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Conversion of BBB cure to grams question

I just spent a 1/2 hour making this post and then it crashed and I lost everything. Here it is abridged since I don't want to take the time to write it out again.

I converted HiMtn's cure amount into grams for an easier way to measure out partial poundages of shoulders. It turned out to be 18 g of cure/per 1# of shoulder. So an increase of a 1/2# to a shoulder, would get 9 g of cure added, a 1/3# increase would get 6 g added.

So for a 4# shoulder, it got 72 g of cure applied (4 x 18). For a 4.5#er, it got 81 g (72 + 9) of cure....so on and so forth.

I've got 6 shoulders in the fridge in ziplocks, all applied with this process. Is this correct? I just did this last night so I can probably save the shoulders if I did something catastrophic. THANKS ALL!

P.S.- What's the best way to get large amounts of fresh-cracked black pepper?? I have a feeling my forearms are gonna get really sore!

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Can't comment on the curing, no idea if that's right or not. As for the pepper, a spice grinder, food processor or mortar and pestle will do the trick. So will a hammer if you have some frustrations you need to vent.

I grind my spices in a coffee mill. Your numbers appear correct on the cure calculation. I clean the coffee mill with dry rice.

It sounds like your math is correct. When I do the HM buckboard bacon cure I figured it comes out to .64 ounce per pound of meat. After I bone the meat I weigh each piece of meat. If a piece weighs 3.4 pounds, ,64x3.4 is 2.18 ounce. That's how much cure I weigh out and rub on that piece. I think it is important to weigh each piece of meat. Good luck with your bacon.

Thanks all.

Good to know my math was correct. You can never be too sure when dealing with 24+ pounds of shoulder that's \$3.49/lb!

Yeah, I only did grams because my digital scale converted so easily. Ounces were not so intuitive!

This is my 3rd bacon job. Did belly, then HM BBB. Love the HM BBB! Love it. This time I'm trying a bunch of Peppered Maple BBB.....just to find the best process for my taste buds. All from help from this site. Can't wait! I've got 6 shoulders in the fridge curing now. Should be smoked this Sunday...maybe Monday or Tuesday.

I like the HM cure also and so doe's my Dad.  I was considering trying the Pop's brine method but he talked me out of it. Also with the amount of refer space I have it's easier to store the dry brined meat during curing. I also like hot smoking so it's ready to eat and a lot of it gets sliced thin for sammies. I'm putting almost 20 pounds on cure this morning myself. That should give us plenty to get through the winter and share with family and friends. Good luck with your smoke!

If you guys like HM, you should try my method (Below):

The first BBB I ever made was using Hi Mountain Cure & Seasoning, because I was a Newbi and I was afraid to not use a pre-packaged kit.

It ended up the only time I ever cured anything that I had to soak to get rid of Too Much Salt.

I went from there to the simple basic Tender Quick Dry Cure method that I've used on Bacon, BBB, CB, Dried Beef, and anything else I want to cure ever since. Plus I don't have to pay the high cost of shipping any more.

Check it out, and see how easy it is. (Below)

Bear

That sounds good Bear. Will have to give it a try. One nice thing about TQ is it's available everywhere and is cheap. I assume it should also work for a hot smoke with BBB?

Thanks

Quote:
Originally Posted by Red Dog

That sounds good Bear. Will have to give it a try. One nice thing about TQ is it's available everywhere and is cheap. I assume it should also work for a hot smoke with BBB?

Thanks

Yup----I use the same calculations as per weight of meat for how much TQ, and thickness of meat as per time in cure.

I always smoke my Canadian Bacon & my BBB to between 145* and 150*.

You can find them in my Step by Steps (Link Below). They're pretty easy to follow.

Bear

BoatBum....it was definitely hammer-time for me! Thanks for the idea.

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