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