I previously posted this question in the "Pork Section" of the forum-Moved it here since the question pertains to Pops Wet Cure....hopefully someone will chime in...
After reading up here and other smoker forums I decided to join this forum, (1st post here). I found Pops6927's experience and insight especially insightful, him being raised around meats and smoking to be the most reliable source for me since I wanted tried and tested, authentic curing and smoking.
To the point.
I'm wet curing a pork butt and belly as we speak. Plan on smoking.
I'm using wet cure brine (#1 powder) Pops6927's way, injected, and stuck an 8 lb. butt in a pail. And a 5 lb. belly, (not injected) in another pail. My intention is (was) to follow Pops method of 14 days and then into the smoker.
I put everything into the brine on the 6th (March), figuring I'd smoke on the 20th (14 days in brine). The problem is that I forgot I'm going out of town the weekend of the 20th and I'll be back the 22nd (16 days brine).
According to Pops over curing is not a problem. But I'm not clear about under curing.
Can anyone elaborate for me on the effect of smoking the butt and belly earlier than 14 days, like 10 days? I'm thinking it is not a problem at 10 days since I injected the butt.
The Question:
Is it smokable at 10 days or less, (will I be giving up flavor-safety), or should I just leave everything in the brine until I get back, (16 Days)?
Below is my plan.
Smoke BELLY to 145* IT and slice it thin for Bacon.
Smoke BUTT to 200*--205* IT and pull it like Pulled Pork
Smoke BUTT, between 145* and 200* and slice it for Sliced Butt Ham.
Thanks Up Front for any insight. And I promise to post some pics of the smoke.