Buckboard and Canadian Bacon

Start date – 3/15/2012   Finish/Cook date – 3/25/2012

Started off with:

  • 5# Pork Shoulder
  • 1.3# Pork Tenderloin

I wanted to go back to a brine cure method for this cook.  My last 3 CB cooks have been dry cure, and I need to work on the brine technique.  I also am starting to use metric measurements for curing and sausage making.  Metric makes scaling of recipes much easier.

Brine:

  • 3L Water
  • 2 Bay leaves crumbled
  • 105g Morton Kosher Salt
  • 45g Cure #1 (Pink Curing Salts)
  • 180g sugar in the raw
  • 15g minced garlic
  • 10g rubbed sage
  • 10g ground savory

The bath all mixed up and the pork hitting the tub.

Image

The Green Egg settled in at about 185℉  – Royal Oak lump with a few chunks of hickory.

Setup for indirect cooking with the platesetter – Pork filled up the 13″ rack.

Hand sliced Canadian bacon and buck-board bacon.

Fried up a couple of sample slices of the buck-board…great flavor.

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