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
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