CaptMike I often hold some of the meat for burgers.
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
Bacon Taste Booster
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.
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
47g pickling salt
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?
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.
12 hours overnight in the 50% diluted brine. Getting ready to smoke it.
mikemikemike Math is important in cure calcs! Keep us up to date on how it goes!
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.
Does my math sound right?
Can you at least tell me if your products directions for oz is by weight or volume?
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.
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.
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.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Man that looks good! Where’s the beer?
In Mah Belly!
Im just drinking my usual Franziskaner and miller lite.
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!
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…
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.