Simple Way to Prepare Quick Applewood Smoked Buckboard Bacon

Applewood Smoked Buckboard Bacon.

Simple Way to Prepare Quick Applewood Smoked Buckboard Bacon

Hello everybody, The first thing that you need to learn is the different terminology you will find in recipes actually means. There are many new and sometimes foreign sounding terms that you may find in recipes that are common. These terms may mean the gap in recipe failure or success. You need to be able to discover a good section in virtually any inclusive cook book that explains different definitions for unknown speech. If you aren’t absolutely sure what is meant with”folding at the eggs” it really is in your best interests to check this up. Today, I’m gonna show you how to make a special dish, applewood smoked buckboard bacon. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Applewood Smoked Buckboard Bacon is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Applewood Smoked Buckboard Bacon is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started 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 cook it.

The ingredients needed to make Applewood Smoked Buckboard Bacon:

  1. Take of Wet Cure.
  2. Make ready 1 cup of maple syrup.
  3. Get 1/2 cup of lager beer (I used Abita Oktoberfest Märzen-Style lager).
  4. Take 2 tsp of ground black pepper (I like using coarse ground Malabar).
  5. Get 1/4 cup of sea salt.
  6. Get 2 tsp of prague powder aka pink curing salt (6.25% sodium nitrite).
  7. Take 3 tbsp of onion powder.
  8. Make ready 5 lb of pork butt.
  9. Take of apple wood chunks or chips.
  10. Take of 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..

So that’s going to wrap it up with this special food applewood smoked buckboard bacon recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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