The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-26-2008, 02:27 PM   #1
Don Marco
is One Chatty Farker

 
Don Marco's Avatar
 
Join Date: 08-09-07
Location: Germany
Downloads: 0
Uploads: 0
Default 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
Don Marco is online now   Reply With Quote


Unread 01-26-2008, 02:34 PM   #2
ModelMaker
is One Chatty Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Downloads: 0
Uploads: 0
Default

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
__________________
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!!
ModelMaker is offline   Reply With Quote


Unread 01-26-2008, 02:49 PM   #3
Jack2u2
is one Smokin' Farker
 
Join Date: 11-27-07
Location: West Tawakoni, TX.
Downloads: 0
Uploads: 0
Default

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!
Jack2u2 is offline   Reply With Quote


Unread 01-26-2008, 02:59 PM   #4
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Don Marco View Post
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
Did you add additional curing salts to the Buckboard cure?? What type and how much?
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 01-26-2008, 09:13 PM   #5
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

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
__________________
Weber Smokey Mountain 18 & 22.5 in
Gator Pit Trailer mount
MAK 2 Star General Pellet Pooper
Medium Green Egg
Mini Green Egg
New Black stoker with built in wi-fi
KCBS CBJ #20258
Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years.

DAMN IT ANDY!!
yelonutz is offline   Reply With Quote


Unread 01-26-2008, 11:22 PM   #6
chinesebob
is One Chatty Farker
 
chinesebob's Avatar
 
Join Date: 04-07-07
Location: Westerville,OH
Downloads: 0
Uploads: 0
Default

What they said. No smell? Most likely no issues.
__________________
Chinesebob - Central Ohio
A Chinese speaking white guy in search of the perfect bbq.
chinesebob is offline   Reply With Quote


Unread 01-27-2008, 02:00 AM   #7
Don Marco
is One Chatty Farker

 
Don Marco's Avatar
 
Join Date: 08-09-07
Location: Germany
Downloads: 0
Uploads: 0
Default

Thirdeye, i used 50% Hi mountain cure and 25% each curing salt and texasbbqrub.


Quote:
Originally Posted by yelonutz View Post
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
I always thought beef ages better than pork ?

DM
Don Marco is online now   Reply With Quote


Unread 01-27-2008, 01:30 PM   #8
Jeremiah
is one Smokin' Farker
 
Jeremiah's Avatar
 
Join Date: 09-10-07
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Don Marco View Post
Thirdeye, i used 50% Hi mountain cure and 25% each curing salt and texasbbqrub.
I'm by no means a curing expert but that seems like a bit much on the curing salts. The curing salts that I have require far less than 25% of their share in the rub.

Doesn't the high mountain cure already have curing salts in it?
__________________
\m/ Heavy Metal BBQ \m/
Jeremiah is offline   Reply With Quote


Unread 01-27-2008, 01:37 PM   #9
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Don Marco View Post
Thirdeye, i used 50% Hi mountain cure and 25% each curing salt and texasbbqrub.


I always thought beef ages better than pork ?

DM
Quote:
Originally Posted by Jeremiah View Post
I'm by no means a curing expert but that seems like a bit much on the curing salts. The curing salts that I have require far less than 25% of their share in the rub.

Doesn't the high mountain cure already have curing salts in it?

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.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 01-27-2008, 02:18 PM   #10
Don Marco
is One Chatty Farker

 
Don Marco's Avatar
 
Join Date: 08-09-07
Location: Germany
Downloads: 0
Uploads: 0
Default

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
Don Marco is online now   Reply With Quote


Unread 01-27-2008, 03:29 PM   #11
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Don Marco View Post
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
Okay, you have a sodium nitrite salt and even though the bag has a comma instead of a decimel point I'm guessing the concentration is .5%. (Some curing calts are 6.25%) We also have several that are a mixture of nitrate and nitrite at .5% each.

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?
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 01-27-2008, 04:15 PM   #12
Don Marco
is One Chatty Farker

 
Don Marco's Avatar
 
Join Date: 08-09-07
Location: Germany
Downloads: 0
Uploads: 0
Default

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
Don Marco is online now   Reply With Quote


Unread 01-27-2008, 06:25 PM   #13
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Don Marco View Post
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
I appreciate your honesty. And it sounds like you get good results.... You know, I've never had any safety concerns while home curing meats, (like under curing and having it turn), I usually keep tabs on amounts and times so I can duplicate the method.

Looking forward to some pictures....10 days and counting.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Curing buckboard bacon firemedic Q-talk 3 03-27-2011 09:22 AM
Is it safe? (Serious Food Safety Question) Smoke & Beers Q-talk 16 03-08-2009 07:41 PM
Buckboard Bacon Question ricksegers Q-talk 3 07-30-2008 10:53 AM
Buckboard Bacon Brine Question MAB52 Q-talk 3 05-08-2008 10:55 AM
Need Help Asap - Food Safety Critical Question chinesebob Q-talk 13 04-22-2007 10:54 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:47 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts