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- Posts: 5
- Joined: Mon Apr 15, 2013 05:22
- Location: Northern Nevada
ssorllih wrote: RLH3 wrote:
fagesbp wrote:I did the cure by percentage of green weight. 1.7% salt, 1% brown sugar, .2% cbp, 156 ppm cure.
What is cbp?
The only reference I could find on line was for chronic bacterial prostatitis. Just use cure#1
I did some more searching to try and answer my own question, and I figured it out. My google-fu must have been strong today. CBP is "Crushed (or cracked) Black Pepper." Mystery solved.
Of course the other option was "Customs and Border Protection," but somehow I did not think that they would appreciate being an ingredient in bacon....
- Posts: 416
- Joined: Sat May 05, 2012 14:46
- Location: Canterbury
That looks good. What is buckboard bacon? Is it bacon made from the shoulder or?
Do no harm. Margerine is the biggest food crime
- Posts: 335
- Joined: Fri Apr 16, 2010 11:39
- Location: Bristol, NY
Buckboard bacon is made from the butt.
I tried Ross' skin side slab from the butt a few weeks ago. 2.5% salt, 2% brown sugar, 0.25% cure 1 for 8 days in the fridge. I then tried my first ever cold smoke using a tin can full of hickory and a soldering iron in my smoker. Cold smoked 3 sessions of 4-5 hours each after work. The outdoor temperature was around 90* F and the smoker never raised above that temperature. Rested for 3 days in the fridge after the smoke and then enjoyed the BEST bacon I ever made or tasted.
I don't know if it was the meat, the perfect percentages for my taste, or the cold smoking, but this will forever be my go to bacon. Far better than belly bacon without question.
Thanks for the tips Ross
. Now that I have a better feel for the ingredients and their respective percentages for my taste, I'm a happy fella.
- Posts: 4331
- Joined: Sun Feb 27, 2011 19:32
- Location: maryland
Dave, I am so pleased that this worked well for you. I have found the method and the meat to be very forgiving.
Ross- tightwad home cook