How to make Smoked Buckboard Bacon at Home

Last Updated on May 30, 2024 by Carne Diem

Protein:

Method: Cured and Smoked

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Bacon: a breakfast staple, a culinary workhorse, and an undeniable crowd-pleaser. But what if there was a way to elevate your bacon game, to break free from the standard supermarket offerings and store-bought bacon? Enter Buckboard Bacon, a unique and flavorful twist on the classic cured meat.  This homemade buckboard bacon recipe is cured along with smoked black pepper, garlic and onion powder and maple powder for a delicious, cured pork roast.

We were first introduced to Buckboard bacon while travelling through the Cascades in Washington state. We purchased a small package of the cured pork shoulder bacon at a local store, Cured in Leavenworth, WA. We loved it so much, that we made several stops back over the week to get more, and not it is a must stop every time we are in the area. Since moving away from Washington, we have learned how to cure and make Buckboard bacon at home. The process is not as complicated as you would think, and is very rewarding to make this historic and traditional recipe at home.

What is Buckboard Bacon?

Also sometimes called cottage bacon, buckboard bacon is made from pork shoulder, also known as the butt roast. This cut delivers a perfect balance between the fatty indulgence of traditional bacon (typically made from pork belly) and the leaner profile of Canadian bacon (made from pork loin). The result? A succulent, marbled bacon with a rich pork flavor that will have you rethinking your BLT routine.

What cut of pork is Buckboard bacon?

While regular bacon is made from pork belly, buckboard bacon is made from pork shoulder.  While you can break down an entire pork shoulder or boneless pork butt to make the cottage bacon, using smaller pork butt roasts makes things a lot easier.  These pork roasts typically contain the best part of the pork butt, including the money muscle, that that is what we typically look for.

Making Homemade Buckboard bacon

​Making buckboard bacon from scratch is easy but does require some time and refrigerator space.  First you will need to cure the pork, then you will want to smoke the homemade bacon.

Ingredients for Cottage Bacon

The good news is, making buckboard bacon at home is surprisingly achievable. Here's what you'll need to make your own bacon:

Pork Roast: A 2-3 pound pork shoulder roast or butt roast works perfectly for the cured bacon. Look for boneless roasts as this will make slicing a lot easier.

Kosher salt-Kosher salt works best to supply the saltiness to the bacon. You want to use the coarse variety and avoid any salt with iodine added.

Sugars- We use a combination of white sugar and maple sugar. If desired, you can substitute a little of the white sugar with brown sugar or use dark brown sugar to replace the maple sugar.

Pink curing salt (Prague powder #1) - Important Note: Pink curing salt is essential for safe curing of meat at home. Improperly cured meats can cause foodborne illness.  Curing salt number 1 contains sodium nitrite which inhibits bacterial growth.  IMPORTANT: Pink curing salt is not the same thing as Himalayan pink salt and they cannot be used interchangeably.

Spices and Seasonings: Our homemade buckboard bacon is seasoned with black peppercorns, cayenne pepper, onion powder and garlic powder.

Now that you have everything prepared, it is time to start Makin' Bacon.

Prepare the Cure

In a bowl, combine the kosher salt, maple powder, pink curing salt, garlic powder, onion powder, cayenne and black peppercorns.

When curing meat, it is extremely important that you use the proper amount of cure for each piece of meat.  For this pork butt bacon, we use an EQ method to determine the proper amount of curing salts.  You will need to weigh your ingredients as it is very important to make sure you are using the proper amount of bacon cure. Use an online cure calculator to be certain you are using the proper amount of cure, salt, and sugar. For this recipe we used 2% salt and 1% sugar. Pink cure contains 6.25% nitrite.

Prep the Pork:  Trim any excess fat from the boneless pork butt roast. 

Apply the Cure: Generously rub the curing mixture all over the pork shoulder, ensuring it gets into all the nooks and crannies. We prefer to use a dry cure when making buckboard bacon from scratch.  Wrap the boneless pork butt roast in plastic wrap and then place the seasoned pork roast in the resealable bag or container.

The Cure:  Here comes the waiting game. Refrigerate the pork shoulder in the cure for 7-10 days, flipping it daily to distribute the flavors evenly.  Cure time will vary but a rough rule of thumb is to cure the meat for 4 days for every inch of meat thickness, and then add a day or 2.  Our pork roast was about 2 inches thick, so we cured it for 10 days. 

Rinse and Dry: After curing, remove the pork shoulder from the bag and rinse it thoroughly under cold fresh water. Pat the curing pork dry with paper towels.

Smoking the bacon:

For the most authentic flavor, smoke the maple buckboard bacon using your favorite wood chips or chunks for 3-4 hours at 200-225°F. Alternatively, you can bake the uncured pork shoulder in a preheated oven at 250°F for 2-3 hours, or until it reaches an internal temperature of 150°F.  We have had great results making Buckboard bacon on a pellet smoker for a milder smoke flavor and use wood or charcoal smokers like a Big Green Egg when we want a little more smoke flavor.

What is the best wood for smoking Buckboard Bacon

• Smoking with fruit woods like applewood, or cherry are good choices.  We typically use maple to smoke the cottage bacon when we are making this maple and black pepper bacon but feel free to use your favorite smoking wood. 

Chill and Slice: 

Once cooked, let the pork shoulder cool completely, then refrigerate overnight. This will firm up the meat for easier slicing. Slice the buckboard bacon to your desired thickness and enjoy!  Your buckboard bacon is now ready to use.  Cook it us as you would regular bacon.  Eat it for breakfast or use it in your favorite recipes that call for bacon, like some of these great recipes:

• German Kasespätzle with Bacon
• Bacon Wrapped Halibut Cheeks
• Creamy Irish Colcannon with Bacon
• Grilled Bacon Wrapped Dates: Devils On Horseback
• Spicy, Bacon Wrapped Shrimp: Bottle Rocket Shrimp
• Smoked Bacon Pimento Cheese
• Grilled Bacon Wrapped Water Chestnuts

Tips and Tricks:

• Don't skip the pink curing salt! It's essential for ensuring the safety of your homemade bacon.
• Patience is key. The curing process takes time, but the reward is a deeper, more complex flavor.
• Experiment with different wood chips for smoking to find your favorite flavor profile.
• Buckboard bacon can be stored in the refrigerator for up to a week, or frozen for longer storage.

Making your own buckboard bacon is a fun and rewarding way to enjoy a unique and delicious take on a classic. So, ditch the store-bought stuff and impress your friends and family with your artisanal bacon-making skills!

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