buckboard bacon cure on pork belly

STEPS for DRY EQ CURE: 1. Keep notes and decide which you like best. Then I put it back in the dish pans and filled them with cold water to soak. The above constitutes the 'cure'. Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. Thanks for the info. Well, I didn't plan to at first. Then i will leave in fridge for 1-2 days before slow cooking to internal temp of 135-140. Next time Yes i will be doing this now all the time! The pepper adds a touch of spice that mostly comes as an after note. So much easier and just as effective! Anyone know why we call it a butt? Sigh. 8 lbs of Canadian bacon, pork loin. Next, you would smoke the meat for 3-4 hours. I bought your book and sending it home to my dad for his fathers day gift! I use gallon bags, but I keep them in a pan in the fridge to catch any leaks. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Costco has been selling fresh pork belly, about 9-12 lbs ea. Sign up for the latest news, offers and recipes. Let it sit for 15 minutes and dry with a paper towel again. Dry Cured Bacon. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . Only logged in customers who have purchased this product may leave a review. I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay This helps pull out some of the salt. Buckboard bacon is a type of bacon that is made from the hind leg of a pig. ", Extra points for the technical drawing for placement of cure. 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). Place directly on the smoker and insert probe to monitor temperature. Turn the meat and rub any liquid in the bag in every day or so. You can also make excellent Canadian Bacon from pork loin. Make your own bacon with Hi Mountains Buckboard Bacon Cure. Did not refill once it went out. I actually find the texture of just cold smoked slightly superior but it is such a pain to slice with my POS slicer. Rotating the stacks makes sure all the meat gets completely soaked in the cure. We can slice it now. 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. Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. You must log in or register to reply here. Not sure if you are still monitoring this post, but do I have to use any sugar? Prepare the smoker for 225 degrees F. cooking with apple and hickory wood. Thanks for the tip, I haven't tried it. Rinse and pat dry. This has made the best bacon on my first try at making bacon I was impressed at the ease and a great flavor I will delinately be using this again. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. While most commercial bacon in the United States is smoked, bacon and many of its cured-meat cousins in other countries are cured but not smoked. Just wanted to follow up! Call me lazy, but I agreed. I rinsed the meat, making sure to wash out any crevices. "Some world views are spacious and some are merely spaced.". Jul 3, 2021. This just has a kiss of maple that is a nice note. Remove as much air as possible and seal well. I wrapped and stuffed what I could into the nooks and crannies in the freezer. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Please tell me which brand you use since the sodium content in these two products varies greatly. Does it matter which direction its sliced? This has large pieces of lean meat with wide streaks of fat. Pink Cure #1 is 0.25% of the weight of the pork belly. I also rotated the order of the stacked dish pans. Preheat smoker to 200 degrees. But I'd bet most of us here on instructables like to tweak things. After all, what else could you do with them? The cook was done in less time that i expected. Next time i will soak for just 30 mins as i feel the end product could be a little saltier for my pallet. Then a friend told me about buckboard bacon. Thanks so much for buying the book. This is very important. Your response is greatly appreciated! To make each bacon you must prepare the meat. 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. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. I decided that I would divide the hams into three portions one third for sausage, one third for roasts, and the last third for buckboard bacon. Not only do they provide milk, cheese, ice By Rev. Rather than stink out house i was going to use the gas grill to heat up to 135. I have a lead on some jowl bacon, it should show up next week. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. Smoke the pork until it reaches an internal temp of 150 degrees. Makin' (Buckboard) Bacon August 31, 2021, 05:48 PM I have some pork butt sliced into slabs, and sitting in the cure. 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. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. 341 Likes, TikTok video from Eric (@thebigbeardedbbqguy): "10 lbs of gorgeous pork belly vac sealed and dry curing into bacon! when I do bacon (close to time to do more, may try buckboard this time.any issue with using my "normal" cure recipe for the buckboard bacon? Finally a basic cure recipe!!! Cottage or buckboard bacon is a pork shoulder cut. Agreed! I wanted to slice it thin, like bacon, so that was important. . The ounces refer to weight. There are no 10 step programs or help. Preheat oven to 200 degrees. You could also try stevia or one of the other super sweeteners but I havent tried that myself. When cold smoking outside, do i have to watch out for anything such as the meat going off? Then I put it in the fridge, uncovered overnight. A "normal" bacon cure will work fine. It's fresh, since you made . Where was I going to put it all? Rinse with cool water, pat, and dry in the fridge for about 6 hours. I will soak, smoke and slice it up later this week, once the weather clears. It just removes surface salt. Step 2. and the bears I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. Thanks. Keep the temperature as low as possible (around 165 degrees). I sliced all of it, in various shapes, and then realized I had another challenge. Be sure to mix and gently massage the liquid into it as well. How to make buckboard bacon 4.5 from 11 reviews Author: Jess Pryles Total Time: 339 hours Print Recipe Ingredients Scale 4 lb boneless pork butt 45.36g /1.6oz of kosher salt 4.54g /0.16oz of pink curing salt 18.16g /0.64oz white sugar 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons cracked black pepper Instructions This creates A LOT of smoke! I bought my pork butt de-boned. Now go eat some bacon.Jack, Reply Order yours ahead from a local farm or butcher. Great! Thank you for that. Let your meat air dry. