It is not optimal but I would put both pieces into one bigger bag or one will be under cured and the other overcured. I only cured them yesterday afternoon so maybe need to give it more time? If you cant find something you like locally, there are countless choices online. Put the meat on a rack and dry it with a paper towel. 1. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. Yesterday i cured my first batch of pork butts. This worked out beautifully , Couple of observations from me, that might help others. There are two ways of introducing curing salts. Buckboard Bacon - oldfatguy.ca Buckboard Bacon- Pork butt bacon - Homebrew Talk buckboard bacon cure on pork belly on: December 10, 2011, 06:55:46 pm OK, I have go two 11.5lbs slabs of pork belly. Don't pass the buck on this buckboard bacon! That is why you cure it. Running a fan on top to pull air thru my almost airtight smoker for drying, and a wee trickle of cold smoke to keep flies away at lower temps. Cures 25 lbs. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Touch device users, explore by touch or . i did not account for the maple syrup which i did not use. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Mar 19, 2021 - This week's Kamado Joe video adventure begins with a 4-pound boneless Boston Butt / Pork Shoulder that I found on sale at the local grocery store. As we processed the pig, I set aside the ham meat according to its intended use. I drained out about half to make it easier to move the container without spilling. I decided. Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. 3 months ago. Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for at least 7 days and up to 14 days for regular thickness pieces (less than 3") and up to 21 days for thicker bacon pieces (3" or thicker), flipping occasionally.
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