I was looking at a a boneless pork rib roast in the supermarket. It was on sale for a decent price. It is quite lean like a loin but has better marbling like a butt. I decided to try it as bacon as it about the same size as a loin. I don't know what to call it. It isn't back (Americans call it Canadian) bacon as it is not made from a loin. It isn't as fatty as buckboard bacon. I think I will stick to back bacon. Anyway, I am still working on my cure. The last time I made bacon I used a cure that I'd changed some of the sweetener for honey. It was delicious but the honey bound the cure up so it was hard to rub in. This time I added some apple juice to make it more of a slurry. I think I will use less apple juice next time as it was a bit too liquid. I also cut back on the salt from my last effort. The bacon was delicious but just a little salty for my taste.
This time I used the following ingredients for a cure for a 2 1/2 pound pork rib roast.
20 ml (4 teaspoons) Kosher salt
3.5 ml (a little more than 1/2 teaspoon) Prague Powder #1
25 ml (2 tablespoons) packed brown sugar
25 ml (2 tablesoons) honey
25 ml (2 tablespoons) apple juice
I mixed them up into a slurry and rubbed the roast. I put it in an oversized Ziploc bag and made sure to scrape all the slurry in. It will sit in the fridge for 10 days being turned daily.
I will post more Qview as I go and would love any comments on my process and suggestions.