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Buckboard Bacon

Buckboard Bacon

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 Buckboard Bacon
Brain Martin served this with breakfast for KYEOYF 2026.
Buckboard Bacon
Servings
Ingredients
Servings
Ingredients
Buckboard Bacon
Instructions
  1. In a bowl, combine the salt, pink salt, sugar, garlic, onion and black pepper.
  2. Rub this curing mix all over the pork butt, ensuring ALL of the cure ends up on the meat.
  3. 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.
  4. After 14 days, remove the cured butt from the bag, and rinse under cold water.
  5. Pat the meat dry with a paper towel, then place the butt onto a rack.
  6. Pat the meat dry with a paper towel, then place the butt onto a rack.
  7. 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).
Recipe Notes

Pink curing salt cannot be substituted, and is not the same as Himalayan pink salt.

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Ed’s Kicked-Up Jambalaya

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original Recipe courtesy Emeril Lagasse, 2000, found on Food Network website
— Serves 4 couples or 6 hungry KYEOYF’ers

The recipe below is my modified version so you can make everything up a few days ahead of time. I think this actually lets all the flavors meld and mellow… but what the hell do I know! Also, the recipe below is for a single batch. I doubled it for KYEOYF.

Ed

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 Ed’s Kicked-Up Jambalaya
Servings
Ingredients
Emeril’s ESSENCE Creole Seasoning
Servings
Ingredients
Emeril’s ESSENCE Creole Seasoning
Instructions
  1. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and sauté until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later, much later.
  2. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and sauté until browned on both sides, about 8 minutes. Remove and set aside.
  3. Add sausage and cook until browned.
  4. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 5 minutes.
  5. Add tomatoes, chicken stock, and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 15 minutes.
  6. Remove chicken, pull from bones and break into smaller pieces, return meat to pot. Continue to simmer 30 minutes.
  7. If serving immediately, cook rice according to directions, reserve for serving Jambalaya over. Otherwise, stop here. Cool and refrigerate Shrimp and Jambalaya mix to be used another day.
  8. Add green onions and parsley to Dutch oven, and continue to simmer, covered, for another 10 minutes.
  9. Add Shrimp. Remove from heat and let sit 10 minutes before serving over rice.
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