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ddog27
Guest
Well I did it. I put the buckboard bacon cure on 15 pounds of boneless pork butt. I put the cure on late Monday night so I am going to count Tuesday as day one. I will take some pictures and keep you updated on how it goes!!
D-Dog- You make that cure yourself like your rubs or is it commercial?
I have a 5lb butt that will be coming out today or tomorrow!
I cant honestly tell you that I have noticed, I will say once it is smoked it seems to have a drier appearance, at least on the outside.
In answer to your question, yes it does seem to 'tighten up' the raw meat a little... I've done the 'cure' on pork butt for two weeks then did the rinse/soak/repeat (3 times for an hour soak each time) and then put it back in the fridge (uncovered and on a rack over night) and it came out fine...Did you notice before you smoked though? I'm not talking about texture (or chew) but strictly on outside feel.
It is also on the bottom shelf of the fridge, but I do not think it is so cold that it is hard chilled/near frozen. My fridge doesnt get that cold.