Well, thanks to a lot of excellent information, tutorials and just plain get off your sitter and get with it encouragement, finally got busy packaging the stuff. First up is:
First lesson is to make sure the camera is set up correctly for outdoors...... Anyway that's 19.91 lbs of pork butt at 1.79/lb courtesy of Cash and Carry.
Boneless Pork Loin that was going to be used for Char Siu but got redesignated as future Canadian Bacon. Still got the blues.....
The Maple Cure and Country Brown Cure (in the next vue) are courtesy of Todd. Amazin-products comes through again. I think he wanted me to get busy and quit making excuses.
This run is with Splenda Brown Sugar in all 8 versions. And then the other cure thanks to Todd again.
I found that it was easier to convert all weights to ounces and grams and go from there. Math is not my strong suit but I got there.
And there we have it, all the little boys lined up and ready to hit the fridge for a 10 day or so vacation.
So, let's see: I've got one BBB and CB as TQ and Brown Sugar. This will be my baseline for future adjustments.
Next is one BBB and CB as TQ and Brown Sugar with Apple Juice. Saw that one and went h-m-m-m-m-m-m.
Next is BBB and CB with Todd's Maple Cure and some brown sugar
Then BBB and CB with Todd's Country Brown Cure and some brown sugar.
Other than what you see above, I've added nothing else to the mix.
I'll make refinements in future batches. Now, let's see, when is the 10 day end........