Thin sliced curing question

[KDX]

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.

[BigSmoker]

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



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[KDX]

Thanks for the reply. How do you think I should smoke them?

[Cold Smoke]

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

[BigSmoker]

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



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.