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Joined Mar 2, 2012
I STARTED CURING A BOSTON BUTT 6LBS 4 OZ ON 8 29 2012 AND TOOK IT OUT OF FRIG TODAY TO COLD SMOKE . it was blood red more so when i started curing same cure as always and weighet the cure it did not cure i have never had any problems coying any other meat , i am afraid to smoke it it has to had time to cure .i also cold smoked a pork loin last sat for 17 hrs i think cold smoking makes the meat taste better .thanks richard learing but slowly


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did you bone out the butt or leave it whole?  If left whole, did you inject it?
Joined Mar 2, 2012
i deboned it and never saw anything like it it was blood red ,i still have it in freg but in looked at it again today and still blood red i hate to throw it out but i am afraid to smoke it or use it ,ps i have another one curing and it looks fine still ten days to go on the second one .thanks would you use it?

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