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[Bentley]

In all the years of curing meat, I have never tried to make buckboard bacon.  With Belly's at $4/lb. and boneless butt at $1.89 I figured why not!  Also, I follow a guy on youtube called BeardMeatsFood.  He was in a town in Ystad in the very south of Sweden, at a place called Möllers Bryggeri.  He was trying a dish called Aggakaga.  To me, the meat in the video looked like buckboard bacon rather then Canadian or Belly bacon.   The closest recipe I have been able to locate is from a friend who is of Swedish ancestor and it is called Ugnspannkaka.  Whether they are the same or not, I do not know.  I will link the video to the challenge for any that are interested and if you watch, you can tell me if you think the recipe might be close.  So I am making buckboard bacon so I can get as close to the recipes authenticity as possible.  This same friend has a BIL in Wisconsin that makes his own Maple syrup and I decided to try it on half!


THIS SWEDISH CAKE CHALLENGE CONTAINS 40 EGGS!!!

[Bentley]

As I go back and look at the video again, it was belly bacon, ohh well, still wanted to try making some buckboard!  Looks different to me when he brings it to the table!

[BigDave83]

Nice.

I usually do 0.20-0.25% Cure 1 and 2-2.5% salt.

I have added sugar in the past and to me it really didn't bring anything to the table as far as flavors, neither plain white or dark brown, what it did do was make it burn quicker.

The key for me anyways to getting more of a bacon instead of ham flavor is to cut it fairly thin.  The fat side of the butt, I usually leave that on and come down about 2" and cut it parallel to the fat cap so I end up with something that looks close to bacon.

[yorkdude]

I am following this, I have made buckboard several times but doing it the same way I cure bellies.
It is good, kinda but the texture is something that is a stumbling point.

[Bentley]

You do have to be careful with sugars, as it is an avenue for burning.  If it had been bone in I would have cut more like belly, but being boned it makes for a challenge.  I am hoping the Hot Smoke will get it nice and firm so it goes through the slicer real easy!

[BigDave83]

Just looked to see what Ugnspannkaka is. And I guess it is the recipe you pictured, I had thought it was the actual meat. So your goal is to make this bacon and then make the Pancake?

[Bentley]

Yes.

[Bentley]

I put it on to smoke at about 10:30 this morning.  Sliced a few pieces and cooked them in the toaster oven last night.  Dave is right, they tasted like ham.  Good, but not what I would call bacon.

 

[Bentley]

They were on for about 3 1/2 hours.  Will see what the smoke and thin slicing does to the flavor later tonight..

[Bentley]

Better sliced thin and smoked.  Not quite belly bacon, but no longer ham!

[BigDave83]

Looks good, how do you feel it turned out. I have never made bacon in the oven, usually just in a pan or on the griddle and if I a in a rush the microwave.

[Bentley]

It is hard for me to describe the flavor.  The smoked, thin sliced stuff has definitely moved away from ham.  But I would not call it a belly bacon flavor match (closer).  I had a bacon, cheese and egg sandwich for dinner last night and it was pretty close.  As far as cooking, as long as I have time, I always cook in oven.  I like the way it renders and is always straight!

[Bentley]

I give you Ugnspannkaka.

[BigDave83]

That looks interesting. Going to scroll back up to see the recipe.
Hope you get a shot of it cut up.

[Bentley]

I will try and cut a piece out tomorrow, ate about half of it with Maple syrup.  It really deflated!  Full disclosure, I did not take a picture of the finished one yesterday with the buckboard, just forgot.  It was the original recipe, very good, but more omelet like than pancake like.  This has breakfast sausage and a 2nd cup of flour!  Much more pancakelike.