Picked up a young 150# prolapsed pig Friday for $30. It was younger so not as much fat on him as a mature hog. Got 92# out of it. l already processed and froze the loins into chops and roast, ribs, tenderloins.
Will chunk the front shoulders (13.5# ea) for future grinding into pork sausage. But I have the back whole hams (15# ea) and belly flat (2x 9#) to cure.
My plan for the bacon:
Divide the 18# into (4) 4-5# pieces,
Mixture:
I don't want it overly salty due to HBP. Process sound correct?
Will chunk the front shoulders (13.5# ea) for future grinding into pork sausage. But I have the back whole hams (15# ea) and belly flat (2x 9#) to cure.
My plan for the bacon:
Divide the 18# into (4) 4-5# pieces,
Mixture:
- 1.5 teaspoons pink salt (sure cure#1)
- 1/2 cup kosher salt
- 1/2 cup dark brown sugar
- 1/2 cup sorghum molasses
- 1 Tablespoon ground black pepper
- 2 gallon Ziplock bag
I don't want it overly salty due to HBP. Process sound correct?