Pork Shoulder Bacon(Buckboard Bacon)

[@sanncleverley6383]

Dude.... thanks for helping me spend my money. Thanks to you i now have a meat grinder, a stuffer, a Sausage maker 30lb. smoker and a but load of recipes from your videos. Snack stix and sausages and now this Buckboard bacon recipe. Cant tell you how good this turned out, making some BLT's as i type. Thanks for the videos...... keep them coming.

[@lilblackduc7312]

What you describe is how I've done, also. We can take comfort in knowing that, when people are freaking-out because panic buyers have emptied the grocery store shelves, we can still use basic, agriculture ingredients and produce many finished foods from them. In other words, we're not helpless...🇺🇸 👍☕

[@colindaly9184]

Golden age of DIY meat processing right here

[@shannondore]

This looked amazing! Many many years ago I wanted to honour my grandfather who worked at a small independent speciality meats shop. His job was salting and curing the pork. He always came home smelling of smoked bacon. (I love that smell) So I took a bacon class at a local butcher shop. It was so much fun, they gave you your own little slab of meat and all the curing ingredients and the guy walked you through it all. Little over a week later I had made bacon.🥓 Just like my grandpa used to. This video reminded me of that time and him. Thanks!😊

[@AgeofAnderson]

I love this. Thanks for the comment!

[@stevebarnhart2090]

A lot of years ago we cured hams and bacon with a dry rub, hanging in the smokehouse for a few weeks, 14:22 then smoking for a weekend with hickory. The front shoulders were cured whole and we called them picnic hams, my favorite.

[@AgeofAnderson]

I've got a little piglet on the come up. I want to try a whole ham off that one when he's ready. Thanks for the comment!

[@Damoinion]

As a tip for getting the air out, 95%close3 your ziplock bag, then slowly sink it in water until all the air is forced out and close the last of the ziplock just as it reaches water level. Next best thing to a vacuum bag. Works very well for freezing things too.

[@freddypatterson8653]

Down in East Tennessee we call that Redneck Vacuum Seal,,,It does work.

[@lilblackduc7312]

That's a good tip!

[@freddypatterson8653]

Down South we call that a Redneck Vacuum seal machine, lol.

[@fightactionnow]

I love that bacon 🥓 pancake 🥞 song! Never heard it before but making bacon dippers is one of my favs for breakfast!

[@waugeye]

Makin' Bacon Pancakes is from the Cartoon Adventure Time.

[@tonya.2113]

Nice approach and detailed explanation. Weights and percentages appreciated. I made this and it was spot on. Thanks.

[@AgeofAnderson]

Thanks for the comment!

[@markwestphalen6008]

Of all of the videos I’ve found this one is the best one from a food safety standpoint. Don’t make it if you can’t make it safe! Proper application of the curing salt is crucial.

[@AgeofAnderson]

Thanks!

[@huntingicon]

Bacon pancakes, bacon, bacon pancakes... Great tune but an exceptional video. Thanks for sharing

[@lukeskyvader5673]

to avoid confusion computing .25% should be presented EX: 2383g x 0.0025 to get 5.9 or 6gms of prague powder.

[@brianfraneysr.5326]

Also known as buckboard bacon. Ive been making it for years. Good stuff!

[@AgeofAnderson]

Yes indeed! Thanks for commenting!

[@brwhyon]

buckboard bacon for the win !

[@TeresaJohnson-ew4us]

You could make these and package them and sell them ??

[@americaneden3090]

​@@TeresaJohnson-ew4usfish bait just like raw milk or the revenuers ( or armed FDA/USDA officers ) are coming for ya'. Just remember ur buying fish bait.

[@frenchustube]

@@TeresaJohnson-ew4us you would need the license from the FDA

[@bobbygetsbanned6049]

Finally someone who doesn't add freakin garlic to their bacon, I love garlic but it has no place in bacon. I also find that it needs hickory smoke to have a true bacon flavor, even if you want apple or maple smoke (both are amazing) it still needs hickory also because bacon flavor is basically just hickory, salt and sugar. So I always smoke with hickory + apple or maple.

[@AgeofAnderson]

I do like me some hickory. Thanks for he comment!

