You gotta love bacon.The history on why they call them butts, when in fact it is the shoulder, is they used to store and ship the pork shoulders in barrels called butts, The real name is Boston Butt, but is really a pork shoulder. The above constitutes the 'cure'. You have heard of back bacon (Americans call it Canadian bacon). If you want more salty flavour, increase the Kosher salt in you dry cure but be careful, a little more salt makes it a lot more salty. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. I also follow keto/low carb and I have cured belly bacon and buckboard bacon with several different sweeteners at different times. I had never heard of buckboard bacon, but it looks delicious! Our freezer was already bursting at the seams. turned out that with my shelves being 13.75 x 19.75, the closest I could find was 14 x 24 4 mil bags: pack of 50 for about $11.50. Real nice color on your bacons there. Preheat oven to 200 degrees. When the belly firms up rinse well and pat dry. The smoke will give a better taste if the surface of the bacon is dry. How to make buckboard bacon 4.5 from 11 reviews Author: Jess Pryles Total Time: 339 hours Print Recipe Ingredients Scale 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 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons cracked black pepper Instructions boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. Also, if you dont have a cold smoke generator, you can skip the cold smoke and just hot smoke it in a smoker. The pellicle is what "takes up . With or against the grain that is? Does it matter which direction its sliced? Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. That doesnt affect the taste, though. The only reason we bring up to 135-140 is to make it easier to slice? Tasting Sensational! You have to use curing salts to make bacon. Then a friend told me about buckboard bacon. You need to start by weighing the piece of meat you will be curing. Why is this is not required to apply more salt to the meat? I didn't have the urge to make my own bacon until I tasted some buckboard bacon a friend of mine had cured and smoked himself. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. 7. If you cant find something you like locally, there are countless choices online. Im just curious if one method is better for some reason. In the United States, bacon is cured then smoked for flavor. The rinsing does not significantly increase the saltiness of your bacon. I figure if it doesn't fit in the bag, it won't fit in my smoker. Pork butt is about 1/3 the cost for me. Required fields are marked *. I procured a vacuum pack this time round to make things more simple. Good self calculating formulas on that site for both wet and dry brining - just plug in the weight of your pork belly in grams and it calculates the salts and cure required. Rub the mixture into all sides. STEPS for DRY EQ CURE: 1. You could also try stevia or one of the other super sweeteners but I havent tried that myself. Buckboard Bacon. If you havent tried it, you are missing something. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. It is then sliced and pan fried in a skillet similar to bacon. Buckboard is kind of in between. The maple syrup adds a different sweetness. So after even just one day i noticed that the liquid drawn from the pork was as i would have expected the first time round. This field is for validation purposes and should be left unchanged. 5. Sugar is 1% of the weight of the pork belly. There are two ways of introducing curing salts. 1/4 cup dark brown sugar. I read about another person had same question about quantities. Hooker This way it is safe to eat without frying. The first choice is to just cold smoke without heat at all. Tried the smoker and cherry pellets on a piece of pork belly turned out better than I thought for first try got more pork belly curing now with the buckboard bacon cure cant wait to get in smoker to try, Have been using this product for some time and found it to be best so far,it makes great bacon, it also goes a long way if you use it per instructions, Only half way through the cure but looks good so far, very easy. I need to improve my smoking skills but the bacon tasted just great!! Recommend. It is the best part of making your own! It also cooks much faster than bacon so keep a close watch on it while youre cooking it. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. How Is Bacon Prepared? Turn the meat and rub any liquid in the bag in every day or so. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. Process. