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. Pink Cure #1 is 0.25% of the weight of the pork belly. 2.5 hours was the sweet spot for this batch. Put it in a container then start curing it in the refrigerator for 3 days. Mix the brine mix and bourbon with the water in a large pitcher. Because the buckboard bacon has very little fat, you have to add a bit of fat to the pan when frying it, whether dehydrated/reconstituted or frozen. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information. The thickness of the meat will determine how long you need to cure it safely. No matter your creation, we know it will be enjoyed down to the very last bite. great looking spread there Ham job well done SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. Easy cure to use to make great bacon and hams! I added roughly 2g extra of Kosher salt (not pink salt), as last time it was not quite a salty as i would have liked. (Bacon makes great gifts for friends and family). Sign up for the latest news, offers and recipes. You are using an out of date browser. Our freezer was already bursting at the seams. It was still too salty for my taste. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. Homemade cure for Buckboard bacon? - Smoking Meat Forums Place in the fridge to brine for 10-14 days. What is Buckboard Bacon? - Nitrate Free Bacon Your email address will not be published. Will it be safe? If you want more salty flavour, increase the Kosher salt in you dry cure but be careful, a little more salt makes it a lot more salty. Cottage Bacon - Fox Valley Foodie Put the pork on a plate and rub the cure mixture into all surfaces. I like mustard on sandwiches, but did I want mustard-flavored bacon? I will combine them and pay attention to manipulate them daily. Next, you would smoke the meat for 3-4 hours. After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. I continued this until the meat stayed dry after sitting for a 15 minute period. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. So, 20 25g per kilo. Makes the best tasting bacon you can get. The cure will react with metal and potentially ruin your bacon. Set the bellies out for 1-2 hours to come to room temperature. Making Your Own Cottage Bacon - Alaska Public Media Hooker Only logged in customers who have purchased this product may leave a review. Once I had enough meat for the buckboard bacon, I cut it into 2-inch-thick slabs, so that it looked somewhat like the pork belly slabs. Buckboard Bacon - Mangihin.com Place the Boston butt in a storage container or Ziploc bag. Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. Though I would be curious to know what the actual weight per pound is. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Good tip on using a bag instead of a container. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? Made this product real easy to do only problem had to convert to metric beside that all good. Was not as salty as i would like and lacked the sweetness which i knew already. Pork butt is about 1/3 the cost for me. I rubbed 10 ml coarse groundper 1 kilogram of meat onto the surface of the piece of meat after rinsing and soaking. What kind of bags do you use? Bacon is quite fatty. Step 4: Washing Off the Cure. But then I saw what a pork belly costs per pound! of meat. Typically, salt is set at 2% of the meat's weight and sugar at 1%. Meathead, BBQ Hall of Famer. One is a dry rub and the other is a brine where they are mixed with water. I give mine an additional 20 minute soak for best results. You can also make excellent Canadian Bacon from pork loin. I flip mine once a day. 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. SMF is reader-supported. Also, it is easy to slice. Once you're at 140-145 degrees Fahrenheit pull the butts off and let them sit for 45 minutes or so to cool off before putting them in the fridge. Rub with coarsely ground black pepper. 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. I have tried all these methods and they all turned out great. Once the bacon is sliced, fry it up and enjoy! Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. Recipe's for Applewood, Maple, Hickory smoked and other flavors Recipe's for Pork Belly Bacon, Canadian Bacon and Buckboard Bacon (made from Pork Butt) Issue #124 July/August, 2010 There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. Transfer to a resealable 2-gallon plastic bag. The width and length doesnt matter. JavaScript is disabled. 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). So much easier and just as effective! Next time Yes i will be doing this now all the time! You can increase and decrease the sugar and salt to your tastes as long as you use at least 10 ml of kosher salt per kg as it is needed to pull the moisture out. I need to improve my smoking skills but the bacon tasted just great!! Buckboard Bacon Kamado Joe 105K subscribers Subscribe 46K views 3 years ago #KamadoJoe #Bacon This week's Kamado Joe video adventure begins with a 4-pound boneless Boston Butt / Pork Shoulder. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. Costco for $3.99 / lb. Weigh the boneless meat in grams. Ill give it a shot with an erythritol/monk fruit mix. Buckboard Bacon Ingredients 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 Instructions Mix Prague powder, brown sugar and salt together. Mix the three ingredients together (you can make a ton of this and it keeps in an air-tight container for months) Coat the pork belly on all sides with your cure (for a 6-8 lb pork belly you probably only need about 5 tablespoons of cure total for the coating) You'll end up with something that looks a bit like this: Step 3: Wash, Dry, and Rest. If anyone is curious, yes I'm still makin' bacon! Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. "Some world views are spacious and some are merely spaced.". I put the bacon in and let it cold smoke for 6 hours. It was so good, my husband voted to not smoke it. Buckboard Bacon Cure - Hi Mountain Seasonings Making Bacon Experiment | Traeger Owners Forum | Traeger Grill Of course, I had to try the bacon, just for quality control purposes. Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. It is minimally sweet but enough to add a nice flavor. Then am going to do as you suggested and cold smoke for 4-6 hrs on my gas grill without any heat, only the A-Maze-N Smoker going. Combine all ingredients other than pork belly in a bowl and mix together. Coat entire pork belly with the cure and place in a large resealable plastic bag. Makin' Bacon isn't that hard, if you've been thinking about trying it do it! Buckboard Bacon. Buckboard Bacon is made from pork shoulder or butt roast (which is also part of the shoulder). *Side pork Tangent - I've never understood why it's called a pork butt. Bring on the BLTs! All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. #1. Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form. Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 Measuring accurately is also very important. I am extremely happy with the service and product range that Smoked and Cured has. Your email address will not be published. Hot smoke the bacon at 180 F to an internal temperature of 140 F. Let the bacon sit in the fridge, covered, for 2 days. Did a couple of boston butts as the directions said and the outcome was fantastic. It is then sliced and pan fried in a skillet similar to bacon. I use this on pork bellies and pork roasts and love it. Finally. It will cure and give the salted pork taste and a touch of smoke but I suspect it might be a little bland. Dave's Multi Bacon smoke: buckboard, belly, Canadian Buckboard bacon - Homemade Sausage Making - wedlinydomowe.pl See you babies in about 8 days!! But then I saw what a pork belly costs per pound! web restaurant supply dot com has all kinds of different sizes & thicknesseswhere I got mine. Amazon.com: Customer reviews: Hi Mountain Buckboard Bacon Cure 16 OZ And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Place on a rack lined tray and back into the fridge to dry for 24 hours. I assume the smoke will keep bugs and critters away? Im concerned about my meat now. It is important you get as much of the curing mix as possible in the bag. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. The disadvantage is the bacon is softer and harder to slice. Perhaps well smoke it next time. Recommend. That meant I could send some samples to my sons in California and Florida. Back bacon is quite lean. Add a chunk of wood if needed, then close the lid and cook until the internal temp of the pork hits 140-145 degrees Fahrenheit. Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. 7. In the recipe above it uses 40ml of sugar to 15ml of salt. It's like. So much easier and just as effective! Place in Fridge for Curing. 2 tbsp cracked peppercorns. Following are the 3 variations I did. Time for Plan B. Buckboard bacon doesnt have much fat on it, compared to traditional bacon, so I figured it would dehydrate well. However, I frequently do some back (Canadian) bacon to 155 F because I have friends who like to eat it cold. Once I had enough meat for the buckboard bacon, I cut it into 2-inch-thick slabs, so that it looked somewhat like the pork belly slabs. However, with no heat, the bacon is harder to slice. This is an outstanding product that I use year after year. There are a world of flavours and styles. Thanks for the info. Im interested in making the buckboard bacon. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Process. Homemade Smoked Buckboard Bacon with Honey Garlic Flavor Costco has been selling fresh pork belly, about 9-12 lbs ea. It also cooks much faster than bacon so keep a close watch on it while youre cooking it. If you cant find something you like locally, there are countless choices online. I will be using the dry rub here. I decided to do them 4 different ways to give him a variety. Be sure to stop in over at Roll Call so folks can say "hi" properly. For a better experience, please enable JavaScript in your browser before proceeding. You need to start by weighing the piece of meat you will be curing. It's fresh, since you made . At PS Seasoning, our craft is flavor. Continue drying until the surface feels dry and tacky, about 1 hour. I have brined my pork butt and am planning on smoking it this weekend. Great starter recipe David this is the first one I did, and has formed the baseline for all my tweaking from that point forward. 1. Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. Let the bacon sit in the fridge uncovered overnight. Did not use enough sugar! Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. I sliced the meat up and wrapped it for freezing. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. Definitely not. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Will need more soon. Bacon, as we traditionally know it, is sourced from the pork belly of a pig. Then I put it in the fridge, uncovered overnight. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. I was after something quick and dirty so we could finish slicing and get onto eating! I would start at 4 hours but I have friends who go up to 48 hours! I've used Stubbs Hickory Liquid Smokebefore and find it works well. More soaking if desired. So i cured the meat, this time with more sugar as i screwed measuring last time (was working from the maple bacon recipe and just omitted the maple). Jowl bacon is the pinnacle of all bacon! The only tip I have is to put the meat in the freezer for 10-20 minutes to firm it up if it doesn't slice cleanly. No problem! Buckboard bacon uses other cuts of the hog, but is cured and smoked just like bacon. