And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. It will not taste like the commercial maple bacons. Measuring accurately is also very important.
How To Make Bacon At Home From Pork Shoulder - Fabi And Rosi
I turned the meat once a day, re-layering so the top pieces rotated to the bottom. Once the bacon is sliced, fry it up and enjoy! As for bears and insects, the smoke should deter them.
Homemade cure for Buckboard bacon? - Smoking Meat Forums However, I suspect the butcher who deboned this roast and rolled it had been enjoying recreational pharmaceuticals. Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. Im fortunate enough to have a root cellar that stays between freezing and 40 degrees, so I could park the pans in there to cure for 10 days. It also cooks much faster than bacon so keep a close watch on it while youre cooking it. Any help would be great please . It was so good, my husband voted to not smoke it. Questions: 5. Also will add some flavors like cracked pepper on outside. It is minimally sweet but enough to add a nice flavor. Meat Block. Buckboard bacon is bacon made from pork shoulder instead of pork belly. All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. It will cure and give the salted pork taste and a touch of smoke but I suspect it might be a little bland.
Intro to Buckboard Bacon | Burn Blog That is why you cure it. Its great to eat dried, that was for sure. Meathead, BBQ Hall of Famer. MoreoverI will do a better job at staying focused! 15ml sugar (organic golden sugarjust what i had in house). Your Manure Pile For Fuel, Fertilizer, and Maybe Even Improved Water Quality, You Elderberries Hospitality, Health, And Beauty. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. Belly bacon 1" thick takes 5 days and buckboard 2" thick takes 10 days. Not sure if you are still monitoring this post, but do I have to use any sugar? Buckboard bacon. Maple Buckboard Bacon Ingredients 1 kg (2.2 pounds) pork shoulder or butt slab (less than 3 inches thick), weighed after trimming 25 ml (2 tablespoons) maple syrup 3 grams (0.1 ounces) pink salt #1 15 ml (1 tablespoon) Kosher salt 15 ml (1 tablespoon) brown sugar Instructions Put the pork on a plate and inject maple syrup into pork slab. turned out that with my shelves being 13.75 x 19.75, the closest I could find was 14 x 24 4 mil bags: pack of 50 for about $11.50. Place the pork in a large brine bag and pour in the remaining cure. Freezer bags are thicker and less likely to leak. 2 pound slab of pork belly with or without skin 2 cups of water 2.5 tablespoons of kosher salt 2 tablespoons of brown sugar 2 teaspoons of paprika 1 teaspoon chili powder 1/4 to 1/2 teaspoon black pepper 1/2 teaspoon pink curing salt / Prague powder / curing salt The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. I will start with some basics of making bacon. Sign up for the latest news, offers and recipes. Fire up your smoker to about 200 degrees Fahrenheit.
To die for. The first choice is to just cold smoke without heat at all. Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. Cash and Carry or Costco usually have good deals and decent meat. Again, thank you! I have never heard of buckboard bacon. Hardly any liquid from the curing, noticed after about 7 days the color of the meat inside was a rich pink color as opposed to the grey-er on the outside You can leave it like this, slice and cook. I wanted to slice it thin, like bacon, so that was important. I dont typically eat sugar/carbs and would love to try this. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. It is better against the grain but that can be difficult with pork butt or shoulder as the muscles run in different directions.
Makin' Bacon - a Guide to Cold Smoking Bacon - Instructables The pellicle is what "takes up . After 2 hours, test the bacon by cooking off a small piece. Rub the entire pork belly with the mixture, including the sides. What makes a cut of pork into bacon is the way it is prepared. Weigh the rest of the cure components: Salt is 2.5% of the weight of the pork belly. Of course, I had to try the bacon, just for quality control purposes. Strawberry Jam, You Should Really Make Your Own, 0.05 ounce (1/5 teaspoon) Prague Powder #1, 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick. Once you're at 140-145 degrees Fahrenheit pull the butts off and let them sit for 45 minutes or so to cool off before putting them in the fridge. Then I put it in the fridge, uncovered overnight. Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! The flavor is great and weve never been disappointed. Please also note that there are 2 main types of curing salts: Morton's Tenderquick and Mountain High products. I continued this until the meat stayed dry after sitting for a 15 minute period. The piece I chose for a basic cure weighed 649 grams. Select & Prepare The Pork Butts J.D. Costco has been selling fresh pork belly, about 9-12 lbs ea. Buckboard Bacon Ingredients 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick 3 grams Prague powder #1 40 ml brown sugar 15 ml kosher salt Instructions Mix Prague powder, brown sugar and salt together. When the belly firms up rinse well and pat dry. Once the bacon is cooked, you can still scramble your eggs in the drippings, for a tasty breakfast. You smoke for as long as you want depending on personal tastes. Even so, theres less fat than regular bacon good news if youre trying to cut back. When you place your pork belly cured bacon (or whatever cut of meat you are using for bacon) in the fridge.
