I want to make a small bacon test.
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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%
The list of ingredients and weights is right above. 2 pound ball of pork shoulder.
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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 waterI 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
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
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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
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.
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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.
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.
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Man that looks good! Where’s the beer?
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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!
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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!
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.
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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.mikemikemike Looks beautiful Think I’ll make eggs benedict and banana fosters tomorrow morning. Just like breakfast in the French Quarters…
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mikemikemike Looks beautiful Think I’ll make eggs benedict and banana fosters tomorrow morning. Just like breakfast in the French Quarters…
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.
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