1st Attempt Buckboard Bacon

[Winterrider]

Well got the pork butt deboned and cured up for my first go around of buckboard. Will patiently wait for the 8-10 days.

 

[6GRILLZNTN]

Interested to see how it turns out!

 

[tropics]

Thats a good start
Richie

 

[HalfSmoked]

Waiting

Warren

 

[ab canuck]

Yep, I will be waiting. Something I have yet to try....

 

[Bearcarver]

Great Start !!
Close to 3" thick, might want to go 10-11 days.
Using TQ?

Be back for the pretty stuff!!

Bear

 

[Winterrider]

Yes TQ, the one piece was a little over 2 1\2" the extra days aren't gonna hurt that's for sure.

 

[Bearcarver]

Yes TQ, the one piece was a little over 2 1\2" the extra days aren't gonna hurt that's for sure.

Yup---3" I normally do 10 or 11 days, whichever fits my schedule better.
And 2 1/2" I go either 9 or 10 days, again whichever fits my schedule better.
A few extra days won't hurt, but I'd try to keep it under 14 to avoid extra salty flavor, when dry curing with TQ.

Bear

 

[SmokinAl]

Good start!
Al

 

[chopsaw]

Nice start , , give it time to do it's thing . Worth the wait .

 

[kawboy]

Smoked my first over the weekend. Can't believe took me this long to try it! Wonderful bacon.

 

[Winterrider]

Can fridge temp be actually to cold for proper meat curing? Beer/meat fridge is 34° (where bacon is curing) and small I just plugged in to defrost turkey is 35.

 

[chopsaw]

Yes . You want 36 / 38 . Do you have a therm in there ?

 

[Winterrider]

Yes, been slowly turning down but temps haven't changed yet. Put in yesterday so don't know if I will have to add a day ?

 

[chopsaw]

You mean up ? If you're at 34 turn it up a bit .

 

[Bearcarver]

Can fridge temp be actually to cold for proper meat curing? Beer/meat fridge is 34° (where bacon is curing) and small I just plugged in to defrost turkey is 35.

34° will slow it down an awful lot.
Like Chopsaw said, 36° to 38° is best range.
Here's how I keep mine at exactly 37°:
Curing Fridge Set-up (Bear's Method)

Bear

 

[Winterrider]

You mean up ? If you're at 34 turn it up a bit .

and

I meant up, you are correct...

 

[disco]

Watching!

 

[disco]

Yup---3" I normally do 10 or 11 days, whichever fits my schedule better.
And 2 1/2" I go either 9 or 10 days, again whichever fits my schedule better.
A few extra days won't hurt, but I'd try to keep it under 14 to avoid extra salty flavor, when dry curing with TQ.

Bear

I am with Bear. I have found a little longer better than just enough. I have gone to 4 days per inch of thickness plus 2 days (2 1/2 inches times 4 plus 2 would be 12 days). I also agree I don't like to go over 14 days so I never cure anything thicker than 3 inches.

 

[SonnyE]

Looks like a great start!
I write my notes on the bags as well.

I'm just starting out. But I like to err towards the long side when curing.
My first time, I did two Slabs of Pork Belly, and two halves of a Pork Butt (Boston Butt, or Shoulder)
My BBB came out a bit salty for my tastes. But I'm on a low sodium diet, so a poor judge of saltiness.
However, it is great added to Dutch's Wicked Beans.
As we speak, I have two slabs of my second batch of Belly Bacon in the smoker.

Home cured and smoked Bacon could try the patience of Job. It takes days, and days, and daze!
But once you get your first done, start your next. And you can stay ahead of the goblins.
I'm stockpiling for Christmas Day, When 16 Family members come over hungry.

And a chunk of Disco's Back Bacon (Canadian Bacon)n in the fridge curing.
Bacon, Bacon, Bacon.