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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. |
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01-26-2008, 02:27 PM | #1 |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Buckboard Bacon curing / food safety question
Howdy folks...
I´ve 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, DM |
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01-26-2008, 02:34 PM | #2 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Use by dates are "safest" guidelines. I think there is a built in saftey time. If the meat isn't slimy and has no bad odor I feel you will be ok starting the curing process. After all, the brine cure you are going to use's purpose is to make the meat safe for long term storage. Right?
ModelMaker
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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01-26-2008, 02:49 PM | #3 |
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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If they were good, once you put them in the cure, they'll stay good. Just make sure you keep them within the temp range, and you'll be fine!
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01-26-2008, 02:59 PM | #4 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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~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
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01-26-2008, 09:13 PM | #5 |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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Dr. BBQ talks about taking a cyro-packed brisket and placing it in a fridge that is not opened often. Leave it in there for 50 days and then cook it. I haven't tried it but I trust him. If it smells bad when you take it out, throw it away. NUTZ
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01-26-2008, 11:22 PM | #6 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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What they said. No smell? Most likely no issues.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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01-27-2008, 02:00 AM | #7 | |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Thirdeye, i used 50% Hi mountain cure and 25% each curing salt and texasbbqrub.
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DM |
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01-27-2008, 01:30 PM | #8 | |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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Doesn't the high mountain cure already have curing salts in it?
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Heavy Metal BBQ |
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01-27-2008, 01:37 PM | #9 | ||
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Thanks what I'm thinking.....So DM, if the amount need was 4 tablespoons - are you saying you used 2 tablespoons of Buckboard cure, 1 tablespoon of curing salts and 1 tablespoon of the rub? What kind of curing salts? Pink salt (Prague #1) or something else.
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~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
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01-27-2008, 02:18 PM | #10 |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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I used this salt :
I´ve used this mix before with good results and also cured buckboard bacon with a mix of 6 tb curing salt and 2 tb brown sugar before, never had any problems and got perfect bacon. DM |
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01-27-2008, 03:29 PM | #11 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
But to get back on track, it all boils down to the strength and the amount needed, which is based on weight of the product, and the amount of time allowed for curing. The concentration of the Buckboard cure calls for just over 1.3 tablespoons of cure per pound. Some other products I have used are 1 tablespoon per pound. When you use 6 tablespoons of your curing salt, what is the weight of the meat you are curing. And what is the curing time in days?
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~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
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01-27-2008, 04:15 PM | #12 |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Honestly, i never cared too much for the ammount of salt/cure.
Just used as much of it as was needed to cover all of the meat and then let it sit in the fridge for 10-14 days. DM |
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01-27-2008, 06:25 PM | #13 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Looking forward to some pictures....10 days and counting.
__________________
~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
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