- Joined Jan 1, 2010
I need some clarification on buckboard bacon. Is buckboard bacon just a cured/smoked pork shoulder or a specific brand of cure?called hi mountain or something?Thanks.
I like Tender Quick and use it quite a bit. 1TBSP per lb of meat and cure for 1 day per 1/2 inch thick (I'm fairly sure on this). I usually apply the cure on a Sat or Sun and then smoke the next weekend. Be sure to flip the meat once a day or so and massage it a bit to keep the cure evenly distributed. Good luck.
Good info... I'm gonna investigate even further..Here is their site and you can order direct if you can't find it elsewhere...
Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji]
Morton[emoji]174[/emoji] Sugar Cure[emoji]174[/emoji] (Plain)
Morton[emoji]174[/emoji] Smoke Flavored Sugar Cure[emoji]174[/emoji]
Thought these from the Morton site would also be of interest...
Meat Curing Methods
Tips & Recipes
I like to use Morton Sugar Cure .. I use 1 bag of plain to 1 bag of Smoked and add a lb of brown sugar to that. I cure outside so
I watch the weather channel to make sure it will be below 40 deg.
You really got me confused with that outside curing thing.
I keep my curing meats between 37˚ and 38˚ for anywhere from 5 days to 14 days (depending on the size). Now that is more accurate than needed, but the temp should never go above 39˚, or below 34˚. I'm curious to know how this can be done outside?
Under 34˚ the cure will not work.
Over 39˚ the meat could begin to spoil.
I guess it will work, but I'm thinking it would be a little large. Most of us just lay the piece of meat on the grate and let it go.Would this be a good net to use for smoking buckboard bacon?
Still must be something I'm missing.Sorry Bear I Didn't explain all . I meant Below 40 hence Your 39 Max. And my Grandfather Cured Pork every winter outside in a wooden box . Hmmm
Hence Outside .. He didn't however have the weather channel to help him with the for cast. as I do but he had good cured meat .
I do mine the same way that he did.. And it is in the salt box when I cure for 21 days . Sometimes Old timey methods that are Taught and Proven are still use full . Rick
The first 3 days are very important It must stay 39 or lower it can go to 32 and the meat will not freeze because of the salt / everything is packed in the salt cure in a wooden box with a tight fitting lid the box is stored in an out building or smoke house . the temp will usually be a little cooler in there .Still must be something I'm missing.
I know in PA we would never get temps, morning & night to stay between 34˚ & 40˚ for 5 days, let alone 14 or 21.
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