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  1. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    Tomorrow looks like a good day to smoke!  part of the thinner pieces any way...
  2. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    Looks like I am ok then, another week or so and the smoke will roll.
  3. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    Thanks Martin
  4. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    Thanks Dave I had read that before and now understand the difference between the two methods.  I double checked the temp swing  of my refer and it was between 38 and 44.  I will continue the long cure
  5. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    That sounds like a good plan... that is the way my granny used to cook it.. soak it or boil it for a short time and then fry it up.
  6. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    Thanks bear... that is what i am doing.  Again thanks to all for your help and patience!
  7. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    Thanks Martin and Bear for your patience.  Martin i read your thread and that confirmed that i did confuse the two.  Guess the best thing to do is continue the dry  cure method i started... still kicking around doing the TQ and brown sugar method, will have to think on that one a bit.
  8. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    Thanks Bear,  as you said the TQ and sugar cure are interchangeable but NOT the smoked cure which i am using (the smoky sugar as stated before is for ham and bacon... bellies and butts, NOT making bacon out of butts) , so the BBB project turns into a ham project.  which needs more cure added and...
  9. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    That's the plan!  Swimming in the pot right now.
  10. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    Thanks martin, that is what i am figuring out.  Fact still remains, I followed the instructions on the package so I came out with ham instead of bacon... LOL Still to salty.
  11. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    Quote from http://www.meatsandsausages.com/hams-other-meats/dry "Since dry curing draws out moisture, it reduces ham weight by at least 18% - usually 20 to 25%; this results in a more concentrated ham flavor. Dry hams are saltier than other products and before serving are often soaked in water...
  12. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    Like I said above I did follow the directions on the package... Morton smoke sugar cure is for dry cure only, of ham and bacon It was used as a dry cure and kept at 38ish degrees for 9 days or so.  as per package instructions. I just took it off of a 2 hour soak did a cut/fry test, smelled...
  13. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    I read the directions and used 1/2 oz per pound and putting it in the containers is basically like using ziploc's but it forms the meat into rectangular slabs. I didn't let it cure to long... at 7 days per inch of thickness, per the instructions...  most of the pieces was 2 in or so... i may...
  14. deucenahalf

    BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it

    My Butts have been in the refer for 9 days... I used Morton's smokey sugar cure.  Meat has stiffened nicely, overhauled 3 times or so... was in stainless containers so it was cured "box style" after a manner, only the juice did not drain away from the butts so they was happy in their own juice...
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