Buckboard Bacon Question/Problem

krap22

Newbie

Original poster

Dec 29, 2012

8

10

Iowa

• Jan 17, 2014

• #1

I'm working on my first BBB.  I got it all put together using Bearcarver's recipe http://www.smokingmeatforums.com/t/138526/buckboard-bacon-and-pulled-cured-boston-butt-ham

I lost track of time and didn't get it smoked after the initial 10 days of cure.  It has now been more like 35 days.  I know it needs done, but my issue is the middle still is a little red.  Will this be ok or do I have to scrap it?

 

Last edited: Jan 17, 2014

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Jan 17, 2014

• #2

K, afternoon.... I'm concerned that you forgot the bacon for 25 days.... Curing meats is a process that needs one to pay attention to details... I'm saying you need to toss it... No point in getting ill or worse...

Dave

 

krap22

Newbie

Original poster

Thread starter

Dec 29, 2012

8

10

Iowa

• Jan 17, 2014

• #3

so if this batch is no good, then what went wrong?  Why did the cure not go all the way to the center?

 

cdn offroader

Meat Mopper

Nov 14, 2013

292

63

St Albert, AB

• Jan 22, 2014

• #4

From what I can see in the photo, it looks like it is cured all the way through. The red color in the middle is a good thing, if it isn't cured it looks like raw pork. Maybe someone else can chime in on "max" safe curing times.