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Buckboard - not cured all the way OK?

post #1 of 10
Thread Starter 
Did my 1st batch of buckboard yesterday and it didn't cure all the way in the center (still brown). Is it still ok to eat? About 1/4 of the slices have a narrow brown band right in the center. Or should I cut that part out?

I followed a recipe from the web that many others have. I also removed the bone in the shoulder and split it in half to help cure. The thickest part was about 3.5 inches. I used tenderquick for 10 days.
post #2 of 10
its still pork..........keep it cold........you have to frie it up anyway.......mite not taste as good as a fully cured buckboard.........but since you are cooking it, it will be fine
post #3 of 10
if you have had tender quick on it for ten days it's cured.

post #4 of 10
Seems to me that TQ cures at 7 days per inch. Since you treated both sides, 3.5 inches should take 7+3.5 or 10.5 days. Mighta left it another day.
should be fine... slice and freeze, fry it up and remember next time to add a day or two when figgering dry cure times.
post #5 of 10
Thread Starter 
Thanks for the replies. I never heard the one inch/7 days rule. But that sounds about right. Thanks.
post #6 of 10
only takes 3 to 5 days to cure a pork loin,to make canadin bacon with morton's????? and that was 5 or 6 inches thick??
per morton's recipe.

post #7 of 10

morton tender quick

as thick as that meat was- would need to cure longer. when i cut my loin in half length wise it's about 3 inches thick and i cure for 4 days. about a day and inch. right on richtee i'd follow your advice. make sure you fry it because it's not cured all the way- imho i'd given more time in cure. turning every day.
post #8 of 10


i smoke my bacon before slicing and freezing. 5/6 hrs. low and slow. hick chucks.
post #9 of 10
I'm still trying to understand this. I read the TQ bag a million times. It says brine cure for 24 hours. What are THEY talking about? What are they curing in 24 hours a hot dog? LOL

Now I went to their website and found this.

Now that is a dry cure, and no menton anywhere of a brine cure.
post #10 of 10
my 10lb porkloin, with TQ took 5 days, and was perfect. As any of the folks at the gathering can attest too. Got quite afew rave reviews........used cowgirls method
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