Buckboard Color Question

[magnum3672]

I put my buckboard bacon in the cure last saturday morning (10 o'clock EST about) so today I flipped em over.  I'm wondering if either A. My containers were too small or B. I put the wrong amount of cure or didn't coat the bacon enough with the cure.  I'm wondering this because when they got flipped the bottoms were nice'n pink in some areas and in others they were the standard purpley gray sort of refrigerated meat color.

I don't have pics but my description should suffice I think.  Let me know if I did something wrong or am being paranoid.

This is my first bacon/cure attempt

Thanks for your help!

 

[DanMcG]

I can't really say without seeing it but the external color has a lot to do with contact with the air , or lack of it and not the cure process at all. the deep purple meat was probably in contact with the container. I like to massage and flip the meat every day or so to avoid this.

Recheck your recipe and cure amounts, but I'd bet you're fine.

 

[Bearcarver]

I have to agree with Dan, and it would help to see some pics.

I also flip & massage every day, even though Hi Mt tells you to cure for 10 days & flip once.

The first BBB I did was Hi Mt, and I asked all of the veterans here (2 years ago), and they all said flip every day.

I think Hi Mt also tells you to put it in a fridge with temps something like 40˚ to 45˚.

I do mine between 34˚ and 40˚---Actually I use 37˚ for curing.

Bear

 

[meateater]

I flip mine everyday, Just be sure it's not a metal container. You can use plastic bags, pyrex or plastic containers. 

 

[shooterrick]

I flip and message my meat daily also.  Hmmmmm.  T hat just doesnt sound right. 

  

 

[tjohnson]

I am assuming you "Dry Cured" the bacon

Is there any brine in the bag?

Your bacon slab should sweat a little and create a little brine.

If no brine, add a couple ounces of water.

Todd

 

[magnum3672]

I'm doing Hi Mtn.  The air contact thing makes sense since the parts that were bright pink were the parts that had direct contact with the containers (plastic and pyrex).  Thanks for the help!  I'll make sure to flip every day from now on I spose.  I'll also switch to giant plastic bags, just seems to make life easier.

 

[SmokinAl]

Next time you may want to try Pops brine recipe. You put it in the brine & 10 days later you pull it out. That's it.

 

[magnum3672]

I had heard a lot about Hi Mtn, I thought that was the easiest method.  This is what I get for not asking here first! haha.

Every other project I've done I've consulted the magic forum but not this time, live and learn I guess

EDIT:

Where can I find this wet cure/brine recipe?  I've looked and looked to no avail

 

[Bearcarver]

I had heard a lot about Hi Mtn, I thought that was the easiest method.  This is what I get for not asking here first! haha.

Every other project I've done I've consulted the magic forum but not this time, live and learn I guess

EDIT:

Where can I find this wet cure/brine recipe?  I've looked and looked to no avail

A big percentage of us did our first one with Hi Mt. Then moved on from there.

You can use my step by steps, in my signature, at the bottom of all of my posts, if you want to use Tender Quick.

For BBB, use the one called "Boneless Smoked Pork Chops". The instructions are the same for BBB.

I don't have Pops' recipe handy, but I'm sure someone will be along with that soon.

Bear

 

[SmokinAl]

Here's Pops recipe:

1 cu salt

1 cu sugar or Splenda

1 cu brown sugar or Splenda brown sugar blend

1 tbs cure #1 ( I use a heaping tbs )

1 gallon water

 

[magnum3672]

How much meat am I allowed to put in the brine?  As long as all the meat is surrounded?  5lbs? 10 lbs?

 

[chefrob]

i started out with the hi mtn stuff with good results, ya just needed to flip it more often. i use cure #1 now but do what you are comfortable with.