• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Buckboard Bacon

Rings Я Us

Smoking Guru
6,326
904
Joined Jul 3, 2017
My 3 hunks of pork butt have been curing 8 days. The pieces have been firm and looks like some good color in parts I can see toward the center...... but.....
Not much liquid at all in the gallon bags. I took out most of the air in the bags to start. So it looked like for a couple days there was some liquids but since then I haven't seen much.

That's normal?
 

motocrash

Master of the Pit
OTBS Member
4,018
1,858
Joined Aug 25, 2017
I think it reabsorbs.As you know someone with good experience will chime in. ;)
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,902
4,112
Joined Oct 4, 2012
Yes perfectly normal for a dry rub cure. The meat will release some moisture, but it will reabsorb it. Keep flipping the bags and massaging them daily.
 

Rings Я Us

Smoking Guru
Thread starter
6,326
904
Joined Jul 3, 2017
Yes perfectly normal for a dry rub cure. The meat will release some moisture, but it will reabsorb it. Keep flipping the bags and massaging them daily.
Good deal.. thanks..
Looks ok then. I had removed the fat cap because it was all right at the limit of thickness and I didn't know people butterflied the stuff.. going to rinse and dry on a rack Friday for cold smoke sessions on Sat n Sunday
 

Rings Я Us

Smoking Guru
Thread starter
6,326
904
Joined Jul 3, 2017
Wonder if cold smoking I should dry 2 days for better pellicil and use a no smoke at 100 degrees for an hour then drop to 80. ?
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,826
4,318
Joined Nov 12, 2010
Put the meat on a wire rack in front of a fan.... after an hour or so, the pellicle should be good for smoke.. IF the meat temp is up to ambient...
 

Rings Я Us

Smoking Guru
Thread starter
6,326
904
Joined Jul 3, 2017
Put the meat on a wire rack in front of a fan.... after an hour or so, the pellicle should be good for smoke.. IF the meat temp is up to ambient...
Oh man.. I read that before and forgot.. dang.. lol thanks.
 

noboundaries

Legendary Pitmaster
OTBS Member
SMF Premier Member
8,882
3,304
Joined Sep 7, 2013
In the past, I didn't think the pellicle made that much difference. My wife HATES seeing uncovered meat in the fridge, so I skipped the pellicle part for my first few bacon smokes.

A batch of loin bacon finished curing once while she was traveling. I decided to form a pellicle to see what all the fuss was about. It was the juiciest bacon I'd ever made. Now if she complains about pellicle forming meat, all I have to say is "Okay, I'll just go back to buying store bought." She hates store bought bacon more than pellicle forming meat in the fridge.
 

Rings Я Us

Smoking Guru
Thread starter
6,326
904
Joined Jul 3, 2017
Um.... I guess hickory chunks on just a few pieces of charcoal. Try to keep it between 75 and 85. Probably 6 hours light smoke and then 6 more the next day.

One thing I have learned is rest in the fridge a couple days after. Not sure if it should be wrapped or open air to rest and mellow
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,826
4,318
Joined Nov 12, 2010
I leave mine un-wrapped to intensify the flavor and dehydrate a bit more...
 

motocrash

Master of the Pit
OTBS Member
4,018
1,858
Joined Aug 25, 2017
Well I'm voting for apple wood regardless of wrap or no wrap :)
 

Rings Я Us

Smoking Guru
Thread starter
6,326
904
Joined Jul 3, 2017
It may be unwrapped the first time. Apple may go good with the maple and brown sugar flavor rub
 

motocrash

Master of the Pit
OTBS Member
4,018
1,858
Joined Aug 25, 2017
Yeah it will ! I get Wright's brand Apple smoked and it is great.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
11,135
5,255
Joined Oct 31, 2012
Har! I love the varying choices. My wife loved apple smoke until I did oak. Now she likes maple. I like hickory. I eat a lot of maple bacon.
 

Rings Я Us

Smoking Guru
Thread starter
6,326
904
Joined Jul 3, 2017
Day 12 in fridge. Rinse, taste and smoke is getting closer.

Here is a cool little tidbit.

The maximum amount of nitrites allowed in cured meats by the United States Department of Agriculture (USDA) is 156 parts per million (ppm), and is usually lower than that. In contrast, spinach, lettuce, celery, beets, radishes, and carrots can contain up to 1900 ppm! As far as I know, no one’s sounding the alarm on these vegetables

Signed:
Steven Raichlen
Barbecue U
 
Last edited:

Rings Я Us

Smoking Guru
Thread starter
6,326
904
Joined Jul 3, 2017
Har! I love the varying choices. My wife loved apple smoke until I did oak. Now she likes maple. I like hickory. I eat a lot of maple bacon.
Guess we are lucky if we have some to share with that likes any smoked stuff at all.
 

motocrash

Master of the Pit
OTBS Member
4,018
1,858
Joined Aug 25, 2017
Day 12 in fridge. Rinse, taste and smoke is getting closer.

Here is a cool little tidbit.

The maximum amount of nitrites allowed in cured meats by the United States Department of Agriculture (USDA) is 156 parts per million (ppm), and is usually lower than that. In contrast, spinach, lettuce, celery, beets, radishes, and carrots can contain up to 1900 ppm! As far as I know, no one’s sounding the alarm on these vegetables

Signed:
Steven Raichlen
Barbecue U
Another celebrity chef talking out his....Read this:
http://healthyeating.sfgate.com/sodium-nitrite-vegetables-3535.html
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.