Folks, if you havent tried this I highly suggest it if you like bacon or ham. I was a little nervous at first but now I'll be making this all the time. First off I had to track down some pork butts that weren't enhanced. I finally went to a carniceria, a mexican meat market and found some and they were priced right on. Once on the chopping block I used my Rapala Fillet Knife to work out the bone, yes a dirty old tackle box fillet knife, well scrubbed at least. If you don't fish I still would have one in the kitchen, best investment you can make. Once I got that bone out I coated them with Hi-Mountain Buckboard Bacon Cure following the instructions to the letter, except flipping it every day for the 10 days not just after five days like the instructions. I weighed the meat after digging out the bones and went by the formula. The only thing I did different was I dusted the meat with CBB. After the 10 day torture test I washed the meat with cold water very well and soaked in cold water for 1.5 hours. I then did the salt test. Perfect was the outcome. Now onto the smoker with a hunk of hickory and a kiss of mesquite, my favorite combo as of late.
Edited by meateater - 6/24/10 at 7:30pm