John Mason
TVWBB All-Star
I'm picking up a brisket from the Cash & Carry on the way home tonight and throwin' it on the WSM Saturday night. Probably throw some ABTs on Sunday afternoon.
I've got a pork butt in the fridge with the buckboard bacon cure on it. That'll be ready to smoke next weekend. The instructions said to leave it in the cure at least ten days. Has anyone let it go longer than ten days? What would be the result?
I've got a pork butt in the fridge with the buckboard bacon cure on it. That'll be ready to smoke next weekend. The instructions said to leave it in the cure at least ten days. Has anyone let it go longer than ten days? What would be the result?