Thanks for subbing! I hope this will work for you. Sometimes I just do the dry Equilibrium method, and do all calculations just on meat weight. But I never feel the salt etc gets evenly into meat. So I like to add a bit of water and put it all in a bag, feels like more even distribution. Buckboard bacon is, IMO, even better than belly bacon. You can get good fat, bit still get more meat on a strip. And of course $1.49 a pound for pork butts is better than the $5 I see bellies go for. Feel free to hit me up with questions, and I look forward to you posting some good results on that forum!
You could... but it will not taste very great. The thing that puts homemade bacon "better" than store, is the great smoke flavor. And you're going to have to cook it to 140 to 145f internal anyways for pathogen lethality treatment, so might as well put some woodchips smoking while you do that. Thx for asking!
Yes I have. I am assuming you mean the ones with a submersible lid that goes on to keep meat underwater. I did this before with a 5gal bucket, a plate and weight. I feel the large 2 gal ziplock in a 2gal bucket has numerous advantages. 1. the briner buckets are large, more than I want to fit in a fridge. The 2 gal bag fits inside 2gal bucket, keeps it from splashing or leaking, very compact. 2. The sealed bag keeps splashes down, odors from escaping, meat is always submerged, easy to toss around to reposition meat daily, and NO gas is kept inside brine in solution instead of off-gassing. 3. I like to put enough brine to easily cover all meat without jamming it together which inhibits curing. However, I still want to minimize the brine and not waste space. The bag lets me jostle meat around, cover it all, and still use just 1 or 2 L of brine. Hope that covers my reasoning :) Folks who do more at once may like the briner buckets too.
Because all the required USDA chemical calcs are in parts per million, and I need to convert between liquid volume and weights... all base 10. Ounces are base 16, why would anyone do a calculation with 128, 16, and 8.3 needing to be multiplied, when they could just move a decimal place over 3 instead? Metric is massively easier and less likely to make mistakes.
You directed me here from the curing forums.
Thank you ...From your new subscriber!!
Thanks for subbing! I hope this will work for you. Sometimes I just do the dry Equilibrium method, and do all calculations just on meat weight. But I never feel the salt etc gets evenly into meat. So I like to add a bit of water and put it all in a bag, feels like more even distribution.
Buckboard bacon is, IMO, even better than belly bacon. You can get good fat, bit still get more meat on a strip. And of course $1.49 a pound for pork butts is better than the $5 I see bellies go for.
Feel free to hit me up with questions, and I look forward to you posting some good results on that forum!
@@ArtisanCook
I definitely can see myself wanting more of your guidance!
👍
Could you also use liquid smoke to save the smoking part
You could... but it will not taste very great. The thing that puts homemade bacon "better" than store, is the great smoke flavor. And you're going to have to cook it to 140 to 145f internal anyways for pathogen lethality treatment, so might as well put some woodchips smoking while you do that. Thx for asking!
I had been wondering where to find this info…. A big thks
Glad it is helpful, give it a try, much easier than you'd think, great results!
Excellent information, as always. Have you considered using a briner bucket for your bacon?
Yes I have. I am assuming you mean the ones with a submersible lid that goes on to keep meat underwater. I did this before with a 5gal bucket, a plate and weight. I feel the large 2 gal ziplock in a 2gal bucket has numerous advantages. 1. the briner buckets are large, more than I want to fit in a fridge. The 2 gal bag fits inside 2gal bucket, keeps it from splashing or leaking, very compact. 2. The sealed bag keeps splashes down, odors from escaping, meat is always submerged, easy to toss around to reposition meat daily, and NO gas is kept inside brine in solution instead of off-gassing. 3. I like to put enough brine to easily cover all meat without jamming it together which inhibits curing. However, I still want to minimize the brine and not waste space. The bag lets me jostle meat around, cover it all, and still use just 1 or 2 L of brine. Hope that covers my reasoning :) Folks who do more at once may like the briner buckets too.
What do you do with the rest of the pork Butt after cutting the fat cap off?
Browse around my channel and look at all the other videos of making sausage ;)
Why is everyone using gram’s insets of ounces !! Just to impress people or something ! Use ounces and pounds dude !!
Because all the required USDA chemical calcs are in parts per million, and I need to convert between liquid volume and weights... all base 10. Ounces are base 16, why would anyone do a calculation with 128, 16, and 8.3 needing to be multiplied, when they could just move a decimal place over 3 instead? Metric is massively easier and less likely to make mistakes.