How Long...

tortaboy · 10-12-2012, 08:31 AM

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

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

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

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

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!

TIM

10-12-2012, 08:31 AM	#1
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca. Downloads: 0 Uploads: 0	How Long... Can you leave pork loin in a cure (In fridge), before smoking some buckboard bacon?

10-12-2012, 08:39 AM	#2
Desert Hawg On the road to being a farker Join Date: 05-17-12 Location: Buckeye, AZ Downloads: 6 Uploads: 0	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. __________________ Currently using a Char Griller Offset, 2 UDS and a OTS. Continuing to look to add to what I currently have.

10-12-2012, 08:42 AM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	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. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

10-13-2012, 03:07 AM	#8
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Forever. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

10-12-2012, 09:36 PM	#5
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	I go 5 maybe 7 days on a loin.10-12 on a boneless butt.