Featuring the Formula for Success Curing Method
Formula For Success by Reg Pelletier
Dizzyfication and Recipe Spin by Mike Kerslake
A popular recipe in bbq and curing circles, is something called Buckboard or Hillbilly Bacon. Essentially, it is boneless pork butt roast cut into portions simulating belly bacon and cured in a simple blend of curing salt (most often TenderQuick blend of salt and nitrite/nitrate) and brown sugar.
For me, this recipe lacks two things: control of the curing salt concentration, since it is hand-applied, and secondly, it lacks depth of flavor beyond the brown sugar ingredient. With that in mind, I took the idea of curing pork shoulder into a bacon-esque final product, but controlling the salt/cure content via the Formula for Success and added more sweet (and savory) ingredients to just bump up the flavor overall. I think the end result is a success! Hope you enjoy…
- Pork shoulder butt roast
Curing Brine (measurements depend on project weight)***
- Water to cover pork shoulder pieces completely and snuggly in a non-reactive brining vessel (such as a food grade pail or small cooler)
- Salt or Morton’s Tender Quick at 3% of project weight
- Sugar (light or dark brown recommended) at 2% of project weight
- .05 oz ‘pink salt’ per pound of project weight* (use only in conjunction with straight coarse sea or kosher salt. Omit if using Tender Quick!)
- 1/2 cup of pure maple syrup (B grade/amber recommended) per gallon of project weight
- Dizzy Pig’s Raging River
*** Project weight is total of trimmed meat weight in pounds, plus amount of water necessary to cover, calculated at 8.3 lb/gallon.
For example, two 3-lb slabs of pork shoulder plus 1 gallon of water to cover would create a total project weight of 6 lb meat plus 8.3 lb of curing brine, or 14.3 lb total ‘project weight’.
If still unsure of how to calculate salt/sugar/cure amounts for your particular project, read the intro to the Formula for Success and follow the in-depth instructions there.