bbqgeekess
Babbling Farker
- Joined
- Jul 6, 2013
- Location
- Oklahoma
This is my first time making any bacon ever, let alone buckboard bacon. It rivals the $5 per pound pork belly bacon I get at the store--the smoke flavor is incredible and REAL (not liquid smoke injections). I'll never buy store bought pork belly bacon again, instead opting for this $1.39/lb pork butt bacon--it's not only less expensive but tastes sooo good!
Btw, it only cost me pennies to cure this as I used YetiDave's rub recipe:
3% salt, %1 sugar, .25% cure #1 powder (percentages of the weight of the meat). I make up a big 1 quart jar of the rub which will last me for at least a dozen butts--yet only using about 50 cents worth of cure #1 for the entire jar (so just pennies per buckboard bacon butt).
I printed a label for my jar in honor of YetiDave's recipe and help
YetiDave's been really helpful coaching me through this dry rub curing process over the past 11 days--thank you so much Dave!
Note: Btw, YetiDave doesn't keep a jar of this rub, he weighs each ingredient each time -- the salt, sugar and cure #1. I am under the assumption that it's ok to do what I did with the jar, that the cure #1 has no problem mingling with sugar on the shelf for extended periods of time.. perhaps a scientist should clarify this for me thanks
Btw, it only cost me pennies to cure this as I used YetiDave's rub recipe:
3% salt, %1 sugar, .25% cure #1 powder (percentages of the weight of the meat). I make up a big 1 quart jar of the rub which will last me for at least a dozen butts--yet only using about 50 cents worth of cure #1 for the entire jar (so just pennies per buckboard bacon butt).
I printed a label for my jar in honor of YetiDave's recipe and help
YetiDave's been really helpful coaching me through this dry rub curing process over the past 11 days--thank you so much Dave!
Note: Btw, YetiDave doesn't keep a jar of this rub, he weighs each ingredient each time -- the salt, sugar and cure #1. I am under the assumption that it's ok to do what I did with the jar, that the cure #1 has no problem mingling with sugar on the shelf for extended periods of time.. perhaps a scientist should clarify this for me thanks