Homemade Maple and Black Pepper Buckboard Bacon
Make this epic pork shoulder bacon at home. From curing to smoking we will walk you through the process, step by step, for making buckboard bacon at home.
Ingredients
- 2 Pound Pork Shoulder Roast
Cure
- 21.3 Grams Kosher Salt 0.75 Ounces
- 2.4 Grams Pink Curing Salt 0.084 Ounces
- 5 Grams White Sugar 0.17 ounces
- 5 Grams Maple Sugar 0.17 Ounces
- 2 teaspoons Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Cayenne Pepper
Instructions
- Combine the kosher salt, maple powder, pink curing salt, garlic powder, onion powder, cayenne and black peppercorns in a small bowl.
- Trim access fat from the pork roast and then pat dry with paper towels.
- Rub the pork roast down with the seasoning/cure and then wrap tightly in plastic wrap and place in a resealable bag.
- 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.
- When the meat is done curing, remove the pork from the plastic wrap and rinse under cold water.
- Smoke the buckboard bacon at 200-225 degrees or cook in an oven for 2-4 hours, until the meat reaches an internal temperature of 150 degrees.
- 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!
- When ready to eat, cook the sliced buckboard bacon as you would regular bacon, before eating.
Nutrition
Calories: 148kcalCarbohydrates: 3gProtein: 18gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 1447mgPotassium: 339mgFiber: 0.3gSugar: 2gVitamin A: 79IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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