Buckboard bacon cure question

Discussion in 'Smoking Bacon' started by marc1980augrad, Aug 28, 2015.

  1. 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.
  2. bmaddox

    bmaddox Master of the Pit

    How long did it cure?

    How thick was it?

    Did you cut it before you smoked it to check that the cure went to the middle? 
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Split the butt into the thickness you want your bacon BEFORE curing... that will insure it gets cured throughout...
  4. It cured for 9 days.  It did firm up pretty good and I just read under a different post that a frost free fridge will absorb some moisture.  Hadn't thought of that.  The fridge temp was about 35 so no worries there.  I did not cut into it before I smoked it.....guess I should have, but I can (regrettably) toss it if not.  I didn't measure the thickness, just the weight.
  5. bmaddox

    bmaddox Master of the Pit

    When curing you have to calculate the time in the cure based on the thickness. It is 1 day for every half inch plus 2 days for a safety factor. So 9 days would have worked if it was 3.5" thick or less. If it was a whole butt it might have been thicker than that. 

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