tortaboy
is Blowin Smoke!
Can you leave pork loin in a cure (In fridge), before smoking some buckboard bacon?
Hmmm...depends on what cure and how thick the pork loin.
Here's a thread about buckboard bacon from last year: http://www.bbq-brethren.com/forum/showthread.php?t=103248
And here's another sites pretty good discussion of buckboard bacon. http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html
The short answer to your question is "up to 10 days". Basically, you want good penetration of the cure. Curing is not like doing a rub on BBQ. I have done buckboard bacon with loin before and I gave it 10 days.
Not an expert,but if you are doing a cure on a loin, wet or dry, you would refrigerate it. I normally use a butt when making buckboard bacon, and use a dry cure. Haven't made any for a while,guess I am do.
Either can be used. I prefer butts, as it is a versatile cut of meat. Smoke it, grind it for sausage and cure it for bacon. Haven't tried using loin yet, but it is on my list of things to try.Help me out here with my definitions.
I thought buckboard bacon is what we also call Canadian Bacon?
Am I mistaken?
Canadian Bacon is not fatty and is sliced from the loin.
I thought curing a butt = Ham?
??
Help me out here with my definitions.
I thought buckboard bacon is what we also call Canadian Bacon?
Am I mistaken?
Canadian Bacon is not fatty and is sliced from the loin.
I thought curing a butt = Ham?
??