I posted this in the Cold Smoking forum, but haven't received any replies yet. Posting here hoping for replies.
I recently made a very good buckboard bacon from a piece of boneless Boston butt. I cured it with #1 cure for about a week in a Ziploc bag in the fridge and smoked it to 140. It was fabulous! I also recently deboned and cured a whole Boston butt, but instead of putting it in a Ziploc bag, l set it on a wire rack over a bowl in the fridge uncovered. I did not accumulate nearly as much moisture drippings from this as I expected. Should I have put it in a bag to cure? I cold smoked it for 12 hours last night at about 70 degrees, and put it in a bag in the fridge this morning before work. I'll slice it later to make sure it cured all the way through and I guess I'll have to toss it if not. Does anybody see a problem with my method? I just don't understand why I didn't see more liquid removed from the meat. thoughts?
To give a bit more info, the deboned butt weighed right at 9lbs. I weighed the cure (it was just under 2 tea spoons.), 2 table spoons table salt, 1/2 cup brown suger, various spices.
I recently made a very good buckboard bacon from a piece of boneless Boston butt. I cured it with #1 cure for about a week in a Ziploc bag in the fridge and smoked it to 140. It was fabulous! I also recently deboned and cured a whole Boston butt, but instead of putting it in a Ziploc bag, l set it on a wire rack over a bowl in the fridge uncovered. I did not accumulate nearly as much moisture drippings from this as I expected. Should I have put it in a bag to cure? I cold smoked it for 12 hours last night at about 70 degrees, and put it in a bag in the fridge this morning before work. I'll slice it later to make sure it cured all the way through and I guess I'll have to toss it if not. Does anybody see a problem with my method? I just don't understand why I didn't see more liquid removed from the meat. thoughts?
To give a bit more info, the deboned butt weighed right at 9lbs. I weighed the cure (it was just under 2 tea spoons.), 2 table spoons table salt, 1/2 cup brown suger, various spices.
