I like Poli’s recipes usually. This recipe should not use cure #2.Here's the site I found recipe for buckboard bacon
Sausage Recipes and Formulations
A collection of proven recipes for making sausage. Recipes and formulations are in both U.S. and Metric measurements with instruction on grinding, mixing, stuffing, coorking or curing sausageslpoli.50webs.com
This is correct. USDA has banned the use of nitrate in conventional bacon, sort of. Technically you can’t use nitrate but all the “uncured” bacon on store shelves is in fact cured with celery powder which is high in nitrates. They just are not classified as a curing agent by the USDA, so the product is labeled “uncured” even though the bacon is perfectly cured “pink” in color.Well marianski says #2 is no longer permitted in any curing method for bacon because of the nitrates. I also read about tender quick which I have never used but it seems to have nitrate also.
No salt? Or did you just not type it? You need the salt to make bacon.Here's the ingredients I'ma just substitute #1
2 lb. Pork shoulder butt 910.0 g
1/3 cup Un-sulfured molasses 75.0 ml 1/4 cup Kosher salt 48.0 g
3/4 cup Brown sugar, dark, packed 45.0 g 2 Tbs. Liquid smoke
30.0 ml 1 Tbs. Garlic powder 9.0 g
1 Tbs. Onion powder 8.0 g
1 tsp. Cure #2
You forgot the salt.Here's the ingredients I'ma just substitute #1
2 lb. Pork shoulder butt 910.0 g
1/3 cup Un-sulfured molasses 75.0 ml 1/4 cup Kosher salt 48.0 g
3/4 cup Brown sugar, dark, packed 45.0 g 2 Tbs. Liquid smoke
30.0 ml 1 Tbs. Garlic powder 9.0 g
1 Tbs. Onion powder 8.0 g
1 tsp. Cure #2
Or 48 grams of salt for a 2# roast.I like Poli’s recipes usually. This recipe should not use cure #2.
I can't comment on the molasses, but I'd re-think the salt amount pus the amount of Cure #1 is too high.Here's the ingredients I'ma just substitute #1
2 lb. Pork shoulder butt 910.0 g
1/3 cup Un-sulfured molasses 75.0 ml 1/4 cup Kosher salt 48.0 g
3/4 cup Brown sugar, dark, packed 45.0 g 2 Tbs. Liquid smoke
30.0 ml 1 Tbs. Garlic powder 9.0 g
1 Tbs. Onion powder 8.0 g
1 tsp. Cure #2
I plugged 910 gm of meat into cure calculator it says 2.27 gm. Wow that recipe is off. So with that corrected if I half the salt and half the sugars..?
Thirdeye has you covered and his post above is in line with my tastes as well.I plugged 910 gm of meat into cure calculator it says 2.27 gm. Wow that recipe is off. So with that corrected if I half the salt and half the sugars..?
Why white? Flavor and/or color?Thirdeye has you covered and his post above is in line with my tastes as well.
If you leave the meat at 2 pounds and then cut everything else in the recipe by half, you would have a workable recipe that would be at the top end salt and sugars wise. It would roughly be 2.5% each salt and sugar. Like said above also don’t change the cure 1 from .25% (default amount in most cure calculators) this amount does not change.
My personal preference for bacon is
1.5% sea salt
.5 to .75% sugars (bacon won’t burn in pan)
.25% cure 1
(Combined salt of cure and regular salt is 1.75%. If you plug in 1.75% salt in the calculator it will automatically allow for the salt in the cure 1)
I eyeball with granulated garlic and white pepper.