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Applewood Smoked Buckboard Bacon

Before you jump to Applewood Smoked Buckboard Bacon recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Will Help You Stay Fit And Healthy.

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Following a few of the suggestions above you will see that you’ll be living a healthier life. The one thing that you ought to actually avoid is all of the processed foods that you can purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to applewood smoked buckboard bacon recipe. You can cook applewood smoked buckboard bacon using 10 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Applewood Smoked Buckboard Bacon:
  1. Use Wet Cure
  2. Take 1 cup maple syrup
  3. Take 1⁄2 cup lager beer (I used Abita Oktoberfest Märzen-Style lager)
  4. Prepare 2 tsp ground black pepper (I like using coarse ground Malabar)
  5. You need 1⁄4 cup sea salt
  6. Get 2 tsp prague powder aka pink curing salt (6.25% sodium nitrite)
  7. Provide 3 tbsp onion powder
  8. You need 5 lb pork butt
  9. Provide apple wood chunks or chips
  10. Take apple juice in a spray bottle
Instructions 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.
  6. * 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.

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