BBB Help

Bacchus

I started curing 5ea 4# butts last night for Christmas, 1 for my table, the remainder for friends. I'm using Hi Mtn cure. Having done this several times before, I'm eggspecting great results. However the butts we partially frozen when I applied the cure, as I had taken them from the freezer approx 48hrs prior. It made for easier trimming of the fat, but I am wondering if it will affect the cure time or otherwise the outcome.

pci

They for bacon? I need to find some hi mt. cure & try that. On my to do list.

Bacchus

Yes "Buckboard Bacon" or "Pioneer Bacon".

thirdeye

Yes, temperature is one of the variables when curing. I feel the ideal range for curing is 38°-40°. The HM instructions call for a range of 40°-45°, but I personally feel that is too high.

To answer the rest of your question the best I can.... At about 36° the curing action really slows down, and since your roasts were partially frozen, parts of them will be much colder. Now what I can't tell you is how the curing salts migrate when meat is frozen (or if they actually do). Without a fluid exchange (and in this case some of the fluids are frozen) I would think you won't get any cure into the center of the roasts until they thaw.

Why not give the folks at HM a call and see if they can shed any light on your question.

2Fategghead

Ron, I have 2 10 pound butts deboned and cut in half coming out of the curing process tomorrow. This is my first. Good luck with your cure. Tim

Bacchus

I figured it might. I'm gonna take it 2 extra days to see if that helps. I may end up having to chop it all, cutting away the uncured portion.