I continued this until the meat stayed dry after sitting for a 15 minute period. Wow! I now use a Heatermeter https://github.com/CapnBry/HeaterMeter/wiki and this digital instant read thermometer CDN ProAccurate Digital Instant Read Thermometer, This combo makes it easy for me to look like a BBQ'ing hero, I can't tell you enough how much better my BBQ meats taste now that I have precise and accurate temp control. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. Make sure the container you use can fit in the refrigerator. It was so good, my husband voted to not smoke it. Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 Be sure to stop in over at Roll Call so folks can say "hi" properly. 7. The thickest part of the meat was 1 1/2 inches. My best advice, try one method and then another. Place the cured pork belly on the un-lit side of the grill and close the lid. Then wait. Not only do they provide milk, cheese, ice By Rev. I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. Im just curious if one method is better for some reason. Bacon was curing for 13 days and fridge got above temp? Confirm and Help Me Learn, Chicago Inspired Italian Beef Pull-apart Ring (TD entry), Pecan Crusted Duck Patties with Cumberland Sauce, garlic wilted spinach, wild rice, Butter buns and side salad with strawberry vinegrette. -------------------------------------------------------------------------------------------------------, (14 lbs of meat x1 tablespoon) + (14x1.25 teaspoon) = 14 tablespoons + 17.5 teaspoons, 17.5 teaspoons / 3 = 5.83 tablespoons (I rounded up to 6 tablespoons). When cold smoking outside, do i have to watch out for anything such as the meat going off? Your email address will not be published. Im interested in making the buckboard bacon. Amazon.com: Customer reviews: Hi Mountain Buckboard Bacon Cure 16 OZ Freezer bags are thicker and less likely to leak. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. But first - Vote Buckboard Bacon! 882. Cook Meat chunks were about 2.5 to 3 inches thick. Kevin. Add a chunk of wood if needed, then close the lid and cook until the internal temp of the pork hits 140-145 degrees Fahrenheit. Bring on the BLTs! By submitting above, you agree to our privacy policy. Time to smoke those butts! Did not use enough sugar! This time i bought free from pork shoulders about 8kgs in all (better quality meat). You need to provide us with better information such as the name of the cure, if the percentage of the cure is listed, and need to know if those directions are for a dry or wet cure method. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices.

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