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

post #1 of 5
Thread Starter 

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

post #2 of 5

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.

post #3 of 5

Yeah you can use them - they will work fine for you  Thumbs Up

post #4 of 5
Thread Starter 
Thanks for the advice. Couldn't pass up that price. Going to start BBB in a few days.

RG
post #5 of 5
Quote:
Originally Posted by RadioGuy View Post

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

RG

 

I'll keep an eye out for your thread  thumb1.gif

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