|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
12-22-2009, 12:17 AM | #1 |
Full Fledged Farker
Join Date: 03-26-09
Location: NW, MO
|
Buckboard bacon day 2 question..
I started a Pork Butt yesterday in Tenderquick and Brown Sugar, cut it in half before rubbing, then wrapped twice in plastic wrap, and then into zippered bags.
Question is there is a bunch of liquid that has ran out and was wondering if this is all my TQ and Brown Sugar ran out the plastic wrap? Will it still work? worried I guess.. |
|
12-22-2009, 01:24 AM | #2 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
|
Ran out where? In the plastic wrap? It's probably the meat juices from cutting it but I don't think it will mess up the finished product. You should be okay.
__________________
Rec Tec RT700 Klose 20x30 Weber Performer |
|
12-22-2009, 01:32 AM | #3 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
|
Plastic wrap is not the best seal. As long as it's not leaking from the ziplock you are okay.
|
|
12-22-2009, 01:40 AM | #4 |
Full Fledged Farker
Join Date: 03-26-09
Location: NW, MO
|
Just from the plastic wrap into the bag. what have you used for this before?
|
|
12-22-2009, 01:42 AM | #5 |
is one Smokin' Farker
Join Date: 05-04-08
Location: Sweet Home, OR
|
Stiffy, I believe the juices are from the TQ pulling them out and then the juices are "pulled" back in when the liquid levels stabilize. It takes a few days but when it is done you will have cured the butts with the TQ being drawn into them. Just give it more time and everything should be fine, and by the way the sugars will be drawn in also for some very good tasting bacon. Enjoy!
__________________
Mike, Traeger "Lil Tex" Pellet Smoker Uniflame Charcoal Grill Weber 22.5" |
|
12-22-2009, 07:16 AM | #6 |
Got rid of the matchlight.
Join Date: 07-05-09
Location: pawleys island, sc
|
I did some bellies recently and didnt wrap them in plastic..I just rubbed them and put them in the zipper bags... the water is the natural process from the salt in tenderquick to draw moisture...I guess this is the same reason they cure codfish in salt. BEST bacon ever!!!
|
|
12-22-2009, 07:25 AM | #7 | |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
|
Quote:
you will be fine. that's just natural when curing meat. make sure to turn the meat over 180 degrees about every day or so. Also, you mentioned that you cut the butt in half? If so, you may want to cut back on cure time. I usually go ten days for a whole butt. If you have two "half's", there will be less thicknesss and the cure should penetrate a little quicker.
__________________
Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
|
|
12-22-2009, 08:26 AM | #8 | ||
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
||
|
12-22-2009, 08:52 AM | #9 |
Full Fledged Farker
Join Date: 03-26-09
Location: NW, MO
|
Later today I will take them out of the plastic wrap then, so how many days do you think I should leave it in there? I thought 10 days was the norm for anything with this TQ, of course what you guys mentioned about it being small so cure time should be shorter sounds correct.
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Buckboard Bacon | Bassman | Q-talk | 16 | 03-22-2011 10:38 PM |
Buckboard Bacon Question | ricksegers | Q-talk | 3 | 07-30-2008 10:53 AM |
Buckboard Bacon Brine Question | MAB52 | Q-talk | 3 | 05-08-2008 10:55 AM |
Buckboard Bacon curing / food safety question | Don Marco | Q-talk | 12 | 01-27-2008 06:25 PM |
Buckboard "butt" Bacon question? | midnight | Q-talk | 54 | 12-08-2007 05:04 PM |
Thread Tools | |
|
|