Buckboard Bacon

Sausage making and curing meats.

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Papa Tom
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Postby Papa Tom » Tue Oct 09, 2007 7:11 pm

The meat should be pink all the way through after cooking if cured sufficiently. Continued curing will help the texture.
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Postby ddog27 » Sun Oct 28, 2007 9:45 pm

I was reading more about this and I came up with a question. Where would you buy a good sized boneless pork butt? The ones I buy and cook always have a bone in them. Anyone have any ideas?
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Postby ChileFarmer » Mon Oct 29, 2007 8:27 am

Ddog, I think you might have to de-bone them your self. I did, was not too hard to do. When de-boneing it does leave avoid in the butt. After curing, washing and drying, roll it up and tie with string.(like a rolled roast)
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Postby DATsBBQ » Mon Oct 29, 2007 9:29 am

The local CostCo has boneless butts, in fact it's all they sell. You're local butcher should also have 'em in stock or could readily de-bone it for you.
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