Buckboard Bacon Brine Question

MAB52 · May 7, 2008

I have a 11.5 # Shoulder that we were going to BBQ and pull for a family dinner and it has been postponed for a week. I want to take the shoulder and try a BBB with it instead. Can I use a regular salt and brown sugar dry brine instead of TQ or would a pickling type salt work. The stores here don't carry TQ and if I'm going to do this I need to get it started tonight. Any advice?

thirdeye · May 7, 2008

MAB52 said:
I have a 11.5 # Shoulder that we were going to BBQ and pull for a family dinner and it has been postponed for a week. I want to take the shoulder and try a BBB with it instead. Can I use a regular salt and brown sugar dry brine instead of TQ or would a pickling type salt work. The stores here don't carry TQ and if I'm going to do this I need to get it started tonight. Any advice?

Sorry, to do a long time cure, you need some curing agents (nitrates, nitrites) in with a salt carrier.

You can sure brine or corn a shoulder with a salt/sugar solution, but that will only buy you a couple of days. Canning salts are just a fine grind version (much like table salt) of a pure salt, meaning no iodine or any kind of additives are in there.

MAB52 · May 8, 2008

OK, that's what I was afraid of but I thought I would try. In the freezer it goes and I will order some TQ. Thanks for helping clear that up for me.

Divemaster · May 8, 2008

MAB52 said:
OK, that's what I was afraid of but I thought I would try. In the freezer it goes and I will order some TQ. Thanks for helping clear that up for me.

Do yourself a favor and order some Hi Mountain and keep it in the pantry for just such an occasion....

Buckboard Bacon Brine Question

MAB52

is one Smokin' Farker

thirdeye

somebody shut me the fark up.

MAB52

is one Smokin' Farker

Divemaster

somebody shut me the fark up.

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