Better bacon comes from from the butt! #bacon #pork #sausageking
Recipe:
3lbs(1361g) Fatty pork shoulder
1 liter Water
71g(4-1/2 Tbsp) plain salt(3%)
47g(4 Tbsp) Sugar(2%)
6g(1 tsp=5g) Pink cure #1(.25%)
Cure in the refrigerator for 7-10 days
Smoke 6 hours @ 140°-150°F
Finish @ 200°-225°F to internal temperature of 152°-155°F
This cure calculator will do the math for you: genuineideas.com/ArticlesInde...
Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! www.chefstemp.com/shop/
Smoker: Smoke Hollow 44" gas smoker
Music:
www.epidemicsound.com
Bacon Pancake by Onion Kid: soundcloud.com/onionkid/bacon...
0:00 Intro
0:35 The Meat
3:15 Brining/Curing
7:17 Smoking
10:47 Taste Test
Негізгі бет Тәжірибелік нұсқаулар және стиль Pork Shoulder Bacon(Buckboard Bacon)
Пікірлер: 509