Interesting video I have started to make a lot cured meat and butcher a lot of my own meat. I do mine a little different I do dry curing not injection. It takes a little longer to do than the injection but it is the best way to make bacon. I believe it has a much better taste profile. Even when you go into the supermarket and buy regular bacon, donuts made by injecting because the process is faster and less time consuming. However, if you buy dry cured bacon it is double the price. Try curing your bacon is simple just more time consuming. You simply weigh your pork calculate the amount of cure needed vacuum, seal it in a bag and put it in the refrigerator for 5 to 7 days depending on how salty you want your bacon you flip it over once a day when finished, rinse it off dry it, and then you can either smoke it or cook it on a very low heat in the oven for a couple of hours when done take it out. Let it cool refrigerated overnight and slice it the next day. Best made bacon you’ll ever eat. Now North American bacon usually comes from the belly of pork. It is referred to as Europeans as streaky rushers or streaky bacon. We also like to make back bacon which is made from the pork loin and usually has a little bit of belly in the same cut. This is premier bacon as it comes with quite a lot of meat and a nice little strip of fat. I also like to get a pork picnic roast and make a shoulder of bacon. You can do it with the bone in or the bone out however, the bone in makes for a much tastier product. This would be used in a traditional Irish dish of bacon, cabbage and potatoes. Three ingredients will make one of the tastiest meals you’ll ever have in your life. Once you’ve cured your picnic pork and made it into a shoulder of bacon. You cook it for a long time as one whole piece in a pot of water when it is cooked you take it out and let it rest on a plate. You shred your cabbage and put it into the water that will have that delicious bacon, salty flavor, which will infuse into your cabbage, making the tastiest cabbage on earth. You then tear apart the shoulder a baking you can use a fork or your hands up for the hands is it easier pull off all the fat and pull apart all the bacon it’s a lot like pulled pork only bacon flavour. Serve with cabbage, potatoes, and bacon Delish. I would also recommend the collar of bacon. This would be a piece of pork that would start from the jowl an end close to the loin. This too is also awesome bacon.
While injecting, the needle should be sunk as deep as it can go and injected as withdrawn. Near complete extraction of needle, point in different direction and reinsert/repeat. Rule of thumb is inject brine (weight) at 10% of meats "green weight" then submerge in brine for duration as required.
I just happened upon your video and I'm used to using the buckboard bacon dry rub that you have on your show with great results and it's a whole heck of a lot cheaper using the Boston butt bacon but I'm very interested in your wet rub and your injection I've never done it that way but I'm looking forward to giving it a try I'm sure it'll turn out just as good or heck who knows maybe better thanks for showing the video
Ok wait a min bacon don't come from pork butter roast comes off of the ribs undeestand might be trying to save money but you could have got a while pork belly from swift for about the same money
