Really enjoy your videos, Thanks for all your work sharing them with us! I got my pink salt and want to try this buckboard bacon, it looks so good!!! Thanks again! W.
Thanks for the video. Only suggestion would be to do a "test piece" before you smoke that way if it's TOO salty you can soak it in water longer to draw out some of the salt. But thanks!
Thanks for the suggestion but I do disagree somewhat. First, this recipes salt levels are well tested and I haven't done test slices for years now without problem. Second, I find even a long soak doesn't remove much salt. It takes days to get any significant reduction and that can affect you nitrite levels to the point they go below the minimum 100 ppm from Health Canada's minimum levels.
I don't doubt your expertise, but you lost me when your start out telling me to weigh meat in kilograms, pink salt in grams, …. then arbitrarily wing off into ml for brown sugar and kosher salt. Can you give me a gram weight for brown sugar and kosher salt. I know, "stupid yanks can't work in metric". Is there a reason to switch from weight to volume? Thank you, Ted
The vast amount of my followers are used to measuring dry ingredients by volume (cups, ml, tablespoon, teaspoon). Indeed, many of them don't even have a small scale. This isn't as accurate as gram measures but is fine for the sugar and salt as there is lots of tolerance for the amount of these ingredients. On the other hand, while I provide volume measures for pink salt/prague powder, I recommend you use grams as the tolerance for error for curing salts is much less.
