Did I ruin it?

smooookin · 03-25-2009, 10:44 AM

I had two 2 1/2 pound slabs of side meat for Buckboard Bacon. They have been in the fridge with the cure for at least 2 weeks. Right now I have it soaking for the first hour, will rinse and repeat at least one more time. It smelled OK but there were a couple of spots on the meat. Should I go ahead with it or kick myself in the arse and start over?

Divemaster · 03-25-2009, 10:54 AM

What kind of 'spots'??? Pictures would help....

smooookin · 03-25-2009, 11:01 AM

heres a couple of pics, not sure you can tell much. Dark spots? Like I said it smelled OK.

Divemaster · 03-25-2009, 11:04 AM

I think it may just be a reaction to the cure... How thick were the 'slabs'? 14 days is a long time for a thin piece of meat...

Also, did any of the 'spots' get smaller/lighter with the rinsing?

smooookin · 03-25-2009, 11:07 AM

Yes they appear to be getting lighter. So, what happens if you "over cure" you meat?

Divemaster · 03-25-2009, 11:16 AM

A couple of things... Number one is that it gets REAL SALTY! so you are going to have to do the soak and change thing more than you would for a butt...

Second is that it may end up 'over tender'.

If you are worried about the spots, I would trim them off and make sure that you cook to above 165*. I, personally, would do just that and cook it up...

Bbq Bubba · 03-25-2009, 11:32 AM

If your not sure about the salt, slice off a piece and pan fry it to taste.
If its still salty, re-rinse.

Divemaster · 03-25-2009, 12:59 PM

Quote:

Originally Posted by Bbq Bubba

If your not sure about the salt, slice off a piece and pan fry it to taste.
If its still salty, re-rinse.

Great idea!

If you rinse and soak to the point you think you can't get any more salt out, dry it off, rub it with maple syrup and rub with cracked black pepper... The sweet & spice may mask what extra salt you have...

smooookin · 03-25-2009, 01:17 PM

I think I will try slicing a piece and frying it up. The maple syrup sounds like a good idea too!

It has gone through the soak and rinse twice now, time to take a test bite. If all is good I am smoking with apple and maybe just a little bit of hickory.

Divemaster · 03-25-2009, 01:58 PM

Good Luck!

Here is what I ended up with from two pork butts....
http://www.bbq-brethren.com/forum/sh...03&postcount=3

smooookin · 03-25-2009, 02:08 PM

Pretty salty yet, rinsed and soaking some more. I think I will go back to butts, it is easier to slice. I may have to run out for some maple syrup or just start over.

Bbq Bubba · 03-25-2009, 02:51 PM

Dude, worst case is you gotta drink a bunch of beer with it.

smooookin · 03-25-2009, 03:09 PM

Quote:

Originally Posted by Bbq Bubba

Dude, worst case is you gotta drink a bunch of beer with it.

I like the way you think!

03-25-2009, 10:44 AM	#1
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo. Downloads: 0 Uploads: 0	Did I ruin it? I had two 2 1/2 pound slabs of side meat for Buckboard Bacon. They have been in the fridge with the cure for at least 2 weeks. Right now I have it soaking for the first hour, will rinse and repeat at least one more time. It smelled OK but there were a couple of spots on the meat. Should I go ahead with it or kick myself in the arse and start over? __________________ "Foil is a BBQ mans duct tape" my wife.

03-25-2009, 10:54 AM	#2
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	What kind of 'spots'??? Pictures would help.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-25-2009, 11:04 AM	#4
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I think it may just be a reaction to the cure... How thick were the 'slabs'? 14 days is a long time for a thin piece of meat... Also, did any of the 'spots' get smaller/lighter with the rinsing? __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-25-2009, 11:07 AM	#5
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo. Downloads: 0 Uploads: 0	Yes they appear to be getting lighter. So, what happens if you "over cure" you meat? __________________ "Foil is a BBQ mans duct tape" my wife.

03-25-2009, 11:16 AM	#6
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	A couple of things... Number one is that it gets REAL SALTY! so you are going to have to do the soak and change thing more than you would for a butt... Second is that it may end up 'over tender'. If you are worried about the spots, I would trim them off and make sure that you cook to above 165. I, personally, would do just that and cook it up... __________________ Jeff CBJ# 23376 Stockcar BBQ* Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. Last edited by Divemaster; 03-25-2009 at 12:54 PM..

03-25-2009, 11:32 AM	#7
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	If your not sure about the salt, slice off a piece and pan fry it to taste. If its still salty, re-rinse. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

03-25-2009, 01:17 PM	#9
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo. Downloads: 0 Uploads: 0	I think I will try slicing a piece and frying it up. The maple syrup sounds like a good idea too! It has gone through the soak and rinse twice now, time to take a test bite. If all is good I am smoking with apple and maybe just a little bit of hickory. __________________ "Foil is a BBQ mans duct tape" my wife.

03-25-2009, 01:58 PM	#10
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	Good Luck! Here is what I ended up with from two pork butts.... http://www.bbq-brethren.com/forum/sh...03&postcount=3 __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-25-2009, 02:08 PM	#11
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo. Downloads: 0 Uploads: 0	Pretty salty yet, rinsed and soaking some more. I think I will go back to butts, it is easier to slice. I may have to run out for some maple syrup or just start over. __________________ "Foil is a BBQ mans duct tape" my wife.

03-25-2009, 02:51 PM	#12
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Dude, worst case is you gotta drink a bunch of beer with it. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Crud, did I ruin it?	Marck	Q-talk	20	05-11-2011 09:11 PM
Brisket questions - did I ruin it?	dedmete	Q-talk	11	01-10-2010 08:50 PM
Chuck Roast, Did I ruin It?	Midnight Smoke	Q-talk	6	11-10-2008 08:55 AM