Howdy!
Short version:
Pork shoulder had large amounts of uncured meat even after a 9 day dry cure. Used 6.5 oz of TQ on 13 lbs of meat.
Long version:
I tried making some BBB - this is actually the second time I tried it. I got a 18-ish lb boston butt package from Sams, 13-ish lbs after carving out the bone and trimming. I measured out 6.5-ish oz of Tender Quick as per directions using a 0.1 gram capable scale (I was pretty exacting with the amounts, but I threw away my notes), and I added half that weight in brown sugar. I divided the meat up into 4 - 1 gallon ziplock bags and left it in the fridge for 9 days.
Here's the problem - it didn't cure thoroughly AT ALL. There were bright red spots on the outside, the folded parts were red, and when I sliced it into smaller pieces to check the inside, most of the meat looked like it was cured only about 1/4-1/2" in. I turned it over/massaged once per day and tried to work the liquid into all the cracks/over red areas.
Here's my possible screw-ups. I missed a couple turn-overs and the meat was actually packed in the bags a little tight. I also weighed out the cure for the entire amount, not for each piece, but I rubbed them fairly evenly and I thought I had covered everything. Last possible problem was most of the pieces were quite thick, about 3 inches or so.
The first time I made it I only had one tiny bit on the inside of one piece that was still red, but the pieces were smaller and I used a 1 to 1 ratio of cure to sugar. The wife and I did not like how sweet it turned out, so I cut the sugar down this time.
I wonder if I should have wet cured and injected the pieces since they were so large. It was hard getting the cure on the meat as it started to sweat as soon as I rubbed it on.
Thank you.
Short version:
Pork shoulder had large amounts of uncured meat even after a 9 day dry cure. Used 6.5 oz of TQ on 13 lbs of meat.
Long version:
I tried making some BBB - this is actually the second time I tried it. I got a 18-ish lb boston butt package from Sams, 13-ish lbs after carving out the bone and trimming. I measured out 6.5-ish oz of Tender Quick as per directions using a 0.1 gram capable scale (I was pretty exacting with the amounts, but I threw away my notes), and I added half that weight in brown sugar. I divided the meat up into 4 - 1 gallon ziplock bags and left it in the fridge for 9 days.
Here's the problem - it didn't cure thoroughly AT ALL. There were bright red spots on the outside, the folded parts were red, and when I sliced it into smaller pieces to check the inside, most of the meat looked like it was cured only about 1/4-1/2" in. I turned it over/massaged once per day and tried to work the liquid into all the cracks/over red areas.
Here's my possible screw-ups. I missed a couple turn-overs and the meat was actually packed in the bags a little tight. I also weighed out the cure for the entire amount, not for each piece, but I rubbed them fairly evenly and I thought I had covered everything. Last possible problem was most of the pieces were quite thick, about 3 inches or so.
The first time I made it I only had one tiny bit on the inside of one piece that was still red, but the pieces were smaller and I used a 1 to 1 ratio of cure to sugar. The wife and I did not like how sweet it turned out, so I cut the sugar down this time.
I wonder if I should have wet cured and injected the pieces since they were so large. It was hard getting the cure on the meat as it started to sweat as soon as I rubbed it on.
Thank you.
