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Old 10-08-2008, 08:38 PM   #1
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Default BACON

I stared with a 2 pound boneless pork butt that looked like this:









Then I mixed some cure with dark brown sugar and coated the roast. The roast then went into a plastic bag.







This sat in the refrigerator for 10 days so the meat could cure properly. After ten days I cut the roast down the center and soaked one half in an apple cider/maple syrup mixture and rubbed the other half with clover honey. They got a 4 hour smoke with apple wood until the internal temperature was right around 140. Then they looked like this.







Fries up like bacon.
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Old 10-08-2008, 08:46 PM   #2
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Default RE: BACON

Oh man that looks so good!

When you say cure....the sodium nitrate, or whatever that is for sasuage and meat curing??
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Old 10-08-2008, 08:55 PM   #3
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Default RE: BACON

Yep. In this case I used Morton's Tender Quick because I was out of the Cure #1 that I usually use for bacon and sausage.
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Old 10-09-2008, 06:58 PM   #4
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Default RE: BACON

That does look good. What is the sugar to cure ratio? I want to try this one. You don't inject it or anything?
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Old 10-09-2008, 07:59 PM   #5
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Default RE: BACON

I used equal amounts of Morton's Tender Quick and dark brown sugar. If I were using Insta-Cure #1 I'd have to do some more calculations. You have to measure the cure out due to the weight of the meat to get the right amounts. That roast was about 2 pounds and Morton's calls for 1 tablespoon per pound. So 2 tablespoons of cure and 2 tablespoons of dark brown sugar for this particular roast. It took 10 days to cure.
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Old 10-10-2008, 02:17 AM   #6
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Default RE: BACON

Thanks!
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Old 10-10-2008, 05:57 PM   #7
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LOOKS GOOOOOOD GOING TO START SOME THIS WEEKEND AND DONT KNOW IF I CAN WAIT THE 10 DAYS!!!
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Old 11-08-2008, 06:37 PM   #8
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That looks great. What kind of cure did you use?
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Old 11-08-2008, 06:38 PM   #9
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Never mind. Should have read further.
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Old 11-10-2008, 06:25 PM   #10
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Default RE: BACON

Where do you get Morton's Tender Quick or Insta-Cure #1? I looked at Walmart and couldn't find it.
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