Making bacon.
After I finally got a digital scale that goes to two digits for the Prague #1 powder.
The first one is a Butt/shoulder that hopefully will result in Buckboard bacon after I smoke it.
The other attempt is two pork loins of about four pounds each to hopefully get Canadian bacon out of it.
I had to wait for the scales because you don't want to use too much Prague powder/pink cure or whatever else you want to call it. luckily there's a page for that.
I am going to try the Canadian bacon. Sounds good.
ReplyDeleteThe Buckboard sounds interesting.
ReplyDeleteI just use zip lock bags and haven't vac-sealed it for the curing. Might have to try that.
I just put a little vacuum on it to get most of the air out of it, then sealed just because I didn't want pig juice all over the fridge in case it leaked.
DeleteI just put the zip loc bag on a baking sheet in the fridge because yes, there is leakage sometimes !!
DeleteThere's smoked and mesquite smoked. I home cured/mesquite smoked pork belly bacon in the fall. My taste buds voted it "outstanding".
ReplyDeleteCletus Valvecore