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Unread 05-07-2008, 08:41 PM   #1
MAB52
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Default Buckboard Bacon Brine Question

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?
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Unread 05-07-2008, 09:20 PM   #2
thirdeye
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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.
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Unread 05-07-2008, 11:21 PM   #3
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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.
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Unread 05-08-2008, 10:55 AM   #4
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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....
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