This will be my first attempt to make buckboard bacon. I tried to get some Morton's Tender Quick or Hi-Mountain cure locally but I was not able to find it. I did find a local restaurant supply shop that sold a local brand of cure which contains 0.8% nitrate (Oops. I should have said nitrite). The salesman said that this would be OK to use instead of TQ for making buckboard bacon and the the proper dose rate for using it as a dry cure on butt was "1 tablespoon per 5 lbs of meat." He told me this verbally and did not have any written instructions showing that this as the correct dose rate for dry cure. He said that their customers (restaurants and such) use their cure for injecting large quantities of meat and that they know how to use it for that method without needing written instructions (which requires a different dose rate and application method anyways and would not be relevant).
Anyway, I thought I would get some opinions of whether I am OK with using this product for buckboard and that the salesman's recommended dose rate for dry cure seems OK. I ask because I did note that Tender Quick (which has 0.5% nitrate and 0.5% nitrite) recommends "1 tablespoon per 1 lb of meat" which is five times as much per lb.
Any opinions on this?
Click on picture to see larger size:
Edited by hkeiner - 2/3/11 at 4:00pm