Buck Board Bacon Questions

Discussion in 'Smoking Bacon' started by billham, May 21, 2011.

  1. billham

    billham Fire Starter

    Hello hoping you guys may be able to help me out with a few questions i have regarding BBB. I see almost everyone using the himountain kit and dry cure so here are my questions

    1 Can this be done as a wet cure using pops curing brine?

    2 Do you have to butterfly the pork butt? If not does it make a difference on curing time?

    3 Has anyone seen a number 1 cure that isnt pink when i was talking to someone about it they said that they have seen curing salt that isnt pink hes supposed to know his stuff butt i want to make sure before i grab some cure off him he asures me its a number 1 cure.

    Thank You in advance Bill
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    1. Yes

    2.Yes,yes

    3. NO...non pink curing salt is #2..not what you want.

    There is lots of info here..try using the handy dandy search tool up top...

      Have  great day!!

      Craig
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Craig x2
     
  4. chefrob

    chefrob Master of the Pit OTBS Member

    az
    1. with cure # 1, not with high mountain cure.

    2. A) no, but i like to so it looks more uniform and even looks like belly....sorta, sometimes, kinda..........

        B) yes since it is a thicker piece of meat

    3. no, it is pink so it will not be confused with regular salt or sugar.

        also, instacure #2 is also pink from what i can see (i have never used it yet):

    [​IMG]

    and never just grab some from someone who assures you what it is........you need to look at the original package that it came in and then read and follow the directions for usage from the manufacture. this stuff is cheap so spend the $5 and get a cure that you know what is in the package.
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    These ?'s come up so many time's I say we need a definative poster board to answer all. 
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    I might as well add mine to these:

    #1   Yes, but not with Hi Mt.

    #2   (A) No, but if your butt is more than 3 1/2" thick, I would recommend it. (B) Yes, I go by thickness when dry curing. A 4" thick piece of meat will take a few days longer to cure than two pieces that are each 2" thick.

    #3   I'm not sure about the fact that they are ALL pink, but I doubt if any are not pink, because of the reason Rob gave in post #4. I would be very careful with grabbing any cure from just anyone. I like getting my cure from a store, and using the directions that come from that manufacturer. That way I know nobody screwed around with the contents, because he or she thinks he/she knows what he/she is doing.

    Bear
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Both Cure #1 and #2 are tinted Pink.

    http://en.wikipedia.org/wiki/Charcuterie
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    OK---I was wrong one time and fixed it.. I would have appreciated a PM telling me I was wrong.. Really..

    I don't know where some of you get your cure#2 from..I get mine from Butcher Packer and it IS white..

    Here's the proof..sheesh...

    [​IMG]

    Have a great day!!

      Craig
     
    Last edited: May 22, 2011
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---That's why I sandbagged on that one, and said, "I'm not sure about the fact that they are ALL pink".

    Bear
     
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    So much for "# 2 is pink "...  

     ))../..Craig
     
    Last edited: May 22, 2011
  11. venture

    venture Smoking Guru OTBS Member

    The Wikipedia article leaves sodium nitrite out of the formula for Instacure #2.  Also their percentage of sodium nitrite for Instacure #1 is a little off.

    Good luck and good smoking.
     
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Wikipedia is not a reliable fact providing source.. Anybody can post a change on it and it becomes fact if no one disputes it.

    I do not use it to provide facts..just information.

    Sometimes I laff and say it is a tool of the Chinese to dumb up Americans.

     Have a great day!!

      Craig
     
  13. billham

    billham Fire Starter

    Thank You all for your help

    Bill
     
  14. travisb

    travisb Smoke Blower

    I don't want to start a new thread, but I have a question on BB Bacon as well. I've never had it, but it seems that it is made in a similar fashion to Canadian Bacon. So does it taste like Canadian Bacon, only with a butt instead of a loin? Probably a little different texture and tenderness I'd imagine.
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    I would have to say BBB tastes more like Belly Bacon than CB, with even more flavor than either of them.

    More lean than Belly Bacon, but much better marbling than CB.

    Bear
     
  16. chefrob

    chefrob Master of the Pit OTBS Member

    az
    ya just gotta use the ninja skills to make it look like belly doncha..........[​IMG]
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    No Ninja skills here!!

    I'd be lost without my Automatic slicer----Comes from 40+ years of using power saws & 3 years with a chainsaw.[​IMG]

    Bear
     
  18. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i'm suprised ya just don't use a sawzall.........
     

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