Buckboard Bacon Question?

I wrapped the whole thing in plastic wrap.. no pan. But then again it leaked cure "stuff" in the fridge. Pissed off the wife, but she likes the results.



If I had it to do over.... and I will do it again, I'm going to put it in a foodsaver bag and seal it. It won't leak then. I've been doing whole pork loins.

Dave

I placed the cure covered butts in a lower drawer of the refrigerator and covered with plastic wrap directly on the meat. It worked great. Presently have four butts in the cure process. Good luck

Ok thanks guys....

I opted for your method Dave and did what you did, placed it in the draw and covered the meat itself with plastic wrap.

I also noticed when I was throwing the meat package away that I mistakenly grabbed a half of a shoulder that was mixed in with the pork butts. When I was trimming it I thought the bone I cut out wasn't exactly like the bone in a butt.

Anyway...I'm sure there can't be that much of a difference...maybe a little leaner that's all. In about another 9 days I'm gonna find out tho.

I'll let ya'll know how this saga turns out.

Thanks for your help...I do appreciate it.

Ken

Ken,

It will be interesting to see your results. I've found there IS a big difference in the meats between the butt and the shoulder. You're observant to notice the difference in the bones.

For the newbies. The butt is the "butt" end of a full shoulder.

Smokin'

Smokin,
You're right...it will be interesting...for another reason also. I had read recently where it's impossible to smoke cure bacon on a water smoker...and to not even bother trying.

Well...me being Irish ...you know I'm just a wee bit stubborn and have to find out for me self. So it should be interesting in deed.

Will be sure to post all the details...

Ken

rub cure in, place in ziplock bag, place in ref. in your meat container turn bag upside down every other day until cured, about 7 days wash dry dry in smoker 1hr. apply heat and smoke til 130 degrees internal

hi everybody
I A newbe,i would like to know if I am doing A lion to make canadan bacon how long do I keep it in the cure per pound ?? and if something unforseen comes up.what happens if it has to stay longer. will it still be good
thanks for the help

bigguy

It will be fine, just soak in cold water for a couple hours and rinse and rub under cold water and smoke to 140 degrees internal and sloce and freeze or use right away.

Just ordered some HM Buckboard Bacon Cure, will be here next week. Do you guys remove the bone from the butt prior to curing or do you cure it bone in and remove it after smoking?