Buckboard Bacon Cures?

Discussion in 'Smoking Bacon' started by elkhorn98, Jun 25, 2009.

  1. I got 2 pork shoulders for buckboard bacon and was thinking to try a wet cure. Here is the only one I can find online

    1 gallon ice cold water
    1/3 cup kosher salt
    1/3 cup molasses
    1 teaspoon Cajun spice
    Cure

    Anyone have others? I have done a homemade dry cure before and it turned out good. What is the traditional or preferred cure method, wet or dry? Maybe I'll do one dry and one wet.
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I use Mortons Tender Quick wet and injected.
     
  3. Do you have a recipe to share? Any tips would be appreciated.
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    1 cup TQ 4 cups water. Inject, soak, for 2 -3 days. Slice a piece off and do a fry pan test. If too salty, soak in cold water 4 hours or till you are satisfied with the taste.

    Good luck!
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    HI Mountian buckboard cure works for me and most my bacon.
     
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    My favorite for the Buckboard is simply cure, garlic, onion powder, and black pepper. I've done the sweet thing and have always come back to the cure, garlic, onion, and pepper. I would leave out the pepper for the brine but add all of it as a rub again when I smoke it. Let us know how it turns out.
     
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Ron,
    So your saying inject the cure then soak the pig in the same cure?
    does this shorten the cure time?
     
  8. I did thw wet cure listed above and a dry cure of tender quick, brown suger, pepper, onion powder, garlic powder and salt. I did inject the wet one too. Now I just have to wait awhile. I'll post a follow up.
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yes, I usually get it cured in 2 -3 days. I also try and get a small piece from the center and do a fry pan test to see not only the saltiness, but to make sure it is cured to the center.

    Let me know if you need any help.
     

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