Can I use enhanced Pork Shoulder/ Butt for Buckboard Bacon?

Discussion in 'Bacon' started by radioguy, Mar 31, 2014.

  1. radioguy

    radioguy Smoking Fanatic

    Got a good deal on shoulder butts, $1.25 lb.  These are "enhanced"  by a solution of up to 3% water, salt and sodium phosphates.  Would these be good to use for buckboard bacon?  I have been wanting to cold smoke bacon before the weather gets too warm and cannot find a good deal on pork bellies.  I'm wanting to use Pops wet brine method for my first BBB attempt.   I think these would be good to use, just cut back on salt during the brine.  But I am a total novice on curing so any advice is appreciated.

    Thanks,

    RG
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I did a few butts in Pops for hams and I don't think there was much difference. Do a test fry before smoking and soak it out in cold water if you think it is too salty.
     
  3. Yeah you can use them - they will work fine for you  [​IMG]
     
  4. radioguy

    radioguy Smoking Fanatic

    Thanks for the advice. Couldn't pass up that price. Going to start BBB in a few days.

    RG
     
  5. I'll keep an eye out for your thread  [​IMG]
     

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