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question on buckboard bacon
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Tennisbum
Posts: 228
having read most of the posts on buckboard bacon I decided it was time to try my luck. The only, non enhanced pork I could find was a pork loin, going about 8.16 lbs. Actually there were two in the package.
Cut away a lot of the fat and the silver skin. Covered with High Mountain and put in a plastic container and into fridge at about 41 degrees.
I plan to turn at end of 3 days and pull at 6 days.
Does this sound reasonable?
How will I know it has cured long enough?
Thanks for any and all replys
gp
Cut away a lot of the fat and the silver skin. Covered with High Mountain and put in a plastic container and into fridge at about 41 degrees.
I plan to turn at end of 3 days and pull at 6 days.
Does this sound reasonable?
How will I know it has cured long enough?
Thanks for any and all replys
gp
Comments
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Checkout thirdeyes site lots of info on bbb.
http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html -
This is what I do. Best of luck. Great meal when done.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=754371&catid=1 -
have read that one several times, but really does not say much other than curing time depends on thickness of meat.
so my guess is the loins were about 3 inches or so.
gp -
Richard,
Thanks, this is pretty much what I have done so far but have not turned. Off to do that right now.
thanks a heap
gp -
I am planning my first Buckboard cure soon as well. Please keep us posted.. Pics Please.
-
have not made any pics and not sure I can remember how to do it but will try to look up the sheet I got from Grandpa Grub.
If you go back up to Richards post and check it out that is pretty much what I have done, except I did not turn but have since done so.
this will be an adventure.
will keep you posted.
gp
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