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Buckboard Bacon Question

post #1 of 6
Thread Starter 
Hi gang,
I just started curing two 8 LB Boston Butts with Hi Mt Cure/seasoning.
I already asked you guys about their telling you to cure it between 40* & 45*, and it was established here that my usual bacon curing temp of 37*/38* was better, since 40* to 45* was in the danger zone of 40* to 140*.

Now my new question:
I normally flip & massage my Belly Bacon & Canadian Bacon every day at approx. the same time throughout the curing process.
Hi Mt tells you to cure for 10 days, flipping it only once, at 5 days.

Would there be a reason for this, or should I flip it every day, like I have with all of my other bacons.

Note: I put it in Thursday, and flipped it yesterday, before I thought of asking you all.

Thanking you for your help,
post #2 of 6

Flip it...

Just to let ya know....I flip mine,BBB,CB,And BB... every will be alright.Flip it if ya feel like it it wont hurt a thing....I keep it cooler than on the package instructions... Good job bear.
post #3 of 6
I have flipped them once and I've flipped them more... mostly when I remember to and I've always had great results. I'm thinkin as long as they get turned over at least once your probably getting the desired results.
post #4 of 6
Hey Bear,I also use Hi. Mtn.and flip mine daily-If u forget a day theres not a prob.just flip twice the next!(kidding) As far as them saying to cure tween 40-45, I called them in co.and was told that when they developed the buckboard there tests showed that cureing at those temps is what worked best for them.I questioned her about the FDA and the above 40 danger zone,she said that 40 and above is a FDA recomandation,not a requirement,but in a second breath she said it's OK to cure in the 36-38 temp range.As far as Me-I will keep cureing all meats below 40*.good luck on the bacon.
post #5 of 6
Thread Starter 
Thanks Dave, Joe, and desertlites,
Seems we are all in agreement.

I was looking at some old threads, and a couple guys seemed to be putting their (one) flipping at 5 days if they were curing for 10 days, and at 6 days if they were curing for 12 days, plus Hi Mt says "once". So I thought maybe there was a special reason I didn't know about. I thought, "Whoa, I better ask the big boys (meat smoking veterans) to be sure".

I'm glad you said what I was hoping you'd say----It worked so good with my slabs & loins.

So I did my second flip in two days---Only 8 or 10 flips to go-----Getting anxious already !icon_rolleyes.gif

Thanks again, you guys are great,
John (Bearcarver)
post #6 of 6
I have always flipped, rubbed, massaged my bacon as much as I wanted and they have all come out tasting very good.
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