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. The ratio of meat to sugar in the dry rub adds minimal carbs. Makin' Buckboard Bacon! : 6 Steps (with Pictures) - Instructables After 2 hours, test the bacon by cooking off a small piece. Why would you disgrace the great pork belly bacon? So i used 3grams pink salt with a 15ml sugar and salt. If you like a light smoke, 4 hours is fine. Instructions. Pork Shoulder makes buckboard bacon. 3 years ago, In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt. I untied the roast and laid it open. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. I also found many curing mix recipes online. 15ml sugar (organic golden sugarjust what i had in house). You are using an out of date browser. Drain and pat dry. I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. OK, I have go two 11.5lbs slabs of pork belly. I will start with basic bacon and then show you how to do the variations. Bacon Basic Dry Cure Rinsed off salt and let meat soak for 1hr, changed water at 30 mins. What is buckboard bacon made from? - Cowetaamerican.com Call me lazy, but I agreed. https://github.com/CapnBry/HeaterMeter/wiki, CDN ProAccurate Digital Instant Read Thermometer, http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html, Here's the Amazon link to the product I used. I keep the bagged bacon in a pan incase it leaks. Then I put it back in the dish pans and filled them with cold water to soak. Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. More information Rub the mixture into all sides. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. The bacon is smoked and cooled off. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Cash and Carry or Costco usually have good deals and decent meat. The flavor is great and weve never been disappointed. Now at this stage you need to thoroughly wash the salt cure off the bacon. Mar 19, 2021 - This week's Kamado Joe video adventure begins with a 4-pound boneless Boston Butt / Pork Shoulder that I found on sale at the local grocery store. 4 oz sugar. Mix together the salt, sugar, and pink cure #1. Explore. Cheap bastard that I am, I made buckboard bacon for the first time over the holidays because pork shoulder and butt are much cheaper than pork belly around here. Mine are $1.99/lb. Put the pork uncovered in the fridge for one day and then . Put it in the refrigerator for 7 days. The bacon needs to sit in the fridge to cure. Also just curious if you are still a fan of cooking to 140 as per the recipe above. 4. Give it a cold smoke for about four hours, let it sit overnight and hot smoke to temperature. Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured. You have heard of back bacon (Americans call it Canadian bacon). Cures 25 lbs. Cures 25 lbs. Bacon Cure Bacon lovers, enjoying delicious, homemade bacon has never been easier with Hi Mountain Seasonings Cures. Cold smoke the bacon for 6 hours with hickory smoke. No burn, just a nice warmth. Cook the pork. Should i need to worry about this? I didn't flip the butts, you can if you want. I drain and refill with fresh water after 1hr. How To Make Bacon At Home From Pork Shoulder - Fabi And Rosi Then leave the pork, uncovered, in the fridge for 24 hours. Well, I didn't plan to at first. A big plus is that it is much cheaper than store-bought bacon. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. We can slice it now. If there are any they are small and I don't loose much of the curing juices. Wow! Time to smoke those butts! Brown sugar weighs 0.93 grams per ml so 40 ml is 37.2 grams. Who doesnt love bacon? Keep the grill at 180 was a pain in the ass..any tips welcomed! After all, what else could you do with them? Click here for the container shown in this instructable. You dont have to worry about the bacon going bad during the cold smoke. The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. 2023 Smoked & Cured | Misty Gully. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. Preheat smoker to 200 degrees. Select & Prepare The Pork Butts Used it on wild pig back straps! You can make your own cure and custom tailor the flavor you want. Weigh your piece of pork belly. Traditional bacon is made from pork belly, but you can turn a cheap pork butt into a mouth full of flavor with homemade buckboard bacon. Plan on having enough pellets for a six to eight hour smoke. As for back bacon, Americans call that Canadian bacon. Not all bacon is smoked. Then i will leave in fridge for 1-2 days before slow cooking to internal temp of 135-140. Like, "That full barrel of pork you got there is a buttload of butts!". I read about another person had same question about quantities. First time l ever made my own bacon,and lll never go back to boring butcher made stuff.I only made it in my barby and it was No1. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. The pellicle is what "takes up . If you are not set up for cold smoking, you can skip this step and just hot smoke it. In short, it will be fine if you used 3 ml pink salt, 15 ml kosher salt and 15 ml sugar per kg of pork. If you cold smoke meat for hours without curing, it will go bad. I think you are really going to like it. Follow the directions and you'll be amazed. Pinterest. Soak the meat in cold water for 40 minutes, changing the water once. 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. Preheat your smoker to 200 degrees and add your favorite wood chips. Applewood Smoked Bacon | Traeger Grills Wiki and google haven't given me a clear answer. Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 . ABS would probably work, PLA might be too brittle. I will start with some basics of making bacon. