Traditional bacon is made from the belly, but you can DIY cure and turn a cheap pork butt into super flavorful buckboard bacon.
One of the most popular recipes I’ve ever published was my guide on how to make your own bacon at home. Turns out people really love the craft behind being able to make your own bacon from scratch. When you DIY, you also get to choose how thick you want it cut, and you can add some fun flavorings into the cure, too. Traditionally, American bacon is made from the belly only. Fun fact: Canadian bacon is made from pork loin, and Australian bacon is the loin with a bit of the belly left on it, too. You could even argue that traditional Italian jowl guanciale is a form of bacon.
So you see, there’s not merely one type of bacon, or one cut it’s made from. Which brings us to Buckboard bacon. Also sometimes called Cottage bacon. This is made from the pork shoulder (aka butt), which is the same cut that is traditionally used for pulled pork. Shoulder is a tougher cut, but is also known for having a richer pork flavor than some of the lighter cuts like loin. Pork butt bacon has an incredible depth of flavor and does taste quite different to belly bacon. The best part? Butt is cheaper per pound than belly is!
For this cure, I used an equilibrium dry cure method, which weighs the salt according to the weight of the meat, with a final salt percentage of 2.5%. The concept of an equilibrium brine relies on the accuracy of ratios, to ensure a consistent result (aka – the bacon will never end up too salty). I aim for a mix of 2.25% kosher salt to 0.25% pink curing salt, to bring the total to 2.5%. The other aromatic ingredients are not influential to the cure itself, so are not calculated as part of the ratio. My recipe below is for a 4lb pork butt, but you can use this handy calculator to adjust the quantities to your exact meat weight.
A note on pink curing salt: this is THE KEY to the cure. It is NOT the same as pink Himalayan salt. It actually contains sodium nitrite which is what actually cures the meat. It’s also extremely important to use it in the correct ratio of 0.25% of the total meat weight. You can find pink salt easily here online.
How to make buckboard bacon
- Total Time: 339 hours
Ingredients
4lb 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
- In a bowl, combine the salt, pink salt, sugar, garlic, onion and black pepper.
- Rub this curing mix all over the pork butt, ensuring ALL of the cure ends up on the meat.
- Place the butt into a large resealable bag, then place it into the fridge to cure for 14 days. Once a day, flip the meat over and massage the contents of the bag to keep the cure distributing.
- After 14 days, remove the cured butt from the bag, and rinse under cold water.
- Pat the meat dry with a paper towel, then place the butt onto a rack.
- Place the rack into a smoker preheated to 180f for 2-3 hours, until the pork measures 160f internal temperature.
- Remove from smoker and allow to cool, then store in an airtight container in the fridge. Slice bacon as needed, then cook as usual (oven baked or pan cooked).
Notes
Pink curing salt cannot be substituted, and is not the same as Himalayan pink salt. You can purchase it online here.
- Prep Time: 14 days
- Cook Time: 3 hours
……and, once cured, you could rinse it, put in a stockpot of cold water covering the meat slowly bring it to a boil. If you get thick white froth change the water and bring the pot back to a boil.
Cook at a low boil for 30 minutes per pound or 30 minutes per 450 grams.
Perfect hot, served with cabbage and potatoes as a more authentic March 17th meal. Delicious cold in a sandwich, or sliced and sautéed in a little butter…….with eggs……..
I am five hours into the smoke. The Soul Forge is an RT700, set on LOW (180), and I’ve hit the stall at 145. Temp history has been steady, with variation of 8 degrees at most, and that only after looking and taking a photo to gloat to friends. Waiting patiently for the outcome, the look of the pork reminds me of smoked butt we used to buy at a meat market in Menominee Falls, WI – hoping that the meat is similar.
TJ the stall happens when collagen renders. to get past this, wrap with butcher paper.
Dave, pit MASTER Village market, Grand rivers, KY.
if you’re stalled out, try raising the temp 20 degrees.
Using a Traeger, I did 3 hours smoke then went up to 180. That got me to 5 hours in and stuck at 140. Upped to 250 for 2.5 hours and finally finished at 160 degrees. No way this takes 3 hours, ever.
Hello Jess,
I just began tonight searching for other ways/other pieces of pork from which to make a bacon that is not Pork Belly—Why—Bcz prices of Bacon had gone through the roof before this pandemic mess (which our own Biden corrupt government is causing it to stay around plus he is sending illegal immigrants all over USA to increase covid mess). Anyway, I saw your receipe and I intend to use it and I will do all precisely as you have said to do because (bcz) I really want an alternate to the overpriced bacon. Like I am telling you, the Grocery stores and Meat markets want $4.00/lb just for raw pork belly with me making the bacon. No Way. You have I believe given me a very good option. Thank you.
