or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Starting first buckboard tonight, with some questions.
New Posts  All Forums:Forum Nav:

Starting first buckboard tonight, with some questions.

post #1 of 7
Thread Starter 
I often break down butts and freeze to use for sausage. Uusually in about 2 lb chumks.

After seeing all the BBB posts lately, decided I had to give some a try. I used two 2# pieces of butt and rubbed with Hi Mountain per instructions - 1 tbs plus 1 1/4 Tsp/lb (I measured this out to be about 16 gm/lb).



I also had some pork loin, so I thought, why not throw that in as well. When I defrosted the loin, it was in two pieces. Maybe it was actually tenderloin and I mis-labeled it. See the picture. About 1 lb total. Used the same HM cure on all sides of both pieces. Since these are much smaller than the butt pieces, I assume they will cure faster.



Following the formulas posted here, looks like 4-5 days for the little loin pieces verses 8-10 for the butt. Is there any problem with letting the loin go for the same time as the butt, so I can smoke them all at the same time?

Appreciate your thoughts on this. Thanks.




i
post #2 of 7
John I believe you'll be fine letting the loins go ever the extra days so you can smoke them all at once. Of course if you smoked the loins first they could be eaten before the other ones even get smoked biggrin.gif
post #3 of 7
Nice Start, keep us updated...
post #4 of 7
no problem on the loins just rinse them and goPDT_Armataz_01_34.gif
oh yeah keep us posted on thisicon_mrgreen.gif
post #5 of 7
Like Jerry said you'll be fine leaving you loin in the cure for a few extra days. Heck the flavor will be alittle more intence probally. But your fine.
post #6 of 7
Thread Starter 
Thanks for the information, folks. Will let you know how it turns out.
post #7 of 7
If anything you could soak it in water a little longer then the butts. That would calm the salt taste. Remeber to just pan fry test before you start smoking them. You can decide then if you want to let them cure longer, or rinse in water and smoke, or soak in water for a hour to get the salt down. good luck
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Starting first buckboard tonight, with some questions.