Buckboard - not cured all the way OK?

Discussion in 'Smoking Bacon' started by elkhorn98, Jan 27, 2008.

  1. Did my 1st batch of buckboard yesterday and it didn't cure all the way in the center (still brown). Is it still ok to eat? About 1/4 of the slices have a narrow brown band right in the center. Or should I cut that part out?

    I followed a recipe from the web that many others have. I also removed the bone in the shoulder and split it in half to help cure. The thickest part was about 3.5 inches. I used tenderquick for 10 days.
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    its still pork..........keep it cold........you have to frie it up anyway.......mite not taste as good as a fully cured buckboard.........but since you are cooking it, it will be fine
     
  3. moltenone

    moltenone Smoking Fanatic

    if you have had tender quick on it for ten days it's cured.

    mark
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Seems to me that TQ cures at 7 days per inch. Since you treated both sides, 3.5 inches should take 7+3.5 or 10.5 days. Mighta left it another day.
    should be fine... slice and freeze, fry it up and remember next time to add a day or two when figgering dry cure times.
     
  5. Thanks for the replies. I never heard the one inch/7 days rule. But that sounds about right. Thanks.
     
  6. moltenone

    moltenone Smoking Fanatic

    only takes 3 to 5 days to cure a pork loin,to make canadin bacon with morton's????? and that was 5 or 6 inches thick??
    per morton's recipe.

    Mark
     
  7. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    as thick as that meat was- would need to cure longer. when i cut my loin in half length wise it's about 3 inches thick and i cure for 4 days. about a day and inch. right on richtee i'd follow your advice. make sure you fry it because it's not cured all the way- imho i'd given more time in cure. turning every day.
     
  8. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    i smoke my bacon before slicing and freezing. 5/6 hrs. low and slow. hick chucks.
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I'm still trying to understand this. I read the TQ bag a million times. It says brine cure for 24 hours. What are THEY talking about? What are they curing in 24 hours a hot dog? LOL

    Now I went to their website and found this.

    Now that is a dry cure, and no menton anywhere of a brine cure.
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    my 10lb porkloin, with TQ took 5 days, and was perfect. As any of the folks at the gathering can attest too. Got quite afew rave reviews........used cowgirls method
     

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