Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, applewood smoked buckboard bacon. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
We smoke our thick-cut Applewood Smoked Bacon as long as needed to work the light, fruity and slightly sweet aroma of apple wood deep into the meat. It seems that "Applewood-smoked" or "Applewood bacon" have been made into buzzwords for marketing purposes rather than any real indication of It's bacon cured with applewood smoke. It has a slightly sweeter flavor component than hickory smoked bacon.
Applewood Smoked Buckboard Bacon is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Applewood Smoked Buckboard Bacon is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must 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
- Prepare 1 cup maple syrup
- Make ready 1/2 cup lager beer (I used Abita Oktoberfest Märzen-Style lager)
- Get 2 tsp ground black pepper (I like using coarse ground Malabar)
- Get 1/4 cup sea salt
- Get 2 tsp prague powder aka pink curing salt (6.25% sodium nitrite)
- Take 3 tbsp onion powder
- Make ready 5 lb pork butt
- Get apple wood chunks or chips
- Make ready apple juice in a spray bottle
Click here for three recipes: Brown Sugar Bacon, Toffee Bacon, and Chocolate Mud Pigs. Buckboard bacon is pork shoulder, boned, trimmed, cured, and smoked. It is much leaner than side bacon or belly. The bacon will look dry on the meaty side, and the fat may be glistening with moisture.
Steps 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.
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- 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.
Pat the moisture off with paper towels and cool the bacon completely at room temperature. Traeger's Applewood Smoked Bacon recipe will teach you everything you need to know about making bacon. Cure and slow smoke your way to homemade bacon goodness that will have you ditching the store-bought stuff for good. 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.
So that is going to wrap it up with this exceptional food applewood smoked buckboard bacon recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
