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Before you jump to Applewood Smoked Buckboard Bacon recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
In general, people have been conditioned to think that “comfort” foods are terrible for the body and need to be avoided. However, if your comfort food is candy or junk food this might be true. Otherwise, comfort foods may be extremely healthy and good for you. There are several foods that really can improve your moods when you eat them. If you seem to be a little bit down and you’re needing an emotional pick me up, try some of these.
Green tea is fantastic for moods. You just knew green tea had to be mentioned, right? Green tea is found to be packed full of an amino acid known as L-theanine. Research has proven that this amino acid stimulates the production of brain waves. This will better your brain’s focus while simultaneously relaxing the rest of your body. You knew that green tea helps you become healthier. Now you know that green tea helps you to raise your moods as well!
So you see, you don’t need to consume all that junk food when you want to feel better! Try some of these suggestions instead.
We hope you got benefit from reading it, now let’s go back to applewood smoked buckboard bacon recipe. To cook applewood smoked buckboard bacon you only need 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Applewood Smoked Buckboard Bacon:
- Provide Wet Cure
- Prepare 1 cup maple syrup
- Provide 1/2 cup lager beer (I used Abita Oktoberfest Märzen-Style lager)
- Provide 2 tsp ground black pepper (I like using coarse ground Malabar)
- Get 1/4 cup sea salt
- Take 2 tsp prague powder aka pink curing salt (6.25% sodium nitrite)
- Take 3 tbsp onion powder
- Take 5 lb pork butt
- Provide apple wood chunks or chips
- Get apple juice in a spray bottle
Steps to make Applewood Smoked Buckboard Bacon:
- Mix all of the ingredients in a bowl except apple juice, pork, and applewood. Set aside.
- Place the Boston butt in a storage container or Ziploc bag. Pour the wet cure over the pork. Using your hands, make sure the pork is completely coated. Place a lid on the container and store in the refrigerator for one week, turning the pork once a day.
- Smoke the pork at 200°F to an internal temperature of 152°F. Spray the pork with the apple juice once an hour.
- Wrap in aluminum foil and let rest in the refrigerator over night.
- You can eat the bacon as is or fry it up.
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- Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. They usually contain sodium nitrite which serves to inhibit the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism, and helps preserve the color of cured meat. Many also contain red dye that makes them pink to prevent them from being confused with common table salt. Curing salts are not to be confused with Himalayan pink salt, which is pure salt with trace elements that give it a pink color. The human digestive system manufactures nitrites naturally, which is thought to help prevent botulism, which would thrive in the anaerobic conditions and temperature range of the digestive system. However, it is important to note that large amounts of sodium nitrite can be hazardous to your health or even be lethal. The FDA deems sodium nitrite as safe used in the proper proportion.
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