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  1. #1
    Join Date
    Dec 2008
    Location
    Oklahoma City
    Posts
    93

    Default Pork Cushion for Bacon any good????

    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 ......


    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.....

    Oklahoma City
    GOSM 3405gw
    Boomer Sooner Drum

  2. #2
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    I have never seen a pork cushion roast.Keep us posted.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  3. #3
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    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).
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  4. #4
    Join Date
    Dec 2008
    Location
    Oklahoma City
    Posts
    93

    Default

    Quote Originally Posted by O B City View Post
    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...
    Oklahoma City
    GOSM 3405gw
    Boomer Sooner Drum

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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)
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Dec 2008
    Location
    Oklahoma City
    Posts
    93

    Default

    Quote Originally Posted by PigCicles View Post
    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....
    Oklahoma City
    GOSM 3405gw
    Boomer Sooner Drum

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