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tortaboy 10-12-2012 08:31 AM

How Long...
 
Can you leave pork loin in a cure (In fridge), before smoking some buckboard bacon?

Desert Hawg 10-12-2012 08:39 AM

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.

chad 10-12-2012 08:42 AM

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/sh...d.php?t=103248

And here's another sites pretty good discussion of buckboard bacon. http://playingwithfireandsmoke.blogs...ard-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.

tortaboy 10-12-2012 09:22 PM

Quote:

Originally Posted by chad (Post 2241458)
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/sh...d.php?t=103248

And here's another sites pretty good discussion of buckboard bacon. http://playingwithfireandsmoke.blogs...ard-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.

Sounds good, thanks.

I've made it many times. I usually just let it cure for 3 days or so, but I've had 2 - 4 pound loins in a professional (not homemade) cure for the past week in the fridge.

Hoss 10-12-2012 09:36 PM

I go 5 maybe 7 days on a loin.10-12 on a boneless butt.

tortaboy 10-12-2012 10:04 PM

Quote:

Originally Posted by Desert Hawg (Post 2241456)
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.

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?

??

Desert Hawg 10-12-2012 11:40 PM

Quote:

Originally Posted by tortaboy (Post 2242134)
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?

??

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.

NorthwestBBQ 10-13-2012 03:07 AM

Forever.

The_Kapn 10-13-2012 06:19 AM

Quote:

Originally Posted by tortaboy (Post 2242134)
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?

??

Normally, cured loin is called Canadian Bacon and cured butts are referred to as Buckboard Bacon.
Quite different fat levels cause quite different results.

Ham is from the rear end of the pig, not the front shoulder like a butt.

But, it all just a name.
They are all:

Good Eats! :grin:

TIM


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