Custom cured Bacon and Ham

[Gunslinger]

Hey CA, what kind of curing salt did you use in this? I am thinking about using it for a buckboard bacon. It would be my first one. And I'm looking for a recipe that uses Prague #1.
Does anyone else have a buckboard bacon recipe that uses cure #1?

[Gunslinger]

Bump.

[curious aardvark]

oops sorry gunny, musta missed your question :-)
I actually use a prague #2 equivalent for everything.
i figure the long term preservation given by having nitrate in there can't hurt. plus it means i only need one cure salt - regardless of application.
also as it's 15g per kg usage, i can adjust saltiness to whatever i like. and it's cheap (2kg costs £10 delivered - 4 1/2 lb for $16 at approx 1/4 ounce salt per pound meat usage - it lasts :-)


As far as a buckboard cure goes. just treat it like any other bacon and apply whatever flavours you like.

did a really nice piece of shoulder recently.
worked out to just over 2lb - so used 15g cure salt, 30 gm brown sugar, some cbp and a couple tsp smoked paprica.
for cooking i rubbed it all over with honey, sprinkled on a little seasalt and took it to 150.

hands down the best honey roasted ham i've ever tasted. and so says the half dozen other people i've given samples to as well.

i oven cooked it - but it'd be great in the smoker as well :-)

got a similiar sized piece of boneless shoulder in the fridge i'm going to treat the same way.
hell this kind of stuff has become so routine now i didn't even take pictures lol

hope that helps mate.