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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-09-2014, 05:54 PM   #16
bbqgeekess
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should I slice up the pork butt before curing it, or cure it whole? btw, why did Garnaal put a net on the butts above? So he could squish it out into a nice tubular roll?
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Unread 01-09-2014, 06:00 PM   #17
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I'm quite excited to make this bacon! I just bought a case of 76 lb of pork butt from Sam's club today at $1.38 /lb. This sure beats the INSANELY PRICED $5+ per pound of bacon at the grocery store. I bet it'd taste better as well. I know it's not as fatty as bacon, but fried with a little extra light olive oil sounds healthy :)
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Unread 01-09-2014, 06:34 PM   #18
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Quote:
Originally Posted by bbqgeekess View Post
should I slice up the pork butt before curing it, or cure it whole? btw, why did Garnaal put a net on the butts above? So he could squish it out into a nice tubular roll?
Cure it whole in a ziploc bag.
What I posted is Buckboard bacon from a boneless butt.
What garnaal posted looks like pork loin which gives you Canadian bacon.
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Unread 01-09-2014, 06:34 PM   #19
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http://playingwithfireandsmoke.blogs...ard-bacon.html
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Unread 01-10-2014, 06:25 AM   #20
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Just rub the dry cure in, zip lock and refrigerate. Give the meat a bit of massage every 24 hours and flip the bag over. You'll want to cure until the meat firms up a bit, maybe 10 days? Depends how thick the cut is. There's no risk of over salting though as you want the meat to absorb all of that cure, so leaving it an extra few days won't hurt
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Unread 01-10-2014, 11:14 AM   #21
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Talking to buy cures etc. look here..

http://www.alliedkenco.com/181.aspx

I used boned out trimmed mussles from butts - used the cuts off for sausages.. - and netting to get a nice round shaped buckboard...
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Unread 01-10-2014, 12:17 PM   #22
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Is Morton tender quick Cure #1 or #2?
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Unread 01-10-2014, 12:30 PM   #23
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Mortons contains both sodium nitrites and nitrates. You don't want to use # 2 , that's used for sausage etc...
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Unread 01-10-2014, 01:29 PM   #24
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Quote:
Originally Posted by bbqgeekess View Post
Is Morton tender quick Cure #1 or #2?
It contains both #1 and #2 basically. Kind of a catch all. It is used in very different ratios from Cure #1 if you do decide to go that route. I do not know what the amount needed is (I don't use it) but I'm sure someone who does can help you
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Unread 01-10-2014, 04:25 PM   #25
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I ended up ordering cure #1 pink salt from Amazon. I'll have it Tuesday and just use it then along with kosher salt.

I am wondering, is sugar necessary? I don't particularly like sweet / maple bacon. If I do need to use sugar, would brown sugar be a good option? 1% of the weight of the butt in brown sugar?
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Unread 01-10-2014, 07:00 PM   #26
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Sugar helps preserve the colour and offset the salt, you won't notice any sweetness at 1%
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Unread 01-10-2014, 08:00 PM   #27
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Quote:
Originally Posted by YetiDave View Post
Sugar helps preserve the colour and offset the salt, you won't notice any sweetness at 1%
What sugar do you use for your buckboard bacon? Brown? Turbinado?
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Unread 01-10-2014, 11:02 PM   #28
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I use Turbinado sugar in all my cures and dry rubs.
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Unread 01-11-2014, 03:43 AM   #29
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I usually use brown sugar
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Unread 01-11-2014, 03:37 PM   #30
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Quote:
Originally Posted by YetiDave View Post
I usually use brown sugar
Thanks so much, I'll try this and then post some pictures if it turns out well :)
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