First BBB

Discussion in 'Smoking Bacon' started by ismoke53, Oct 19, 2011.

  1. ismoke53

    ismoke53 Newbie

    so I have quick question. I have already weighed my pork, and made my cure. I don't have a container big enofe for the whole pice. Can I cut the pork into equal amounts use zip lock bags and distribute the brine equally?
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Having only done dry curing i will wait for one of the others to answer this.
  3. doctord1955

    doctord1955 Smoking Fanatic

    do u have zip lock bags?
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    How thick is the slab of pork?  Is it mostly a uniform thickness?  These are important questions for calculating curing times.  At this point, I probably would not cut it if I didn't have to; if I did, I would cut it into pieces of uniform thicknesses, weigh the pieces, and distribute the brine according to the weights of the individual pieces.  Then cure appropriately for each piece based on thickness.  Slightly complicated proportional math -- which is probably why I would leave the thing whole in the first place...or divide it first and then calculate the proper mixes for each piece.
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    You said brine. Are you using Pops brine method? Also, if you need to cut the butt into portions, figure your cure for each portion after cutting it up. I cut my butt into 3 pieces and then wieghed each one to determine how much cure for each piece. Hope that helps.

  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Walmart has 2.5 gallon zip lock bags. I'm sure your pork will easily fit in one of them.

    The only thing that matters with Pops brine is the amount of cure to the amount of water.

    So if you make 10 gallons & put it in 2 - 5 gallon buckets it would be OK.

    I hope Pops see's this and corrects me if I'm wrong. 
  7. ismoke53

    ismoke53 Newbie

    thanks for all the info, it was helpful. 

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