My First Buckboard Bacon.

[meateater]

Well after searching high and low for a few boston butts that weren't enhanced I am on the road. I have the Hi Mountain BB kit. I have it now in the fridge doing it's thing. It says to leave it for 10 days, flipping it after 5 days. Should i flip it daily or just once like the box says.

 

[pineywoods]

Glad ya found the butts and got it started. I use the Hi Mountain most of the time and I flip daily after a couple days but honestly don't know that it matters which way you do it

 

[meateater]

Glad ya found the butts and got it started. I use the Hi Mountain most of the time and I flip daily after a couple days but honestly don't know that it matters which way you do it

Sounds good, I'll go with that. I was gonna add some extras to it but figured I'll  K.I.S.S. this one. Thanks.
 

 

[rbranstner]

I didn't use the kit but when I did mine I flipped them daily. I think that is what most people do.

 

[meateater]

I didn't use the kit but when I did mine I flipped them daily. I think that is what most people do.

I figured so but I just wanted to be sure. Now the hard part, waiting 10 days.

 

[mballi3011]

I'm with Jerry (pineywoods) on this one and I flip flop and rub a dub dub everyday too. I don;t know if it matters but I do it anyway. It make me feel like I'm helping it. So when everyones tries it and says how good it is then after it's all said and done I can say "An I Helped"

 

[solaryellow]

When I was using the Hi Mountain kit I just followed the instructions to the letter and it worked out fine. No need to flip or rerub everyday unless you want to.

 

[tjohnson]

I flip flop every day and even rub it a little bit......

Pays off in the long run.

Todd

 

[Bearcarver]

Meateater,

I just noticed this thread. Thought I should mention, whether it means a lot or not, Don't go by Hi Mt's temps for curing. Keep it between 36˚ & 40˚.

Bear

 

[Bearcarver]

Hey Meateater,

I was in a hurry earlier, so my comment was very short. Many of us agreed that Hi Mts curing temp was a bit high. I would stick to the old 36˚ to 40˚ curing temp. I try to keep it 37˚/38˚.

The other thing is make sure you do the salt test after curing, before smoking. Others didn't seem to have a problem, but Hi Mt's mix is the only one I ever had to soak more than 1/2 hour after rinsing, so test it first while you can still do something about it.

AND ------I know I don't have to tell you----DFTQV !!!

Bear

 

[meateater]

Hey Meateater,

I was in a hurry earlier, so my comment was very short. Many of us agreed that Hi Mts curing temp was a bit high. I would stick to the old 36˚ to 40˚ curing temp. I try to keep it 37˚/38˚.

The other thing is make sure you do the salt test after curing, before smoking. Others didn't seem to have a problem, but Hi Mt's mix is the only one I ever had to soak more than 1/2 hour after rinsing, so test it first while you can still do something about it.

AND ------I know I don't have to tell you----DFTQV !!!

Bear

I must be slacking, I just saw this post. Yeah I keep the fridge alot cooler than they say, remember I got High Life in there.

 Thanks for reminding me on the salt test, I would have forgotton that part. I will be smoking it wednesday and will have plenty of pics, that's 50% of the fun. I'm ready to go hunting for a belly already.