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17 replies

1st Time Buckboard Question

D dlsMember
Hi Mountain cured a 5.5 lb boneless butt for 14 days. Removed from refrigerator yesterday, rinsed well, and soaked for 2 hours in 3 changes of water. Followed the HM package instructions for smoking (in a Smokette)thereafter. About 1/2 through, glazed with a mix of maple syrup, honey, and crushed black pepper. Got to 140 internal, shut off smoker, and let it sit four an hour. Cut a few slices, fried them up, and it was fantastic.

This morning, decided to quarter the butt for storage. For the most part, the internal color of the butt is a deep rich pink. In the center however, it's a very light pink and, in some cases, almost grey. I assume this is the result of the cure not penetrating all of the way through. Since this is my 1st time with bacon, I don't know if I should be concerned about this or not.

Appreciate any input you folks might have. Thanks
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FM Former Member
Did it look something like this?

(no this isn't buckboard bacon, but it does show what happens when cure doesn't penetrate far enough)



The only problem is your cure didn't penetrate far enough. Because you refrigerated it and then cooked it, you'll most likely live.

The issue of this can be solved by letting it cure longer, so that it penetrates, or inject the solution to help.

This is actually a photo from Chris over at Virtual Weber and this month's Pastrami article:

Pastrami @ Virtual Weber
FM Former Member
I've had similar problems with curing canadian bacon i.e. pork loin. It didn't evenly cure throughout the meat. It seemed like in some areas, the layers of connective tissues appeared not to let the cure move into some of the central areas.

I've never had any problem with pork butt used in HM buckboard bacon though. A I believe that the HM recipe calls for 10 days of curing for a full butt. So 14 days should have been plenty. The one thing you might look at is the temperature during the curing. It should be in the range of 36-40 degrees despite what the HM people say. If it was less than 36 degrees, the cure doesn't work very well at all (i.e.it takes a longer time to cure). I would check your refrig. for temps and remember that refig.s vary some in terms of temps.

MN Que
FM Former Member
You could always do as the Virtual Weber suggests and use a wet/dry cure, especially for pieces more than a couple inches thick in all directions. His brine would probably work, just leave out the garlic. Then put your bacon rub on the outside.

Morton's TenderQuick booklet suggests pretty much the same idea for making ham, that you need to inject some cure along with rubbing dry cure on the outside. They call it a "pumping pickle".
D dlsMember
MN Que - Refrig. I used runs a little cool so that may have played a roll.

tjr - As I recall, the butt (boned and tied)was about 3.5" high, 6" wide, and 10" long.Taking the advice from the VM post, and as you recommended, the next time I'll mix a couple tablespoons HM cure with water, inject the butt every couple of inches, then rub the cure on the outside. That should probably solve the problem.

Thanks all for the input.
FM Former Member
Next time, slice the butt along the grain to make it 3" or less thick. Read the Buckboard Bacon directions carefully again. I believe it recommends cuts no more than 3" thick. I find the recommended curing time of 10 days too long. I now cure for 7 or 8 days. Rub the meat under cold running water as you rub it to get more of the cure off, Then soak in a sink of cold water for 2 hours, then rub under cold running water agia, then pat dry with paper towels, then let stand and air dry for 30 minutes.
D dlsMember
I came across cure timing recs. on the VA Coop Extension website while looking for an unrelated item. Basically they say to use the longer of, 1.5 days per lb. or 7 days per inch of depth. With my 5.5 lb. butt that was 3.5 inches deep, by their method, I should have cured 24.5 days based on depth vs 8.25 days base on weight. Three time as long seems like a pretty dramatic spread to me.
FM Former Member
Would like to see that VA website myself. Can you post a reference? Their recommendation may well be correct since they might be thinking of regular side pork which wouldn't be that thick. Or maybe they meant distance from center to outside, since you're putting cure on all sides.

That's why combining injecting with dry cure is recommended for big items like ham.
D dlsMember
tjr - See link below. Actually, the article pertained to the dry curing and preparation of ham. It's my assumption that, at least in theory, the timing recs. would apply equally to other pork products such as a butt.

Note that they also recommend that after the surface cure is removed, the product should be allowed to set for 14 days in a 50 - 60 degree environment to allow the cure to evenly distribute internally.


http://www.ext.vt.edu/pubs/foods/458-223/458-223.html

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