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.
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!