To Cure or not to cure

Discussion in 'Pork' started by dano, Apr 24, 2007.

  1. To cure or not to cure.... That's my question
    Alright. Here is the first question I have to ask tonight.

    In your humble opinions what are the pros and cons to a wet cure for a Boston Butt for Pulled pork? My butcher says that the meat will turn rancid after 4 days if not cured and the left over’s are my concern. As I stated before(Helo to all you happy Smokers) I will be doing about 60lbs of pork and if the weather turns for the worst I will more than likely not get the turn out that I am planning for. I love pulled pork …. How ever I still have the brisket to eat as well!

    Two pros for the cure are 1. the obvious … the meat will keep longer in the fridge or the freezer. 2. the added moister to the meat.

    The cure I would use is:
    8 ounces or 3/4 cup molasses
    12 ounces pickling salt
    2 quarts bottled water

    6 to 8 pound Boston butt
    Combine molasses, pickling salt, and water in 6 quart container. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

    Tell me what you think

    Thank you in advance

    Dan B.
  2. deejaydebi

    deejaydebi Smoking Guru

    Dan -

    I never use cure on my pork or butts unless I'm grinding them into sausages!

    If your meats to big to eat all at once bag it and freeze it in little serving sized bags! I put it in sandwich bags and grab one for work on the way out in the morning.

    Throw it in the microwave at work and listen to everyone grumble about eatting smoke food again! LOL

    BTW everyone here's real big on the food saver vaccume sealer!
  3. chris_harper

    chris_harper Master of the Pit OTBS Member

    debi, when i was on the weekend shift, and was taking smoked meat to work for lunch every friday and saturday night, everyone was doing that. they were like, "smells good. can i have a taste". that was when i started taking extras for samples.

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