going to try a ham need a little help - Page 2

The_Kapn · 11-15-2012, 03:33 PM

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

hamiltont · 11-15-2012, 03:45 PM

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!!!

11-15-2012, 03:33 PM	#16
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

11-15-2012, 03:45 PM	#17
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	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!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!