Ping:...Thirdeye

Richard

Put on Buckboard bacon that had been HI Mountain seasoned and packed in food saver marinader as we discussed about a week ago.Decided to do as you suggested and cut into 4 pieces. Pulled 1/2 of the boston butt and soaked 1/2 of that for 6 hours. Soaked other 1/2 for 2 hours. This was pulled from frig at 8 days. The balance is back in vac pack for 2 more days. First batch has been on BGE at 200 direct raised grid for 2 hours. Will let you know the outcome.[p]grs

thirdeye

grs,[p]I'll be interested in the results. [p]~thirdeye~

Richard

thirdeye,[p]one that soaked for two hours as you would expect more salty than one for 6 hours. Both packed in vac for 8 days. Both tasted more like ham but both excellect. Will do the next 1/2 tomorrow. It will be 10 days. Grs

thirdeye

grs,[p]You mentioned using the marinating container...what size is yours? (Mine is only 8 X 8 X 2). When you turned the meat did you flip the entire container or open it and re-vacuum each time?[p]My next one I will try the vacuum bag. A guy on another forum just used the Buckboard on a brisket flat, then smoked it for pastrami. I want to try that too. [p]~thirdeye~

Richard

thirdeye, Size same as yours. Opened and resealed after 5th day