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making bacon
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Black Hand, you were correct on the sugar. The cure is on the sweet side and could have a little more salt. The up side is it still tastes good.
Jake, that looks mighty tasty.
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To answer some questions. It has more of a ham taste than bacon, but is still very tasty. I fried some up this morning and ate it with some waffles.
It has a nice pink color to it and the meat looks like commercial ham or bacon.
This is my second go around with using pork shoulder to cure. My first attempt about a year ago didn't turn out as good as this did. Most of the pork shoulder had some nice fat mixed through it although some is pretty much all lean meat. I will definitely use pork shoulder again if I find it cheap. At the local super market pork belly is expensive relatively speaking compared to the price of shoulder when it is on sale. This batch cost 99 cents a pound.
The shoulders did have the bone in and I boned it out and split the shoulders to end up with two pieces about the same thickness. There was also some trim where the meat was real thin. We cooked this up and used for soup along with the bone to make stock. This way we had no waste.
It has a nice pink color to it and the meat looks like commercial ham or bacon.
This is my second go around with using pork shoulder to cure. My first attempt about a year ago didn't turn out as good as this did. Most of the pork shoulder had some nice fat mixed through it although some is pretty much all lean meat. I will definitely use pork shoulder again if I find it cheap. At the local super market pork belly is expensive relatively speaking compared to the price of shoulder when it is on sale. This batch cost 99 cents a pound.
The shoulders did have the bone in and I boned it out and split the shoulders to end up with two pieces about the same thickness. There was also some trim where the meat was real thin. We cooked this up and used for soup along with the bone to make stock. This way we had no waste.