[@smokindauberdoo4208]

Apple wood for the win

[@yx6889]

That tomato plant looked amazing! The bacon too. Yum!

[@bigfatdavebigfatdave7395]

As we speak I’ve got 4 pieces of shoulder finishing up in the smoker. Used the dry equilibrium cure for ten days. I made a cold smoke generator which is on its maiden voyage for this batch. It worked great and i got a beautiful smoke layer going. I’ll be taking them off in about 15 minutes. My only regret is that i have to wait until tomorrow to eat some. I like your videos and teaching style. Thank you kindly!

[@snap403]

Great recipe and very instructional video. I’ve made traditional bacon numerous times but this is on my to try list. I’m subscribed.

[@AgeofAnderson]

Thanks for watching and subscribing!

[@thcall6441]

No wonder bacon is $6.00/#. I may try that. Nice looking and probably good tasting tomato.

[@nealporterfield6425]

I had just picked up a few Butts on sale. was looking for ideas other than pulled pork. came across your video on the Buckboard bacon. I never knew you could get this kind of flavor out of pork shoulder. Delicious! I'm going to be making tons more.

[@AgeofAnderson]

I'm glad you like it! Thanks for the comment.

[@kevinhullinger8743]

I usually cut butts in half use the bone section for pulled pork and use the boneless end for different projects like this.

[@lilblackduc7312]

Thank you for showing teaspoon/Tablespoon/pound measurements in the recipe. I was weighing meat on a Toledo scale in Grandpa's deli in 1972, in ounces/pounds. I've used metric. But. it's not my native language...🇺🇸 👍☕

[@static2601]

Wow looks so good! I thought about using a pork shoulder to make bacon, just cut it in half but came acrossed 3 nice pork bellies my neighbor had in their freezer when they moved out. I immediately made up a cure, let in go for a week and smoked it on a stovetop smoker and it was delicious! Great smoke flavor surprisingly. I have a lot to enjoy.

[@AgeofAnderson]

Nice!

[@markskibo5159]

Capicola bacon. Also called buckboard bacon!!!, You nailed it looks delicious !!!!!!

[@AgeofAnderson]

Thanks!

[@grumpyoldrecluse1295]

I have this video saved in my browser bookmarks. I return to watch it again and again, each time I make this Buckboard Bacon. Easy and delicious. Thanks for sharing it.

[@AgeofAnderson]

That is awesome!

[@pmgn8444]

And another one I'll have to try! Nice job.

[@kennethruth8075]

that piece is called the money muscle in bbq contests , it comes from the spine side of the sloulder just up from the back strap

[@brwhyon]

I recently made a couple slabs of Buckboard bacon and added dark brown sugar to the dry brine, the best BLT I have ever tasted.

[@AgeofAnderson]

Sounds great! Thanks for watching.

[@berteisenbraun7415]

The High Mountain product are Great, they also have good Customer service. I have called them many times for advice on production of different products. I use backboard To cure and smoke whole boneless pork loins, Picnic Hams the other half of the Pork Butt. It works great!

[@deereboy8400]

Can't wait to try this with shoulder! 155F internal made my cured pork loins dry. 145F was quite a bit juicier. This was on a traeger though.

[@AgeofAnderson]

I just did a batch at 145, and I agree!

[@joeyhardin1288]

13:30 FOOD PORN! Thank you. God Bless and stay safe.

[@xsubdude99]

Great video and loved the music at the end. I've made bacon a few times from pork belly and can't wait to try this. Thanks for posting.

[@AgeofAnderson]

Thanks for watching and commenting!

[@BigWood76]

There is nothing better than a B.L.T in the summer with fresh tomatoes! Excellent recipe I can’t wait to give it a try. Thanks for the video.

[@AgeofAnderson]

I agree 100%. Thanks for the comment!

[@christianheller551]

I cured and smoked some "Shoulder Bacon" recently. Similar process as yours except mine was dry cure. I'll try yours next.

[@AgeofAnderson]

I'm doing a dry cured one right now. Thanks for the comment!

[@MadPick]

That BLT sequence was a winner! Thanks for the great video.

[@AgeofAnderson]

Thanks for the great comment!

