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Unread 11-14-2007, 05:37 PM   #1
jpw23
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Default buckboard question

got my bbb cure in the mail today and have plans on using it on a big loin for canadian bacon.....instructions say to keep it covered in a non - metalic pan or bowl........could I just vacu seal it or does it need air to circulate around it some?
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Unread 11-14-2007, 05:59 PM   #2
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Quote:
Originally Posted by jpw23 View Post
got my bbb cure in the mail today and have plans on using it on a big loin for canadian bacon.....instructions say to keep it covered in a non - metalic pan or bowl........could I just vacu seal it or does it need air to circulate around it some?
I have done them in both a big zipper bag and a vacuum bag. I don't pull the full vacuum on the vac bag, so there is some room for the fluids that come out of the meat to circulate. Bags are really handy because you don't have to touch the meat when rotating. (I rotate more often than HM recommends)
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Unread 11-14-2007, 06:14 PM   #3
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Thanks Thirdeye.....
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Unread 11-14-2007, 06:23 PM   #4
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BAGS!!! I tell you..... you learn something here every day. Next Butt to be cured will be zipped locked!!

Thanks thirdeye
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Unread 11-14-2007, 06:26 PM   #5
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I received my buckboard cure last Friday. I will be curing a butt and also a loin for canadian bacon. Question for the board, the directions say that the meat should be 3-3.5 in thick. Do most of you cut the butt in half to accomplish the tickness or cure the entire butt?
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Unread 11-14-2007, 06:35 PM   #6
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I just use zip lock bags. A buddy uses the vacuum bags and does pull a vacuum on it, but, without some kind of technical guidance for time etc...I dont think it's worth it. With dry cure, not sure if vacuum does any good anyways.
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Unread 11-14-2007, 07:15 PM   #7
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I have sliced mine down to 3.5" before. Thirdeye would know best. Probably if it is thicker you just cure it longer. PM Thirdeye though. He helped me on mine.

I do vac seal mine but don't pull the full vac.. Also leave room for juices.

You are going to like the bacon.
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Unread 11-14-2007, 07:30 PM   #8
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Quote:
Originally Posted by Brian in So Cal View Post
You are going to like the bacon.
Oh yes you are. I do the full vac cycle and turn twice daily. Had BBB blt's tonight. Good eats for sure.
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Unread 11-14-2007, 07:53 PM   #9
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I did mine in a glass baking dish and covered with plastic wrap as per the directions thinking it needed the air space to cure.

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Unread 11-14-2007, 08:00 PM   #10
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JD, That is how I did my first one. Came out great. I now use the vac seal so I could turn it easier without touching meat or making a mess. Plus my wife felt better that raw meat was sealed.
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Unread 11-14-2007, 08:13 PM   #11
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I've alway's just used the amount of cure per pound and not worried too much about thickness. I use a 2 gallon zip lock bag to cure in. Works great with no clean up required
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Unread 11-14-2007, 08:20 PM   #12
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Quote:
Originally Posted by Brian in So Cal View Post
JD, That is how I did my first one. Came out great. I just used the vac seal so I could turn it easier without touching meat or making a mess. Plus my wife felt better that raw meat was sealed.
I'll be picking up my FoodSaver next Friday when they go on sale at Costco...as far as raw meat being covered the plastic wrap created a pretty good seal and when I turned it last Saturday I used new wrap and got the same good seal. Besides...I have it out in my beer fridge in the garage
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Unread 11-14-2007, 09:23 PM   #13
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Quote:
Originally Posted by Frank Sacco View Post
I received my buckboard cure last Friday. I will be curing a butt and also a loin for canadian bacon. Question for the board, the directions say that the meat should be 3-3.5 in thick. Do most of you cut the butt in half to accomplish the tickness or cure the entire butt?
You don't have to cut anything down. The instructions are just referring to an ideal cross section thickness. "Best curing thickness is 3 to 3 1/2 inches. Excess thickness should be trimmed off the back (adjust curing time if thinner or thicker cuts are used)." Most butts come in around 3" thick after removing the bone. Many full loins are around that thickness too. The critical things to realize is that the amount of cure needed is based on weight, and the cure time is based on thickness.

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Originally Posted by boatnut View Post
I just use zip lock bags. A buddy uses the vacuum bags and does pull a vacuum on it, but, without some kind of technical guidance for time etc...I dont think it's worth it. With dry cure, not sure if vacuum does any good anyways.
The dry cure will turn into a liquid brine of sorts in 4 or 5 days as liquid leaches out of the butt. It is beneficial to keep that liquid in contact with the meat.

Quote:
Originally Posted by Brian in So Cal View Post
I have sliced mine down to 3.5" before. Thirdeye would know best. Probably if it is thicker you just cure it longer. PM Thirdeye though. He helped me on mine.

I do vac seal mine but don't pull the full vac.. Also leave room for juices.

You are going to like the bacon.
That's pretty much it. I would go 11 or 12 days curing time on a 4 inch thick butt, 9 or 10 days 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. About 5 days on a tenderloin.

The cure is on all sides of the meat, so even on a 4 inch thick butt, the cure only has to penetrate 2 inches from each major face.
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Unread 11-14-2007, 09:44 PM   #14
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Quote:
Originally Posted by JD McGee View Post
I'll be picking up my FoodSaver next Friday when they go on sale at Costco...as far as raw meat being covered the plastic wrap created a pretty good seal and when I turned it last Saturday I used new wrap and got the same good seal. Besides...I have it out in my beer fridge in the garage
That is what I am missing, a beer fridge in the garage.
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Unread 11-14-2007, 10:01 PM   #15
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For my first time BBB/TQ butts I have them in Foodsaver bags, looking forward to this weekend. My butts had the flaps of meat just hanging from boning, so I cut them off and did a 5 day cure with Tenderquick/Brown sugar cure (@2.5 lbs- 1.5" thick) Soaked for 2 days, coated with honey and cooked on the BGE. Cut on the bias, it was not salty, very lean and tasted like HoneyBaked Ham.
Just turned my bagged butts for the second time and not much liquid in the bags? Normal??
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