Question for newbie at bacon

Discussion in 'Bacon' started by rbrinton2373, Feb 28, 2012.

  1. rbrinton2373

    rbrinton2373 Fire Starter

    I just rubbed down my pork belly with hi-mountain BBBcure, and have them sealed in ziploc bags.  The instructions with the cure call for flipping the bags at the 5 day mark, but I have read on numerous posts that people flip them daily.  I imagine doing it daily would ultimately be better but am curious on if it really matters.

    Also I think I am going to cold smoke these I have an AMNPS on order.  How long will i run it with smoke?  Does the cure keep the meat from spoiling being in the danger zone so long? and I want to make sure the smoker does not go above what temperature? 65-75 degrees?

    Any advice would be great.

    On last thing.....What actually make it Buckboard Bacon instead of regular old Bacon?
  2. venture

    venture Smoking Guru OTBS Member

    Buckboard bacon is made from the shoulder (think Boston butt) where "regular" bacon is made from the belly.

    I don't use premix cures, so I would recommend you follow their directions carefully.  Having said that, if you flip it every day, it would cause no harm.  Some do, some don't.  I usually only flip mine when I see some liquid building up in the bag.  How you handled the meat and the cure is probably more important.

    Good luck and good smoking.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Those 2 experts have ya covered!! [​IMG]
  5. I found the replys very helpful  ty new too smoking and have some belly curing now[​IMG]

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