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). You need to provide us with better information such as the name of the cure, if the percentage of the cure is listed, and need to know if those directions are for a dry or wet cure method. Jowl bacon is the pinnacle of all bacon! Mix Prague powder, brown sugar and salt together. Why would you disgrace the great pork belly bacon? Also look to see if it safe something like bacon/ham cure. ABS would probably work, PLA might be too brittle. Sign up for the latest news, offers and recipes. You can certainly use a sharp knife. I learned this trick while letting smoked salmon dry after rinsing off the cure. the internal temp was 140 when i removed so i assumed it was ok. Maybe this was due to the conditions as was quite warm outside when i did the cook? Im obviously not talking about pink salt. When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. Maple Buckboard Bacon Ingredients 1 kg (2.2 pounds) pork shoulder or butt slab (less than 3 inches thick), weighed after trimming 25 ml (2 tablespoons) maple syrup 3 grams (0.1 ounces) pink salt #1 15 ml (1 tablespoon) Kosher salt 15 ml (1 tablespoon) brown sugar Instructions Put the pork on a plate and inject maple syrup into pork slab. I have a hand cranked slicer so I needed help for this step. Cut a pork belly into manageable chunks of around 3-5 lb, trimmed of loose bits, and squared it off. ), I hated having to cut it into smaller pieces to fit in a gallon bag, so I started looking for larger size bags. This is now (un)officially the instructable with the most apostrophe g's. Freezer bags are thicker and less likely to leak. How easy is this product, sprinkled it on and sealed it in a vacuum bag for 4 days then smoked/cooked in a hooded barbecue using a remote temperature probe. The bi-metal analog thermometers are notoriously inaccurate. Good tip on using a bag instead of a container. Issue #124 July/August, 2010 In this recipe, we cured an 8 lb boneless pork shoulder for 10 days in a mixture of cure, water, and a little Bourbon for added depth. So, simple and well worth the effort. Also, it is easy to slice. Jul 3, 2021. Place the Boston butt in a storage container or Ziploc bag. More information The process I used is exactly the same as the one I use for making bacon out of belly, only at .99 a lb for pork butt versus $2.75-5.00 for pork belly. I just use off brand gallon bags. The head butcher gathered his other butchers together and they solemnly tasted our new batch of bacon. This creates A LOT of smoke! Easy to use and tasty! I now use a Heatermeter https://github.com/CapnBry/HeaterMeter/wiki and this digital instant read thermometer CDN ProAccurate Digital Instant Read Thermometer, This combo makes it easy for me to look like a BBQ'ing hero, I can't tell you enough how much better my BBQ meats taste now that I have precise and accurate temp control. So, 20 25g per kilo. Measure out the cure per the instructions for the amount of meat you have. Instructions. Place the pork bellies on a flat surface . Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. It will be delicious but will have less smoke taste. That is very important to know, because the amount of nitrites use in a wet cure is much higher, than what is used for dry curing. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. I bought your book and sending it home to my dad for his fathers day gift! Rather than stink out house i was going to use the gas grill to heat up to 135. I will never buy supermarket bacon again. However, the finished product doesnt even hint of mustard, so you can use it with confidence. I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay Save any trimmings for making sausage. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . If the proportions are correct, there is no need to work any more in. You can use Pork Belly, Boston Butt pork roast or try a pork loin to make Canadian bacon - and you can slice it as thick or thin you like. I think it looks delicious. It is amazing I've made over 75# of both buckboard and belly bacon. Just regular salt. I think over all it was about 2.5hrs!! Use this popup to embed a mailing list sign up form. Stir well until the brine mix is dissolved. The advantage to this is you are cooking from raw. To die for. Im fortunate enough to have a root cellar that stays between freezing and 40 degrees, so I could park the pans in there to cure for 10 days. Categories All Products, BACON MAKING, BRINES & CURES, SALTS, BRINES & CURES. First, pull the pork butts out of the container and rinse them off. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information. Don't pass the buck on this buckboard bacon! 5. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. There is lots of variation in the online literature. Though it seems like a small amount to try to spread evenly on the bellies, so I just got off their site, and their directions are 1 tablespoon + 1-1/4 teaspoons per pound (4-1/4 teaspoons); which has to be more than .04 oz. Place in the fridge to brine for 10-14 days. Hardly any liquid from the curing, noticed after about 7 days the color of the meat inside was a rich pink color as opposed to the grey-er on the outside However, many dont like their bacon as sweet and use 15 ml. If you are not set up for cold smoking, you can skip this step and just hot smoke it. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. On the tenth day, I brought the pans inside. Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. The length of time it cures depends on the thickness of the thickest part of the meat. Makin' (Buckboard) Bacon August 31, 2021, 05:48 PM I have some pork butt sliced into slabs, and sitting in the cure. Then i will leave in fridge for 1-2 days before slow cooking to internal temp of 135-140. Sugar is a matter of personal taste but not enough and it is a little bland. The whole idea of dry curing is that a measured amount of dry cure mix works its way into the meat and gradually develops on equilibrium in all parts of the meat. 4. Put the bag in the fridge for 4 days for every inch of the thickest part and an additional two days (ie 2 inches would be 10 days). I slice the bacon first and then package it. Wow! The recipe that came with it was not all that helpful for pork belly. Sugar-curing bacon is not a complicated process. Remove the meat from the bag and rinse off the seasonings under cold water. Cover and set the pork in the icebox for at least 4 hours or overnight. The bacon needs to sit in the fridge to cure. Whisper100, I see this is your first post. Copyright 2019 Self-Reliance Publications LLC. Strawberry Jam, You Should Really Make Your Own, 0.05 ounce (1/5 teaspoon) Prague Powder #1, 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick. The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. Im interested in making the buckboard bacon. 3. At PS Seasoning, our craft is flavor. I made my own curing mix but you dont have to. Thanks again for all the help. Last year, our family processed a hog for the first time. It cured fine, I just like it saltier. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. Once people try it, they cant stop. Rub the entire pork belly with the mixture, including the sides. Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. Kinda looks to me like all the cure has dissolved and nothing is happening. Hot smoke the bacon at 180 F to an internal temperature of 140 F. Let the bacon sit in the fridge, covered, for 2 days. 8 lbs of Canadian bacon, pork loin. OK, I have go two 11.5lbs slabs of pork belly. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. Again, thank you! The meat just now looks like its in almost a natural state, like it never had cure rubbed in to it,so i guess that why im kid of concerned along with lack of liquid. Also will add some flavors like cracked pepper on outside. web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. You must log in or register to reply here. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. The pepper adds a touch of spice that mostly comes as an after note. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. https://github.com/CapnBry/HeaterMeter/wiki, CDN ProAccurate Digital Instant Read Thermometer, http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html, Here's the Amazon link to the product I used. Today. Place the cured pork belly on the unlit side of the grill and close the lid. However, if the bacon gets exposed to direct heat, it will cook and the texture wont be as good. Its easy and amazing to do. Bacon is quite fatty. It is usually made of side pork (Americans call it pork belly). Buckboard bacon is made the exact same way as smoked cured bacon. Not using enough cure could potentially make you really sick. 2. Ticks me off that I was an adult before I found out about it! They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. Buckboard bacon was the perfect solution, it seemed. Weigh the boneless meat in grams. Let it sit for 15 minutes and dry with a paper towel again. I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. Ever wondered how to make your own bacon? Im concerned about my meat now. David: Thanks mate! The disadvantage is the suggested loss in texture. I had three pans full, so I stacked them. I also found many curing mix recipes online. I also rotated the order of the stacked dish pans. i did not account for the maple syrup which i did not use. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Made me LOL. You can leave it like this, slice and cook. This means that, if you have more than one piece, you must do each piece separately so that you can make sure you have the right amount of curing salts. Did not use enough sugar! Curing salts are a mixture of salt and sodium nitrite. Just wanted to follow up! Its great to eat dried, that was for sure. Next, you would smoke the meat for 3-4 hours. BRADLEY SMOKER | "Taste the Great Outdoors". We are not here to discuss pork belly, though, we are here to talk buckboard bacon. Posted by Chuck pickerill on Nov 3rd 2022. #bacon #porkbelly #makeyourownbacon #smokedTim learns all about how to cure and cold smoke a pork belly to make some of the most delicious bacon with his fri. 9 lbs of Buckboard bacon, pork butt cap. I fried some of each up and had the samples with home fries for breakfast. To make elk bacon, flavor the belly meat with sea salt, sugar, vegetable powder, and maple syrup. As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages. Well, I didn't plan to at first. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. Definitely not. Bacon 3.0 : same as Bacon 2.0 but once the cure had fully liquefied, I pulled it out momentarily and applied a coat of cajun seasoning all over it and put it back to finish the cure. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. But first - Vote Buckboard Bacon! Rinse with cool water, pat, and dry in the fridge for about 6 hours. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. Your email address will not be published. The cure is the first step in this process. Bring on the BLTs! This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). I will be using the dry rub here. I soaked it for an hour, then fried a sample piece to test for saltiness. when I do bacon (close to time to do more, may try buckboard this time.any issue with using my "normal" cure recipe for the buckboard bacon? If you want to make it easy to slice, put it in a 180 F oven to an internal temperature of 140 F or 155 F if you want it fully cooked so you can eat it cold. Thanks for the tip, I haven't tried it. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Did you make this project? I have some buckboard bacon curing in the fridge right now. But then I saw what a pork belly costs per pound! I think you are really going to like it. (Do not turn the oven on). Where was I going to put it all? So i cured the meat, this time with more sugar as i screwed measuring last time (was working from the maple bacon recipe and just omitted the maple). I didnt add the brown sugar to the cure. Rub the cure on the belly and put in a zip lock bag expelling all the air. Interesting we use a cure to make bacon. Take the meat out and rinse it under cold water. I bought 2 from Save On Foods, and had about 3 x 1KG pieces and a smaller 600gram piece. of meat. Should i need to worry about this? Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. 341 Likes, TikTok video from Eric (@thebigbeardedbbqguy): "10 lbs of gorgeous pork belly vac sealed and dry curing into bacon! Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. Morton Kosher Salt has 480mg Sodium per 1/4 tsp. Drain and pat dry. I took the meat out of the bag and rinsed it off under running water. Cook the pork belly to an internal temperature of 150 degrees F/65 degrees C; about 3 hours. Why would you disgrace the great pork belly bacon? Then pat it dry with paper towels. Continue drying until the surface feels dry and tacky, about 1 hour. What makes a cut of pork into bacon is the way it is prepared. Pinterest. One is a dry rub and the other is a brine where they are mixed with water. The problem is that too little curing salt will not protect the meat and too much can make you sick. I am going to visit him so I wanted to do something in way of thanks. Wow. Follow the directions and you'll be amazed. When you place your pork belly cured bacon (or whatever cut of meat you are using for bacon) in the fridge. How was the flavor on the Dry Cured ones. I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. Sigh. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. We can slice it now. Makes the best tasting bacon you can get. I will eat this piece first so figure i should be ok? Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! What is the breakdown per pound for pork belly? Keep the grill at 180 was a pain in the ass..any tips welcomed! How Long to Smoke Bacon Of course, I had to try the bacon, just for quality control purposes. 8 oz kosher salt. The curing salts inhibit bacterial growth during the long smoking process. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. Put the belly on the rack and pour bourbon into the pan. If anyone is curious, yes I'm still makin' bacon! Let the bacon sit in the fridge uncovered overnight. After the allotted time when most of the moisture has left the pork belly and is in the bowl you will have BACON. So much easier and just as effective! Buckboard bacon differs from traditional American style bacon in that its meat source is . This simple little adapter made the rest of the meat slicing much easier! Opps. I wonder if a barrel being called a butt is related to the slang word buttload? Watch. -------------------------------------------------------------------------------------------------------, (14 lbs of meat x1 tablespoon) + (14x1.25 teaspoon) = 14 tablespoons + 17.5 teaspoons, 17.5 teaspoons / 3 = 5.83 tablespoons (I rounded up to 6 tablespoons). Coat entire pork belly with the cure and place in a large resealable plastic bag. You're lucky, that's a great price! I should finish soon but the publishing process seems to take about a year. I have brined my pork butt and am planning on smoking it this weekend. Put it in a container then start curing it in the refrigerator for 3 days. Let me know if any of this isnt clear or I can help further. Thanks for the post. Ingredients: Salt, brown sugar, sugar, maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Once I had enough meat for the