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. Plus, the end result tastes awesome. This step is pretty straightforward. The resulting bacon is very flavorful and has a slightly sweet taste. When you buy through links on our site, we may earn an affiliate commission. This gives a strong smoke flavour with the firmer easier to slice bacon. The bi-metal analog thermometers are notoriously inaccurate. The most plausible explanation of pork butt that I have come across is that in old England, a barrel was called a butt and the pork butt looks like a barrel, so it is called a butt. 2. lasted for about 2hrs. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. It was pretty hacked up. All: Really dont need to go buy a 600 dollar smoker! If you haven't had that, I would recommend it. I actually find the texture of just cold smoked slightly superior but it is such a pain to slice with my POS slicer. The only reason we bring up to 135-140 is to make it easier to slice? Just thought you should know. Put the pork in a container (tub with a lid, plastic zip bag) and flip it every other day until firm, about seven days. I was giving it to a great brother. Categories All Products, BACON MAKING, BRINES & CURES, SALTS, BRINES & CURES. A big plus is that it is much cheaper than store-bought bacon. Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT If your belly temperature isn't approaching the 152 mark at five and a half hours, move the temperature of the smoker up to 200 or 225 degrees, but not higher. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. I had constant QA input from my furry little adviser. Strawberry Jam, You Should Really Make Your Own, 0.05 ounce (1/5 teaspoon) Prague Powder #1, 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick. 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. Thanksbut kind of a stupid question hereI Have 2 pieces of meat.one is 3.3 pounds and one is 4.2..I made two separate batchesbut because I lost my focus I swapped out the mixes.meaning one didnt get enough and one got too much.can I still save it or combine the two pieces into one bigger bag? Salty and sweet is the magic combo for bacon. Did you make this project? Put the belly on the rack and pour bourbon into the pan. Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. The length of time it cures depends on the thickness of the thickest part of the meat. Pork Belly. Those included: a very small amount of regular sugar. I only cured them yesterday afternoon so maybe need to give it more time? I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. Using buckboard Bacon cure. If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. I'll have to try to find some now! Great product. Bacon vs Pork Belly (What Makes Them Different) - Carnivore Style However, if you arent able to raise your own pig, buckboard bacon may be even easier to make. Confirm and Help Me Learn, Chicago Inspired Italian Beef Pull-apart Ring (TD entry), Pecan Crusted Duck Patties with Cumberland Sauce, garlic wilted spinach, wild rice, Butter buns and side salad with strawberry vinegrette. 5. I dont typically eat sugar/carbs and would love to try this. Sigh. It is addictive. Great instructable. Fortunately, the sizes arent that different and all should be well. Yes way! Your response is greatly appreciated! I will never buy supermarket bacon again. Place directly on the smoker and insert probe to monitor temperature. Maple Buckboard Bacon Ingredients 1 kg (2.2 pounds) pork shoulder or butt slab (less than 3 inches thick), weighed after trimming 25 ml (2 tablespoons) maple syrup 3 grams (0.1 ounces) pink salt #1 15 ml (1 tablespoon) Kosher salt 15 ml (1 tablespoon) brown sugar Instructions Put the pork on a plate and inject maple syrup into pork slab. OK. Insert the injector into the roast and slowly press the plunger as you remove the needle. SMF is reader-supported. Mix everything together and rub all over the pork. Step 1. Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Also, would the difference in sodium content affect the curing process? Cold Smoking Bacon - How to Do It Right - Grill Smoke Love I rinsed the meat, making sure to wash out any crevices. The size of salt crystals can . Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. 8 lbs of Canadian bacon, pork loin. Freezer bags are thicker and less likely to leak. Bacon - Cowboy Troy. The measure that is critical is the pink salt #1. How to Cure Bacon - Taste of Artisan I don't have a picture of this, but I have provided a helpful technical drawing. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees F. You may need to add a new pouch of wood chips if your first burns out before you get your bacon up to temperature. . For every inch of meat, cure for 4 days and then add 2 days. That would make it a bit easier to store and handle. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). Great! Touch device users, explore by touch or . Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. Well, I didn't plan to at first. With pre-measured seasoning, cure and instructions,all you need is the meat. Others go overnight and some real smoke hounds do over a day. I let is sit for 15 minutes and dried it with a paper towel. Indirect cooking with the far left on very low and got grill to 180. How to Make Maple Cured Bacon at Home - A Modern Homestead The problem is that too little curing salt will not protect the meat and too much can make you sick. Smoke the pork until it reaches an internal temp of 150 degrees. Alternatively use it as a simple call to action with a link to a product or a page. Smoked Bacon with Morton Tender Quick Cure - Copy Me That Copyright 2019 Self-Reliance Publications LLC. After the allotted time when most of the moisture has left the pork belly and is in the bowl you will have BACON. Now, we believe that this was a fabulous endorsement of the product. Pork Belly and Buckboard Bacon - Smoking Meat Forums Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. The pepper adds a touch of spice that mostly comes as an after note. Homemade Bacon Recipe - The Spruce Eats