Covid Bacons, Side, Buckboard and Canadian (Back) Bacon In the recipe above it uses 40ml of sugar to 15ml of salt. I found it through Reddit as someone had posted it in the BBQ group. Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. Thanks so much for buying the book. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. With or against the grain that is? As we processed the pig, I set aside the ham meat according to its intended use. Thanks for the tip, I haven't tried it. I am extremely happy with the service and product range that Smoked and Cured has. Makin' (Buckboard) Bacon August 31, 2021, 05:48 PM I have some pork butt sliced into slabs, and sitting in the cure.
It's fresh, since you made it, you can control the amount of fat included in your bacon, and you can control any flavors you want, like hickory, maple, mesquite or others. The resulting bacon is very flavorful and has a slightly sweet taste. I prefer to soak it before curing for 2hrs. Board index Homemade Sausage Making Smoked pork products; It is currently Thu Jan 05, 2023 09:54; All times are UTC . Once you're finished with your beverage, check the pork. If you like a light smoke, 4 hours is fine. Turn the meat and rub any liquid in the bag in every day or so. Everyone Ive given it to loves it! Rinse with cool water, pat, and dry in the fridge for about 6 hours. Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. I had never heard of buckboard bacon, but it looks delicious! Fortunately, the sizes arent that different and all should be well. Trim the pork bellies with a knife to create a uniform shape for curing evenly.
Homemade Maple-cured Bacon Recipe :: The Meatwave Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. This has made the best bacon on my first try at making bacon I was impressed at the ease and a great flavor I will delinately be using this again. You can make your own cure and custom tailor the flavor you want. Cook the pork. As for the variation, the berbere spice gives just a touch of heat. Mix Prague powder, brown sugar and salt together. Sugar is a matter of personal taste but not enough and it is a little bland. Thanksbut kind of a stupid question hereI Have 2 pieces of meat.one is 3.3 pounds and one is 4.2..I made two separate batchesbut because I lost my focus I swapped out the mixes.meaning one didnt get enough and one got too much.can I still save it or combine the two pieces into one bigger bag? Bacon - Cowboy Troy. Don't over do the smoke, 3-4 chunks of wood is probably plenty. By submitting above, you agree to our privacy policy. That doesnt affect the taste, though. Iron Ridge Wisconsin I was able to get 4 pieces from the roast I got. Using a slicer makes things easier and more consistent. It may not display this or other websites correctly. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it.
Makin' (Buckboard) Bacon - Pitmaster Club (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.).
Hi Mountain Bacon Cure Who doesnt love bacon? This will create a sticky coating on the outside of the meat called a pellicle. You have heard of bacon. Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. 7. "Some world views are spacious and some are merely spaced.". I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. Apply the dry cure mix evenly on all sides of the pork belly. In your video the ratio of salt to sugar is 1 to 1. But I'd bet most of us here on instructables like to tweak things. Slice thin or thick and then fry up just like bacon. The only tip I have is to put the meat in the freezer for 10-20 minutes to firm it up if it doesn't slice cleanly. Another advantage? Once people try it, they cant stop. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. If you have a larger family or like slicing just before cooking, there is no problem with freezing it in chunks and slicing after thawing. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. How Long to Smoke Bacon Coat entire pork belly with the cure and place in a large resealable plastic bag. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. Cottage or buckboard bacon is a pork shoulder cut. What kind of bags do you use? I will combine them and pay attention to manipulate them daily. Additives. The dehydrated bacon keeps without refrigeration. I was after something quick and dirty so we could finish slicing and get onto eating! I had three pans full, so I stacked them. Prepare the smoker for 225 degrees F. cooking with apple and hickory wood. That is very important to know, because the amount of nitrites use in a wet cure is much higher, than what is used for dry curing. Thanks for the info. Required fields are marked *.
