Really enjoy your videos, Thanks for all your work sharing them with us! I got my pink salt and want to try this buckboard bacon, it looks so good!!! Thanks again! W.
Thanks for the video. Only suggestion would be to do a "test piece" before you smoke that way if it's TOO salty you can soak it in water longer to draw out some of the salt. But thanks!
Thanks for the suggestion but I do disagree somewhat. First, this recipes salt levels are well tested and I haven't done test slices for years now without problem. Second, I find even a long soak doesn't remove much salt. It takes days to get any significant reduction and that can affect you nitrite levels to the point they go below the minimum 100 ppm from Health Canada's minimum levels.
I don't doubt your expertise, but you lost me when your start out telling me to weigh meat in kilograms, pink salt in grams, …. then arbitrarily wing off into ml for brown sugar and kosher salt. Can you give me a gram weight for brown sugar and kosher salt. I know, "stupid yanks can't work in metric". Is there a reason to switch from weight to volume? Thank you, Ted
The vast amount of my followers are used to measuring dry ingredients by volume (cups, ml, tablespoon, teaspoon). Indeed, many of them don't even have a small scale. This isn't as accurate as gram measures but is fine for the sugar and salt as there is lots of tolerance for the amount of these ingredients. On the other hand, while I provide volume measures for pink salt/prague powder, I recommend you use grams as the tolerance for error for curing salts is much less.
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Great video !!! Very through thank you for sharing you love of smoking pork !!!
Really enjoy your videos, Thanks for all your work sharing them with us! I got my pink salt and want to try this buckboard bacon, it looks so good!!! Thanks again! W.
Thanks for the video. Only suggestion would be to do a "test piece" before you smoke that way if it's TOO salty you can soak it in water longer to draw out some of the salt. But thanks!
Thanks for the suggestion but I do disagree somewhat. First, this recipes salt levels are well tested and I haven't done test slices for years now without problem. Second, I find even a long soak doesn't remove much salt. It takes days to get any significant reduction and that can affect you nitrite levels to the point they go below the minimum 100 ppm from Health Canada's minimum levels.
I've been loving your videos. We just did ^this with straight moose (not cutting it with anything) and love how it turned out!
Wow! I love moose but have never cured it! You have inspired me.
That is some great looking bacon. I will have to try this!! Great Video
I love your channel
You are very kind!
Nice technique...
Good tip for the slicer.
Thank you!
Lovely bacon. Another great video. Thanks for sharing. :)
Thanks so much!
Couldn't you just buy skinless pork shoulder?
I don't doubt your expertise, but you lost me when your start out telling me to weigh meat in kilograms, pink salt in grams, …. then arbitrarily wing off into ml for brown sugar and kosher salt. Can you give me a gram weight for brown sugar and kosher salt. I know, "stupid yanks can't work in metric". Is there a reason to switch from weight to volume? Thank you, Ted
The vast amount of my followers are used to measuring dry ingredients by volume (cups, ml, tablespoon, teaspoon). Indeed, many of them don't even have a small scale. This isn't as accurate as gram measures but is fine for the sugar and salt as there is lots of tolerance for the amount of these ingredients. On the other hand, while I provide volume measures for pink salt/prague powder, I recommend you use grams as the tolerance for error for curing salts is much less.
You can convert 25 ml of brown sugar to 17 grams and 15 ml of kosher salt to 19.2 grams.
Agree with you,I am Australian and liquid is measured in ml and dry weight in grams. We have had metric for over 50 years. Love the videos.
Just use an online curing calculator to figure out the proper weights.