I know we have covered this before. I did a search and found a lot of info but not exactly the answers I need, so here goes!!

I got the hi mountain buckboard bacon cure and put it on 5 lbs of fresh side. The side was an average of 1 3/4 thick up to a max of 2" thick. The directions are more tailered for a butt, not side.

1. do I need to go the whole 10 days? flipping at the half way mark? Or will I be good to go six days total flipping half way thru?

2. I am kind of on the fence with how to smoke the side. I have a Smokette and a good homebuilt cold smoker. If I hot smoke it I will go with the directions on the Buckboard Bacon Cure. But I thought about cold smoking for about 8hrs at 85deg.

Has anyone used the hi Mountain cure and then cold smoked????
Of corse I will be cooking this in the skillet, like regular bacon, after smoking the cured product.
Thanks, Bubba

SB:

You should be able to smoke it either way.

On the question of the cure, you should be able to get by with less than 10 days since the 10 is based on the thickness of the butt. Perhaps 6 or 7 should be sufficient for that thickness.

I would call the folks at HM. They are very friendly and are willing to provide advice.

Good Luck!

I did a loin and left it to soak for 14 days turning at the half way point and pumped in some of the brine.. Smoked like the Hi Mountain said and it came out "Great" !
Go for it! Good Luck.

OLE Was that a deer loin or pork???? I have a complete deer loin in the freezer. HMMMMM??

Bubba, I would follow the directions, which call for hot smoking to 140*. Be sure and soak for a few hours and then rinse off well under running water. You will not be sorry. It will not be too salty after 10 days. Are you getting impatient? If you do the deer loin, drape it with fatty bacon while smoking, or inject it with fat or olive oil, or both.