I sugar cured some pork loin in a pan. I left it for 6 or 7 days. Then, I rinsed it off. I dried it and re applied the salt sugar mixture. It is ready to hang and dry. Then smoke it
Why don't you taste it at the different stages? Fry up a strip and see if it's too salty. I understand that if you know, but you can also cut a few corners or streamline the process if you taste along the way. Hey thanks for this, very informative.
What is the "money muscle?" Enjoyed video; I would find it helpful if when using BBQ terms i.e. money muscle, if you would define or explain as to what the term means and/or indicates. Everyone (especially me) is not "educated" in BBQ slang.
@@sweetswineofmine Is that the only part that is cooked and entered or is the whole pork butt cooked then the "money muscle" cut of meat is entered in the contest? Trying to learn about smokin' & quin'!!
Mine looks like Canadian Bacon. reddish pink, but taste like bacon Well. i see right now !👀 i need to invest in a MEAT SLICER 🙄🙄 cause i like my bacon thin 🥓🥓
I’ve tried several different buck board recipes and this is definitely the next one to try. I really like the curing method you used. 👍🏻👍🏻
I've made Buckboard Bacon before but like this method and can't wait to try it out. Thanks for sharing!
This is a must try! Looks really good!
I sugar cured some pork loin in a pan. I left it for 6 or 7 days. Then, I rinsed it off. I dried it and re applied the salt sugar mixture. It is ready to hang and dry. Then smoke it
Man that looks delicious 🤤
Aluminum reactive pan might not be best for the salt, cure and meat?.
Great video
Gonna try this soon, great video.
Thats lose awesome! I will be trying to do that, in the next week or so.
Hello from the Philippines!
Well done.
Thank you!
That cure...do they have it in APPLE? I'm not crazy about alot of the Chipotle or barbecue flavings. Are there nitrites and nitrates in it?
Yum yum gimme some.👍💪🇺🇸
Why don't you taste it at the different stages? Fry up a strip and see if it's too salty. I understand that if you know, but you can also cut a few corners or streamline the process if you taste along the way. Hey thanks for this, very informative.
I went ahead left all the small pieces, on it! AFTER ITS SMOKED cut it off for bacon bits
What is the "money muscle?" Enjoyed video; I would find it helpful if when using BBQ terms i.e. money muscle, if you would define or explain as to what the term means and/or indicates. Everyone (especially me) is not "educated" in BBQ slang.
It’s the part that wins the money. It’s actually the top of the shoulder or the collar
@@sweetswineofmine Is that the only part that is cooked and entered or is the whole pork butt cooked then the "money muscle" cut of meat is entered in the contest? Trying to learn about smokin' & quin'!!
Mine looks like Canadian Bacon. reddish pink, but taste like bacon Well. i see right now !👀 i need to invest in a MEAT SLICER 🙄🙄 cause i like my bacon thin 🥓🥓