buckboard cure recipe?

[PitRow]

I'm looking to try my hand at some buckboard bacon here soon. I'm looking for a good recipe. I already have some TQ on hand so I'd like to use that instead of buying something like a hi mountain cure.

Any suggestions on a good recipe?

Thanks in advance!

[Richtee]

Use the 1 tablespoon/Lb and I usually just go with onion and garlic powder, a couple tablespoons, and last one about a quarter cup freah cracked black mmm!

http://www.smoked-meat.com/forum/showthread.php?t=3304

[morkdach]

Use the 1 tablespoon/Lb and I usually just go with onion and garlic powder, a couple tablespoons, and last one about a quarter cup freah cracked black mmm!

http://www.smoked-meat.com/forum/showthread.php?t=3304

what richtee said ^^^^^^^^^^^^^^^^^^^^^^^^^^
the last one i cured i added the cbp then rubbed it with cbp when it went in for smoke wow was it good and zesty
http://www.smoked-meat.com/forum/showthread.php?t=4212

[Gunslinger]

I used this one that CA posted and it is fantastic. He and I used Prague powder but you could exchange ALL the salt for TQ and it should be just fine. Then I rubbed it with raw honey and covered in CBP before smoking. It was good.
CA's recipe.
Good luck, I'm sure what ever you do, it will be good.

[SmokinLee]

I use the same as above but add Brown Sugar to the mix as well.

[Norm70]

put the apporiate amount of TQ on and smother in dark brown sugar. smoke in hickory you won't be dissapointed.

[curious aardvark]

I used this one that CA posted and it is fantastic. He and I used Prague powder but you could exchange ALL the salt for TQ and it should be just fine. Then I rubbed it with raw honey and covered in CBP before smoking. It was good.
CA's recipe.
Good luck, I'm sure what ever you do, it will be good.

damn gunny - I put three loins in cure yesterday - I'd completely forgotten about that recipe lol Would have gone great on one of them: Doh !

for the record, bacon cures I did yesterday.
Again bear in mind I use a prague 1 kind of cure salt. two of these cures i didn't want to taste salty. I'm not sure how you get round that if you use tq

this is per kg (2.2 lb) of meat. Each of the three loin hunks was around the 1kg mark (which was useful)

1) Garlic and paprika

15gm cure salt - 0.52 oz
10gm salt - 0.35 oz
15 gm - 1/2 oz sugar
1tsp garlic powder
3 tsp smoked paprika (regular will do)
1 tsp cbp.

2) Sweet Cure

0.52 oz cure salt
1 oz sugar (white or brown whatever)
1 tsp coriander seeds (I grind it all together, use coriander powder if you don't got a grinder)
1/2 tsp garlic powder

3) Traditional Cure - this one's great if you've got a rare breed pig or wild boar. It's pretty much what the stuff you buy in the shops is cured with. Plus I think this is pretty much what TQ is (rich will know for sure)

0.52 oz cure
0.52 oz seasalt
0.52 oz sugar

For all recipes I mix and grind all the ingredients to a fine powder. Rub liberally all over the meat and then pack into a ziploc bag for about a week.

Pork is pork.
No point having special cures for particular bits of the pig - the only difference you'll ever notice when it's cured and cooked is the amount of fat. loin = almost none, leg = small amount, shoulder = more fat than leg. Varies widely from butt to butt.

Any of the three above cures or the one gunny remembered (lol) will work great on butts :-)

[ALX]

Thanks fellas....Just saved this thread!!!!!