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. 9 lbs of Buckboard bacon, pork butt cap. Share it with us! I smoked to an internal temperature of 140 F. I covered the meat and put it in the fridge for 2 days to let the flavours blend. It's fresh, since you made it, you can control the amount of fat included in your bacon, and you can control any flavors you want, like hickory, maple, mesquite or others. Issue #95 September/October, 2005 I really like it. Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. 5. Our family might not be ham lovers, but we will happily devour bacon. Go light though, this is a less is more kinda thing. I think you are really going to like it. The whole idea of dry curing is that a measured amount of dry cure mix works its way into the meat and gradually develops on equilibrium in all parts of the meat. Measuring accurately is also very important. How Long to Smoke Bacon 5 lb bag of Dry Rub Bacon. Just make sure it is 6.25% sodium nitrite and the rest is salt. I will start with some basics of making bacon. I put my A-Maze-N tube smoker in with hickory pellets and lit it. It reconstitutes and fries up for breakfast well too. I did this recipe twice and it is amazing! I am extremely happy with the service and product range that Smoked and Cured has. The advantage to this is you are cooking from raw. Trim the pork bellies with a knife to create a uniform shape for curing evenly. Step 4: Washing Off the Cure. SKU HMBBC Using a slicer makes things easier and more consistent. The bacon needs to sit in the fridge to cure. blue-ribbon-competition-style-bbq-rib-rub. It may not display this or other websites correctly. Bacon, as we traditionally know it, is sourced from the pork belly of a pig. I used PETG and printed at 100% infill. Iron Ridge Wisconsin Im going to leave 12 days, thats what i did last time. I read about another person had same question about quantities. I had to cut out some loose pieces. 2. You need to provide us with better information such as the name of the cure, if the percentage of the cure is listed, and need to know if those directions are for a dry or wet cure method. Sugar is 1% of the weight of the pork belly. Thanks for the post. I was giving it to a great brother. I made my own curing mix but you dont have to. Good self calculating formulas on that site for both wet and dry brining - just plug in the weight of your pork belly in grams and it calculates the salts and cure required. I'll have to try to find some now! At PS Seasoning, our craft is flavor. You want to cut off any really thick pieces of fat and try and cut the roast into pieces that are between 2 and 2 1/2 inches thick. Yes. You are using an out of date browser. See you babies in about 8 days!! Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. Traditional bacon is made from pork bellies. Buckboard bacon is every bit as easy to make as regular bacon. Post by bmeyer50 Thu Oct 23, 2014 14:42 I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. Be sure to rinse out the bone cavity too. What is the breakdown per pound for pork belly? Because we had never sampled buckboard bacon, I didnt want to make all of the hams into bacon, just in case we didnt like it. I think it was 6-7 days for pork belly and 10 days for buckboard bacon. For each kilogram of meat, the basic bacon cure is: If you are one of my metrically challenged readers, use the following amounts per pound of pork loin. Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. Is it hard? Used it on wild pig back straps! I have tried all these methods and they all turned out great. Spread all over the meat then wrap it with waxed butcher paper. Not all bacon is smoked. It is important you get as much of the curing mix as possible in the bag. 3 months ago. I see that you use kosher salt. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. I put the meat on a rack and dried it with a paper towel. Don't pass the buck on this buckboard bacon! This should be covered in pre-school at minimum. Additives. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. Drain and pat dry. Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. Thanks again for your input. In the recipe above it uses 40ml of sugar to 15ml of salt. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. 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. 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. "[2] In the UK it is known as "pork hand and spring", or simply "pork hand," or, as noted above, "pork shoulder on the bone. Also look to see if it safe something like bacon/ham cure. Page created in 1.803 seconds with 20 queries. I utilize the space underneath the fruit and vegetable containers in my fridge. