Hillbilly Bacon Question

[CoreyMac]

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

[viper125]

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.

[CoreyMac]

Its the dry cure, I'm now wondering if I should pull the thinner ones out now to check.

Corey

[viper125]

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

[CoreyMac]

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

[viper125]

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.

[viper125]

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.

[CoreyMac]

I think I'll just pull them out when I get home and check the level of cure to be sure.

[Smokin Soon]

Seems like every batch I do takes different times. I judge when to pull it out by firmness.

[Habanero Smoker]

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.

[CoreyMac]

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

[Habanero Smoker]

That recipe he is curing a thicker piece, so it does require the additional curing time.

[CoreyMac]

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

[viper125]

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.

[CoreyMac]

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