I can’t get a relatively thin belly to 160 I.T. in a 180 smoker in 2-3 hours, let alone a larger chunk 😉 Otherwise, I want to try this.
actually recipe is for a butt and his time is way off. I smoke at 200 and it takes 6-8 hours to reach 140ish
I cold smoked mine for 6 hours then wrapped in foil and finished in the oven using a Meater probe. Came out perfect. Not fully cooking next batch.
Question… Is any liquid from the cure emptied out each day?
Nope – you just swirl it around in the bag as you flip it, but leave it in.
What if there is no liquid? Did I do something wrong? I nomally do brine cures..
Pink salt with nitrate is pink salt #2. Your links are for pink salt #1.
got the thickest i could find, split in to two pieces. used dry cure. turned out fine except one side was two lean for my taste. more like canadian bacon, getting ready to make more now. will use leaner side for boneless ribs.
Can you let it cure longer than 14 days?
It’s not advisable to let it cure too long.
The best recipe ever.All my family and friends loved.Thank you Jess!!!!
So once cured can you just freeze for future use?
yes you can!
After pulling from smoker can this be eaten sliced like ham?
Yes.
I remember the farmers markets where my father and I bought cured smoked butt. In Appleton Wi. Under the water tower and then to valley fair parking lot, deer hunting couldn’t happen with out the delishous treat. Hope it’s as good as I remember
As long as good proper internal temperature is reached in the meat: YES.
Some say 150f, others 155 or 160… much hotter and fat melts away ( you don’t want to loose that good fat)
this is awesome and super easy
Crisp fried cottage bacon makes the best BLTs going!
I have two questions if I may.
1. How does the sell/use by date effect the length of cure?
2. If I debone the butt and cut into two thick slabs will that effect the cure time.
Thank you. Absolutely love your recipes and informational videos.
I’m curious as to why the hot smoke? Otherwise, this sounds fabulous!
This recipe works very well its very good as is but also very easy to adjust to your own liking.
Can you foodsaver the meat to accelerate the curing process (by creating a vacuum)
That exactly how I made mine.
How on gods beautiful earth are you able to get a pork butt to 160 in 2 hours at 180 degrees? The cure looks great tho. I smoked mine for 3 hours and then moved it to the oven bc I had other stuff I needed to grill. It’s been in the oven at 180 for over 5 hours and still is around 140 internal temp.
After the internal temp hit 160, I let it cool and would slice a piece off then fry it in a cast iron or carbon steel. Super delicious and I’m going to be exclusively doing this instead of buying regular bacon.
Dave: please fix the amount of salt in the recipe. It is for 2.5% not 2.25.%. Thanks for this recipe. I cannot wait to try it.
Bill
After salting for 14 days or so, a high % of moisture has been removed. It shouldn’t have that long temperature “stall” that’s typical when smoking a fresh Butt.
Dave: please fix the amount of salt in the recipe. It is for 2.5% not 2.25.%. Thanks for this recipe. I cannot wait to try it.
Bill
Hi, can I smoke cold smoke this instead of hot smokingas I’m in the process of building a coldsmoker at home (Don’t have a hot smoker)
Came out perfect ! Great flavor and easy to follow directions the hardest thing about making this again is waiting for the cure time !
Thanks your idea is very nice i will be using it.
Pink curing salt, also known as Instacure #1, contains sodium NITRITE not sodium nitrate as stated above. VERY important. Two different things for two different purposes. Your link properly points to sodium nitrite.
4.2 lb pork butt (weighed after deboning) with nice fat layer on top which I scored with diamonds so it looks pretty. I finished smoking a few days ago using 180-190 F electric smoker and pecan wood. It took about 5 hours to get 160. Held in the frig for a couple of days, then used the meat slicer (1/8 – 3/16 thick). Leaner than belly so I used a little butter to fry it up. Very meaty, just enough juicy fat, beautiful smoke to compliment the pork. Not sure what I paid for it; was paying 49 cents / lb now up to 1.99/lb; 7 more butts in the freezer and I am sold on Buckboard bacon.
How do I know the meat is actually cured. Should I have a lot juice in the bag?
You should have liquid in the bag from the cure drawing out water from the pork. The meat should be much firmer to the touch.
Have made this recipe 4 times now and and agree with everyone about smoking time. I start mine at 125 no smoke to dry the meat then up to 160 with either apple wood or pecan for A few hours ten up to 180 until the internal temp hits 140 or so. Then I give it A r20 minute ice bath dry on rack then refrigerate over night. Slice it the next day is very flavorful I add A small amount of all spice to cure.
I’d like to try this. But up hatred 🇨🇦 It’s too cold now to operate my Bradley smoker. Is it necessary to smoke this.
very easy to follow directions my came out perfect making another four pounds today because I know when the kids come for Christmas I’ll be all out because it will disappear after they. taste it.
