Buckboard curing...

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mrsmoklestein

Smoke Blower
Original poster
May 10, 2014
77
22
Fond du Lac, WI
I know I saw the picture around these parts somewhere but I can’t find it....

Does anyone have a picture of an uncured spot in a slab of buckboard bacon?....where the cure hasn’t fully reached through

I’m just looking for an example for a batch I’m doing to make sure my cure has penetrated the entire way through the meat
 
Just did the fry test with no grey pieces and cut into the thickest pieces on each....bright pink all the way through so Im good I think according to the picture from that thread and the taste

It was a dry, tenderquick cure ( 1Tablespoon tq, 2 teaspoons brown sugar, 1 teaspoon pepper.....per pound, also injected with maple syrup) f nine days of curing , 2 1/2" thick on the thickest piece, didn't measure my fridge temp.

Holy cow though....that frying pan test is evil....I want another piece. Tasted like a cured, unsmoked ham.

Sitting on a rack in the fridge overnight now for smoke tomorrow.....thanks for the replies everyone.
 
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Well....I’d say this stuff is a little addicting....Omgawd!!!! I have to quit eating it. Had some trouble with the amnps burning quick but it didn’t seem to affect anything considering my cholesterol is WAY up since yesterday
 
Ha! It is addictive!

You should try that berbere stuff Disco does, I just did some with Penzys seasoning and it was amazing.
 
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