You only want to use cure #1 on anything that is fried. Tenderquick and Sugarcure both contain cure # 1 & 2 which will produce nitrosamines from the underutilized cure #2 when heated to high temperatures as frying does. I use them, but only in items that are to be cured more than thirty days.
I want to make a small bacon test.
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The list of ingredients and weights is right above. 2 pound ball of pork shoulder.
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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
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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.
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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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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?
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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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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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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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