<![CDATA[I want to make a small bacon test.]]>I just got my order from Waltons and want to test making buckboard bacon with a small 2lb leftover piece of pork shoulder i have from making snack sticks.

I want to use these ingredients:
2lb piece of boneless pork shoulder
Sodium Erythorbate
Cold Phosphate
Bacon Taste Booster
Cure#1
Sugar
Pickling salt
Distilled water

I am going to be injecting and then vacuum tumbling with an over night brine.

Need some help figuring out how much of those ingredients to use for an injection into a 2LB piece of pork shoulder.

Thanks

]]>https://waltonsdev.nodebb.com/topic/2640/i-want-to-make-a-small-bacon-testRSS for NodeFri, 11 Sep 2026 01:16:35 GMTWed, 02 Sep 2020 23:36:01 GMT60<![CDATA[Reply to I want to make a small bacon test. on Mon, 07 Sep 2020 02:59:15 GMT]]>Chef

Sounds like a breakfast of champions.

This buckboard bacon is probably the best canadian bacon ive ever had. If Belly wasn’t so expensive, i would probably cure my own, but its cheaper to buy it already cured which really makes no sense.

]]>https://waltonsdev.nodebb.com/post/21844https://waltonsdev.nodebb.com/post/21844Mon, 07 Sep 2020 02:59:15 GMT<![CDATA[Reply to I want to make a small bacon test. on Mon, 07 Sep 2020 02:53:01 GMT]]>mikemikemike Looks beautiful Think I’ll make eggs benedict and banana fosters tomorrow morning. Just like breakfast in the French Quarters…

]]>https://waltonsdev.nodebb.com/post/21843https://waltonsdev.nodebb.com/post/21843Mon, 07 Sep 2020 02:53:01 GMT<![CDATA[Reply to I want to make a small bacon test. on Mon, 07 Sep 2020 02:16:08 GMT]]>Jonathon
Made eggs benedict with the buckboard bacon. Man was it good. I am really happy how well it cured just overnight with a quick injection and vacuum tumble. The cold phosphate and sodium erythorbate really are game changers.

20200906_220623.jpg

]]>https://waltonsdev.nodebb.com/post/21842https://waltonsdev.nodebb.com/post/21842Mon, 07 Sep 2020 02:16:08 GMT<![CDATA[Reply to I want to make a small bacon test. on Fri, 04 Sep 2020 13:15:10 GMT]]>mikemikemike Nicely done sir, sorry about missing that it was 2 lb, somehow I read the amount of solution you created but didn’t see the 1st thing listed was 2 lb of pork. You got a really nice smoke on that, by the way!

]]>https://waltonsdev.nodebb.com/post/21767https://waltonsdev.nodebb.com/post/21767Fri, 04 Sep 2020 13:15:10 GMT<![CDATA[Reply to I want to make a small bacon test. on Fri, 04 Sep 2020 02:05:10 GMT]]>glen

In Mah Belly!

Im just drinking my usual Franziskaner and miller lite.

]]>https://waltonsdev.nodebb.com/post/21757https://waltonsdev.nodebb.com/post/21757Fri, 04 Sep 2020 02:05:10 GMT<![CDATA[Reply to I want to make a small bacon test. on Fri, 04 Sep 2020 01:51:21 GMT]]>Man that looks good! Where’s the beer?

]]>https://waltonsdev.nodebb.com/post/21756https://waltonsdev.nodebb.com/post/21756Fri, 04 Sep 2020 01:51:21 GMT<![CDATA[Reply to I want to make a small bacon test. on Fri, 04 Sep 2020 00:59:12 GMT]]>Oh man did i nail it! It weighs 2 oz more then starting weight, flavor is spot on. Well balanced smoke/salt/sugar/and seasonings.

20200903_204252.jpg 20200903_204629.jpg 20200903_205034.jpg

]]>https://waltonsdev.nodebb.com/post/21752https://waltonsdev.nodebb.com/post/21752Fri, 04 Sep 2020 00:59:12 GMT<![CDATA[Reply to I want to make a small bacon test. on Thu, 03 Sep 2020 23:55:21 GMT]]>Hit 140F IT. Turned off smoker, letting it slowly climb to 145F.
Looking good. Total time: 5 hours, 23 minutes
Update: It reached 143.8F before it started to decline. I am happy with that. Going to let it drop down to 135F before i pull it out of smoker.
20200903_192942.jpg

