This week's Kamado Joe video adventure begins with a 4pound boneless Boston Butt / Pork Shoulder that I found on sale at the local grocery store. I decided it was time to cure it and turn it into some delicious buckboard bacon! This is not as difficult as it sounds. What you need:

Boneless Boston Butt (tied with butcher twine)

Use this calculator to figure out a couple important pieces of your cure:

https://amazingribs.com/testedrecipe...

You need to know how much brine will be required to fully submerge your meat in whatever brining container you choose. You need to know how thick your meat is at it's thickest point. Set the cure level to 150ppm on this calculator and let it give you the amount of pink curing salt you need and the curing time.

When you have the number of grams of curing salt you need and the curing time, you are ready to begin.

Your cure ingredients are as follows:

Water (however much you put in the calculator)
Curing Salt (16 grams in my case)
Sugar (3x the amount of pink salt about 50 grams in my case)
Salt (6x the amount of pink salt about 100g in my case)
Any additional flavorings you may want

For my numbers geeks:

The amount of curing salt you need is:

1 gram per pound of of the combined weight of the meat meat and water used for the cure.

Salt = 6x the weight of the pink salt
Sugar = 3x the weight of the pink salt

This creates an equilibrium cure which will NOT oversalt or over cure your meat in any way. You can leave it in the cure longer than the prescribed time if you wish as long as it's kept cold. You can also reduce the curing time by about 10% if you inject some of the curing brine into the meat before submerging it in the cure if you wish.

Enjoy!!

#KamadoJoe #Bacon