buckboard bacon, I cut it into 2-inch-thick slabs, so that it looked somewhat like the pork belly slabs. Starting my 3rd right now. Once you're at 140-145 degrees Fahrenheit pull the butts off and let them sit for 45 minutes or so to cool off before putting them in the fridge. (Bacon makes great gifts for friends and family). I like mustard on sandwiches, but did I want mustard-flavored bacon? Cottage or buckboard bacon is a pork shoulder cut. Try using our Misty Gully liquid smoke to give your bacon a great smokey flavour if you dont have your own smoker. Also just curious if you are still a fan of cooking to 140 as per the recipe above. Just cut as much as possible against the grain. Wow! 1. Pork Shoulder makes buckboard bacon. As we processed the pig, I set aside the ham meat according to its intended use. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for at least 7 days and up to 14 days for regular thickness pieces (less than 3") and up to 21 days for thicker bacon pieces (3" or thicker), flipping occasionally. I just have a few quick questions. Meat Block. I prefer to soak it before curing for 2hrs. It may not display this or other websites correctly. The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. 1. Buckboard bacon. LIGHTLY drizzle the pork with liquid smoke. The exact amount of salt isnt critical, just a matter of taste as long as you have enough to draw out some liquid in the curing process. This time i bought free from pork shoulders about 8kgs in all (better quality meat). Preheat your smoker to 200 degrees and add your favorite wood chips. Finally a basic cure recipe!!! And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Before using a dry rub such as this I was a devoted wet cure person, from now on I will be doing dry curing thanks to finding this product. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. Spread all over the meat then wrap it with waxed butcher paper. This will create a sticky coating on the outside of the meat called a pellicle. I love the chew and the fat level. It's fresh, since you made it, you can control the amount of fat included in your bacon, and you can control any flavors you want, like hickory, maple, mesquite or others. It's like. The size of salt crystals can . Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Agreed! Issue #87 May/June, 2004 Place the pan with the ice and pork belly on the grill grates. Plus, the end result tastes awesome. My question is about the dry cure ratios. Used it on wild pig back straps! Cures 25 lbs. Back bacon is quite lean. Just thought you should know. The nitrites inhibit bacterial growth. Turns out makin' your own bacon is pretty easy and not really that time consuming. By submitting above, you agree to our privacy policy. Where do you buy pork belly?? Place in Fridge for Curing. Step 4: Washing Off the Cure. Add your favorite smoking wood, I used hickory, apple is also a great choice. Our jerky kitshave everything you need to make delicious homemade jerky. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. Use just like bacon. Then you have two choices. I spread the meat on the dehydrator trays. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. Questions: I am extremely happy with the service and product range that Smoked and Cured has. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. I have used as little as 8 ml per KG trying to reduce sodium content. Flip the bacon over and cook for about 1 hour or until the internal temp is 175 to 180 degrees F. Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour. 12 days will be fine unless you have really thick slabs. Don't over do the smoke, 3-4 chunks of wood is probably plenty. But I'd bet most of us here on instructables like to tweak things. It tasted like bacon, without the fat and with just a hint of pork chop taste. Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. Put the meat on a rack and dry it with a paper towel. I use to use the Hi-Mountain cure for it, but looking for the cure online, seems for what the cure and shipping costs, it'd be cheaper just to buy bacon from the grocery store. Mix the brine mix and bourbon with the water in a large pitcher. Trim the pork bellies with a knife to create a uniform shape for curing evenly. Yesterday i cured my first batch of pork butts. You smoke for as long as you want depending on personal tastes. While most commercial bacon in the United States is smoked, bacon and many of its cured-meat cousins in other countries are cured but not smoked. Reply I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. I decided to do them 4 different ways to give him a variety. The pork is already turning that nice pinkish red. 2 tsp pink salt. Easy cure to use to make great bacon and hams! I'm a big fan of pork jowl bacon. Bacon, as we traditionally know it, is sourced from the pork belly of a pig. Reply Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. I sliced the meat up and wrapped it for freezing.

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