Makin Bacon

Jay · BBQ Fan Joined: 31 Dec 2007 Posts: 144 Location: ohio

Bought a pork side from my local butcher 12lbs for $20.00. Applied sugar cure and start the 10 day cure. Will post some pics as soon as my boy gets home to help .

Harry Nutczak · Posted: Sep 07 2008 Post subject:

Sweet, I tried to get pork-bellies last winter and I was quoted $4'ish/LB.

So I did it with boneless butts at $0.87/LB instead.

I am looking forward to seeing your results. And a taste would be nice too.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

barry · BBQ Fan Joined: 13 Jan 2007 Posts: 141

Hi Mountains seasonings has Buckboard Bacon Cure that they reccomend for use on butts. Picked up some at Sportsmens Wharehouse the other day, gonna give it a try.
Friend of mine used it on venison. Gave the meat a very different taste and texture... it was GREAT!

barry-

Damar12 · BBQ Fan Joined: 15 Dec 2006 Posts: 176

Put the Hi Mountain Buckboard stuff on a huge pork loin and ya talk about good .......

Jay · BBQ Fan Joined: 31 Dec 2007 Posts: 144 Location: ohio

Did the same thing last fall and had good rusults with the sugar cure.I did half blackpepper and half plain smoked with hickory. I will keep everybody posted and post pics along the way. Very Happy

Harry Nutczak · Posted: Sep 08 2008 Post subject:

if you guys do not want to spend huge coin on hi-mountain product.

Just use 1 TBS tender-quick per each pound of meat, dry cure it wrapped in plastic wrap. when the cure s completed rinse in cold water to remove the excess nitrates.

I only used cracked blk pepper for seasoning when i did my butt-bacon (60 pounds of it) and it was plenty fine, get creative with it too, see what you get. make sure to take notes so you can duplicate it though.

A note on hi-mountain spices.
about 8-9 years ago I had a box of their jerky cure, as I was pouring in the spice packet a wing of a moth came out of it. I tossed all the meat because I was wasn't quite sure where the rest of that insect was. I know there was little chance of any problems, but I just couldn't serve this too people knowing there was insect parts in it.
I sent them a letter, they sent me a single replacement package but did nothing to cover the loss of the meat

I know there are alot of funky products in everything we eat, I was just having a bad day and then that happened to top it off.

Allegedly Chocolate has the highest allowable "Filth Rate" allowed by the FDA. The FDA has rules about the percentages or PPM of insect parts & rodent hairs for all food products,
Chew on that for a while.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Jay · BBQ Fan Joined: 31 Dec 2007 Posts: 144 Location: ohio

Hay Harry!!
Bought the sugar cure from ask the meat man it did great last time and i am black pepper curing it .I am taking notes to compare with last fall.

cmcgill · Joined: 17 Feb 2008 Posts: 3

I bought a pork loin this weekend so I could make Canadian bacon (back bacon for our friends to the north) this coming weekend. One of the local stores had the m for $1.99/lb. So I go in Sunday, and there's a woman wheeling out a cart with pork products, including a few loins. After she finished, I went over and started looking through the loins. I came across one marked $0.12. Hmm, I thought. The weight was listed as 0.06 lbs. I thought briefly about going over to the meat counter and telling them they mislabeled it, but shame on me, I didn't.

The high school girl at the checkout never blinked. I bought a couple other things, but this was a 9-10 lb piece of meat and my total came to just under $5 with the other two items I bought. I figured the supermarket chain wouldn't go under over a $20 price mistake.