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Old 02-18-2014, 03:07 PM   #2
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
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If I were you I'd get some cure #1 salt, brown sugar and pickling salt. Make up a jar of "curing rub" with 3 parts pickling salt, 1 part brown sugar and 1/4 part cure #1--making sure it was mixed previously very well in a bowl, and shake the jar each use. A one quart jar: 600 grams pickling salt, 200 grams brown sugar, 50 grams cure #1. A one quart jar will last you for 44 pounds of meat.

Put the meat in a zip lock and weigh the meat in grams on a scale. Multiply that by .0425 (4.25%) and get the grams of curing rub to add. Measure out the rub and throw it in the bag and shake it up. Let the air out of the bag and seal it then massage the rub around for a while. Refrigerate for 7 days, flipping and massaging once per day. Give it a quick rinse and pat dry. Let pellicle form on the bacon in the fridge overnight or for a day, sitting exposed on a rack. Smoke at 200F to an internal temp of 140F. Chill then slice and fry.

If you want to get it curing sooner, before ordering the cure #1, you could look for Morton Tender Quick at the grocer, but I have no idea about the recipes using this. The recipe I use above was given to me by YetiDave and it works perfectly every time for bacon, buckboard bacon, pastrami etc.. it has the perfect amount of salt every time and doesn't require soaking the meat at all after curing.. just a quick rinse and pat dry.

A couple links on the buckboard bacon and pastrami I've made using YetiDave's curing rub & method:

http://www.bbq-brethren.com/forum/sh...d.php?t=180166
http://www.bbq-brethren.com/forum/sh...d.php?t=181437
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