[@jamesthomas4080]

I almost exclusively smoke a pork shoulder now. Obviously it can make a pulled pork sandwich with bbq sauce, but I keep a lot of the meat just shredded without sauce and pan fry it a bit to crisp it up like carnitas for tacos or quesadillas. Since it makes so much at once I freeze the plain shredded meat in smallish portions and can use it whichever way I'm in the mood. Now I'm going to have to cut the end off and try this. Patiently waiting for pork shoulder to go on sale...

[@AgeofAnderson]

That's some good meal planning. I'm always on the hunt for a good meat sale. Thanks for the comment!

[@josephmarciano4761]

Hi, I frequently make Pancetta with Pork Belly using Michael Ruhlman's recipe, so I'm familiar with this process. I don't have a smoker. What do you think about adding a very small amount (1/4 tsp) of Liquid Smoke for the last 1/2 days of the brining step? I'd then either roast it whole, or portion out and then freeze for later bacon fry-ups. Would appreciate any comments/advice.

[@AgeofAnderson]

Nothing beats the real thing, but some liquid smoke will definitely help get you there. Even dusting the outside with some smoked paprika before cooking adds some good smoke flavor.

[@markopalikko6986]

Looks awesome, thank you!

[@AgeofAnderson]

Thank you!

[@ShadedOne_]

Been looking for a really good video for buckboard bacon. Thank you. I dont like the dry cure method as much, thats the first method i tried. It was good, but wet cure seems much safer and evenly distributed.

[@AgeofAnderson]

I agree. Even a little bit of water helps to distribute the cure. Thanks for the comment!

[@USA__2023]

If you use what's called the EQ dry cure method you'l find it all get cured perfectly. You can add a small amount of water to a "dry" cure to distrubute the cure.

[@georgeparrault9945]

5:00 If You Don’t want to use Curing Salt, You can use Celery Juice Powder.

[@AgeofAnderson]

You may as long as you get the concentration correct. The active in both is sodium nitrite.

[@margaretburnham5683]

I just came across this video. I’m so glad I found your channel 😁💕😁💕😁💕😁💕😁💕

[@robertbradford7892]

BLTs are at the top of the list... Definitely will be making some of this.

[@LeifHedstrom]

I followed these instructions, and it came out absolutely perfect! I used a boneless shoulder (from Costco), easy to find the fatty side, was about 3.3lb. Used the other half for some carnitas. But the winner is definitely the bacon, sliced it up in ~3mm thick slices (on a meat slicer), and froze them in vacuum packs of 6-7 slices.

[@AgeofAnderson]

Right on!

[@LeifHedstrom]

@@AgeofAnderson Had croissant BLTs 3 days in a row this week, it's unbelievable.

[@AgeofAnderson]

@@LeifHedstrom dang, that sounds good!

[@rocinblues]

Good video, though...... the only pork shoulder we have in the market (and I've lived in many cities) is with the shoulder joint attached. Would have loved to have seen how you would have cut that out. Cheers!!

[@bridgecrasher]

I tried this but used the coal snake method with some cherry chunks on a Weber Kettle as I don't have a true smoker right now. Since I could only get it as low as 200° to 225° I smoked it until I got the color I wanted and finished in my sous vide at 151° for several hours. Turned out fantastic. Thanks for the recipe! Incidentally, my folks had a butcher shop for 30 years and we called this cut the collar. May be a Southeast US term...

[@haroldfox5653]

If you want a true cold smoke, invest in a pellet maze and put it on your coal grate. I just found out my maze burns longer in my kettle than my previous pellet grill. 10 hrs plus.

[@adnacraigo6590]

Making some today, thanks.

[@agentk4332]

The bacon turned out great!!! BTW, we have to wait 9 long, cold months, to get an heirloom tomato worthy of a BLT. Our BLTs always have a 1:1 ratio of tomato to bacon so we have both in every bite. We love summer fresh food!

[@AgeofAnderson]

Sadly, I've recently had my last fresh tomato BLT for the year as well, but at least I have mushrooms and(with a little luck) venison soon. Thanks for the comment!

[@agentk4332]

Deer jerky and chili season! Good times!@@AgeofAnderson

[@francisvantuyle]

The Netherlands have perfected green house agriculture of tomatoes. Netherlands have found gold all throughout europe and the middleceast with tomatoes. Of course I am only interested in a BLT.

