flipajig
Member
A buddy traped a wild pig and fed it out for about a year. I will have to admit that it was one of the fatest pigs that I have ever bucherd at least a 1/2" of fat all over the pork.. I cured the straps and the Tender loins along with some of the Hams just before I smoked it I rolled it in some fresh black pepper. Smoked it with a mix of Apple and Hickory until it reached a internal temp of 160 pulled it off. With all the trim meat I made some Andouille Sausage (for all you Cajun's
out there you know what im talking about.. Made Breakfast tacos out of it and I will promis you it will out do any that I have ever made before..
Now on to the Buckbord Bacon I cured it In the fridge for 7 days with Mortans tender Quik and Brown Sugar rinced it off and let rest in the fridge over night and did a test fry to see what the salt content was. I also had to have some Eggs to go with it
out there you know what im talking about.. Made Breakfast tacos out of it and I will promis you it will out do any that I have ever made before..
Now on to the Buckbord Bacon I cured it In the fridge for 7 days with Mortans tender Quik and Brown Sugar rinced it off and let rest in the fridge over night and did a test fry to see what the salt content was. I also had to have some Eggs to go with it
Did it take the cure all the way into the center in 7 dys? Maybe a crazy question, but here goes… My fridge is very humid. You’re in TX, so I assume normal humidity is a lot lower. How about your fridge humidity? If yours is also high, does that affect curing?