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Finally cooked again!!

AlwaysGolfAlwaysGolf Posts: 704
edited 7:54PM in EggHead Forum
Finally got back around to Egging again. Had a pork loin in the fridge that had been curing for some buckboard/canadian bacon. And last nights dinner of thick cut pork chops and a ribeye for the dear daughter.

Wife and daughter raved about the bacon. Had already promised a friend a third of it for a Christmas party brunch on Saturday, which upset the daughter, LOL. And used part in a soup tonight for dinner.

Will definitely be making more before Christmas.

Before smoking:


Just off the Egg:




Last nights dinner:




  • HossHoss Posts: 14,600
    Wifey LOVES the loin bacon.Scweet lookin cooks!
  • Looks great. I have about 17lbs worth of pork loin sitting in the fridge right now curing. I used Tenderquick and a little brown sugar. I am trying to decide if I will use a rub and which one. The Dizzy Pig people recommend Cowlick for the peppery taste. Sounds like it might be good. Any advice?
  • I used the Hi-Moutain buckboard bacon cure, sprinkled with some fresh ground black pepper. Pretty much followed the directions on Third-eye's site. HTH
  • 2Fategghead2Fategghead Posts: 9,623
    I'm glad I seen this post because I just got two packages of Buck Board Bacon and a 10 pound Boston Butt. I still need to de-bone the butt and cut in half. I can not wait to try it out. Tim

    I love a thick cut pork chop seared on the egg. :P
  • PjoePjoe Posts: 224
    This sounds interesting, Could share more details with a newby?

  • MickeyMickey Posts: 18,628
    That looks good. I get to work about 7:30 I think it will work fine with coffee :laugh:
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • BigABigA Posts: 1,157
    NICE!! :cheer: The food looks great!
  • pjoe,
    Pretty much followed the instructions on Thirdeyes website, cooking with smoke and fire. Ordered the cure from Hi-mountain, pretty easy and simple
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