? Buck Board Rub after Cure?

Desert Oasis Woman

GG, 3I, Firetruck or LC may know this!

Finishing 5 day Hi Mt. BB Cure on those cute little sirloin AKA Cushion chubs: all dark pork, no internal fat, reported by butcher to come from area between shoulder and loin of Mr. Pig....

Thinking about applying rubs to a couple after rinsing tonight. Will smoke tomorrow...

In the past, I've incorporated spices into the cure, but since this was originally going to Tempe, didn't do it....but now that Tempe is out, would like to eggsperiment a bit :evil:

have a few thoughts for a dry rub and a wet rub...don't think injecting such dense meat would be effective and don't care for maple syrup, but do have some maple sugar that would probably work on surface....

don't know if I should coat with thin mustard layer for spices to stick, since the tenderizing effect of the vinegar may counteract the "cure"??

also considering a glaze during the resting phase; I usually shut the BGE down and let the meat rest in the Egg...

suggestions and comments appreciated

Firetruck

I am not familure with the cut of meat you are refering too. If it is as lean as you say, I would plan on smoking it at a low temp until it gets to about 150-160. This would of course be for slicing and not for pulling but it could make awsome sammies. At lower temps you could coat the outside with your sugar and not worry about burning it.

As far as the injection, I don't know if it will do a lot but I don't think it will hurt. I would try it.


Good luck and let us know how it turns out.

Humphrey Chimpden Earwicker

vinegar in mustard isn't going to tenderize anything. even if it did, it won't somehow transform the whole chunk. think how long you had to cure it, then compare that too how long the vinegar would be on there.

vinegar doesn't really tenderize like we'd think it might. it is an acid, sure, but on the surface, it'll just affect the surface. and not so much tenderize magically as simply mushify it if left too long.

acid oj will make pork mushy and not very palatable (as far as mouth feel i mean). but just rubbed on the surface, as in mustard, the acid/vinegar won't do much

it's a flavorant in this case. like mopping with vinegar. you taste it, but it doesn't really physically affect the meat to any great degree

Desert Oasis Woman

thanks, stripsteak, that answers a couple of questions.
yes, just looking for a little flavor kick for change of pace!

Desert Oasis Woman

Jody, I treat it just like a very small loin for BuckBoard and use it like a Canadian Bacon....just wondering the effect of coating after curing --
did your coating work ok on the butts you cured then pulled? Think I remember you mentioned a coating, but the conversation turned more towards the injecting. Thanks!

Firetruck

I coated it with Bad Byrons, stuck it in the fridge until I got ready to cook. Then I pulled it out, coated with yellow mustard and another coat of byrons.

Humphrey Chimpden Earwicker

i find the mustard just vanishes... pretty spooky actually.

i can't speak to the idea of rub and mustard etc. on buckboard bacon though. never done it.

just smoked some canadian bacon last night. nothing on it.

thirdeye

I think I would forgo an actual rub, (especially any rub with salt) and stick to layers of spices, or a blend of several ground peppers.

Remember the Plum Pork appetizer? The tenderloins get a hoisin glaze, then the chilled slices are dipped into a plum sauce, then into sesame seeds. The glaze may work, or the glaze and dipping sauce may be outstanding...



Two other options are actually pastrami glazes. Yes, a sweet glaze for pastrami. These come from Bobberquer, the first Guest Pit Boss on my cookin' site.

Glaze # 1
1 cup honey
1 cup maple syrup
1/2 tablespoon cinnamon
1/4 cup confectioner’s sugar

Heat liquids gently, over low heat, until warm to touch. Then add cinnamon, and slowly mix in confectioner’s sugar until thoroughly mixed. Take off heat, set aside until needed, Use to glaze meat while on cooker. Reserve some glaze to serve on the side at the table.

Glaze # 2
1-16 oz package fresh cranberries
1 cup sugar, (Turbinado sugar is a nice touch)
1 jar, approximately, 10 oz. of Red Currant Jam
1- 8 oz container of Honey Mustard

Put cranberries in a 3-4 Qt pot on low, and add sugar... stir occasionally, cook until cranberries start to "pop". Add Red Currant Jam, and Honey Mustard and let simmer for approximately 10 minutes, stirring a few times during the process. Take off heat, set aside until needed use to glaze meat while on cooker. Reserve some glaze to serve on the side at the table.

Cooks Notes:
I'm of an Irish, "off the boat” heritage, and have been tweaking this recipe since the mid 70's. Only in the last 4 years have I hit what I call "Corn Beef Nirvana".

Bobberqer

Desert Oasis Woman

Thanks, W!
I wasn't going to add any salt, just spices, maybe some sugar....but I DO remember the plum pork -- in fact, Juan keeps bringing it up (the paper clip hanging roast ) and I do still have the recipe cards :woohoo:
Had been thinking about a pomegranite concentrate glaze, maybe with some ginger root (have to use it or loose it); maybe we will have Asian Weekend Sat and Sun, and do the Indian (dot) Lamb Chops tonight!

Did you get the BGE Cookbook afterall?

thirdeye

The whole deal is in the Appetizer section of my site. but the glaze is pretty simple:

Finishing Sauce:
1 tablespoon hoisin sauce
1/4 cup honey
Mix the hoisin & honey together.

When close to done, baste with the finishing sauce, remove and rest for a few minutes. You can add more finishing sauce to even out the coating. Either ramp up the cooker and briefly move the tenderloins directly over the coals or move into an oven set on broil in order to glaze the meat. Be careful not to burn the glaze.