1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Double Smoked Buckboard Bacon

Discussion in 'Bacon' started by disco, Apr 9, 2018.

  1. zwiller

    zwiller Master of the Pit OTBS Member

    Gonna give this a shot soon. Quick questions and possible a bonehead metric one. Can I confirm that ml and grams are the same. IE your cure mix can also be expressed as:
    • 3 grams Prague powder #1
    • 25g brown sugar
    • 15g kosher salt
    Per kilo.

    Also, since salt is based on weight table salt is OK. I am really enjoying using weight based things now and actually prefer metric for them. I actually convert to % to double check salt levels and no surprise yours is spot on 2%. So it's 3% brown sugar, 2% salt, and .3% cure (a little over 156ppm but I have a good gram scale so I will do .25%/2.5g)
     
  2. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    Very well done Disco!
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sorry but no. Grams and ml are not the same. If you want to use grams for the brown sugar and kosher salt, you would use 21 grams brown sugar and 18 grams of kosher salt.

    That being said, use these measures and taste it. If you want it sweeter or less sweet, salty or less salty, adjust to your tastes. The measure that is critical is the Prague powder #1. It must be 3 grams (about 2 ml) per kilogram. The best thing about making your own bacon is getting it to taste the way you like it!
     
    Last edited: Sep 15, 2018
    zwiller likes this.
  4. zwiller

    zwiller Master of the Pit OTBS Member

    Thanks. When I googled ml to g a few sites said it was the same but I think that was about water. OK. 3% salt, that matches Marianski.
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I messed up in my earlier conversions. I use 18 grams of salt for 15 ml not 30. You are right that most people use more (the 30 grams I originally quoted) but I like less salt in my bacon and I go to the low end.

    I have edited my prior post to 18 grams too.
     
  6. Saline_Smoker

    Saline_Smoker Newbie SMF Premier Member

    Yeah, that's only (pure) water. 1ml of pure water = 1g. That's the only instance I know of where ml/g are interchangeable.
     
    zwiller likes this.
  7. zwiller

    zwiller Master of the Pit OTBS Member

    The results: 20 day cure, 1hr soak/desalinate, 4 day rest in fridge, 10hr cold smoke (70F ambient) half cob/half PM blend, 4 day rest. Sliced tonight for weekend breakfast and vac sealed some future use. Smells dang good. Fingers crossed. Thanks Disco!

    20181012_180014.jpg
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You are more than welcome. However, if you would really like to show your gratitude, you could send me some!
     
    nimrod and zwiller like this.
  9. nimrod

    nimrod Meat Mopper

    Disco,
    Great video! I just deboned a butt and will start the cure today.
    Thanks
    Craig
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks! Let me know if you have any questions!
     
  11. Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    Exceptionally well done video Disco. Doing Bear's BBB now. Think I will try your double smoke next for a little variance.
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You won't be disappointed with Bear's bacon. It is the first I tried and it got me into making bacon it is so good.

    Double smoking is a sore point around here. I like it but She Who Must Be Obeyed prefers single. Fortunately both are good and I just switch back and forward.
     
  13. Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    Yep, I have faith in Bear's step -by- steps. Hasn't steered me wrong yet ;)
     
  14. jbellard

    jbellard Smoking Fanatic

    Disco,

    Awesome video and extremely clear for someone who has never made it even knew you could make bacon outnof pork butts. They go on sale often here in Louisiana and so much cheaper than pork belly.
    Now how would you describe the difference in taste between using shoulder vs belly?
    Thanks and love your outdoor smoking setup!
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Belly bacon crisps up when you cook it. Buckboard bacon from the shoulder is a bit more like a thin slice of ham like Canadian bacon but unlike Canadian bacon, it has thicker fat streaks that do crisp up. I think you will love it. Thanks for the kind words!
     
  16. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    I gotta add to that:
    I personally think BBB has more flavor, and I think it's because there is more meat & less fat than belly bacon.

    Bear
     
    chopsaw likes this.
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    The Bear knows!