[@agentk4332]

Just a little jealous. The greenhouse tomatoes we get during winter have no flavor. Paper tastes better, but that just makes the first BLT's of the summer taste so amazing. I'll be making more bacon this weekend, because bacon makes everything better! @@francisvantuyle

[@josephmarciano4761]

Interesting. I just noticed this. I've been following Michael Ruhlman's (and others) brining recipes for years, and the salt is always a % of the water, i.e. , X grams of salt per kilo of water = % brine solution. Combining water AND meat weights seems like a truly powerful and over salted brine.

[@thefedup9921]

It took until 14 minutes in to give me goosebumps. That BLT looked delicious!!

[@mitseraffej5812]

Great bacon and even better tomatoes. I wish I could grow them like that.

[@lucascady4992]

🤤😍🤤😍 I've been curing and smoking my own bacon for close to 10yrs Now! The price of pork belly has gone up so much it's hard to afford, I really like this idea and will be trying it soon!! Thanks for Sharing!!

[@joesmith7427]

Packaging Tip!! I would have vacuumed packed them warm in my chamber vacuum machine and then put them in boiling water for a few minutes, wait till you see the seal that package has!! That plastic will get even tighter!!😊

[@Navyuncle]

That is an excellent looking sandwich. It put me in the mood for a BLT. I like raw onions on mine.

[@AgeofAnderson]

I'll give that a try!

[@royal9848]

Thank you Sir for this recipe. I loped off 2.3 lbs or 1.060kg or 1060 ml off my butt roast. I'll stir this up tonight and get it in the fridge. Tomorrow or the next day I'll smoke the other 5+lbs. And in a couple weeks I'll let ya know. Great vid, great instruction.

[@AgeofAnderson]

I hope you love it!

[@1924ab]

I always add some basil leaves to my blt’s, delicious.

[@AgeofAnderson]

That sounds great! I'll give it a shot.

[@Leith0068]

Tears of joy for memories of my father's homemade bacon❤... i hope to someday live in a place i can do this, too

[@AgeofAnderson]

I hope you find that place!

[@donharris1923]

If you lower the Ziploc bag with the meat and brine into a larger container of water or just the sink filled with water that will force out the air but be careful not to let in of the water bath into the Ziploc.

[@robertmannel4446]

Love the tomato plants!! Bacon looked epic.

[@AgeofAnderson]

Thanks! I wish fresh tomatoes were still here, but at least I have them canned.

[@robertmannel4446]

I have a few greenies hanging on but the clock is ticking here in Northern Va.@@AgeofAnderson

[@jaycardoor]

Omg!!! I followed this to the letter and it's the absolute best!!! So easy. Thank you for such an awesome video

[@AgeofAnderson]

I'm glad you like it!

[@mattbibeault843]

I like my BLT on a croissant with a mashed avocado spread instead of mayo. Great video I'm buying a new smoker soon. First video of yours I have watched. You earned a new subscriber.

[@AgeofAnderson]

@@mattbibeault843 Dang! That sounds delicious. Thanks for the sub!

[@ryanblystone5153]

Thank you

[@danielcranston375]

That BLT looked EPIC! Great video

[@AgeofAnderson]

Thank you very much!

[@violentblue123]

I've made bacon cure pork shoulder for years. except I Always hacked it up into slabs. then use if for soups or bacon bits or lardon. anywhere you dont need slices. I think I like this plan better. I'm going to give it a go. it looks like proper form factor for a BLT.

[@AgeofAnderson]

This is definitely fantastic for flavoring soups and greens. Yum! Thanks for the comment!

[@mutley223]

That's exactly the cut we use to make "capocolo" or "copa" in Italy

[@AgeofAnderson]

I gotta try that too. Thanks for the comment!

[@MrDdaland]

IMO shoulder is such a versatile meat-

[@JH-ks9oi]

Gabagool... Fu-get about it... Hehehe I love copa

[@fryertuck6496]

I just finished my curing chamber and have a Copa vac packed with the salt and spices and in the fridge. 2 more days and it goes in the curing chamber. Video of the conversion below. kzbin.infolvMNcBQZyII?si=Hb8kzIrjbh8va-kF

[@jBigjohndoe1971]

Ok that's a start. Been doing my own pigs the past few years now. But the cut is important to know when attempting such beautiful things.

