Wednesday, March 18, 2015

Buckboard Bacon

Curing meat is an old and traditional method to preserve meat for storage. Not really necessary nowadays anymore but it's still done for the taste... cured and hot-smoked ham which turned into a buckboard bacon is really a delicious thing.

For the first test I took a piece of pork neck of approx. 1.8 kg, I didn't want to make it too big for the first time, just in case that I wouldn't like it.

For the curing rub I made a mixture of pickling salt, black pepper, brown sugar and some herbs, applied it to the meat which went to the 0°C shelf in the fride for about 2 weeks. After the curing process it was watered for approx. 2 hours to wash out a good part of the salt and left open in the fridge over night.

For the smoking I used some beech wood, glazed it with some maple syrup and added some marjoram... just keep it simple. The temperature was approx. 100 °C for the smoking time and I took out the meat at a core temperature of 63 °C, cooled it down and sliced it up...

My doubts regarding the taste were totally needless, the whole BBB was gone in a short time... and I repeated it with two pieces of meat 2.5 weeks later... instead of maple syrup and marjoram I used two different rubs... Onion Bomb and Red Dust. Different than the first one but also very tasty!

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