Need help with Buckboard Bacon and Ham

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hoagiehut

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Nov 6, 2022
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Brentwood, TN
Team -

I could use some help. This Friday I plan on making some buckboard bacon and a ham from two pork butts I picked up from the last Kroger sale. I will cut off the coppa roast from each. I would like to use PS Seasoning Maple Cure for the BB and Maple Cure with Walton's California Ham Spice for the ham (I already have these seasonsings and cure). I would like to do a dry brine, but I am open minded to a wet brine as well. My problem is the use case scenarios described on their websites do not appear to lend themselves to my application. Can someone help me with the amount of cure/seasoning needed? Or, should I just follow one of the proven recipes described here? (which there appears to be quite a few). If the advice is to follow the lead from one of the proven recipes here, please give me a suggestion or two. I am looking for a sweeter flavor profile. Thanks in advance for any advice. (side note: I have made basic bacon in past using salt, sugar and #1 pink cure. Following the advice as described here and digging-dog with good results... I am just looking for something a little different and sweeter.)

-Robert
 
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Not much help with dry brine I usually use pops wet brine it comes out with a sweet salty flavor. I'm sure someone will be around to help you with your dry brine question.
 
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well buried in the search engine I found this thread:

Followed SmokinEdge SmokinEdge method 10% water 1.5% salt .75% sugar .25% cure 1 …. I added SE .05% and California ham spice at .2% …. Got everything injected as evenly as I could 10% water wasn’t as much as I thought it would be for this 7lb loin….. I covered it and in the fridge for 2 weeks ill smoke it to
Fully cooked and cut it up for deli meat.. be back in 2 weeks
abeec22c-1eff-4ccf-9d1a-379f2cbccca5-jpeg.jpg

I'm getting closer. This guy SmokinEdge SmokinEdge is pretty cool... I think it is safe to say "he smokes meats and knows things". Like many of the OTBS members here do.
 
Team -

I could use some help. This Friday I plan on making some buckboard bacon and a ham from two pork butts I picked up from the last Kroger sale. I will cut off the coppa roast from each. I would like to use PS Seasoning Maple Cure for the BB and Maple Cure with Walton's California Ham Spice for the ham (I already have these seasonsings and cure). I would like to do a dry brine, but I am open minded to a wet brine as well. My problem is the use case scenarios described on their websites do not appear to lend themselves to my application. Can someone help me with the amount of cure/seasoning needed? Or, should I just follow one of the proven recipes described here? (which there appears to be quite a few). If the advice is to follow the lead from one of the proven recipes here, please give me a suggestion or two. I am looking for a sweeter flavor profile. Thanks in advance for any advice. (side note: I have made basic bacon in past using salt, sugar and #1 pink cure. Following the advice as described here and digging-dog with good results... I am just looking for something a little different and sweeter.)

-Robert
Here is a link to a different spice profile. Also you could follow the injection method and up the sugar to make a sweet cure, then finish in my holiday spice mixture.


https://www.smokingmeatforums.com/threads/holiday-loins.318833/
 
Here is a link to a different spice profile. Also you could follow the injection method and up the sugar to make a sweet cure, then finish in my holiday spice mixture.


https://www.smokingmeatforums.com/threads/holiday-loins.318833/
Thank you SmokinEdge SmokinEdge ! Exactly the advice I was hoping for. In terms of the injection method to make a sweet cure, what do you recommend for a sugar percentage? What about the type of sugar? Any suggestions for achieving a maple flavor or do I need to use maple sugar?

Thanks again
-Robert
 
Thank you SmokinEdge SmokinEdge ! Exactly the advice I was hoping for. In terms of the injection method to make a sweet cure, what do you recommend for a sugar percentage? What about the type of sugar? Any suggestions for achieving a maple flavor or do I need to use maple sugar?

Thanks again
-Robert
Typically I run sugar at half the salt percentage, this gives balance, but if you want a sweeter product then run salt and sugar at the same percentage. I use white sugar because it has less impurities but all of the sugars will work. Maple sugar is fine but it won’t impart much if any maple flavor. Maple flavor is tricky to get right and you have to use extracts to make any meaningful flavor prole.

When running higher sugar percentage be careful if frying the ham later it will want to burn much easier.
 
I made the buckboard bacon and ham using the 10% injection method described above, but I suspect I did something wrong. I carefully injected the meat with water, salt, cure and sugar. 1Kg of butt, 100mL of water, 15gr. salt, 7.5gr sugar and 2.5 gr cure. Injection went as expect, a little messy, but most of the liquid was in the meat. Whatever spilled out I put in the bag with the meat. The next day it would appear that most of the brine has leaked out. I was not expecting this. It is still in the refrigerator "curing" for ~14 days but since it leaked out does this mean my cure level is wrong? Was I suppose to use a pink salt level of .25% based on the weight of the meat and water? hmm. It seem most wet brine instructions describe the cure amount based on water+meat, but that was if you did not inject. Any thoughts about this?

Thank you.
 
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I made the buckboard bacon and ham using the 10% injection method described above, but I suspect I did something wrong. I carefully injected the meat with water, salt, cure and sugar. 1Kg of butt, 100mL of water, 15gr. salt, 7.5gr sugar and 2.5 gr cure. Injection went as expect, a little messy, but most of the liquid was in the meat. Whatever spilled out I put in the bag with the meat. The next day it would appear that most of the brine has leaked out. I was not expecting this. It is still in the refrigerator "curing" for ~14 days but since it leaked out does this mean my cure level is wrong? Was I suppose to use a pink salt level of .25% based on the weight of the meat and water? hmm. It seem most wet brine instructions describe the cure amount based on water+meat, but that was if you did not inject. Any thoughts about this?

Thank you.
Relax, you are fine. Just let it ride in the bag. About day 10 the liquid in the bag will start to disappear. It’s osmosis.
 
well buried in the search engine I found this thread:



I'm getting closer. This guy SmokinEdge SmokinEdge is pretty cool... I think it is safe to say "he smokes meats and knows things". Like many of the OTBS members here do.
cant go wrong with this method
 
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