[@KubotaKid]

Cannot wait to try this. Have several pork butts in the deep freeze ready to go.

[@AgeofAnderson]

I hope you love it!

[@MissDebi]

New sub here. Looks amazing thank you!! If I don't have a smoker yet, but I wanted to fry up some slices, would it taste like bacon? Would I need to add smoky paprika or liquid smoke to the brine?

[@matthewharger6990]

Quality content man. Blows my mind you don't have a lot more subscribers, but I hope you keep at it. I have learned a few things and had a number of new recipes.

[@AgeofAnderson]

I appreciate that!

[@ICu66]

You got me worried at the beginning with the use of metric system😄🤭😄, then I had a sigh of relief when I saw the temperature... Joking man, metric or imperial is alright, excellent recipe! 👍

[@AgeofAnderson]

The metric system does make things easier, but it's a secondary language to me still and the two systems get all mashed up in my head.🤪

[@vincejamison8078]

❤ your channel, I've been binge watching them.

[@AgeofAnderson]

Thanks for watching and commenting!

[@danielmargolis3210]

Beautiful sandwich. I suggest putting the lettuce in the middle so that your tomato juices can meld with the mayonnaise.

[@AgeofAnderson]

Agreed! I often go with just tomato on toast with a generous coat of mayo when the tomatoes are in season.

[@PC-vx6ko]

I prefer a BOT or just a BT to a BLT but a BLT ain’t bad and yours looks delicious! Im doing this soon!

[@AgeofAnderson]

I hope you love it!

[@jBigjohndoe1971]

I believe this cut to be the tip end of the strip loin close to the neck. I will be makimg loys of this.. another great peice overlooked is the jowl bacon..

[@AgeofAnderson]

Jowl Bacon is great. Thanks for the comment!

[@bernmccoy3604]

I I am speechless. I have never seen anything so delicious!!!! You go bro!! I am subscribing right now!!!

[@AgeofAnderson]

Thanks for watching and for subscribing!

[@MrBgrif67]

Love your concise recipes! Can I use the same recipe to cure a whole fresh ham? Thanks

[@AgeofAnderson]

It will depend on the size of the ham. Anything that is going to take longer than ten days to cure is usually injected with cure to help it penetrate all the way through.

[@PhaTs00p]

Please add temperarutes in Celsius. You're already using grams so I think this won't be too big of a hassle.

[@haywardstewart2825]

Did you leave it in the refrigerator for the first week,and if so at what temperature ? After curing,how long will it be good before going off ? Can you leave it out of the refrigerator ?

[@AgeofAnderson]

I cured it in the refrigerator at 32F. After it is finished it will last in the refrigerator for at least a month or nearly indefinitely in the freezer. I would keep this refrigerated. Thanks for the questions!

[@robb4044]

Great video and that look so good. So, instead of putting in the regular salt and curing salt separately, would the final result be just as good using Morton's tenderquick curing salt, since it's both already mixed?

[@AgeofAnderson]

Yes, tender quick will do the same, but having never used it, I'm not sure how the measurements would translate.

[@masterofnonetv8361]

I do bacon from butts all the time. I use mortons tenderquick and brown sugar for my dry cure and i filet the bone out so i can cut it into 2 slabs like a belly would be. It tastes just like belly but a better smoke at 1/2 the price.

[@AgeofAnderson]

That's what I'm talkin' 'bout!

[@elizabethmoffett98]

Can it cure fresh pork neck bones, pig tails, pork fresh ham hocks since the have bone in? Your meat looks really good.

[@AgeofAnderson]

Yes!

[@scottwilliam9883]

That absolutely, without question, is absolutely the best happy ending I've ever known!! Hahaha, awesome man, thanks, I gotta try this!!

[@AgeofAnderson]

I hope you love it!

[@gregharbican7189]

I really hope you made that BLT, with a rich flavored sourdough bread.

[@prjndigo]

275F for 1h20m is the best blt cooking

[@williamrosenow6176]

My stepdad and his buddy made butt bacon years ago. They are both dead now but I really miss it. My cousin said no matter how much they gave him he would eat it all in a day. Best bacon ever.

