- Aug 11, 2017
- 1
- 10
I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. I use to use the Hi-Mountain cure for it, but looking for the cure online, seems for what the cure and shipping costs, it'd be cheaper just to buy bacon from the grocery store.
Since I've already got the Boston butt, I was thinking of making the cure myself. I've seen some recipes that just use kosher/sea salt, sugar, and spices for the cure, but those recipes use pork belly, which I know takes less time to cure than the butt.
If I add Prague Powder #1 to one of these bacon recipes, will the meat be safe to eat if I cure it for 10 days then smoke it? If so, how much Prague Powder #1 should I use for 7 lbs of pork?
Since I've already got the Boston butt, I was thinking of making the cure myself. I've seen some recipes that just use kosher/sea salt, sugar, and spices for the cure, but those recipes use pork belly, which I know takes less time to cure than the butt.
If I add Prague Powder #1 to one of these bacon recipes, will the meat be safe to eat if I cure it for 10 days then smoke it? If so, how much Prague Powder #1 should I use for 7 lbs of pork?