Smoking pork bones
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Good morning all,
I am looking at curing the blade bones that come out of pork butts after I debone the meat out. I have Blue Ribbon Maple Bacon Cure on hand but was planning on pickling these since any remaining meat is very thin. Can I get by with the Blue Ribbon cure or will I have to buy the brown sugar cure as suggested? Thinking maybe the thin nature of the meat will make a difference and allow me to use the one I hav -
wvhunter1965 I’ve never done this before, I am going to talk to our application specialist and I’ll see if he knows anything and get back to you
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wvhunter1965 technically speaking you can’t 'Cure" the bone. Is it the meat attached to the bone that you are wanting to get at or are you trying to make the blade bone a dog treat? It’s popular but it’s not truly “cured” apparently. Either cure would be fine for either method though!
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I am concerned about the meat that is remaining on the bones. I am taking form you previous message that I can go ahead and use the Maple Bacon cure in the pickling solution?
I was thinking I could smoke these a little and use them to season beans, dumplings or something but wanted to be safe with the smoking process.
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wvhunter1965 Yes the Maple Bacon Cure will work for the little bits of meat for curing and since that has sodium erythorbate in the little scraps of meat aren’t very big or thick I would say 24 hours of soaking is probably enough to do the job!
Let me know if I am misunderstanding!
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You are dead on sir. That is exactly what I was looking to find out. You guy’s are the experts and I ask the question to avoid possible contamination.
BTW, I made 55lbs of various flavor brats this past weekend. 20lb Philly, 15lbs Buffalo Wing, 15lbs Reuben, 5lbs I made were just with breakfast seasoning. Pics are below and they were all great tasting brats. Thanks for the quality products that you guy’s sell!
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wvhunter1965 That looks awesome! All good choices for sure, I am going to make some Philly out of beef soon and try it with cheese whiz! I was talking about this before and I did some research and it seems that I was wrong and what they use in Philly is just simply cheese whiz!
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The cheese whiz sounds interesting to say the least. How did they turn out?
Am I correct that the turkey cure would work for any poultry product say a chicken or even chicken parts (wings etc)? I want to smoke some wings at low temp for flavor, then maybe crisp them up with a quick deep fry or high heat oven so I think they will need the cure for safety during the smoke
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wvhunter1965 It was good, I was surprised how much I liked the combination. I tasted the cheese whiz by itself and it tasted sort of nasty but when put ontop of a hot Philly brat made from beef was tasty!
