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 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?
post #1 of 2
8/28/15 at 7:00am