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Hi mountain buck board bacon?

post #1 of 5
Thread Starter 
If I use hi mountain to cure my pork butt can I cold smoke it or do I need to hot smoke it? I have looked for the answer using the search function and failed.
post #2 of 5
Does the seasoning have cure in it? I think it does. If it does you can cold smoke it.

Look at the ingredient list.
post #3 of 5

Hi mountain cure and seasoning packets are exactly what they say....   A cure packet and a seasoning packet....  

 

If you used the packet of cure on the recommended size hunk of meat, or weighed out accordingly, let sit in the refer for 8-10 days or so....   you are good to go....

 

The packet should tell how much nitrite, % of nitrite in the packet, and how much meat to add it to or something like that...

post #4 of 5
Quote:
Originally Posted by 338lapua View Post

If I use hi mountain to cure my pork butt can I cold smoke it or do I need to hot smoke it? I have looked for the answer using the search function and failed.


If you use Hi Mountain, be sure to give it a "Salt-Fry Test" before smoking it.

Out of all my curing & smoking, a Buckboard Bacon that I used "Hi Mountain Cure & Seasoning" on was the only thing I ever had to soak to reduce the extra salt flavor.

After that I went with Tender Quick, and that has never happened again.

 

Here's an easy one I did not long ago:

http://www.smokingmeatforums.com/t/238318/buckboard-bacon-step-by-step

 

 

Bear

post #5 of 5
Thread Starter 
Thanks to all of y'all. Once again this fabulous forum has come to the rescue. I ordered the hi mountain today and have my amazen smoker waiting to go. Gonna do my first bacon in as soon as I can.
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