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Old 01-26-2008, 02:59 PM   #4
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by Don Marco View Post
Howdy folks...

Ive just prepared two butts ( ~5 pounds each) for buckboard bacon.
Used a mix of Hi Mountain buckboard bacon seasoning, curing salt and texasbbqrub.

The butts had a "use by-date" of today, were in a clean vacuum bag and didnt have any smell on them.

Will it be okay to cure them for 10 days or should i rather dump them and get "fresher" meat ? Will the curing salt prevent the meat from spoiling ?

Never really thought about that until today, just asking
to be 101 % sure.

Thanks for your input,

Did you add additional curing salts to the Buckboard cure?? What type and how much?

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