pork_shoulder_bacon
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Table of Contents
Pork Shoulder Bacon
Ingredients
- 3 lbs(1361 g) Fatty pork shoulder
- 1 liter Water
- 71 g (4-1/2 Tbsp) plain salt(3%)
- 47 g (4 Tbsp) Sugar(2%)
- 6 g (1 tsp = 5 g) Pink cure #1(.25%)
Notes:
- Salt: 3% of the weight of water and meat - (1,361 + 1,000) * 0.03 = 70.83 g
- Sugar: 0% to 4% of the weight of water and meat - (1,361 + 1,000) * 0.02 = 47.22 g
- Cure Salt #1: 0.25% of the total weight of the meat, water, salt and sugar -(1,361 +, 1,000 + 71 + 47) 0.0025
Instructions
- 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
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