Buckboard Bacon

Buckboard Bacon at oldfatguy.ca

You have heard of bacon. It is usually made of side pork (Americans call it pork belly). You have heard of back bacon (Americans call it Canadian bacon). Have you heard of Buckboard Bacon. Bacon is quite fatty. Back bacon is quite lean. Buckboard is kind of in between.

Bacon is made of pork belly which is heavily streaked with fat. Back bacon is made from pork loin, which is quite lean. Buckboard Bacon is made from pork shoulder or butt roast (which is also part of the shoulder). This has large pieces of lean meat with wide streaks of fat.

The last time my brother came to visit, he brought some wonderful cuts of beef I can’t get easily here. I am going to visit him so I wanted to do something in way of thanks. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him.

I will start with some basics of making  bacon. You have to use curing salts to make bacon. Curing salts are a mixture of salt and sodium nitrite.

The curing salts inhibit bacterial growth during the long smoking process. If you cold smoke meat for hours without curing, it will go bad.

The curing salts also give bacon its distinctive colour and taste.

Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more.  Just make sure it is 6.25% sodium nitrite and the rest is salt.

The problem is that too little curing salt will not protect the meat and too much can make you sick. It is imperative you use the right amount.

There are two ways of introducing curing salts. One is a dry rub and the other is a brine where they are mixed with water. I prefer the dry rub for bacon and the brine for hams. I will be using the dry rub here.

When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. 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.

I would like to strongly recommend you get a small scale to measure the curing salts by weight. It is just more accurate and you will get a better result.

Not all bacon is smoked. Several European countries have a tradition of making bacon without smoking. So, if you don’t have a smoker, you could still make this bacon by not going through the smoking process. After rinsing the cure off the bacon and soaking it, just put it in a 180 F oven until the internal temperature is 140 F. It is delicious but quite different without the smoky taste.

Also, if you don’t have a cold smoke generator, you can skip the cold smoke and just hot smoke it in a smoker. It will be delicious but will have less smoke taste.

Let’s get to it.

I started with a large boneless butt roast. You can buy one bone in and debone it if you like. The boneless butt was just on sale.

I untied the roast and laid it open. You want to cut off any really thick pieces of fat and try and cut the roast into pieces that are between 2 and 2 1/2 inches thick. The width and length doesn’t matter. Save any trimmings for making sausage.

I was able to get 4 pieces from the roast I got. Normally I like them wider than I cut these. However, I suspect the butcher who deboned this roast and rolled it had been enjoying recreational pharmaceuticals. It was pretty hacked up. I had to cut out some loose pieces.


As I had 4 pieces and my brother had been so generous. I decided to do them 4 different ways to give him a variety. I will start with basic bacon and then show you how to do the variations.

You need to start by weighing the piece of meat you will be curing. The piece I chose for a basic cure weighed 649 grams.

For each kilogram of meat, the basic bacon cure is:

  • 3 grams (2 ml) Prague Powder #1
  • 40 ml brown sugar
  • 15 ml kosher salt

If you are one of my metrically challenged readers, use the following amounts per pound of pork loin. The ounces refer to weight.

  • 0.05 ounce (1/5 teaspoon) Prague Powder #1
  • 4 teaspoons brown sugar
  • 1 1/2 teaspoon kosher salt

Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. So, I multiplied by 0.649 and made a cure of:

  • 2 grams Prague Powder #1
  • 25 ml brown sugar
  • 10 ml kosher salt

This is not a time to estimate amounts. Be careful and measure accurately.


Mix the cure ingredients together.

Put the meat on a tray or plate. Rub the mixture into all sides. Put the meat and any curing mix that falls onto the plate into a large resealable bag. It is important you get as much of the curing mix as possible in the bag.


The bacon needs to sit in the fridge to cure. The length of time it cures depends on the thickness of the thickest part of the meat. For every inch of meat, cure for 4 days and then add 2 days. The thickest part of the meat was 1 1/2 inches. This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8).

I left the meat in the fridge for 8 days turning it and rubbing the liquid that forms into the meat every day or so.

I took the meat out of the bag and rinsed it off under running water. Then I soaked it in cold water for 40 minutes, changing the water once.

The smoke will give a better taste if the surface of the bacon is dry. I put the meat on a rack and dried it with a paper towel. I let is sit for 15 minutes and dried it with a paper towel. I continued this until the meat stayed dry after sitting for a 15 minute period. It took about an hour in total.


I did not turn my Louisiana Grills Pellet Smoker on. I put my A-Maze-N tube smoker in with hickory pellets and lit it. I put the bacon in and let it cold smoke for 6 hours. Then I put it in the fridge, uncovered overnight.

If you are not set up for cold smoking, you can skip this step and just hot smoke it.


I fired the Louisiana Grills smoker up to 180 F and put the meat on a rack over a tray and into the pellet smoker. I smoked to an internal temperature of 140 F.


I covered the meat and put it in the fridge for 2 days to let the flavours blend.

I sliced the meat up and wrapped it for freezing.


Following are the 3 variations I did. Other than the noted changes, the other 3 pieces were processed in the same method.

Berbere Buckboard Bacon

I added 1.5 ml Berbere spices per kilogram of meat to the curing mix.


Maple Bacon

I didn’t add the brown sugar to the cure. I took the same amount of maple syrup and injected it into the piece of meat prior to rubbing the other curing ingredients into the bacon.



Pepper Bacon

I rubbed 10 ml coarse ground per 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking.


Of course, I had to try the bacon, just for quality control purposes. I was giving it to a great brother. I fried some of each up and had the samples with home fries for breakfast.


The Verdict

I love buckboard bacon. It is coarser than back bacon and leaner than bacon. I love the chew and the fat level. If you haven’t tried it, you are missing something.

