I picked up some pork butt steaks and deboned them and sliced them about 1/4 inch thick and then put on the suggested amount of Buckboard bacon cure. How long should I cure these thin slices? 1 week or more or less? Thanks in advance.
Most of what I've read says for every inch one week in the cure. I'm no expert by any means but 3-5 days would be more than enough. If you want it to be really salty go the 5 days with a short rinse and for milder 3 days with 2 good rinsings and maybe a short soak(30 min.)between rinses. Let us know how this turns out please[:D]
Jeff
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Thanks for the reply. How do you think I should smoke them?
I love Maple !!! Lay down on racks and use a couple 5-6 pucks of smoke and add a few brined chicken breasts that have marinated in italian dressing. Then make the best clubhouse sammiches you've ever tried.
My $0.02. Good luck
Cold Smoke
I would think 2-3 hrs would be enough. I would smoke them at around 150°f. With them being so thin I would probally kinda poke them with my finger to tell their degree of doneness. HTH.
Jeff
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.