Sorry if I repeat a question but I did a search and need some clarification. I just put in a batch of pork shoulder in last night for cure using the Hillbilly bacon recipe with Mortons TQ. The weight is about 6 1/2 to 7 pounds per butt and then cut in half, Total of 4 pieces. I applied the cure (TQ & brownsugar). Now most pieces are about 2" thick but one got a little thin on me. My question is, it says to cure for 6 to 7 days, but I have been reading that some people are going only for 1 day or even a matter of hrs if the pieces are thinner. Now, they have been in for a little over 12 hrs in the fridge and before I end up with a very salty finished product should I be pulling these out sooner?
Thanks
Corey
You don't say weather wet or dry cure. I dry cured mine in baggies and refridged. They where three pieces from a 6 lb boned butt. I cured only 14 hours and the thin piece was a little salty and had to be soaked a couple hours in clear water. Now if its wet I dont know for sure. But you can always check it by poking a knife in it and turning so you can see if the color is changed all the way thru. If so its done.
Its the dry cure, I'm now wondering if I should pull the thinner ones out now to check.
Corey
Well I posted my last hillbilly or buckboard bacon. Just search for bacon experiment. Heres one.
http://forum.bradleysmoker.com/index.php?topic=23445.msg281902#msg281902
Thanks for the post, I read through it and from what I am seeing I should probably check when I get home after work to see how far the cure has gone through the meat. Just seems funny that the recipe could say 7 days and be done in less than half a day (potentially) only for a little bit thinner peice of pork.
Corey
I think the recipe is for a whole butt. In one post I was given a recommendation to go according to inches when cut up. I'll try and find it for you.
This is the reply I got from Habenaro Smoker. Thanks again Hab!
When I asked. It also made it a lot easier on me. Also try it before smoking. Slice and fry or coke some how to check for salt if its salty just soak a couple hours and try again. If still salty soak again.
The other method; which I prefer is to weigh each piece of meat and make a separate cure mixture for each piece of meat. For example if a piece weighs 4 pounds then you will use 4 tablespoons of the Basic Cure, plus seasonings. Evenly coat the meat with all the cure, cure and rinse well prior to smoking. Either method works well, but I just feel I have more control using this method.
As for cure times, depending on the thickness; if it is less then a couple of inches thick it can take around 4 to 24 hours. If you cure a day too long, it may be salty, at that point you can soak it. If it is more then a couple of inches thick then it can take a couple of days or more. For thin cuts, if you are not sure you can insert a boning or paring knife, turn it sideways to check if the meat has cured all the way to the center.
I think I'll just pull them out when I get home and check the level of cure to be sure.
Seems like every batch I do takes different times. I judge when to pull it out by firmness.
When you state "it says to cure for 6 to 7 days", which recipe are you referring to?
If you applied the cure correctly, don't be concerned about the nitrite levels. It may get too salty if you cure for too long.
Thats something else I notice when I checked them this morning (about 12 hrs in) they were getting quite firm already. Wow, they actually may be done already. Thats good but I hadn't planned to smoke them untill next weekend (after the 6-7 days) I may have to soak and freeze them. I already have a full weekend of smoking planned. ;D
This is the recipe I used
http://www.susanminor.org/forums/showthread.php?27-HILLBILLY-BACON-From-Phone-Guy
Corey
That recipe he is curing a thicker piece, so it does require the additional curing time.
I'll check for uniform cure first and if it seems good, I'll fry up a bit and check for saltyness.
Thanks again for all the help
Corey
Habenaro I was going by the fact he said when he cut his butts they were 2" or thinner. Was I wrong on that? If so let me know I'm also new to bacon and these short time curing. I always cured my sausage overnight. But my bacon was also around 2 inches or less.
I will let you know how things turn out, this is obviously my first attempt at bacon also. I've been doing sausage for years but this bacon seems like a bit of an art to get perfect (or at least good)
Corey
Quote from: viper125 on August 19, 2011, 03:31:40 PM
Habenaro I was going by the fact he said when he cut his butts they were 2" or thinner. Was I wrong on that? If so let me know I'm also new to bacon and these short time curing. I always cured my sausage overnight. But my bacon was also around 2 inches or less.
After reading my last post I see it may cause some confusion. The additional time I am referring to is the cut that is being cured in the original recipe; not the two inch slices.
Quote from: CoreyMac on August 19, 2011, 03:51:42 PM
I will let you know how things turn out, this is obviously my first attempt at bacon also. I've been doing sausage for years but this bacon seems like a bit of an art to get perfect (or at least good)
Corey
Curing is not that difficult, but when you are first starting out; when it comes to a reliable recipe you should follow it as instructed, until you learn more about cures and curing times.
Since you slice the butt into 2" slabs, if you want to turn one or some your slabs into Tasso ham; then mix :
3 T ground white pepper
1 1/2 T cayenne pepper
3 T dried marjoram (or oregano)
3 T ground allspice
After the pork has been cure, uniformly coat the cured pork on all sides with the above mix; prior to smoking/cooking.
Smoked up the bacon (sorry no pics but it did happen 8)). Its a good thing I pulled out the pork from the cure when I did, it had completly gone through. Salt was almost perfect didn't have to soak it at all, just gave it a good rinse. The thinner slices made it a bit more touchy with cook time and one of the real thin ones got a little dry, but not bad.
Kind of took on a ham taste but still tastes like bacon also weird. Next time Im going to try and get some larger shoulder butts, seems to me now the thicker the slabs the easier it is to do because everything happens slower so less chance of making a mistake.
Thanks more to come
Corey
When I cure my bacon, I use Mortons Sugar Cure. I put it in the cooler at 36-38 degrees for 24 hours. I cut off a thinner potion and fry it up to taste, now after doing this a few times and you remember how big your pieces of pork are and how much cure you used on them you shouldn't have to check them in the future for taste. I write mine down so I don't forget. I then cold smoke the pork.