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Buckboard Bacon Cures?

post #1 of 9
Thread Starter 
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

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.
post #2 of 9
I use Mortons Tender Quick wet and injected.
post #3 of 9
Thread Starter 
Do you have a recipe to share? Any tips would be appreciated.
post #4 of 9
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!
post #5 of 9
HI Mountian buckboard cure works for me and most my bacon.
post #6 of 9
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.
post #7 of 9
So your saying inject the cure then soak the pig in the same cure?
does this shorten the cure time?
post #8 of 9
Thread Starter 
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.
post #9 of 9
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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