|
|
|||||||
| 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 |
07-30-2008, 08:18 AM
|
#1 |
|
Full Fledged Farker
Join Date: 08-11-03
Location: Island off the GA Coast
|
Buckboard Bacon Question
My significantly better half called me Tuesday morning and said the boss had announced their annual "Mater Sammich" day (it's a Georgia thing) for Aug 1 and she wanted some BBB to go on the sandwiches. Well, I did not have enough made and obviously didn't have two weeks. I bought a Boston Butt an cut about a 1 1/2 inch slab off the bottom cutting it horizontal and got t in the cure in the fridge. Will this piece that's about a third as thick as the original butt be ready to smoke and eat in eight days?
__________________
Rick Segers KCBS Certified Judge/Fl BBQ Assoc Certified Judge/MBN Judge |
|
|
|
07-30-2008, 08:21 AM
|
#2 |
|
somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
|
August 1st isn't 8 days away!
But if a whole butt cures in 10 days I would think you could get away with that small a piece in 8 days.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
|
|
|
07-30-2008, 10:17 AM
|
#3 |
|
Full Fledged Farker
Join Date: 08-11-03
Location: Island off the GA Coast
|
"August 1st isn't 8 days away!"
Sorry..Meant August 7.
__________________
Rick Segers KCBS Certified Judge/Fl BBQ Assoc Certified Judge/MBN Judge |
|
|
|
|
07-30-2008, 10:53 AM
|
#4 | |
|
somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
Curing time is based on meat thickness: I use 9 or 10 days curing time on a 3 to 3-1/2 inch thick butt. About 8 days on a 2 to 2-1/2 inch thick butt. About 6 days on an average loin. Now, I'm sort of confused by your description are you saying that you have a hunk of butt that is full thickness and only 1-1/2" wide? And would that actually be something like 3" X 1-1/2"? What was the weight of the piece? Don't forget about the rinse and soak out time, this could be 3 or 4 hours for your piece, and also you will need some rest time in the fridge, a few hours for this too. Your smoking time will be another 2 or 3 hours.
__________________
~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
|
|
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Buckboard bacon day 2 question.. | stiffy | Q-talk | 8 | 12-22-2009 08:52 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 |
| Buckboard Bacon | thirdeye | Q-talk | 54 | 10-07-2007 04:58 PM |
| Thread Tools | |
|
|
