Simple Way to Prepare Any-night-of-the-week Applewood Smoked Buckboard Bacon

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, applewood smoked buckboard bacon. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Applewood Smoked Buckboard Bacon is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Applewood Smoked Buckboard Bacon is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have applewood smoked buckboard bacon using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Applewood Smoked Buckboard Bacon:

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

Steps 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 is going to wrap it up for this exceptional food applewood smoked buckboard bacon recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!