It's Bacon!

wilson · Oct 20, 2007

Well,
I started my first bacon this afternoon. Started a 5 lb Butt.
I used Basic Morton's Sugar Cure 1 T per pound with 1/2 teaspoon sugar per pound then I added 1/2 teaspoon brown sugar per pound and 1 of pepper, and 1 1/4 teaspoon of seasoning.
I then boned out the Butt and found out that my boning skills suck. I ended up with 2 pieces of Butt, Live and learn. Then I rubbed the cure into the meat and put it in a food savor bag and stuck it in the fridge.
Here is some Q-view of the starting process.
We'll see how it is in 7 days, then hopefully I will smoke it next Sunday.
Ron

salmonclubber · Oct 20, 2007

ron

your bacon should be fine boning a pork butt is kinda tough it takes practice to get it right thats ok it will still taste great
huey

walking dude · Oct 20, 2007

do you have to bone it?

i mean.......some hams have bone in?
also.........did you stitch inject? or just using a suface cure?

d8de

wilson · Oct 20, 2007

Hi WD,
I surface cure.
Is that a problem????
Ron

walking dude · Oct 20, 2007

no clue......never done one........was hoping for more info.......been following some bacon threads here...........

check this link out

http://www.motherearthnews.com/Lives...ring-Pork.aspx

d8de

wilson · Oct 20, 2007

Interesting Reading.
I have read through all the posts under the Bacon Heading on this site. I got quite the education

, there is a lot of info to digest.
All so I studied the recipes on Deejaydeb's site.
I guess I could have broke down and sent away for the High Mountain Cure, but were is the fun in that.
So I took all the info I picked up and sorted out the basic steps and thats where I came up with using the external cure, it's my take on Buck Board Bacon.
As far as external curing?
It seems that the external rubs on Butts seem to take 7 to 10 days with a flip of the Butt/Pork Belly/Loin half way through the curing time.
If I was doing Ham I would have stick injected and used a brine.
According to the instructions from Morton's, the Sugar Cure it is an external cure, where Tenderquick is more for brining ( but not necessarily in all cases).
So I just followed the instructions from Morton's for use to make regular bacon with a few more flavors added, I will be trying to make Canadian bacon next week, using the recipe from Morton's and a pork loin.
Ron

walking dude · Oct 20, 2007

ahhhhhh...CRAP.........thats right......bacon..........CRAP
my bad.......sorry............bacon not ham..........CRAP wd........READ the thread title............sorry............CRAP

d8de

wilson · Oct 20, 2007

Thats OK WD, don't take it so hard

.

scotty · Oct 20, 2007

I have boned about 8 butts in the last two months. Some for sausage and the last one for buckboard bacon.
I make a cut lengthwise paralell to the and down till i hit bone then using a small very sharp knife, i work my way around to cut the bone out of the butt.

Is this the correct way??? I DONT KNOW. Its a pain in the butt butt it works.

salmonclubber · Oct 21, 2007

great sausage recipes and meat curing book by rytek kutas has pics of how to do it you may also find something on the web on how to debone a pork butt there also may be instructions in the hi mtn bbb cure i cant remember

richtee · Oct 21, 2007

Wise decision!

I sooo agree!

Not at all. TQ is used in many recipes for a "dry cure".

Sounds like ya got a handle on it OK... post results!

deejaydebi · Oct 21, 2007

Good luck Ron! I'm sure it'll be fine. Sometimes when I use butts I cut it i half for a thinner piece of meat. Thinner buckboard taste more like bacon IMHO. Thicker tastes more like ham.

wilson · Oct 21, 2007

Scotty: Thanks for tip. I'll try it next time.

SalmonC: Thats were I got the directions to try and d-bone.... I made a mess of it. After I cut around the bone on the round side, but on the blade side of the butt, There wasn't enough meat so I ended up trying to butterfly the bone out.....thats when the war started

. Butt 1 Wilson 0.

Richtee: Thank you for all your help.

Deejaydebi:Thank you for all the info on your site. I have 2 pieces curing now, 1 thin long strip and one small round piece, so I guess I got the best of both worlds

I was amazed at the amount of info I was able to get from the Bacon Forum, You all made it sound so easy, I would have never tried this with out all the good info.

I'll post some Q-view when it's done.
Ron

cowgirl · Oct 22, 2007

Looking forward to seeing your results Wilson!

I cure loins to make canadian bacon using morton's and sugar as a dry cure. I have had no problem with the cure penetrating the meat in 7 days time.

Deer Meat · Oct 22, 2007

I have some Canadian Bacon curing in the fridge as we type. I can't wait to get it smokin and try some.

deejaydebi · Oct 22, 2007

Well guys just don't forget to show the final pictures and Good luck. Once you've done it once you'll wonder what the worry was about.

It's Bacon!

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