First Buckboard bacon

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Nefarious

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I made several pieces of buckboard bacon 10 days ago, one thick @ 3" and 4 thin @ 1". I pulled the 1" pieces yesterday at 8 days and smoked them with cherry at 180° until IT was at 160°.

How do I know if the curing made it all the way through? It looks ok to me, just not sure what to expect, before I feed it to someone.

PXL_20221030_025624769.jpg


I will wait the full 14 days for the thicker piece.
 

Nefarious

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I just made a few slices and there is a ring around the outside. Is this from curing

PXL_20221030_175043483.jpg
 

Nefarious

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I'm not the expert that other's here are but I would guess that you did not inject cure and just soaked it? Looks like the cure did not make it all the way through to me.
I did not inject, it was a dry cure. All of the recipes I looked at said the cure would cure 1" every 4 days. This is 1" thick so I figured 8 days was a safety margin. Did I misunderstand something?
 

DougE

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I did not inject, it was a dry cure. All of the recipes I looked at said the cure would cure 1" every 4 days. This is 1" thick so I figured 8 days was a safety margin. Did I misunderstand something?
Nitrite moves about 1/4 inch per day. Since the cure is acting all the way around, you get about 1/2 inch per day. On a 1 inch thick piece of meat, the minimum time would be 2 days plus an additional day for safety. So technically 3 days to fully cure, but letting it go longer develops flavor. I go about 14 days no matter how thick the bacon is.
 

Nefarious

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Nitrite moves about 1/4 inch per day. Since the cure is acting all the way around, you get about 1/2 inch per day. On a 1 inch thick piece of meat, the minimum time would be 2 days plus an additional day for safety. So technically 3 days to fully cure, but letting it go longer develops flavor. I go about 14 days no matter how thick the bacon is.
Thanks, appreciate your advice. I took these thinner pieces sooner so I could get some practice, eating always needs practice. The next piece is a full height of the shoulder and a little under 3" thick. Will go well in sandwiches.
 
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DougE

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Thanks, appreciate your advice. I took these thinner pieces sooner so I could get some practice, eating always needs practice. The next piece is a full height of the shoulder and a little under 3" thick. Will go well in sandwiches.
Just limit dry curing to 3 inch thickness or less. Anything thicker should be injected.
 

Nefarious

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Looks great ray. I have some buck board dry curing 2 days so far. Gonna go 14 days then cold smoke. Nice work bud
Thanks, Those are the small pieces. I have a piece that is 7 inches long and about 2.5"" square that will be at 14 days on Friday. I made it to use on my daily bagel breakfast. Can't wait to see how it comes out. When it is done I will go for some beef bacon from a brisket flat. I book marked your post so I will just copy it for my first attempt. I appreciate your help.
 

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