Buckboard dry cure mistake?

[JonM106]

Hey all!

Last night I decided to try my hand at making buckboard bacon. I'm using some 6.25% Prague powder #1.

After struggling a bit with the proportions, I converted everything to metric because 10 g Prague powder to per kg of meat is really easy to work with. I cut a 1 kg piece of pork butt and measured out the proper 10 g of PP.

Here's where I probably screwed up - I added the 10 g of PP to 80 g of Kosher salt and 40 g of sugar and used it all on the bacon.

That translates to 2.8 oz of Kosher salt and 1.4 oz of sugar to cure a 2.2 lb piece of meat. Is that way too much salt and sugar? If the PP measurement is right, do the salt/sugar measurements matter all that much?

Thanks everyone!

 

[jonboy]

Sounds like some deliciousness coming soon...
I never had a bacon that i didn't like.:-D
Let us know how it turns out.
jon

 

[JonM106]

I think I better get another piece and cure it the right way, then smoke 'em both and taste test. Can't have too much bacon!

 

[JohnHB]

You have effectively used 8.9% salt. That is high. Reduce curing time.
John

 

[bluetang]

Does sound a bit salty. What you might do after it's cured is slice some off and fry it up. If it is too salty, do a soak out in water before smoking.