Questions about Buckboard Bacon cure time?

The Anchorman · 02-03-2013, 01:42 PM

Hi farkers,
haven't been here in a while...
but I have a question about curing time of Buckboard Bacon.
I don't have 10 days to cure the bacon, can I get away with a 5 day cure if I break down the butt into smaller 1 pound or 1 1/2 pound slabs?

Please Say Yes!

Thank You!

bluetang · 02-03-2013, 02:56 PM

I have no experience in shorter curing times, but I had this site in my bookmarks. Go down the page to Dry Curing Time, they say 2 days/ lb small cuts, or 7 days per inch. Hope this helps ya, good luck.
http://www.wedlinydomowe.com/sausage...curing/methods

CarolinaQue · 02-03-2013, 07:13 PM

I do 3 lb boneless butts in 5 to 6 days, depending on how thick they are. I go by the 2 1/2 days per inch of thickness with no problem. The last one I did was 5 days in the cure, 6 hours in a soak out, over night (approx 12 - 16 hours) on a cooling rack in the fridge to form the pellicle and then smoked it on day 6.

My cure was 3/4 cup of Diamond Crystal Kosher salt, 1 cup of light brown sugar and 1 1/2 oz of pink salt #1.

02-03-2013, 02:56 PM	#2
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	I have no experience in shorter curing times, but I had this site in my bookmarks. Go down the page to Dry Curing Time, they say 2 days/ lb small cuts, or 7 days per inch. Hope this helps ya, good luck. http://www.wedlinydomowe.com/sausage...curing/methods __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

02-03-2013, 07:13 PM	#3
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	I do 3 lb boneless butts in 5 to 6 days, depending on how thick they are. I go by the 2 1/2 days per inch of thickness with no problem. The last one I did was 5 days in the cure, 6 hours in a soak out, over night (approx 12 - 16 hours) on a cooling rack in the fridge to form the pellicle and then smoked it on day 6. My cure was 3/4 cup of Diamond Crystal Kosher salt, 1 cup of light brown sugar and 1 1/2 oz of pink salt #1. __________________ Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

02-03-2013, 01:42 PM	#1
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	Questions about Buckboard Bacon cure time? Hi farkers, haven't been here in a while... but I have a question about curing time of Buckboard Bacon. I don't have 10 days to cure the bacon, can I get away with a 5 day cure if I break down the butt into smaller 1 pound or 1 1/2 pound slabs? Please Say Yes! Thank You! __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