I cannot bring myself to use pink salt. I used to, but the dangers of intestinal distress for a period vs cancer down the road shy me away from it. I use sanitary processes and thoroughly cook my cured meats. Haven’t had a problem yet. (Knocking on wood table). What are your thoughts Jess?
Curing salt is a sodium nitrate. Uncured meat uses naturally occurring nitrates sans the sodium.
I have made my own pork belly bacon for years and never used pink salt and have never once had an issue. Between the brine and smoking I don’t see the need. Some folks say its not real bacon without it and the flavor isn’t the same, but the is bull in my opinion. I would put it up against any store bought and bet money it compares and is better. I was a little more concerned with doing the buckboard bacon so this 1st batch I added it, but plan to skip after this. I just don’t see the reasoning. It goes from the smoker to the freezer to the pan so can’t understand how it isn’t safe, especially after so long a brining process in salt.
Love the recipe, split my regular sugar in with 1/2 brown sugar and added extra black pepper turned out great. Next batch gonna try maple sugar. thanks again for sharing your recipe.
Got my pork in the fridge now, will see in a couple weeks but seems almost foolproof!
I would advise a revise to the recipe since there are at least two different meat cures; I respectfully submit to specify Prague Number 1 instead of “pink curing salt” just for clarity. Ya, the ‘zon links clear it up but if printed…
OTH, a pound of Prague powder is gonna last a looong time.
Best Regards,
Delta Mike
Hi, Can this just be baked … I don’t have a smoker
Theoretically you could add a high quality liquid smoke to the cure or use smoked salt…
Don’t forget to fridge overnight uncovered to get a nice pellicle. Slow cook open in the oven at a low temp and brush occasionally with apple juice and apple cider vinegar with maybe a little more liquid smoke mixed in. when you get IT of about 120F, kick the heat up just a bit to maybe 250F and cook wrapped in foil to 154F
I made this recipe we loved it. Great alternative to today’s high priced bacon.
I really think 14 days is too long to cure. Maybe 10 days and smoking at 200 degrees takes about 7 hours. Finished product is very similar tasting to Canadian bacon. I will plan to use the pork belly bacon recipe on a pork shoulder next time as Jess’ bacon recipe is spot on.
I have made this and it came out great. However I would like to offer a correction. Prague pink curing salt #1 is made with Sodium Nitrite not Sodium Nitrate. Curing salt #2 contains Sodium Nitrate and is used for meats that will be cured over a long period of time without cooking.
I just bought a new smoker after being out of the game for a few years, and this is the 1st thing I’m going to make, I think.
I’m curious to know if getting a bone-in pork butt will affect the curing time for this bacon (add more/take less time)? Also, I saw another chef who butterflied his pork butt to increase surface area but, he was using a wet brine – would this help or hurt the process if making this bacon? I would think it may help with getting more smoke on the meat, and perhaps speeding up that process…
Could this be baked in the iven instead of using a smoker? I’d like to try it but don’t have a smoker
I am going to try something, and I wonder if anyone else has yet. I see alot of comments about how people have difficulty gettting the internal temp to 160. I am going to smoke my butt at 180 for 3 hours, then vacuum seal it, and sous vide it for 7 hours at 160. I see no reason why that would not work, and it will free up my smoker for other things if I need it.
This looks like the Bacon we were served in Ireland about 15 years ago. Now I know how to get this great Bacon.
thanks
Wow this is great. Got the B tomorrow get the LT. And mayo.
Did this last Wednesday. Came out awesome! Not planning to buy much more in the way of commercial bacon now that I have this.
Turned out great! However, the cut of meat was about 4″ thick, so the cure didn’t quite reach the middle of the meat even after brining for 14 days. I will probably half-butterfly the meat lengthwise next time to make sure the cure makes it all the way through. After I rinsed it off after brining I applied more black pepper. Thanks for the recipe!
When making bacon with belly, I’ve always taken it out the day before, rinsed it, patted it dry, and left uncovered in the fridge overnight to form a pellicle. Is this step also advisable with pork shoulder?
why take the temp so high if pork is done at 145⁰?
If a person wanted to add a maple and brown sugar, what might be the quantities to add to the rub?
sodium nitrite is used curing bacon, not nitrates, nitrates are used for very long cures of many weeks to months
I believe you mean sodium nitrite; not nitrate.
like the recipe. it’s been in fridge for 5 days now and no liquid in bag. what to do?
Smoke time is way off. Took me 5 hours to get 4 pound chunks to160 internal. Good recipe though.
No time to form a pellicle?
Commercially produced bacon (store bought) is cold smoked, not hot smoked. Why do I need to hot smoke it?