrette, or in a classic wedge salad with blue cheese dressing.

Appetizers and Snacks

Wrap dates or figs in buckboard bacon and bake them for a sweet and savory appetizer. Or, make bacon-wrapped crackers with cream cheese for an easy party snack.

Buckboard Bacon as a Main Course Star

Don’t limit buckboard bacon to breakfast! Use it in main dishes like bacon and potato hash, creamy pasta dishes, or even as a flavorful addition to pork enchilada recipe. Think about crumbling it over Korean style potato pizza recipe too.

Storing Your Buckboard Bacon for Freshness

Proper storage keeps your buckboard bacon delicious longer.

Refrigerator Storage Best Practices

Store cooked buckboard bacon in an airtight container in the refrigerator for up to a week. For uncooked bacon, wrap it tightly in plastic wrap and then in a zip-top bag. It will last in the fridge for 7-10 days, but it’s best cooked soon after smoking.

Long-Term Freezer Storage Tips

For longer storage, freeze. Lay slices in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen slices to a freezer bag. This way, you can take out just a few slices at a time. Frozen buckboard bacon will keep for up to 3 months. You can even freeze uncooked bacon using the same method. Thinking ahead is always a good idea! Just remember to thaw it in the refrigerator before cooking.

Frequently Asked Questions About Buckboard Bacon (FAQs)

Homemade Buckboard Bacon Recipe: Smoked Shoulder Bacon Perfection

Learn how to make Buckboard Bacon at home! This delicious smoked shoulder bacon recipe is simple & flavorful. Perfect for breakfast, sandwiches, & more.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Breakfast

Cuisine American

Servings 40 slices

Calories 250 kcal

Ingredients

  

• 4-5 lb pork butt Boston butt, boneless or bone-in
• 2 tbsp kosher salt
• 2 tbsp brown sugar
• 2 tsp curing salt Prague Powder #1
• 2 tbsp black pepper freshly cracked
• Optional spices: 1 tablespoon garlic powder 1 tablespoon onion powder, 1 tablespoon paprika, ½ teaspoon cayenne pepper

Instructions

 

Get Started:

• Trim excess hard fat from the pork butt and cut into 2-3 inch thick pieces. In a bowl, mix together kosher salt, brown sugar, curing salt, black pepper, and any optional spices.

Cure the Pork:

• Rub the salt mixture all over the pork pieces, ensuring complete coverage. Place pork in zip-top bags, remove air, and seal. Refrigerate for 7-10 days at 38-40°F (3-4°C), flipping bags daily.

Rinse, Soak, and Dry:

• Rinse pork thoroughly under cold water. Soak in fresh, cold water in the refrigerator for 1-2 hours, changing water halfway through. Pat pork dry and place on a wire rack in the refrigerator, uncovered, for 12-24 hours to air dry.

Smoke the Bacon:

• Preheat smoker to 225°F (107°C). Place pork in smoker and cook until internal temperature reaches 145°F (63°C), about 3-5 hours. Use hickory or applewood for smoking, or your preferred wood.

Chill and Slice:

• Remove bacon from smoker, let cool slightly, then wrap in plastic wrap. Refrigerate for at least a few hours or overnight. Slice to desired thickness and cook as you would regular bacon.

Notes

• Spice it Up (or Down): Feel free to adjust the spices to your liking! Love garlic? Add more garlic powder. Want a smoky kick? Increase the paprika or use smoked paprika. For a touch of sweetness, a tablespoon of maple sugar in the cure is fantastic.
• Pork Butt Prep – Bone-In or Boneless?: Either bone-in or boneless pork butt works for this recipe. Bone-in may be slightly more flavorful, but boneless is easier to handle and slice. If using bone-in, you might need to cure it for a day or two longer to ensure the cure penetrates to the center.
• Curing Time – Don’t Rush It: The curing time is crucial for both flavor and safety. Don’t shorten the curing process. If your pork pieces are thicker than 3 inches, you might even need to extend the curing time by a day or two. Always ensure the pork feels firm to the touch all the way through before moving to the next step.
• Wood Choice Matters: Experiment with different smoking woods to find your favorite flavor profile. Hickory and applewood are classic, but cherry wood offers a slightly sweeter smoke, and maple wood adds a delicate sweetness too. For a bolder, more intense smoke flavor, try a mix of hickory and mesquite, but use mesquite sparingly as it can be quite strong.
• Water Pan is Your Friend: When smoking, using a water pan in your smoker helps maintain humidity and prevents the bacon from drying out. It also helps regulate the temperature inside the smoker.
• Check Internal Temperature: Always use a reliable meat thermometer to ensure your buckboard bacon reaches an internal temperature of 145°F (63°C). This is crucial for food safety and ensures the bacon is properly cooked. Insert the thermometer into the thickest part of the bacon, avoiding any fat pockets if possible, for the most accurate reading.
• Slicing Tips for Presentation: For best slicing results, ensure the buckboard bacon is thoroughly chilled. A very sharp knife is essential. If you want consistently thin slices, a meat slicer is a worthwhile investment, especially if you plan to make bacon or other cured meats often. For rustic, thick-cut bacon, a good chef’s knife and a steady hand will do the trick.
• Baking Variation for No Smoker: If you don’t have a smoker, you can bake the buckboard bacon in your oven. While you won’t get the same level of smoky flavor, it will still be delicious. Bake at 375°F (190°C) until it reaches an internal temperature of 145°F (63°C). For a hint of smoke flavor when baking, you can add a teaspoon of liquid smoke to your spice rub.
• Make a Big Batch: Since buckboard bacon takes time to cure and smoke, consider making a larger batch. It stores well in the freezer, so you can enjoy homemade bacon whenever you want!

Keyword breakfast meat recipes, buckboard bacon, dry cured bacon, shoulder bacon, smoked bacon