Curing time ???

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shoneyboy

Master of the Pit
Original poster
OTBS Member
Nov 3, 2010
1,895
58
Denham Springs La
 Here is what I have (see pictures) I have about 8-10 bones from some butts that I have been saving. I was really getting down on them a while back and trying to really clean off all of the meat on them and giving them to my buddy for his dogs….Then, one day while making BBB I decided to leave about 1” of meat on them and cure them with the BBB then smoke them…They came out FANTASTIC!!! We loved them in cooked down with some white beans so far…. So I started saving them with the intent on smoking them.Well the wife was in the freezer and found my stash of bones….Now I have to do something with them or she wants to throw them away….So I decided to cure and smoke all of them ….here is my dilemma, I’m using Pops wet cure, to cure them, I don’t know how long to leave them in the cure…They have about anywhere between 1" to 1/8" of meat on them....When I'm making BBB the meat is about 2" and I let it soak in the cure for 10 days, but this being less meat do you think I need to let it go for 10 days ???? I was thinking about soaking for 10 days, but then I was thinking that may be to long. So I wanted a second opinion…any help will be appreciated…ShoneyBoy  

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Diggingdogfarm, If that is the case I'm thinking about smoking them Sunday....Thanks.... SB Smokinhisker, That is what I use to do with them too, but once I started smoking them, they are so good, I haven't done that in a while....SB
 
Should be good after 24 hours.  I just did 2 slabs of ribs and 4 chickens on a 24 hour cure for Memorial Day and they were cured all the way through.  The more I do the more I realize curing times don't have to be that long for thin meats.
 
Thanks Pops...I will smoke them tomorrow afternoon...It gives me a reason to take off of work early on a Friday
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.....and fire up the smoker
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!!!!! Like I need a reason.......
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 !!!
 
I always do Pops....Keeping him happy is a full time job, but I never have a any problems with him.....
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Ok, I let them soak in the cure for 48 hours…and fired up the smoker this afternoon….Here are some before and after pictures from the Smoker View…..I smoked them for 4 hours at around 150, then cranked it up to 200 to get the IT to 160, it took about an hour to get to temperature….I took Pops advice from a while back and decided to fully cook it just to be safe…..That way I will have no worries weather I cook them or give them away….Oh, I showed the wife what they look like now and asked her if I should throw them away?? she gave me a quick "NNnnoooo" so I think I did good job.....
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Shoney newbie here,

but why cure them? I would cnosider the remaining meat not puncured right? Or am I missing something (Probally)
Hey Dog the cure gives them a Ham flavor that makes them even better to flavor Beans, Soups etc. True they are not punctured and they are so small there are no safety issues, it's all about getting a better flavor in this case...JJ
 
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Hey Dog the cure gives them a Ham flavor that makes them even better to flavor Beans, Soups etc. True they are not punctured and they are so small there are no safety issues, it's all about getting a better flavor in this case...JJ
 
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 It's all about BIG flavors....their is nothing better than having something like this in some white beans or even some baked beans....Man!!! I'm telling you I haven't eaten anything better.....YET !!!! Give me time....
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...........
 
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