Does pink meat come from the cure or smoke?

[bixter1]

Im not sure where I messed up but the center of my butt (going for buckboard bacon) was not pink but pork like. I pumped some maple syrup into it and was thinking that could that have caused the cure to not penetrate and pink up the meat. I smoked it until it hit 170 so there is no undercooking issue but should I be worried that the meat isnt cured? What can I do to prevent this next time?

BTW this is my first post on an awesome forum. This site has been a great resource for me.

-Bix

 

[ron50]

Hi Bix and welcome to the forum. Glad to have you join us. As far as the ring on the outside it is caused by the smoke. The pink you are looking for I think would be caused by the cure.
As far as it being cured or not I'll let one of the people experienced in buckboard bacon help you out with that. Someone should be along shortly to help you out.

 

[richtee]

Sounds like the cure did not penetrate all the way thru the meat How long did you cure it for? And did you pump it with cure?

 

[bixter1]

I let it cure for 10 days and I didnt pump any cure ( i never did before and didnt have this issue). I did pump with pure maple syrup. You think that kept the cure from penetrating? Is the meat OK to eat? It still tastes darn good!

 

[richtee]

I'd eat it within a week... but it's fine I'm sure. Dunno on the maple... but doubt it. Cure penetrates at the rate of an inch a week thru meats, as a rule of thumb. And it does not penetrate thru fat caps. I have never cure a butt, but have a few hams, and I always inject, even if dry rubbed with cure.

Sounds like you just din't wait long enough to me. I'm no expert tho. Sheesh... I miss a former member here's expert input on this.

 

[salmonclubber]

i agree with rich you did not let it cure long enough or you did not add enough cure for the job

 

[mossymo]

I have never made buckboard bacon, but have done canadian bacon. Is it wrong to inject a cured brine to make sure the cure is even through out buckboard bacon or does injecting effect the quality of the final product?

 

[bixter1]

I think my issue was I used to weak of a cure when I pumped the meat. Also is was so juicy it kept washing off the dry rub. I need to experiment more. Maybe I will use a smaller but stronger amount next time

 

[richtee]

The juice is normal...leave it...it becomes a brine! Eat that bacon up... And let the next batch go 7 days per inch...counting for 2 sides curing...EG: 4 inches thick curing both sides = 14 days. And weigh the meat, and ALWAYS use reccomended amounts of cure by weight. The stuff CAN kill you. Difficult, but possible.