Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, applewood smoked buckboard bacon. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Applewood Smoked Buckboard Bacon is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Applewood Smoked Buckboard Bacon is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have applewood smoked buckboard bacon using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Applewood Smoked Buckboard Bacon:

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

Instructions 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’s going to wrap it up with this special food applewood smoked buckboard bacon recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!