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Curing/Buckboard Bacon advice

CaptainSpauldingCaptainSpaulding Posts: 368
edited 11:05PM in EggHead Forum
Cured two whole loins last week for six days. Put them in a big stockpot with clean water Saturday night for the soak. I usually go about 24 hours and then dry them off and equalize for 6 hours or more in the fridge.

Got busy at work and they're still under water. Oops! Any opinions? I'm hoping I can still turn out some loin BBB.

Is my extended soak going to negate the cure?




  • stikestike Posts: 15,597
    you can't uncure it, only remove salt.

    i never even bother with the soak out, but then again, i only keep it in the pickle for three days. i think six days to a week might actually cause it to get too salty, but i dunno.
    ed egli avea del cul fatto trombetta -Dante
  • Thanks, Jeff. The last batch did seem a little salty. I'll report back on the results after I equalize and smoke this batch. Nothing better than Eggs Benedict with home-cured and smoked pork. Downright decadent.

  • Little ChefLittle Chef Posts: 4,725
    BrewandQue: Give it an extra dry time in the will still be awesome. Might be a bit water logged, so let the air dry go a bit longer.
  • BacchusBacchus Posts: 6,019
    Eggs Benedict is great, but the uses for BBB are endless. Last weekend I made hashbrowns "scattered, covered, smothered, & chunked". For those unfamiliar the Waffle Lingo, its hashbrowns scattered wide on a plate with grilled onions, melted cheese, and chunks of ham(in this case BBB.. The hashbrowns themselves werent quite as crispy as at WH, but the "ham" made up for it.
    No pics, camera broken.
  • thirdeyethirdeye Posts: 7,428
    It's possible he didn't use a pickle, but went with a dry cure....
    Happy Trails

    Barbecue is not rocket surgery
  • Thanks, LC. Sounds like a good idea.

  • Great idea on the spuds. We don't have waffle house in Michigan. I really miss those hash browns.

  • True, Thirdeye. I used what I had left for High mountain and had to supplement with your Tenderquick cure.

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