Couple BBB ?'s

[novice870]

After seeing the posts on here of the buckboard bacon, I ordered some hi-mtn cure and bought two pork butts. They are both in the fridge right now, but I have a couple questions...

1. If I cut the roasts in half length wise will that help if cure faster? (Because of less meat to penetrate?)
2. Do I risk anything in terms of quality by cutting it in half?
3. Is the 10 days for the cure, hard and fast? I would love to be able to smoke and cut before we leave for my sons modern hunt, but that would only be a 9 day cure... should I not risk it?

Thats all for now. Thank you for any input!

Matt

[wamuledeer]

1.Yes it does make them cure faster. I believe on the directions it says the thinner it is the less cure time it takes. I have always just kept them whole so never an issue. What I do sometimes is after they are cured I will split them before I smoke them.
2.I have never split them before curing but doubt it risks quality but if you split them and cure them for a full 10 days then it may end up being a little too seasoned or salty.
3.9 days is fine, I have done the same thing and no issues.
Just make sure you follow the directions and rinse and soak them after they are done curing. My buddy didn't and they were very salty.

[novice870]

Thank you so much wamuledeer! I really appreciate the info. I will let you know how it goes...

[Blacklab]

Great info  You might want to fry test b4 you smoke. That way you can have an idea on salt content. GL

[NRA4LIFE]

I would suggest soaking them in clean water for at least 2 hours, changing the water 2 or 3 times also.  That has worked perfectly for me for salt content.

[quadrafire]

I have read somewhere that the cure penetrates approx 1/4 in per day, so the smaller portions will "cure" faster. I have done 7 days with no problems on the smaller cuts, ie a thick pork loin

Ditto on the soak/rinse. Change the water frequently.

If I am doing it for bacon that will be cooked I take it to 140ish. If it will be ham/canadian bacon style I will take it to 160.

[novice870]

Thank you again. Since I have two roasts, I may split one during the curing process and try it and do the other the more traditional way.

Again, my thanks!

[bobcat]

Maybe a stupid question- but, I can't figure out what the "BBB" means (in the title.)??

[novice870]

Buck board bacon - BBB

[Blacklab]

 

usually made with pork shoulder