First time curing question

Discussion in 'Smoking Bacon' started by visilor, Jan 17, 2010.

  1. visilor

    visilor Fire Starter

    I am using the High Mountain Buckboard bacon cure... I took a 8 lb pork butt, de-boned it, cut it in half and rubbed the cure all over it. I have had this in 2 zipper top gallon size bags for a week now (put in last Saturday evening). My qestion is how do I know when it has cured long enough? Is there any visual or textural signs I should look for? Or do I just trust that 7- or 10- or 14- days are long enough?
     
  2. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    leave in cure for 10 days and you will know its cured when you open it up where you cut out the bone it will be reddish color after 10 days rinse and soak the bacon for an hour in fresh water your gonna love this stuff its great
     

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