How long in the salt?

[Ballixxe]

Curing 2 large boneless whole pork butts in the fridge. They've been completely covered in salt for 4 days at this point. I'm guessing their individual weight was 7 pounds each. How much longer before I hang?

 

[Ballixxe]

Anyone? I can't seem to find any consensus online.

 

[Oldskewl]

When I make buckboard bacon I usually go 8-10 days depending on the thickness of the butt. I constantly turn(flip) the meat about every day.

https://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html

 

[Ballixxe]

Thanks for the info. I took them out @ 5.5 days. They were reduced in thickness by about 1/3. Rubbed with coarse black pepper and paprika, netted and hanging in the basement. We'll revisit in December.

 

[Ballixxe]

Oh...and by covered in salt I meant salt box method; completely buried in salt.

 

[passedpawn]

When I cure beef for corned beef (and pastrami) I brine it for 10 days. Much less than that and you risk not completely saturating the meat, especially if it's a very thick brisket. I've seen it! I've never packed in salt.

Bacon only needs half that. I've got a pork belly in the fridge that I'm going to curing this wkend.