Buckboard Bacon Cure - Hi Mountain Seasonings Did not refill once it went out. Mix the brine mix and bourbon with the water in a large pitcher. This field is for validation purposes and should be left unchanged. May not be correct, but close enough and even believable for me. Sugar is 1% of the weight of the pork belly. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Measure out the cure per the instructions for the amount of meat you have. Posted by Chuck pickerill on Nov 3rd 2022. I also found many curing mix recipes online. Rinse and pat dry. Pork Shoulder sometimes goes on sale for cheaper but not usually. Kinder goats A small breed for milk and meat, Dorper sheep Revolutionizing the meat sheep industry, The raging torrent Respect it even when you play, Heres how to make a musical bamboo flute. Also, would the difference in sodium content affect the curing process? Salty and sweet is the magic combo for bacon. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Issue #112 July/August, 2008
Insert the probe horizontally into the center of the pork belly, avoiding any large pockets of fat, if possible. Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. I just have a few quick questions. If you haven't had that, I would recommend it. Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. In this recipe, we cured an 8 lb boneless pork shoulder for 10 days in a mixture of cure, water, and a little Bourbon for added depth. David: Thanks mate! Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. Our dog highly approved of this project. With the cost/shortage of bacon this made perfect sense. You can increase and decrease the sugar and salt to your tastes as long as you use at least 10 ml of kosher salt per kg as it is needed to pull the moisture out. 53035 United States. Try this for an adaptation for curing in the fridge. Issue #87 May/June, 2004
I assume the smoke will keep bugs and critters away? Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. What is the breakdown per pound for pork belly? Close the lid and smoke the pork belly until the internal temperature reaches 150, 2-3 hours. Back bacon is quite lean. The third choice is to smoke to an internal temperature of 155 to 160 F. The advantage to this is that the bacon is fully cooked and can be eaten cold in a sandwich without further cooking. All you need is meat, curing salts, seasonings, time and a smoker. is there a preference of one over the other? Cook Meat chunks were about 2.5 to 3 inches thick. Hooker
One is a dry rub and the other is a brine where they are mixed with water. You can buy one bone in and debone it if you like. Our jerky kitshave everything you need to make delicious homemade jerky. Cure Calc Help Needed, Confused for first time bacon attempt, Chicago Inspired Italian Beef Pull-apart Ring (TD entry), Pecan Crusted Duck Patties with Cumberland Sauce, garlic wilted spinach, wild rice, Butter buns and side salad with strawberry vinegrette. If you are not set up for cold smoking, you can skip this step and just hot smoke it.
Im interested in making the buckboard bacon. It is cured in a similar way to regular bacon, but it has a unique flavor that is caused by the inclusion of smoked hams and other spices in the cure. The rinsing does not significantly increase the saltiness of your bacon. Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. This means that, if you have more than one piece, you must do each piece separately so that you can make sure you have the right amount of curing salts. Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. Tried to keep temp <150*F, by using large splits of Pin Oak and keeping the firebox on my old Brinkmann open the whole time for TBS. It tasted amazing, I was hooked! Been meaning to give buckboard bacon a try. I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay
You gotta love bacon.The history on why they call them butts, when in fact it is the shoulder, is they used to store and ship the pork shoulders in barrels called butts, The real name is Boston Butt, but is really a pork shoulder. Drain and pat dry. Pour the wet cure over the pork. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. but I do feel better from your feedback. Will refill next time just to get as much smoke flavor as possible.
Cottage Bacon - Fox Valley Foodie Next, you would smoke the meat for 3-4 hours. Bacon was curing for 13 days and fridge got above temp? Pork Shoulder makes buckboard bacon. Sorry habs. Smoke the pork until it reaches an internal temp of 150 degrees. Thank you!
Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon.
Spread all over the meat then wrap it with waxed butcher paper. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times.
Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Why would you disgrace the great pork belly bacon? 341 Likes, TikTok video from Eric (@thebigbeardedbbqguy): "10 lbs of gorgeous pork belly vac sealed and dry curing into bacon! Once I had enough meat for the buckboard bacon, I cut it into 2-inch-thick slabs, so that it looked somewhat like the pork belly slabs. Explore. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag. Stir well until the brine mix is dissolved. Cover and set the pork in the icebox for at least 4 hours or overnight. The only reason we bring up to 135-140 is to make it easier to slice?
Smoked Bacon with Morton Tender Quick Cure - Copy Me That Season the pork generously with Blue Ribbon BBQ. SMF is reader-supported. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. When autocomplete results are available use up and down arrows to review and enter to select.
I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. Next time Yes i will be doing this now all the time! The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. All: Really dont need to go buy a 600 dollar smoker! This step is pretty straightforward. 3 grams pink salt Have you heard of Buckboard Bacon. Place the bag inside a container or dish with the fatty layer facing down. I love them all. I drain and refill with fresh water after 1hr. The cook was done in less time that i expected.
Buckboard or Pioneer Bacon - Fiery Foods & Barbecue Central Blackboard Home Smoked Bacon 3 pounds of pork butt, heavily marbled and cut into a slab 3/4 cup maple syrup 1/2 cup kosher salt 1/2 cup brown sugar 2 TBSP crushed juniper berries 1 TBSP ground pepper 1 1/2 tsp Prague Powder Number 1 Mix syrup through Prague Powder Number 1 together. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. Hot smoke the bacon at 180 F to an internal temperature of 140 F. Let the bacon sit in the fridge, covered, for 2 days. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. Do you prefer slicing then freezing the bacon, or do you ever freeze larger pieces that you thaw and then slice when you go to use it. Will need more soon. You guys are peer pressuring me into trying bacon. How was the flavor on the Dry Cured ones. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt. Go light though, this is a less is more kinda thing. I decided. Used the Amazing smoke tube. Hey Dave thanks for the video. The disadvantage is the suggested loss in texture. I had to cut out some loose pieces.
How to make buckboard bacon from a pork butt - Jess Pryles Read on to learn more about how to make buckboard bacon or skip to the end to find out how I managed to combine bacon and 3D printing! My arm got tired of cranking the slicer. Jul 3, 2021.
Smoke Buckboard Bacon from Pork Butt - Preserved Home I procured a vacuum pack this time round to make things more simple. Interesting we use a cure to make bacon.
Buckboard Bacon | Buckboard bacon cure recipe, Smoked meat recipes, Bacon Not only does this make awesome bacon, it works great to make a ham out of a wild game roast! Buckboard Bacon Kamado Joe 105K subscribers Subscribe 46K views 3 years ago #KamadoJoe #Bacon This week's Kamado Joe video adventure begins with a 4-pound boneless Boston Butt / Pork Shoulder. Kinda looks to me like all the cure has dissolved and nothing is happening.
Buckboard Bacon- Pork butt bacon - Homebrew Talk All should be well! Time to smoke those butts! Alternatively use it as a simple call to action with a link to a product or a page. I'll have to try to find some now! Does it take a long time? Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form. I did this recipe twice and it is amazing! It tasted like bacon, without the fat and with just a hint of pork chop taste. There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. To get a little bit of a uniform shape, and forced the cure into the meat a bit more.
What is buckboard bacon made from? - Cowetaamerican.com Homemade Smoked Bacon - Hey Grill, Hey Put the bag in the fridge for 4 days for every inch of the thickest part and an additional two days (ie 2 inches would be 10 days).