[@AgeofAnderson]

I agree with your cousin. Thanks for the comment!

[@Billbobaker]

I just love your cooking fishing videos

[@AgeofAnderson]

I got a nice salmon the other day. I'm working on that one now.

[@SarahWRah]

Interesting process and I may try it. But I'm curious how the cure penetrates such a large chunk of meat.

[@kurtwinslow2670]

Osmosis is the scientific term. Basically, high saline solutions want to flow to low salt and reach an equilibrium.

[@AgeofAnderson]

It takes some time, but it gets in there.

[@gregnewberry4813]

Great video! Making me very hungry! What is that curved blade knife? Looks useful.

[@AgeofAnderson]

kershaw.kaiusa.com/9-in-curved-fillet.html

[@taylorfreezersofcalifornia6113]

Looks absolutely amazing! Thank you for the content.

[@AgeofAnderson]

Thanks for the comment!

[@freddypatterson8653]

Question please. Couldn't you skip the higher temp smoke and just fry same as bacon? I do this with pork belly bacon and it turns out great. Thanks, great info.

[@AgeofAnderson]

You sure can. I like to slice this and eat it cold as well as frying it. I finish it high temp to cook it through so it has a nice texture as cold cuts.

[@freddypatterson8653]

@@AgeofAnderson Thanks, I will try that, and keep eating bacon Brother,,

[@mamabear52]

Is there a test strip to check that all is good when we are finished? This is what I worry about with fermentation, canning too

[@AgeofAnderson]

@@mamabear52 no test strip that I know of. With a meat cure like this, you can tell that it is fully cured when it is pink all the way through. The center will be brown if the cure hasn't had time to fully penetrate. As far as ferments go, dark colored mold is one sign that things have gone bad.

[@mamabear52]

@@AgeofAnderson Thank you, that helps

[@francisvantuyle]

A BLT is my favorite sandwich to.

[@AgeofAnderson]

The best!

[@Reese640]

Yummy thanks for the idea. 😊

[@AgeofAnderson]

Any time!

[@philmcbride6572]

That’s the “Money Muscle”. Looks delicious, I can’t wait to try this!

[@AgeofAnderson]

I love it!

[@kladewilson598]

You say measure like my grandpa did. Cool recipe. Hope to try it when butts go on sale.

[@AgeofAnderson]

I could be a grandpa by now. I hope you love the bacon!

[@CinimodNorton]

Bad axe BLT. Looks awesome.

[@Lady_of_Ishpeming]

Oh man! I'm SO goto try this!❤

[@AgeofAnderson]

I hope you love it!

[@Lady_of_Ishpeming]

@@AgeofAnderson I'm only missing the smoker! Lol

[@derriks7409]

I've started to make this recipe, and after the brine for 9 days, I have taken it out and started to dry in the fridge. Now I am unable to smoke it for a few days. How long can I leave it in the fridge till i have time to smoke it?

[@AgeofAnderson]

It's been cured, so it will be fine for quite a long time. You may want to pop it into a plastic bag for now and take it out to dry the day before you smoke it. It could develop a very tough skin if left in the open air for too long.

[@Chris-ut6eq]

Just finished your corndog video, slice this think and make strips and make corny-bacon? Bacon dogs?. I think that would taste wonderful!

[@AgeofAnderson]

@@Chris-ut6eq I love it!

[@clumaster]

if i bought a boneless shoulder could i use the whole piece and could i substitute maple syrup for the sugar at the same percentage. thanks.

[@AgeofAnderson]

Yes, you may. You can even bump that maple syrup up a couple percent, and I think that will give you a nice result. It will need to cure longer, so use the cure calculator in the description to find out how long it needs. If it is over 10 days cure time, you'll probably want to cut it in half before you cure it to get good penetration. Very large pieces of meat are often injected to reduce the cure time, and that is going to be a different process.

[@clumaster]

​@@AgeofAnderson great i will keep this all in mind i also have one of those meat tenderizing tools with the long needles for piercing meats, i wonder if poking some holes in the meat would promote better penetration or would it be a bad thing to do. Thanks for all the great info i am looking forward to giving this a try.

[@danielmargolis3210]

My local farm store sells this as “cottage bacon.” It’s good. They make it with their own, not industrial, pork.

