Buckboard Bacon Recipe with Morton Tender Quick?

GulfCoastBBQ

I want to try making some buckboard bacon but the only recipe I have been able to find here is the one by Thirdeye using the Hi Mountain seasoning kit. Anybody know of a link to a recipe using a cure that might be locally available like Morton Tender Quick?

SSN686

Morning GulfCoastBBQ:

The only one I know is the one on the Dizzy Pig website CLICK HERE it is for Canadian Bacon, but don't see why it wouldn't work using a pork butt. I've made the Canadian Bacon many times using the pork loin and it is DELISH! HTH

thirdeye

Here is one for using Tenderquick.

thirdeye's TQ cure: I would modify the Mortons base cure to the following... Per ONE pound of pork loin or butt:

1 Tablespoon of Tenderquick
1 teaspoon of brown sugar
1 teaspoon of maple sugar

Add Sprinkle of black pepper to the meat before adding the curing mixture, maybe a little more after the soak-out.

(I think the HM Buckboard cure has a hint of garlic powder in it too, but the label does not mention it, so if you want to add some that's up to you)

My instructions for the curing process and times using Tenderquick are exactly the same as the ones on my site for a HiMountain Buckboarded items (loin..... 6 day cure turning daily, long soak-out, overnight rest in the fridge and then smoke, butt ....8, 9, or 10 days depending on the thickness of the boned butt, long soak-out, overnight rest in the fridge and then smoke.

Rooster K

Here is a link to the Canadian Bacon off the Morton website.
http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=117
I have not used it on a butt yet but I have done the loin. I also use Tender Quick to make Corned beef and sausage. One bag will last you an eternity but it is nice to have and easily found. Just remember to soak the meat in water for at least 24hr. changing the water two or three times. It will be very salty if you don't.

Rooster K

:pinch:

Bacchus

I used Thirdeye's TQ based cure as he noted above, on a pork belly recently. It was eggcellent.
Please let us know how you choose to proceed and take pics.

Bacchus

Seth, thanks for posting the Morton link. I noticed the "Pea Meal Bacon". Have you tried that?

GulfCoastBBQ

Thanks for the responses, I will take some pics when I get rolling. I need to find some cure first...

Bacchus

Publix carries TQ. I had my local store order it in since they didnt have it at that particular location, since I am to cheap to pay freight.

Rooster K

No I have not tryed that(yet) but you need to make a pastrami using a whole brisket.

Humphrey Chimpden Earwicker

keep in mind that the TQ and Hi-Mountain curers are basically just ready-made, ready-prepared cures. you can order some pink salts all by themselves, and then add the sugars and salts in other ratios depending on the flavors you are looking for, too

Davekatz

I use the Morton's Sugar Cure for my buckboard and Canadian bacon at the rate of 1 tablespoon Morton’s per pound of meat and 1 teaspoon white sugar per pound of meat.

thirdeye

Morton's has admitted that Sugar Cure and Tenderquick are now the same product. With the exception of the extra packet of spices that come with the Sugar Cure.

The rep I talked to claimed the price of sugar was the reason to replace the old version of Sugar Cure with Tenderquick. He went on to say that since they already had name recognition and market share, they didn't want to eliminate Sugar Cure.

Davekatz

Good to know, thanks. I have a old box on Tenderquick that I hadn't found a use for.