How to make buckboard bacon from a pork butt - Dailys Grill
I would say the berbere is my favourite but they all are great and you must have variety in your life! After rubbing the cure into the pork, place pork in a ziplock bag before placing in the pan. BRADLEY SMOKER | "Taste the Great Outdoors". 3 days ago i started curing my second batch of bacon. The maple syrup adds a different sweetness. I fried some of each up and had the samples with home fries for breakfast. They inject flavourings. Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. #pork #porkbelly #bacon #homemadebacon #curedmeat #charcuterie #betterthanstorebought". 3D printing FTW! This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. It's fresh, since you made . The pork is already turning that nice pinkish red. Remove as much air as possible and seal well. Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. Though I would be curious to know what the actual weight per pound is. I just check the pork butts, as i wanted to check the thickness i had (2.5 3.0 inches thick). Curing salts are a mixture of salt and sodium nitrite. Step 1. I should warn you about making bacon. Should i need to worry about this? In the video I am making Maple Buckboard Bacon (see the post https://oldfatguy.ca/?p=5530) and I inject the pork with maple syrup which has a lot of sweetness. As long as the cure is coming into contact with the meat, all is well. This should be covered in pre-school at minimum. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. 2. #bacon #porkbelly #makeyourownbacon #smokedTim learns all about how to cure and cold smoke a pork belly to make some of the most delicious bacon with his fri.
Applewood Smoked Buckboard Bacon Question for you, when i cured bacon (loin) in the past, i used just sugar/salt of equal parts, rubbed on daily to the meat. Dont turn the gas grill on at all. They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Combine all ingredients other than pork belly in a bowl and mix together. In the United States, bacon is cured then smoked for flavor. After 10 days in the fridge, it's go time! ", Extra points for the technical drawing for placement of cure. The adapter is designed to fit 3/8" coarse thread and a normal drill chuck. The pepper adds a touch of spice that mostly comes as an after note. I have a feeling this is gonna be some good bacon! of meat.
Ticks me off that I was an adult before I found out about it! Let me know if any of this isnt clear or I can help further. I think over all it was about 2.5hrs!!
Buckboard bacon - Backwoods Home Magazine Not all bacon is smoked. Cheap bastard that I am, I made buckboard bacon for the first time over the holidays because pork shoulder and butt are much cheaper than pork belly around here. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices.
Bacon Too Salty: What Went Wrong and How To Fix It I decided that I would divide the hams into three portions one third for sausage, one third for roasts, and the last third for buckboard bacon. Im concerned about my meat now. It is just more accurate and you will get a better result. 1/4 cup kosher salt. That meant I could send some samples to my sons in California and Florida. Sounds fine. Place directly on the smoker and insert probe to monitor temperature. Typically, salt is set at 2% of the meat's weight and sugar at 1%. Because we had never sampled buckboard bacon, I didnt want to make all of the hams into bacon, just in case we didnt like it. 882. good stuff , l will keep buying this item. I bought your book and sending it home to my dad for his fathers day gift! Before using a dry rub such as this I was a devoted wet cure person, from now on I will be doing dry curing thanks to finding this product. By Kathleen Sanderson
Bacon Varieties | Sizzling-Bacon It is amazing I've made over 75# of both buckboard and belly bacon. Buckboard is kind of in between. Following are the 3 variations I did. Now go eat some bacon.Jack, Reply Buckboard bacon is every bit as easy to make as regular bacon. I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. Is this strictly a flavor preference? I used PETG and printed at 100% infill. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. If there's liquid in the bottom of the pan you can leave it or drain it. Rub the dry cure onto the pork bellies, making sure to coat all sides. The recipe that came with it was not all that helpful for pork belly. Next, soak the butts in cold water. A "normal" bacon cure will work fine. This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. The amount of moisture given off varies widely depending on the way the meat was processed and stored. Bacon 3.0 : same as Bacon 2.0 but once the cure had fully liquefied, I pulled it out momentarily and applied a coat of cajun seasoning all over it and put it back to finish the cure. I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. This is an outstanding product that I use year after year. I used Morton. The only difference is that you would start off with a piece of pork butt instead of pork belly. So you should follow their instructions. It really does need a touch of sweet. As a matter of fact, any added later would disturb the equilibrium. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. I flip mine once a day. How to make buckboard bacon 4.5 from 2 reviews Author: Jess Pryles Prep Time: 14 days Cook Time: 3 hours Total Time: 339 hours Ingredients 4 lb boneless pork butt 45.36g /1.6oz of kosher salt 4.54g /0.16oz of pink curing salt 18.16g /0.64oz white sugar one tablespoon garlic powder one tablespoon onion powder two tablespoons cracked black pepper Insert the injector into the roast and slowly press the plunger as you remove the needle. If you used 3 grams of pink salt #1, 15 ml kosher salt and 15 ml brown sugar per kg of pork, you will be fine.