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View Full Version : Pork Cushion for Bacon any good????



doctor phreak
07-08-2010, 08:16 PM
hey everyone went to the store earlier and found these pork cushion on sale bought 4 of them and wonder if i could use these for some BBB ....kinda like to know what you all think and also these things are injected with 12% salt solution what kind of ratio of tenderquick do you think i need to cure these.....also 2 of them will be for pulled pork on saturday ......
http://i303.photobucket.com/albums/nn152/doctorphreak/Pork/IMG00371-20100708-1943.jpg
http://i303.photobucket.com/albums/nn152/doctorphreak/Pork/IMG00376-20100708-1945.jpg
also while i was at the store they had the weber seasoning salt on sale for .88 cents so i bought 3 of them....also picked up another commerical rub made here in oklahoma taste test is really good and i think it would give head country rub a run for its money here has anyone ever heard or seen this brand in your stores in oklahoma or texas.....
http://i303.photobucket.com/albums/nn152/doctorphreak/Misc/IMG00374-20100708-1944.jpg
http://i303.photobucket.com/albums/nn152/doctorphreak/Misc/IMG00375-20100708-1944.jpg

californiasmokin
07-08-2010, 10:09 PM
I have never seen a pork cushion roast.Keep us posted.

O B City
07-08-2010, 10:43 PM
The tenderquick book does not recommend starting with pre-salted meats. Problem cited is that the salt content already present in the meat will inhibit the tenderquick from penetrating (Salt equalization).

doctor phreak
07-08-2010, 10:49 PM
The tenderquick book does not recommend starting with pre-salted meats. Problem cited is that the salt content already present in the meat will inhibit the tenderquick from penetrating (Salt equalization).


so should i use pink salt , i do have some of that...

PigCicles
07-09-2010, 06:44 AM
Doc I suppose you could use the cushion, but after thinking about what OBC said, he's right about the hindering the osmosis effect with it prebrined. I suppose you could try soaking the meat in fresh water, changing often, before trying the BBB gig with it. I'm afraid what you would have then is just a soggy/mushy piece of pork. I would recommend skipping this cut and go for a fresh, untampered with, cut - especially if it is your first attempt at BBB (I don't know, you didn't say)

doctor phreak
07-09-2010, 07:19 AM
Doc I suppose you could use the cushion, but after thinking about what OBC said, he's right about the hindering the osmosis effect with it prebrined. I suppose you could try soaking the meat in fresh water, changing often, before trying the BBB gig with it. I'm afraid what you would have then is just a soggy/mushy piece of pork. I would recommend skipping this cut and go for a fresh, untampered with, cut - especially if it is your first attempt at BBB (I don't know, you didn't say)

thanks PC but i have done BBB before just saw these on sale and said what the heck ones i have always done never had that amount of a salt solution in it so i think the reasoning for these with that much is if you notice they seem to market this for the crock pot...but i will give it a try and soak them get as much out and then maybe do this with some pink salt....