In today’s recipe, we are preparing Buckboard Bacon two ways: Classic and Maple Bourbon.

Unlike traditional bacon that comes from pork belly, Buckboard Bacon is made from pork shoulder (Boston butt), giving it a meatier texture. It delivers everything people love about bacon while bringing a heartier bite that feels somewhere between classic bacon and smoked ham.

For our Classic version, we keep things simple and traditional—allowing the natural flavor of the pork, the cure, and the smoke to take center stage. This is the kind of bacon that belongs on breakfast plates, stacked on sandwiches, chopped into soups, or eaten straight from the cutting board.

For the Maple Bourbon version, we take things in a completely different direction. Real maple sweetness meets the warm caramel, oak, and vanilla notes of bourbon to create layers of flavor that pair beautifully with the smoky pork. The result is slightly sweet, deeply savory, and dangerously easy to keep eating.

How to use this website

Curing meat is a straightforward process, but because every cut differs in weight, there is no universal recipe. To make it easier for you, I’ve created a site that handles the calculations automatically. Simply enter your meat’s weight into the “How much do you want to make” box, and the recipe will instantly adjust all the ingredients for you.

If you prefer to work in percentages then enter 100 in the “How much do you want to make” box and each ingredient will show the percentage used. If the number reads 1.25 g that is the equivalent to 1.25%. If it reads .7g that is the equivalent to .7%. If you have any questions let me know in the comment section.

Curing Calculator

You will need to use a curing calculator for this recipe. The curing calculator I have linked will help you figure out how long your pork shoulder needs to cure for. Measure the diameter of the thickest part of your pork shoulder. Next click on the following link: salt brining calculator

Select the tab that reads “Brining Time” and enter the appropriate information. Be sure to always add an additional 20% curing time to ensure that the meat is fully cured before cooking/smoking

Here are a few things you might find useful when making this recipe

• SavorYe (flavor enhancer)
• No Dye Cure #1
• Butchers Twine & Dispenser/Cutter
• Smokin-It Smoker
• Smokin-It Cold Smoke Generator

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

I hope you enjoy this week’s video and recipe. If you give this a go be sure to let me know how you came out and if you have any questions, ask away in the comment section below.

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Buckboard Bacon

Lean, Smoky, & Delicious

Prep Time10 days d

Cook Time4 hours hrs

Total Time10 days d 4 hours hrs

How much do you want to make? 1000 g

Ingredients

Metric – US Customary

Buckboard Bacon (Classic Flavor)

• 1000 g pork shoulder
• 20 g salt
• 20 g turbinado sugar
• 2.5 g Insta Cure #1
• 7 g SavorYe optional

Maple Bourbon Buckboard Bacon

• 1000 g pork shoulder
• 20 g salt
• 15 g maple syrup powder you can substitute this for maple syrup
• 2.5 g Insta Cure #1
• 7 g SavorYe optional
• 3 g black pepper
• 1.5 g garlic powder
• 1.5 g onion powder
• 60 g maple syrup (inject into the pork shoulder)
• 40 g bourbon (inject into the pork shoulder)
• 20 g apple juice or water (inject into the pork shoulder)

Instructions

Prepare the pork shoulder

• We are using the top section of the pork shoulder. Remove the spine, any bones, and trim the ends to square the piece of meat up.
• Weigh the meat and record the weight in grams (more accurate). Enter the weight of your meat in the space on this recipe that reads "How uch Do You Want To Make". The ingredients will automatically calculate for you.

If you are making the Classic Flavor Buckboard Bacon

• Combine all of the dry ingredients and rub them all over your pork shoulder. You will want to use 100% of your spices for this cure so don't leave anything behind.
• After your pork shoulder has been rubbed with the spices place it into a vacuum seal bag. Any spices that fell off the meat, scoop them up and add it to the bag. Vacuum seal to remove all the air and place it in the refrigerator to let it cure

If you are making the Maple Bourbon Buckboard bacon

• Start by mixing your injection ingredients together. Inject the pork shoulder with 100% of this mix.
• Next, In a bowl combine the spices used to create the rub. You will want to use 100% of this mix on your pork shoulder.
• After your pork shoulder has been rubbed with the spices place it into a vacuum seal bag. Any spices that fell off the meat, scoop them up and add it to the bag. Vacuum seal to remove all the air and place it in the refrigerator to let it cure

Curing Time for the meat

• Go to the curing calculator (link in the post above) and select the "Brining Time". Enter the thickness of your pork shoulder and once you get the results add an additional 20% time to it to ensure it gets cured evenly and to the center.
• Once a day massage the pork shoulder and flip it over. This is optional but I find it helps the cure penetrate better
• Once your pork shoulder is fully cured, remove it from the vacuum bag and pat it dry. I like to truss the meat to give it a more circular shape (this also helps it cook more evenly). Set it on a wire rack and place it (uncovered) in your refrigerator for 12-24 hours. This is for pellicle formation

Cooking/Smoking

• The day you plan on smoking set your smoker to 180f (82c) and smoke for 2 hours then raise the temp up to 200f (93.3c) till the internal temp of your pork shoulder reaches 150f (65.5c)
• Apply whatever wood smoke you prefer. I like using Hickory Wood at 30% and Apple Wood at 70%, but this is just a personal preference. I am generally applying thin smoke through the entire cook. A cold smoke generator is great for regulating the smoke.

Finishing

• Once finished, remove the smoked pork shoulder from the smoker and allow it to cool. Wrap in cling film and let it rest in the refrigerator overnight. This will help develop the smoke flavor and allow the meat to firm up a bit which makes slicing easier.
• The following day, slice and enjoy!!

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