]]>https://waltonsdev.nodebb.com/post/21748https://waltonsdev.nodebb.com/post/21748Thu, 03 Sep 2020 23:55:21 GMT<![CDATA[Reply to I want to make a small bacon test. on Thu, 03 Sep 2020 20:46:39 GMT]]>mikemikemike I’ve never done the brine, but I have done buckboard with the dry rub and its come out great, I go 5-6 days turning every day on a boneless butt that I’ve cut in half. It kind of naturally is in half when you take the bone out. I just finish cutting thru the rest. Then rinse reallly good just like the instructions say( I always rinse more don’t like mine real salty), then let sit in fridge for 2 days to dry out, then fallow the instructions for smoking it comes out great

]]>https://waltonsdev.nodebb.com/post/21741https://waltonsdev.nodebb.com/post/21741Thu, 03 Sep 2020 20:46:39 GMT<![CDATA[Reply to I want to make a small bacon test. on Thu, 03 Sep 2020 18:52:32 GMT]]>Jonathon

The list of ingredients and weights is right above. 2 pound ball of pork shoulder.
20200903_141659.jpg

]]>https://waltonsdev.nodebb.com/post/21731https://waltonsdev.nodebb.com/post/21731Thu, 03 Sep 2020 18:52:32 GMT<![CDATA[Reply to I want to make a small bacon test. on Thu, 03 Sep 2020 18:40:03 GMT]]>mikemikemike It will be by weight, always do by weight, it will be more accurate. How heavy is your ham? That’s what you want to go on, also 30% pump sounds like a lot, most of Excaliburs are 10 and some are 20%

]]>https://waltonsdev.nodebb.com/post/21729https://waltonsdev.nodebb.com/post/21729Thu, 03 Sep 2020 18:40:03 GMT<![CDATA[Reply to I want to make a small bacon test. on Thu, 03 Sep 2020 16:56:20 GMT]]>Jonathon

Does my math sound right?
Can you at least tell me if your products directions for oz is by weight or volume?

]]>https://waltonsdev.nodebb.com/post/21721https://waltonsdev.nodebb.com/post/21721Thu, 03 Sep 2020 16:56:20 GMT<![CDATA[Reply to I want to make a small bacon test. on Thu, 03 Sep 2020 16:28:15 GMT]]>Jonathon You said it. Many of my old recipes that I started with uses Potassium nitrate and Sodium nitrite. I always maintained safe level, but measurment is very important. Cant’t do that on an ounce scale.

]]>https://waltonsdev.nodebb.com/post/21717https://waltonsdev.nodebb.com/post/21717Thu, 03 Sep 2020 16:28:15 GMT<![CDATA[Reply to I want to make a small bacon test. on Thu, 03 Sep 2020 15:52:06 GMT]]>mikemikemike Math is important in cure calcs! Keep us up to date on how it goes!

]]>https://waltonsdev.nodebb.com/post/21714https://waltonsdev.nodebb.com/post/21714Thu, 03 Sep 2020 15:52:06 GMT<![CDATA[Reply to I want to make a small bacon test. on Thu, 03 Sep 2020 15:35:01 GMT]]>12 hours overnight in the 50% diluted brine. Getting ready to smoke it.

20200903_010158.jpg

]]>https://waltonsdev.nodebb.com/post/21708https://waltonsdev.nodebb.com/post/21708Thu, 03 Sep 2020 15:35:01 GMT<![CDATA[Reply to I want to make a small bacon test. on Thu, 03 Sep 2020 04:20:58 GMT]]>So i put it in the tumbler under 29.5 inHg and im going to tumble for 45 minutes.( should be plenty of time) then i will add 2 cups of distilled water to the 2 cups left over, and let it equalize overnight in the fridge.( i think i got it right?) Or do i weigh what is left after vac tumbling? Im soo confused.

20200902_235224.jpg

]]>https://waltonsdev.nodebb.com/post/21676https://waltonsdev.nodebb.com/post/21676Thu, 03 Sep 2020 04:20:58 GMT<![CDATA[Reply to I want to make a small bacon test. on Thu, 03 Sep 2020 03:26:57 GMT]]>Ok i attempted to give this a try (my math is terrible)
2 lb pork
4 cups distilled water
2g sodium erythorbate
1/2 cup cold phosphate
42g bacon taste booster
5g cure#1
35g sugar
47g pickling salt
10g MSG

Total brine weight is 2 1/2 lbs
Am i close?

And i would inject 30% of pork weight (2 LB) so around 1 1/2 cups?

Then weigh remaining brine and add 50% of distilled water then tumble and let brine overnight?

]]>https://waltonsdev.nodebb.com/post/21675https://waltonsdev.nodebb.com/post/21675Thu, 03 Sep 2020 03:26:57 GMT