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. Plus, the end result tastes awesome. Put it in the refrigerator for 7 days. Who doesnt love bacon? Step 3: Wash, Dry, and Rest. The bacon is smoked and cooled off. You can use Pork Belly, Boston Butt pork roast or try a pork loin to make Canadian bacon - and you can slice it as thick or thin you like. 1 oz Prague Powder #1. One is a dry rub and the other is a brine where they are mixed with water. It may not display this or other websites correctly. It will cure and give the salted pork taste and a touch of smoke but I suspect it might be a little bland. I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. Can you please give me the weight of the salt and sugar in grams? Since buckboard bacon isnt from pork bellies, some of the slices werent exactly bacon strip shaped. As for the variation, the berbere spice gives just a touch of heat. It is really a matter of personal preference. When you buy through links on our site, we may earn an affiliate commission. Thanks for the tip on the bags! My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. Place on a rack lined tray and back into the fridge to dry for 24 hours. Great info and very much appreciated. The measure that is critical is the pink salt #1. I put it in the oven and cracked the door. Great instructable. 4 oz sugar. Smoke the pork until it reaches an internal temp of 150 degrees. I procured a vacuum pack this time round to make things more simple. 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. The rinsing does not significantly increase the saltiness of your bacon. Follow the directions and adjust your curing times for the thickness of your meat. Curing salts are a mixture of salt and sodium nitrite. I also found many curing mix recipes online. Intro to Buckboard Bacon. The only disadvantage I have found to buckboard bacon? Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. The width and length doesnt matter. No burn, just a nice warmth. You're lucky, that's a great price! When the belly firms up rinse well and pat dry. As we processed the pig, I set aside the ham meat according to its intended use. I fired the Louisiana Grills smoker up to 180 F and put the meat on a rack over a tray and into the pellet smoker. 2023, PS Seasoning | Privacy Policy | Terms & Conditions. The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. Whisper100, I see this is your first post. My arm got tired of cranking the slicer. My best advice, try one method and then another. Take the meat out and rinse it under cold water. Place in the fridge to brine for 10-14 days. Ticks me off that I was an adult before I found out about it! Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Tried to keep temp <150*F, by using large splits of Pin Oak and keeping the firebox on my old Brinkmann open the whole time for TBS. However, the finished product doesnt even hint of mustard, so you can use it with confidence. How Is Bacon Prepared? buckboard bacon cure on pork belly on: December 10, 2011, 06:55:46 pm OK, I have go two 11.5lbs slabs of pork belly. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. If you want to smoke your bacon in a gas grill. 1. Cure Calc Help Needed, Confused for first time bacon attempt, 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. 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. Does it take a long time? You gotta love bacon.The history on why they call them butts, when in fact it is the shoulder, is they used to store and ship the pork shoulders in barrels called butts, The real name is Boston Butt, but is really a pork shoulder. I have brined my pork butt and am planning on smoking it this weekend. 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. From the pictures I've seen of it, it looks really tasty! Salty and sweet is the magic combo for bacon. About half of the bacon didnt fit. Rub in pork and place in container. 7. Slice thin or thick and then fry up just like bacon. Will refill next time just to get as much smoke flavor as possible. More soaking if desired. I love buckboard bacon. Dairy goats form one of the cornerstones of our homestead. Hooker I drained out about half to make it easier to move the container without spilling. Tried the smoker and cherry pellets on a piece of pork belly turned out better than I thought for first try got more pork belly curing now with the buckboard bacon cure cant wait to get in smoker to try, Have been using this product for some time and found it to be best so far,it makes great bacon, it also goes a long way if you use it per instructions, Only half way through the cure but looks good so far, very easy. With the cost/shortage of bacon this made perfect sense. Bacon 3.0 : same as Bacon 2.0 but once the cure had fully liquefied, I pulled it out momentarily and applied a coat of cajun seasoning all over it and put it back to finish the cure. 2. Click here for the container shown in this instructable. Let me know if any of this isnt clear or I can help further. Ever wondered how to make your own bacon? 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 have some buckboard bacon curing in the fridge right now. The recipe that came with it was not all that helpful for pork belly. Made me LOL. #1. However, I frequently do some back (Canadian) bacon to 155 F because I have friends who like to eat it cold. Select & Prepare The Pork Butts It's fresh, since you made it, you can control the amount of fat included in your bacon, and you can control any flavors you want, like hickory, maple, mesquite or others. You will be doomed to making great bacon. . Where do you buy pork belly?? Kinder goats A small breed for milk and meat, Dorper sheep Revolutionizing the meat sheep industry, The raging torrent Respect it even when you play, Heres how to make a musical bamboo flute. 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. Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. Freezer bags are thicker and less likely to leak. I see a lot of grocery store ads for pork roasts but I never have seen the grocery store have a sale on pork bellies. 6. I also smoke my buckboard bacon (Canadian bacon, etc) low n slow until the internal temp is 145-150F. But first - Vote Buckboard Bacon! Time to smoke those butts! 5. How was the flavor on the Dry Cured ones. I suggest you try the lower end and increase to your tastes. I figure if it doesn't fit in the bag, it won't fit in my smoker. A big plus is that it is much cheaper than store-bought bacon. Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. Don't pass the buck on this buckboard bacon! I dont typically eat sugar/carbs and would love to try this. Place the cured pork belly on the unlit side of the grill and close the lid. Not using enough cure could potentially make you really sick. I love them all. Just regular salt. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. 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. Place it in a vacuum seal bag or a Ziploc bag, making sure to seal it well because the cure will draw out a lot of liquid from the pork belly. A big plus is that it is much cheaper than store-bought bacon. The same for coconut sugar; or even blackstrap molasses that I sometimes add to the meat 2-3 days before it is due to come out. So for the 600 gram piece, you would have used 1.8 ml pink salt, 9 ml kosher salt and 9 ml brown sugar. Alternatively use it as a simple call to action with a link to a product or a page. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. Flip the bacon over and cook for about 1 hour or until the internal temp is 175 to 180 degrees F. Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour. is the cheapest I've seen pork belly in my town. Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. Cover the whole thing with plastic wrap and ensure it's tightly wrapped. Definitely not. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! Now at this stage you need to thoroughly wash the salt cure off the bacon. Place directly on the smoker and insert probe to monitor temperature. The curing salts inhibit bacterial growth during the long smoking process. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. Dont worry about it. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. This step is pretty straightforward. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. Original Mountain Man Breakfast Sausage Seasoning. 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: You can use any cut of pork, so you dont have to special order pork bellies. Sign up for our newsletter to receive specials and up to date product news and releases. 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. Others go overnight and some real smoke hounds do over a day. It is really up to you. 2 tbsp cracked peppercorns. I bought 2 from Save On Foods, and had about 3 x 1KG pieces and a smaller 600gram piece. Thanks for your reply. ABS would probably work, PLA might be too brittle. Season the pork generously with Blue Ribbon BBQ. MoreoverI will do a better job at staying focused! ), I hated having to cut it into smaller pieces to fit in a gallon bag, so I started looking for larger size bags. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. I will start with basic bacon and then show you how to do the variations. You can buy one bone in and debone it if you like. Also just curious if you are still a fan of cooking to 140 as per the recipe above. It will be delicious but will have less smoke taste. The only reason we bring up to 135-140 is to make it easier to slice? Im concerned about my meat now. 53035 United States. 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. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. It was so good, my husband voted to not smoke it. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. Should i need to worry about this? Once you cook it, you can adjust for more or less salt, sugar, etc to your own tastes. Measure out the cure per the instructions for the amount of meat you have. Though it seems like a small amount to try to spread evenly on the bellies, so I just got off their site, and their directions are 1 tablespoon + 1-1/4 teaspoons per pound (4-1/4 teaspoons); which has to be more than .04 oz. Always recieve good service from Misty Gully. Real nice color on your bacons there. It is imperative you use the right amount. Place the pork in a large brine bag and pour in the remaining cure. Used the Amazing smoke tube. It is a bit tougher than Canadian bacon but has a great flavour! If you like a light smoke, 4 hours is fine. It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions. (I think the pink salt different was around .05 grams.) The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. 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. Pour the wet cure over the pork. I did not turn my Louisiana Grills Pellet Smoker on. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. David: Thanks mate! The process I used is exactly the same as the one I use for making bacon out of belly, only at .99 a lb for pork butt versus $2.75-5.00 for pork belly. LIGHTLY drizzle the pork with liquid smoke. I didnt add the brown sugar to the cure. Keep the grill at 180 was a pain in the ass..any tips welcomed! Meat Block. Add your favorite smoking wood, I used hickory, apple is also a great choice. Following are the 3 variations I did. It tasted amazing, I was hooked! So i used 3grams pink salt with a 15ml sugar and salt. Then pat it dry with paper towels. In the video I am making Maple Buckboard Bacon (see the post https://oldfatguy.ca/?p=5530) and I inject the pork with maple syrup which has a lot of sweetness. Indirect cooking with the far left on very low and got grill to 180. I put in digital temp probes, you can also use a digital instant read thermometer. In this recipe Open in app Issue #112 July/August, 2008 It's like. 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. It was still too salty for my taste. After 10 days in the fridge, it's go time! This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! However, with no heat, the bacon is harder to slice. In this recipe, we cured an 8 lb boneless pork shoulder for 10 days in a mixture of cure, water, and a little Bourbon for added depth. I will combine them and pay attention to manipulate them daily. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. Everyone Ive given it to loves it! Cook Meat chunks were about 2.5 to 3 inches thick.

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