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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-15-2012, 03:33 PM   #16
The_Kapn
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When curing butts for buckboard bacon, I de-bone and slice the butt so it is 1/2 the normal thickness. Instead of about 5" thick, it becomes about 2.5" thick.

Curing time is by thickness, not weight for me. Normally 5-7 days.

Good Eats!

TIM
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Unread 11-15-2012, 03:45 PM   #17
hamiltont
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To speed the cure up I boil a quart or so of water, remove from heat, dissolve the cure/sugar in the hot water, chill & then shoot up the ham or butt. Then into ziploc bags & in the fridge for 5-10 days depending on the weight. Last ham I did was a tad over 22 lbs. & 10 days in the cure. Soaked out for a day & then 2 days drying in the fridge. Smoked @ 250F to 145F internal & then chilled as quickly as possible. Tender & moist like all get out.... YMMV. Cheers!!!
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