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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 02-03-2013, 01:42 PM   #1
The Anchorman
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Default 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!

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Unread 02-03-2013, 02:56 PM   #2
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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
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Unread 02-03-2013, 07:13 PM   #3
CarolinaQue
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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.
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