Buckboard - How to cut for curing?

Discussion in 'Smoking Bacon' started by elkhorn98, Jan 16, 2008.

  1. Do people do it whole? My shoulder is around 7 lbs. Or do people slice it longitudinually? Thanks.
     
  2. richtee

    richtee Smoking Guru OTBS Member

    You cure it whole. Cut after whichever way, I do mine across the grain. Less curling.
     
  3. navionjim

    navionjim Smoking Fanatic OTBS Member

    You can do either but the curing will go faster of you cut it first due to the increase in surface area. I used to use the "country style ribs" and those are just a cut up butt to start with.
     
  4. I am thinking to slice before curing. this shoulder is pretty wide and deep. And cure 2 pieces. Thanks for the responses.
     
  5. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I've done 2 butts using Hi Mountain Buck board bacon cue. Done both whole, (just cut out the bone). Came out great. Getting ready to try 2 belly's tomorrow.
     

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