As for the variation, the berbere spice gives just a touch of heat. No burn, just a nice warmth.

The maple syrup adds a different sweetness. It will not taste like the commercial maple bacons. They inject flavourings. This just has a kiss of maple that is a nice note.

The pepper adds a touch of spice that mostly comes as an after note.

I love them all. I would say the berbere is my favourite but they all are great and you must have variety in your life!

The Old Fat Guy

Buckboard Bacon

Buckboard Bacon


  • 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick
  • 3 grams Prague powder #1
  • 40 ml brown sugar
  • 15 ml kosher salt


  1. Mix Prague powder, brown sugar and salt together.
  2. Put the pork on a plate and rub the cure mixture into all surfaces.
  3. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag.
  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)
  5. Turn the meat and rub any liquid in the bag in every day or so.
  6. Take the meat out and rinse it under cold water.
  7. Soak the meat in cold water for 40 minutes, changing the water once.
  8. Put the meat on a rack and dry it with a paper towel. Let it sit for 15 minutes and dry with a paper towel again.
  9. Continue drying until the surface feels dry and tacky, about 1 hour.
  10. Cold smoke the bacon for 6 hours with hickory smoke.
  11. Let the bacon sit in the fridge uncovered overnight.
  12. Hot smoke the bacon at 180 F to an internal temperature of 140 F.
  13. Let the bacon sit in the fridge, covered, for 2 days.
  14. Slice and serve or freeze.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

16 thoughts on “Buckboard Bacon”

  1. Finally a basic cure recipe!!! Thanks…but kind of a stupid question here…I Have 2 pieces of meat….one is 3.3 pounds and one is 4.2…..I made two separate batches…but because I lost my focus I swapped out the mixes….meaning one didn’t get enough and one got too much….can I still save it or combine the two pieces into one bigger bag?

    1. It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. Take extra care to manipulate the bag every day to get the cures rubbed into all surfaces of the meat. Fortunately, the sizes aren’t that different and all should be well.

  2. Dave, thanks for the input….I guess I forgot one point…I did catch myself before I applied the larger amount to the smaller piece. So…what I did was just took a bit from that dry rub batch and applied to the larger piece. (I think the pink salt different was around .05 grams.) but I do feel better from your feedback. I will combine them and pay attention to manipulate them daily. Moreover…I will do a better job at staying focused! Thanks…

  3. Hey Dave thanks for the video. I found it through Reddit as someone had posted it in the BBQ group. I have brined my pork butt and am planning on smoking it this weekend. I just have a few quick questions. Do you prefer slicing then freezing the bacon, or do you ever freeze larger pieces that you thaw and then slice when you go to use it. I’m just curious if one method is better for some reason. Also just curious if you are still a fan of cooking to 140 as per the recipe above. There is lots of variation in the online literature.
    Again thanks for the recipe and vid, just letting you know there are people who appreciate your work.

    1. Hi, Kevin. Thanks for the kind words.

      I slice the bacon first and then package it. The reason is that there is just the two of us and small packs of sliced bacon are convenient to take out of the freezer. It is really up to you. If you have a larger family or like slicing just before cooking, there is no problem with freezing it in chunks and slicing after thawing. It is really just personal preference.

      As to cooking to 140 F, there are 3 choices of smoking methods and all work well and have their advantages and disadvantages.

      The first choice is to just cold smoke without heat at all. You smoke for as long as you want depending on personal tastes. If you like a light smoke, 4 hours is fine. Others go overnight and some real smoke hounds do over a day. I suggest you try the lower end and increase to your tastes. The advantage to this is you are cooking from raw. Some say it gives the bacon better texture (I think any improvement is marginal). The disadvantage is the bacon is softer and harder to slice.

      The second choice is to hot smoke to an internal temperature of between 130 and 140 F. The advantage is that the bacon will be partially cooked and a little firmer for slicing. The disadvantage is the suggested loss in texture. Also, you can not expose the bacon to smoke for as long a period as you can with cold smoking if you want a very strong smoke taste.

      The third choice is to smoke to an internal temperature of 155 to 160 F. The advantage to this is that the bacon is fully cooked and can be eaten cold in a sandwich without further cooking. Also, it is easy to slice. The disadvantage is more of a loss of texture.

      You can combine the cold smoke with a hot smoke for double smoked bacon. Give it a cold smoke for about four hours, let it sit overnight and hot smoke to temperature. This gives a strong smoke flavour with the firmer easier to slice bacon.

      I have tried all these methods and they all turned out great. It is really a matter of personal preference. Some will tell you the only way to smoke bacon is one of the three but, trust me, they all give a good result. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often.

      My best advice, try one method and then another. Keep notes and decide which you like best.

      1. Wow. Great info and very much appreciated. This is my first batch of bacon, and I have already learned that the most difficult part of the process is having the patience to complete all of the steps. Thanks again for your input.

        1. I should warn you about making bacon. It is addictive. Once people try it, they can’t stop. There are no 10 step programs or help. You will be doomed to making great bacon. Just thought you should know.

          1. Very addictive. I’m just smoked my second 10lb batch in a month. (Bacon makes great gifts for friends and family). My question is about the dry cure ratios. In your video the ratio of salt to sugar is 1 to 1. In the recipe above it uses 40ml of sugar to 15ml of salt. Is this strictly a flavor preference?
            Thanks again for all the help.

          2. In the video I am making Maple Buckboard Bacon (see the post https://oldfatguy.ca/?p=5530) and I inject the pork with maple syrup which has a lot of sweetness. This post is for regular buckboard bacon which doesn’t have any maple syrup added so more sugar is needed in the cure.

    1. Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. The exact amount of brown sugar and salt isn’t as important as the exact amount of curing salts.

Leave a Reply

Your email address will not be published. Required fields are marked *