How to make buckboard bacon from a pork butt

How to make buckboard bacon from a pork butt


How to make buckboard bacon from a pork butt

Traditional bacon is created from pork belly, but DIY cures may transform a cheap pork butt into delicious buckboard bacon. Make your homemade bacon now!

This homemade bacon recipe is one of the most popular recipes out there; people love this magic! Making your bacon from scratch is a really popular craft. Additionally, you have more control over the cure’s flavourings and thickness when you do it yourself. All-belly American bacon has long been a longstanding tradition. Fun fact: Canadian bacon is produced from pig loin, and Australian bacon is pork loin with a little bit of pork belly. If you think about it, you might claim that the Italian version of bacon is made from the jowls of pigs.

It’s not just one sort of bacon or one style of cut that’s out there. As a result, we now have access to Buckboard bacon. It is sometimes referred to as cottage bacon. Traditional pulled pork is produced from the pork shoulder (sometimes known as the “butt”). With its harder texture and fuller flavour than some lighter cuts like loin, the shoulder is popular for hog dishes. Unlike belly bacon, pork butt bacon has a great depth of flavour and does taste distinct. The best part is? In comparison to belly, pork butt bacon is far more affordable. Do this buckboard bacon recipe now!

An equilibrium dry cure method, which weights salt according to the weight of meat, was employed for this cure, with a final salt content of 2.5%. Equilibrium brine relies on precise ratios to provide a constant outcome (aka – the homemade bacon will never end up too salty). To get a kosher salt-to-pink curing salt ratio of 2.5%, I use kosher salt and 0.25 per cent pink curing salt. The remaining aromatic components have no bearing on the treatment and are thus excluded from the ratio calculation. Use this calculator to determine how much of each ingredient you’ll need based on the weight of your pork butt.

Pink curing salt is the most important ingredient in the buckboard bacon cure. Pink Himalayan salt is not the same as this. What truly cures meat is sodium nitrate in this product. This ingredient must be used in the right proportion, which is 0.25 per cent of the animal’s total weight. You can get pink salt online.

How to make buckboard bacon

4.5 from 2 reviews

  • Author: Jess Pryles
  • Prep Time: 14 days
  • Cook Time: 3 hours
  • Total Time: 339 hours


4 lb boneless pork butt 45.36g /1.6oz of kosher salt 4.54g /0.16oz of pink curing salt 18.16g /0.64oz white sugar one tablespoon garlic powder one tablespoon onion powder two tablespoons cracked black pepper


  • Combine the salt, pink salt, sugar, garlic, onion, and black pepper in a mixing bowl.
  • Rub the curing mix all over the pig butt, being sure to get all of the cure on the flesh.
  • Place the butt in a big resealable bag and keep it in the fridge for 14 days to cure. To keep the cure dispersing, flip the meat over and knead the bag’s contents once a day.
  • Remove the cured butt from the pack after 14 days and rinse under cold water.
  • Place the butt onto a rack after patting the meat dry with a paper towel.
  • Place the rack in a smoker set to 180 degrees Fahrenheit for 2-3 hours, or until the pork reaches an internal temperature of 160 degrees Fahrenheit.
  • Remove from the smoker and cool before storing in an airtight jar in the refrigerator. Cook as normal after slicing the bacon as needed (oven-baked or pan-cooked).


Please do not replace pink curing salt with Himalayan pink salt as they are not the same. Enjoy cooking bacon now!