Dry cures and exudate

ssorllih · Post by **ssorllih** » Mon Mar 18, 2013 18:19

I started this little piece of bacon on Thursday evening March 14 with a dry cure 2% salt .25% cure#1 and a tablespoonful of molassas. That mixture makes a thick paste. I turn the package every day and this is the accumulation of exudate today. By Thursday or Friday I expect it to all be reabsorbed. When that happens I will allow the slab to air dry in the fridge and then smoke it.

Chuckwagon · Post by **Chuckwagon** » Tue Mar 19, 2013 22:14

Sounds good to me Ross. What cut of meat is that? It almost looks like part of a loin. Or... wait a minute... hmmm... have you been out shootin' those 30 lb. Maryland jack rabbits again?

Is that stuff actually jack rabbit belly?

ssorllih · Post by **ssorllih** » Tue Mar 19, 2013 22:48

Skin side slab from a butt. They don't always come out so nice. I bought two today and they yielded just one good slab and one good roast. The rest looked like it had been kicked down six flites of stairs. Considerable perimortum intramuscle tissue tearing no bruising or lymph accumulations.

el Ducko · Post by **el Ducko** » Wed Mar 20, 2013 00:54

Saaaaaayyyy... Didn't you star in one of those medical examiner shows, last season?

ssorllih · Post by **ssorllih** » Wed Mar 20, 2013 01:14

I slid that butt from the cryovac and it was 18 inches long. The connective tissue slipping at every muscle group.

Chuckwagon · Post by **Chuckwagon** » Wed Mar 20, 2013 20:42

I slid that butt from the cryovac and it was 18 inches long.

Wow, Ross! I once had a girlfriend with one of those 18 inch butts! Amazing!