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OK, I was trying to make buckboard bacon with pork shoulder, made with Morton sugar cure for 7 days, and when it came out I soaked it for an hour in cold water and then cooked it. It was far too salty to eat straight. It was tasty in bean soup and pork and beans but... What do you think I did wrong? The recipe I have calls for 2 tablespoons of sugar cure and one tablespoon of brown sugar per pound of meat. That seems higher than OP's recipe, d'ya think that is what I did wrong?
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Dec 18, 2011 06:18
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| # ¿ May 2, 2024 00:46 |
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