Did not refill once it went out. You can cut the sugar back to about 1/2 of what I use (I like the sweet). 2023, PS Seasoning | Privacy Policy | Terms & Conditions. The only difference is that you would start off with a piece of pork butt instead of pork belly. Watch. Measuring accurately is also very important. That is very important to know, because the amount of nitrites use in a wet cure is much higher, than what is used for dry curing. It just removes surface salt. I now use a Heatermeter https://github.com/CapnBry/HeaterMeter/wiki and this digital instant read thermometer CDN ProAccurate Digital Instant Read Thermometer, This combo makes it easy for me to look like a BBQ'ing hero, I can't tell you enough how much better my BBQ meats taste now that I have precise and accurate temp control. Back bacon is quite lean. Runner Up in the Breakfast Challenge 2017, Participated in the Design Now: In Motion Contest. Traditional bacon is made from pork bellies. It took about an hour in total. Also just curious if you are still a fan of cooking to 140 as per the recipe above. There are a world of flavours and styles. OK, but what's this "buckboard bacon?" Use a bi-metal analog thermometer if that's all you have. OK, I have go two 11.5lbs slabs of pork belly. Thank you! Will it taste too salty? 8 oz kosher salt. Issue #124 July/August, 2010 Costco has been selling fresh pork belly, about 9-12 lbs ea. Cook Meat chunks were about 2.5 to 3 inches thick. About half of the bacon didnt fit. You have heard of bacon. boneless pork butt Buckboard bacon is made by curing fresh, boneless pork butt, then smoking it just to a food-safe internal temperature. Your email address will not be published. Be sure to mix and gently massage the liquid into it as well. 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). No matter your creation, we know it will be enjoyed down to the very last bite. Will it be safe? 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. Our family might not be ham lovers, but we will happily devour bacon. So today is day 4 of the cure, i will check it tonight when home to see if more moisture has been driven out of the mat. SMF is reader-supported. The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! Let the bacon sit in the fridge uncovered overnight. I only cured them yesterday afternoon so maybe need to give it more time? I also follow keto/low carb and I have cured belly bacon and buckboard bacon with several different sweeteners at different times. Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form. Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. Preheat smoker to 200 degrees. I just have a few quick questions. Be sure to stop in over at Roll Call so folks can say "hi" properly. 1/4 cup kosher salt. 3. I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. 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. I bought my pork butt de-boned. 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. When you are using a dry rub, you must have the exact amount of curing salts for each piece of meat. Well, I didn't plan to at first. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. Recommend. Wash and Dry the Meat: After curing, you wash the meat completely to remove the salt. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. Before using a dry rub such as this I was a devoted wet cure person, from now on I will be doing dry curing thanks to finding this product. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! How to make buckboard bacon 4.5 from 2 reviews Author: Jess Pryles Prep Time: 14 days Cook Time: 3 hours Total Time: 339 hours Ingredients 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 one tablespoon garlic powder one tablespoon onion powder two tablespoons cracked black pepper However, if you arent able to raise your own pig, buckboard bacon may be even easier to make. Sorry habs. The above constitutes the 'cure'. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. Board index Homemade Sausage Making Smoked pork products; It is currently Thu Jan 05, 2023 09:54; All times are UTC . The pellicle is what "takes up . and the bears The first time round i bought 4kgs, and when it tastes this good..it doesnt last long let me tell ya! The disadvantage is more of a loss of texture. Flip the pork each day to ensure it cures evenly. The meat was from Save On Foods, seems like a decent cut to me. I have a hand cranked slicer so I needed help for this step. The flavor is great and weve never been disappointed. Bacon is quite fatty. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. This is very important. I have used as little as 8 ml per KG trying to reduce sodium content. Sugar-curing bacon is not a complicated process. Curing salts are a mixture of salt and sodium nitrite. If you put more salt on 2 days before it is finished, it will only go 1/2 inch into the meat. 2. JavaScript is disabled. Select & Prepare The Pork Butts It tasted amazing, I was hooked! Blackboard Home Smoked Bacon 3 pounds of pork butt, heavily marbled and cut into a slab 3/4 cup maple syrup 1/2 cup kosher salt 1/2 cup brown sugar 2 TBSP crushed juniper berries 1 TBSP ground pepper 1 1/2 tsp Prague Powder Number 1 Mix syrup through Prague Powder Number 1 together. Only logged in customers who have purchased this product may leave a review. To get a little bit of a uniform shape, and forced the cure into the meat a bit more. It cured fine, I just like it saltier. Freezer bags are thicker and less likely to leak. If you wanted to try it without the sugar at all. STEPS for DRY EQ CURE: 1. Use this popup to embed a mailing list sign up form. Hey Dave thanks for the video. If you cant find something you like locally, there are countless choices online. Try using our Misty Gully liquid smoketo give your bacon a great smokey flavour if you don't have your own smoker. It keeps the cure and juices closer to the pork and makes it much easier and less messy to flip. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. The reason is that there is just the two of us and small packs of sliced bacon are convenient to take out of the freezer. 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. I suggest you try the lower end and increase to your tastes. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". I did not turn my Louisiana Grills Pellet Smoker on. Thanks for the info. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. Even so, theres less fat than regular bacon good news if youre trying to cut back. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. A 16-ounce box costs around $10 and cures 25 pounds of pork butt. Sigh. The bacon needs to sit in the fridge to cure. blue-ribbon-competition-style-bbq-rib-rub. Place on a rack lined tray and back into the fridge to dry for 24 hours. Iron Ridge Wisconsin Definitely not. There is lots of variation in the online literature. Place the pan with the ice and pork belly on the grill grates. Ever wondered how to make your own bacon? I like mustard on sandwiches, but did I want mustard-flavored bacon? Im fortunate enough to have a root cellar that stays between freezing and 40 degrees, so I could park the pans in there to cure for 10 days. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! I have brined my pork butt and am planning on smoking it this weekend. If you are not set up for cold smoking, you can skip this step and just hot smoke it. Several European countries have a tradition of making bacon without smoking. Spread all over the meat then wrap it with waxed butcher paper. As a matter of fact, any added later would disturb the equilibrium. Do you prefer slicing then freezing the bacon, or do you ever freeze larger pieces that you thaw and then slice when you go to use it. See you babies in about 8 days!! Indirect cooking with the far left on very low and got grill to 180. Been meaning to give buckboard bacon a try. I would say the berbere is my favourite but they all are great and you must have variety in your life! How Long to Smoke Bacon Wow. Easy cure to use to make great bacon and hams! I learned this trick while letting smoked salmon dry after rinsing off the cure. The head butcher gathered his other butchers together and they solemnly tasted our new batch of bacon. Step 1. You can also make excellent Canadian Bacon from pork loin. Buckboard bacon was the perfect solution, it seemed. Another advantage? Preheat your smoker to 200 degrees and add your favorite wood chips. As for bears and insects, the smoke should deter them. The bi-metal analog thermometers are notoriously inaccurate. 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. As I had 4 pieces and my brother had been so generous. 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. The result is large slices of well-marbled bacon that crisp up and are the perfect size for sandwiches, BLTs, burgers and more. Don't pass the buck on this buckboard bacon! Buckboard bacon is a type of bacon that is made from the hind leg of a pig. Put the meat on a tray or plate. Pork Shoulder makes buckboard bacon. 2. Did you make this project? Place in the fridge to brine for 10-14 days. Then i will leave in fridge for 1-2 days before slow cooking to internal temp of 135-140. Fortunately, the sizes arent that different and all should be well. You're lucky, that's a great price! Insert the weight of the meat into one of the EQ calculators (links on this page). 1/2 cup dark maple syrup. BRADLEY SMOKER | "Taste the Great Outdoors". Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. However, the finished product doesnt even hint of mustard, so you can use it with confidence. What kind of bags do you use? The Aussie/Vietnamese butcher who supplied the female pork bellies for our bacon was a little puzzled about the amount of meat we bought. This bacon is the same cut as pork butt or Boston butt, so it is hearty and meaty. After the allotted time when most of the moisture has left the pork belly and is in the bowl you will have BACON. Plus, the end result tastes awesome. This gives a strong smoke flavour with the firmer easier to slice bacon. *Side pork Tangent - I've never understood why it's called a pork butt. . I drain and refill with fresh water after 1hr. Great starter recipe David this is the first one I did, and has formed the baseline for all my tweaking from that point forward. So, I multiplied by 0.649 and made a cure of: This is not a time to estimate amounts. Thanks. The nitrites inhibit bacterial growth. Once people try it, they cant stop. Wow! I prefer to soak it before curing for 2hrs. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Finally. This is my first batch of bacon, and I have already learned that the most difficult part of the process is having the patience to complete all of the steps. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. 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. Plan on having enough pellets for a six to eight hour smoke. You can use any cut of pork, so you dont have to special order pork bellies. I had never heard of buckboard bacon, but it looks delicious! ;-). This means the meat has to cure for 8 days (4 times 1 1/2 equals 6 plus 2 equals 8). Reply Some will tell you the only way to smoke bacon is one of the three but, trust me, they all give a good result. Our freezer was already bursting at the seams. Normally I like them wider than I cut these. Cures 25 lbs. I will never buy supermarket bacon again. Read on to learn more about how to make buckboard bacon or skip to the end to find out how I managed to combine bacon and 3D printing! I have used buckboard bacon cure numerous times to make homemade streaky bacon in my kamado cooker. I put in digital temp probes, you can also use a digital instant read thermometer. I just use off brand gallon bags. Product details Then pat it dry with paper towels. My method described below works beautifully for BBB, cheek/jowl bacon, belly (traditional) bacon, and Canadian bacon. Where do you buy pork belly?? Cover the whole thing with plastic wrap and ensure it's tightly wrapped. All you need is meat, curing salts, seasonings, time and a smoker. Bacon and 3D printing?! I have never heard of buckboard bacon. Remove the pork from the brine and pat dry with paper towel. Pork Shoulder sometimes goes on sale for cheaper but not usually. Weigh the boneless meat in grams. The piece I chose for a basic cure weighed 649 grams. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. Buckboard bacon is every bit as easy to make as regular bacon. I love them all. better than others i have tried from processors. Share it with us! Save any trimmings for making sausage. Drain and pat dry. With the cost/shortage of bacon this made perfect sense. What makes a cut of pork into bacon is the way it is prepared. I rinsed the meat, making sure to wash out any crevices. I will be using the dry rub here. I had to cut out some loose pieces. Then a friend told me about buckboard bacon. It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. I put my A-Maze-N tube smoker in with hickory pellets and lit it. It's like. I slice the bacon first and then package it. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information. I will combine them and pay attention to manipulate them daily. Following are the 3 variations I did. I wrapped and stuffed what I could into the nooks and crannies in the freezer. Make sure the container you use can fit in the refrigerator. I love the chew and the fat level. 3 days ago i started curing my second batch of bacon. It is important you get as much of the curing mix as possible in the bag. I cranked and my wife sliced. Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 The ratio of meat to sugar in the dry rub adds minimal carbs. Pink Cure #1 is 0.25% of the weight of the pork belly. Turn the meat and rub any liquid in the bag in every day or so. I keep the bagged bacon in a pan incase it leaks. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. Bacon - Cowboy Troy. You are using an out of date browser. I love buckboard bacon! Keep the temperature as low as possible (around 165 degrees). 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 soaked it for an hour, then fried a sample piece to test for saltiness. 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. Enjoyed the instructable. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. More waiting Let it dry for about 2 hours. 1/4 cup dark brown sugar. From the pictures I've seen of it, it looks really tasty! It looks and smells sooooo good! The smoke will give a better taste if the surface of the bacon is dry. Step 2. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. Not using enough cure could potentially make you really sick. But then I saw what a pork belly costs per pound! I was giving it to a great brother. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. It may not display this or other websites correctly. You can also make excellent Canadian Bacon from pork loin. You can order Buckboard Bacon Cure at Amazon.com or directly from Hi Mountain Seasonings. I experimented with different recipes for awhile and had some fun. Cash and Carry or Costco usually have good deals and decent meat. The rinsing does not significantly increase the saltiness of your bacon. 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. With pre-measured seasoning, cure and instructions,all you need is the meat. 2. SKU HMBBC Sign up for the latest news, offers and recipes. Im obviously not talking about pink salt. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. It is disappearing at an alarming rate. Repeat until the pork wont retain any more liquid. After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. A big plus is that it is much cheaper than store-bought bacon. Easy to use and tasty! I realized that if I ever wanted to make bacon again, I was going to have to do it buckboard style. Place the pork bellies on a flat surface . If you cold smoke meat for hours without curing, it will go bad. Made me LOL. 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. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. Dry Cured Bacon. So much easier and just as effective! 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. It is usually made of side pork (Americans call it pork belly). Place on a rack lined tray and back into the fridge to dry for 24 hours. Place directly on the smoker and insert probe to monitor temperature. Not only do they provide milk, cheese, ice By Rev. I didn't flip the butts, you can if you want. How was the flavor on the Dry Cured ones. You smoke for as long as you want depending on personal tastes. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. Your email address will not be published. I use gallon bags, but I keep them in a pan in the fridge to catch any leaks. 14 pounds of bacon is a lot. Dont worry about it. Put it in the refrigerator for 7 days. So, simple and well worth the effort. (Bacon makes great gifts for friends and family). 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. Pinterest. Looks good. We can slice it now. Next, soak the butts in cold water. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. Does it matter which direction its sliced? Put the meat on a rack and dry it with a paper towel. Stir well until the brine mix is dissolved. The boneless butt was just on sale. How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1? Dont turn the gas grill on at all. Please note, some of my Instructables may contain affiliate links. I figure if it doesn't fit in the bag, it won't fit in my smoker. I was after something quick and dirty so we could finish slicing and get onto eating! Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. Back bacon is made from pork loin, which is quite lean. I have tried all these methods and they all turned out great. 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. I left the meat in the fridge for 8 days turning it and rubbing the liquid that forms into the meat every day or so. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. This way it is safe to eat without frying. Issue #112 July/August, 2008 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. Put the dish under a running cold tap and, with your hands ensure that no salt trace remains. Original Mountain Man Breakfast Sausage Seasoning. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Mix everything together and rub all over the pork. Take extra care to manipulate the bag every day to get the cures rubbed into all surfaces of the meat. 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. I prefer the dry rub for bacon and the brine for hams. i did not account for the maple syrup which i did not use. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. My question is about the dry cure ratios. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. Buckboard is kind of in between. I fried some of each up and had the samples with home fries for breakfast. The reason you let meat sit for a number of days is that the salt/sugar/curing salt only go into the meat to a depth of 1/4 inch a day. It will not taste like the commercial maple bacons. I have a lead on some jowl bacon, it should show up next week. The exact amount of brown sugar and salt isnt as important as the exact amount of curing salts. I don't think ice in the water is really necessary but it made me feel better about leaving it in the sink for a couple hours. 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. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. Next, you would smoke the meat for 3-4 hours. Then leave the pork, uncovered, in the fridge for 24 hours. Buckboard bacon is bacon made from pork shoulder instead of pork belly. This worked out beautifully , Couple of observations from me, that might help others. Are the directions for dry cure or for wet cure? I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. Anyone know why we call it a butt? My arm got tired of cranking the slicer. Rinse the pork belly and pat dry. Is this strictly a flavor preference? I used PETG and printed at 100% infill. Your response is greatly appreciated! Question for you, when i cured bacon (loin) in the past, i used just sugar/salt of equal parts, rubbed on daily to the meat. Transfer to a resealable 2-gallon plastic bag. Starting my 3rd right now. How Is Bacon Prepared? 5. I got a couple of recipes of the internet which were helpful for curing pork belly. Rub the mixture into all sides. After rinsing the cure off the bacon and soaking it, just put it in a 180 F oven until the internal temperature is 140 F. It is delicious but quite different without the smoky taste. J.D. It's not the pigs butt, it's the shoulder! Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. You can buy one bone in and debone it if you like. You will be doomed to making great bacon. 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. Just to chime in ? Next time Yes i will be doing this now all the time! Place directly on the smoker and insert probe to monitor temperature. Rub the cure evenly on all sides of the meat. Pork Belly. 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. 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. The problem is that too little curing salt will not protect the meat and too much can make you sick. The recipe that came with it was not all that helpful for pork belly. Roll the shoulder into a tight log and secure with butcher's twine. Coat entire pork belly with the cure and place in a large resealable plastic bag. If there's liquid in the bottom of the pan you can leave it or drain it. I am going to visit him so I wanted to do something in way of thanks. The thickness of the meat will determine how long you need to cure it safely. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Place rack in a roasting pan. "Some world views are spacious and some are merely spaced.". 1 oz Prague Powder #1. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak. The dehydrated bacon keeps without refrigeration. This helps pull out some of the salt. 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 The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. We are not here to discuss pork belly, though, we are here to talk buckboard bacon. The size of salt crystals can . If it's still too salty, drain the container, refill it with a fresh batch of cold water, and let the bacon soak . This is an outstanding product that I use year after year. That forced the meat down, so the curing solution pressed into it. Diamond Crystal Kosher Salt has 280mg Sodium per 1/4 tsp. The length of time it cures depends on the thickness of the thickest part of the meat. I let is sit for 15 minutes and dried it with a paper towel. My best advice, try one method and then another. Now at this stage you need to thoroughly wash the salt cure off the bacon. If you want to smoke your bacon in a gas grill. As for the variation, the berbere spice gives just a touch of heat. If you don't have a smoker, you can do this step in your oven too. i spent 25 bucks on a smoke tube that works like a dream. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. 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. 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. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Put the pork uncovered in the fridge for one day and then .
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