or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Buckboard bacon cure question
New Posts  All Forums:Forum Nav:

Buckboard bacon cure question

post #1 of 5
Thread Starter 

I posted this in the Cold Smoking forum, but haven't received any replies yet.  Posting here hoping for replies. 

 

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 also 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?


To give a bit more info, the deboned butt weighed right at 9lbs.  I weighed the cure (it was just under 2 tea spoons.), 2 table spoons table salt, 1/2 cup brown suger, various spices.
post #2 of 5

How long did it cure?

 

How thick was it?

 

Did you cut it before you smoked it to check that the cure went to the middle? 

post #3 of 5
Split the butt into the thickness you want your bacon BEFORE curing... that will insure it gets cured throughout...
post #4 of 5
Thread Starter 

It cured for 9 days.  It did firm up pretty good and I just read under a different post that a frost free fridge will absorb some moisture.  Hadn't thought of that.  The fridge temp was about 35 so no worries there.  I did not cut into it before I smoked it.....guess I should have, but I can (regrettably) toss it if not.  I didn't measure the thickness, just the weight.

post #5 of 5

When curing you have to calculate the time in the cure based on the thickness. It is 1 day for every half inch plus 2 days for a safety factor. So 9 days would have worked if it was 3.5" thick or less. If it was a whole butt it might have been thicker than that. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Buckboard bacon cure question