I was reading different BBB recipes and the curing times were around 10-12 days. I read that you can cure meat with a method of measuring the thickest part of the meat, divide by 2 then divide that by 0.25 and that will give the days to cure. example:(2 inch thick divide by 2 =1 divide by 0.25 = 4 days to cure.) Can this be done with BBB and then be cold smoked?
My method is one learned on this forum 4 1/2 years ago:
2 days per inch of total thickness, plus 2 days for safety = equals absolute minimum curing time.
Then I like to add 2 or 3 days, depending on which day suits my smoking best.
You can't over cure, but you can under cure.
So with this method for 2" thick:
2 X 2 = 4 + 2 = absolute minimum of 6 days in cure.
Then I would add 2 or 3 days to that, giving me 8 or 9 days in cure.
Then I would give it a salt-fry test, by slicing a piece from the middle & a piece from an end.
Before frying I would check that the cure got all the way to center (pink color thru out the cut side).
Then I would fry the pieces, and taste for saltiness.
Then I would put the cured meat in fridge for a minimum of over night, up to a couple days before smoking.
I have never had anything too salty, when dry curing with Tender Quick, but I had one too salty when I used Hi Mt BBB cure & Seasoning.
Bear