Hi gang,
I just started curing two 8 LB Boston Butts with Hi Mt Cure/seasoning.
I already asked you guys about their telling you to cure it between 40* & 45*, and it was established here that my usual bacon curing temp of 37*/38* was better, since 40* to 45* was in the danger zone of 40* to 140*.
Now my new question:
I normally flip & massage my Belly Bacon & Canadian Bacon every day at approx. the same time throughout the curing process.
Hi Mt tells you to cure for 10 days, flipping it only once, at 5 days.
Would there be a reason for this, or should I flip it every day, like I have with all of my other bacons.
Note: I put it in Thursday, and flipped it yesterday, before I thought of asking you all.
Thanking you for your help,
Bearcarver
I just started curing two 8 LB Boston Butts with Hi Mt Cure/seasoning.
I already asked you guys about their telling you to cure it between 40* & 45*, and it was established here that my usual bacon curing temp of 37*/38* was better, since 40* to 45* was in the danger zone of 40* to 140*.
Now my new question:
I normally flip & massage my Belly Bacon & Canadian Bacon every day at approx. the same time throughout the curing process.
Hi Mt tells you to cure for 10 days, flipping it only once, at 5 days.
Would there be a reason for this, or should I flip it every day, like I have with all of my other bacons.
Note: I put it in Thursday, and flipped it yesterday, before I thought of asking you all.
Thanking you for your help,
Bearcarver