I just finished my first batch of bacon.It turned out pretty good.I have a question about curing time.On the directions it says to cure for 10 days.I have some more meat that has been curing for 6 days and was going to smoke it up now.Is this a good idea or does it absolutely need to cure for 10 days?
DLT.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by DLT</i>
<br />I just finished my first batch of bacon.It turned out pretty good.I have a question about curing time.On the directions it says to cure for 10 days.I have some more meat that has been curing for 6 days and was going to smoke it up now.Is this a good idea or does it absolutely need to cure for 10 days?
DLT.
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I did mine for 3 weeks and it only tasted better; I recommend that you don't rush it but, of course, I have never tried it after 6 days so it might be interesting to see how it tastes.
btw, always rinse the meat!!!!
Stouffville, Ontario, Canada.
Richard,
I found that the piece I had was a little on the salty side.After I took it out of the fridge,I soaked it in cold water for about one hour.Then took it out,rinsed it once more and then let it sit for one hour before putting it in the smoker.Is it salty because I didn't rinse it long enough.How long do you usually soak it for?I had this problem with a salmon I smoked as well.Maybe I'm getting in too big a hurry.
Darryl
Red Deer,Alberta.
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Morning Darryl
I have some pork in the fridge right now that is going to get around 3 weeks. Then it's getting a 6 hour rinse with quite a few water changes.
If I have any complaint it's that the Buckboard can be too salty. If it is too salty for your liking, try rinsing the slices for 15 or so minutes. I rinsed some slices on my last one for an hour in error and it became completely flavourless!
Richard
Stouffville, Ontario, Canada.
Just finished my batch of smoked pork chops. I used Buckboard bacon cure on 2 pork loins, cured 10 days, soaked for an hour, rinsed and set another hour, then smoked to 140F with apple wood smoke. Very tasty, not too salty at all. I am cutting them thick and will be freezing them to toss on the grill later. I think with some charred grill marks they will be even better.
Let your trout go and smoke a salmon instead.
Trout,
You WILL enjoy the grilled bacon. I like it better than frying it. I cut my about 3/8 thick. Worked great. Glad you joined the bacon makin folks.
(http://www.azbbqa.com/Images/pigsmile.jpg)
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
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