Originally Posted by kapndsl
Originally Posted by jgh1204
Just deboned my butts, sliced in half, applied the cure, rolled them back up. They are now in the fridge curing. My question is, they are about 2 inches thick. I think I will cut the curing time back to 7 days since they say 10 days for 3 to 3.5 inches.
I really don't think this is rocket science here.
I have almost exactly the same "profile" curing in the frig--due to cook on Thursday at a full 10 days curing.
I will post when I am done (probably Friday to cool and cut) and let you know if 10 is the "magic" number
Kinda like wet aging beef or smoking temps--never felt like the product knew the difference of a week or so either way or a 10 degrees variation of temp--just start with the concept and go from there
Let Ya Know.
Quoting myself here--first sign of Old Zhimers
But, it is Thursday night and the "BB Bacon" is done.
Followed the directions exactly except:
Could not "shut down the fire and let it cool" because a brisket is going! Pulled BBB from WSM after 4 hours at 220 degree (147 meat temp) and just coolered for an hour. Same basic process!
Put the two chunks in the freezer for 2.5 hours and sliced with powered meat slicer to 1/4" thick.
Yield was 5# + 1 oz for a final cost/ pound of $2.3127861..(rounded off, of course)
Cooked up a few slices--takes very little time to brown and finish.
TOO DIE FOR!
As stated in other places--not bacon, not ham, not Canadian Bacon--but a perfect mix of all--at least for me.
Curing time--10 days and I flipped the ZipLock every couple of days if
I was in the cold frig anyway. Rinsed per directions.
Salty, but not overpowering at all.
Even Karen said--OK (with reservations).
Adjust curing time if ya want--your call.
Changes (lessons learned)???- gonna do 2 or 3 butts next time to justify the "slicer clean up" time
It freezes fine
My arsenal has just been expanded--new butts go in the cure in a day or 2--can't get too far behind!
No pics--It looked just like Midnights