[@AgeofAnderson]

I'd bet that is incredible. I have a little piglet coming up now. Not sure what all I'll be making with that guy yet. Thanks for the comment!

[@jimbosavage]

Love the bacon pancake song. Did you do that?

[@AgeofAnderson]

Not me. I found that one on Soundcloud.

[@hammertiming8423]

I made earlier 4 liters of brine following your system. I put in it different cuts of meat and added my home made pickling spice. How long it gonna take for pork knuckles with skin to brine in it? I put those too😅, don't worry about the skin, its good to throw in to sauerkraut or beans. On the curing salt packaging it says not to exceed 7,5g per liter of brine, and 2,5g per kilogram of meat with dry curing so i guess your calculation of it is safe 😉. Im available for any advice if you have, thank man. Great channel.

[@AgeofAnderson]

You can check the cure calculator in the description to help with the cure time. It will depend on the weight and shape of the cuts you are curing.

[@ericwinchester4778]

Couldn’t you butterfly the large piece into a pork belly thickness? I’m guessing it would cut down on the curing and smoking time due to being thinner? Please advise, thanks.

[@AgeofAnderson]

You can cut them in half lengthwise or crosswise, and both will decrease the cure time. The weight as well as the shape of the cut will affect curing time. You can use the cure calculator in the description to do the math for you. Thanks for the question!

[@tommyapocalypse6096]

They sell butt bacon in Belize. I love it! The meat to fat ratio is darn near perfect. 😅

[@AgeofAnderson]

Agreed!

[@neilwest1858]

Top shelf 👍

[@AgeofAnderson]

Thanks!

[@danielrichards2580]

Can you cure a whole pork but and then smoke it and have pulled pork. And how much sugar could I add.

[@ecmcd]

I'm not the OP. This video recipe won't make good pulled pork - it tastes more like ham. There are many recipes for pulled pork - one of the best types is called Carnitas, it's Mexican - but here's a very simple recipe I use for weekday meals: Pulled Barbecue Pork Cooking time - 6-10 hrs. Active time: 1/2 hour. Meat: pork butt, sirloin or loin, about 3-4 lbs. Whatever's cheap, you want connective tissue and a bit of fat in the meat. Cooking sauce: 12 oz cheap lager beer and an 18 oz bottle of commercial or homemade barbecue sauce. Additions are optional; you can add all, any or none: onion and/or garlic (fresh or dried), chili powder, smoked paprika, cayenne or chipotle, black pepper, dried herbs, etc. I usually add a medium chopped onion, 4 cloves garlic, 1 tbsp smoked paprika, 1/2 tsp chipotle, 1/2 tsp pepper and 1-2 tsp dried oregano. Cube the meat into 2" (5 cm) cubes. If you are using a bone-in roast, skip this. Optionally sear in a little oil (adds a bit of flavor). Put the meat, beer, BBQ sauce, and any additions in a slow cooker or tightly covered Dutch oven. Slow cook on low, or roast at 250F (120C) for 6-10 hours. Remove the meat from the sauce and cook the sauce down by about 1/2 - 2/3, until it thickens. Once the meat cools a bit, strip the meat from bones and shred. Add the meat back into the thickened sauce, and cook until at desired consistency. Correct the salt only at this stage, it'll get too salty if you do it earlier. Serve on soft buns or warmed flour tortillas.

[@THE-X-Force]

Mr. Anderson! First time here and it won't be my last. That was awesome! (and the sound effects were hilarious) .. Can you suggest a smoker to me that won't break the bank? I really want to try this. Thank you!

[@AgeofAnderson]

I've only ever used the biggest, cheapest smoker I could get. I also look for one with a glass door for making the videos, and that adds a little to the price. The one I use is a Smoke Hollow gas smoker, but they were bought by Masterbuilt and they don't make that one anymore. If you don't need a big, giant one, Masterbuilt does have some decent models, and I'm also looking at some of the Pit Boss electric smokers right now. I'll probably try one of those next. The thing with these cheaper smokers is that they need a lot more attention to keep the temp steady, but they get the job done.

[@THE-X-Force]

@@AgeofAnderson Thank you very much! I really appreciate your insight, and sharing it with all of us, very much! ☮