Boston Butt Cured?

Air dried cured Meat Techniques

Boston Butt Cured?

Postby Odin » Mon Jan 29, 2018 4:21 pm

My Boston Butt has been in the refrigerator curing now for 16 days. The correct cure and salt was added. This was a dry rub. It weighed 2782 grams/6.1 pounds to start. Is it cured?? If I cut it open and it’s not cured can I just put it back to cure longer? It was vacuum sealed from about 4 /1/2” to just under 4” at its thickest point. Refrigerator temperature was 37 degrees; it fluctuates upward to 39 degrees at times do to the self defrost.

I quess if I don’t experiment I’ll never know time frames. What should I be looking for when I cut other than grey meat and possibly smell. Odin
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Re: Boston Butt Cured?

Postby NCPaul » Mon Jan 29, 2018 11:21 pm

The time sounds good, what cure, salt and sugar amounts did you use? There is no simple way of knowing by looking at the outside what the inside is like. Whole muscle cuts usually do not present problems in the interior.
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Re: Boston Butt Cured?

Postby Odin » Tue Jan 30, 2018 12:33 am

NCPaul

Cure 6.9 grams cure#1, 50 white sugar, 50 brown sugar, 6.4 red pepper flakes, 2.6 black pepper, 2 ground fennel, 1.4 thyme, .6 bay leaf, 2.4 onion, 2.8 garlic powder, 2.7% salt. All approximate.

I’m only asking from a safety stand point. What ya think? Odin
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Re: Boston Butt Cured?

Postby DanMcG » Tue Jan 30, 2018 9:01 am

the time in the cure is plenty long enough, toss it in the smoker and enjoy it. :)
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Re: Boston Butt Cured?

Postby Odin » Tue Jan 30, 2018 1:35 pm

Sounds like a plan :D
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