Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, applewood smoked buckboard bacon. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Applewood Smoked Buckboard Bacon is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Applewood Smoked Buckboard Bacon is something that I have loved my entire life. They are fine and they look wonderful.

Great recipe for Applewood Smoked Buckboard Bacon. Buckboard bacon is made from pork shoulder rather than pork belly. Early American pioneers made it often.

To get started with this particular recipe, we must first prepare a few ingredients. You can have applewood smoked buckboard bacon using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Applewood Smoked Buckboard Bacon:

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

After smoking you should slice off the ends, which. It seems that "Applewood-smoked" or "Applewood bacon" have been made into buzzwords for marketing purposes rather than any real indication of It's bacon cured with applewood smoke. It has a slightly sweeter flavor component than hickory smoked bacon. It's okay, I just think it's a little.

Steps 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.

Applewood-smoked Bacon so delicious it's earned acclaim from the New York Times, Chicago Tribune and Cuisine Magazine. Slow Applewood smoking delivers unmatched award-winning flavor. We could brag that our bacon is so good it's won national acclaim from The New York Times. Traeger's Applewood Smoked Bacon recipe will teach you everything you need to know about making bacon. Cure and slow smoke your way to homemade bacon goodness that will have you ditching the store-bought stuff for good.

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