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Bacchus
Bacchus Posts: 6,019
edited November -1 in EggHead Forum
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.
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  • pci
    pci Posts: 249
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    They for bacon? I need to find some hi mt. cure & try that. On my to do list.
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  • Bacchus
    Bacchus Posts: 6,019
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    Yes "Buckboard Bacon" or "Pioneer Bacon".
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  • thirdeye
    thirdeye Posts: 7,428
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    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.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    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
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  • Bacchus
    Bacchus Posts: 6,019
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    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.
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