July 1 is coming up and I got an urge to smoke something with a Canadian theme. I picked up some Quebec maple syrup and some Alberta pork butt and I am going to make Buckboard Bacon (BBB) with a maple cure and smoke it over maple.
Because I like a dry cure over a brine and the piece of meat I am curing is a couple of inches thick, I will not have it ready for Canada Day but it is the thought that counts.
I made a cure with:
25 ml (2 tablesoons) kosher salt
4 ml (3/4 teaspoon) Prague Powder #1
25 ml brown sugar
25 ml maple syrup
2 ml (1/2 teaspoon) maple extract
I put this on a 1.1 Kg (2.5 pound) piece of pork butt
I have to admit the inspiration was helped by a sale on boneless pork butts.
When I unwrapped it there was a couple of small pieces from where the bone had been removed. I couldn't be bothered with them and packaged them for the next time I am going to make a cured sausage. That left me the 1.1 Kg piece of butt to cure. I would like to do more but I have only been smoking since last fall and I want to make sure this turns out ok before doing more.
I mixed up the cure and smeared it on the butt.
Into a plastic bag and into the fridge for a couple weeks.
I will post again when I smoke it.
Edited by Disco - 6/22/13 at 10:07pm