Buck Board Bacon

[smokenjoes]

Two weeks ago I finished a BBB using the 1-7-5 method and it came out great, so last week I tried it again and the meat went bad. The Pork But was about 3" thick and I took it out on the 10Th day and it was bad. Refer temp has been in range. Any suggestions would be great.

Thanks ,

Joe

 

[smoking b]

Two weeks ago I finished a BBB using the 1-7-5 method and it came out great, so last week I tried it again and the meat went bad. The Pork But was about 3" thick and I took it out on the 10Th day and it was bad. Refer temp has been in range. Any suggestions would be great.

Thanks ,

Joe

What is the 1-7-5 method? 

 

[pgsmoker64]

 

[pgsmoker64]

What is the 1-7-5 method? 

 

[mike johnson]

 

[smokinhusker]

I've made a bit of bacon but what is 1-7-5 method? When you say it was bad - explain please?

 

[smokenjoes]

Posted by Chefrob,

calculation for cure#1/salt/suger in grams with the ratio of 1/7/5 for every lb of meat.

 

[smoking b]

Posted by Chefrob,

calculation for cure#1/salt/suger in grams with the ratio of 1/7/5 for every lb of meat.

Ah ok - never heard it called the 1-7-5 method before 

  So what went bad with the bacon?