Buckboard Bacon #bacon #eat #buckboardbacon #pork #recipe #psseasoning #foodies #easyrecipe #yummy #delicous | bentley.bbq
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Buckboard Bacon #bacon #eat #buckboardbacon #pork #recipe #…
2.5K viewsFeb 10, 2025
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How to Make Buckboard Bacon - Cured & Smoked Pork Shoulder
How to Make Buckboard Bacon - Cured & Smoked Pork Shoulder
Apr 15, 2022
psseasoning.com
Don't pass the buck on this cured and smoked Buckboard Bacon. This type of bacon, made from cured and smoked pork butt or shoulder, is an affordable alternative to pork belly bacon and is just as delicious. Instead of a major fat cap like in pork belly bacon, the fat is marbled throughout, leaving you with delicious slices that crisp up and make for epic BLTs. A splash of Bourbon added to the brine mix takes this one over the top! For the full recipe & products used in this tutorial: https://www
7:20
Don't pass the buck on this cured and smoked Buckboard Bacon. Th…
11.4K viewsApr 20, 2022
FacebookPS Seasoning
Homemade buckboard bacon from pork shoulder 🥓 Brined, smoked, and sliced to perfection! Made using PS Seasoning’s brine mix — this stuff is a game changer! 💥 #baconlover #BuckboardBacon #HomemadeBacon #PorkShoulder #SmokedBacon #BBQLife #MeatLovers #PSSeasoning #BBQCommunity #SmokeGameStrong #BaconTime #BBQRecipe #BackyardBBQ #LowAndSlow #BrineAndSmoke #smokedgoodness | bentley.bbq
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Homemade buckboard bacon from pork shoulder 🥓 Brined, smoked, an…
7.7K views9 months ago
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Honey-Bourbon Glazed Bacon
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Honey-Bourbon Glazed Bacon
13 viewsNov 18, 2016
Food NetworkBobby Flay
You'll want to put this honey-bourbon glaze on EVERYTHING after trying it on bacon!! Genius, Bobby Flay! Don't miss Tina Fey and Kate Rockwell on a special new episode of #BeatBobbyFlay, Thursday @ 10|9c! Save the recipe: https://foodtv.com/2oHnr7o. | Food Network
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You'll want to put this honey-bourbon glaze on EVERYTHING af…
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FacebookFood Network
It’s bacon, but not as you know it! This is Pork Butt bacon (aka buckboard bacon)- made using a Smithfield boneless pork butt instead of belly. Pork butt or shoulder is cheaper per pound, and has a pronounced rich flavor. I used an equilibrium dry cure according to the the meat’s weight: 2.25% kosher salt, 1% sugar and 0.25% pink curing salt. It cured for 14 days in the fridge, then I rinsed and smoked until 160f internal. I got the best results when I sliced it thin to offset any toughness. Ful
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It’s bacon, but not as you know it! This is Pork Butt bacon (aka buck…
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