Buckboard bacon
1 cup Morton Tender quick
garlic
¼ cup brown sugar
1 Tbs onion flakes
1 ts cayenne pepper
6 cloves
2 bay leaves
1or 2 juniper berry’s
Some whole peppercorns
1ts nutmeg
4 cups water
Warm in a skillet until the tender quick and the sugar is dissolved and
than put it over the meat in a container you can close .The meat must stay fully
under water, so you may have to put some more in it.
Close your container and put it in the fridge or a cool place for at least
a week.
After that time , put the meat in fresh water for 30 min - refresh -
another 30 min.
Dry the meat, put plastic wrap around it and let it stay over night in the
fridge.
After the night you put in your smoker or oven at 220º F until it has a
inner temp of 160º F.
This takes a while!!
Try it. When you look to your cut , you will have less fat than bacon, but it will be as tasty!!
We use most a shoulder, but you can take your cut!
Enjoy!!
