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Makin Bacon

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Frank from Houma
Frank from Houma Posts: 5,755
edited November -1 in EggHead Forum
Ordered some High Mountain Buckboard Bacon Cure and started the process 11 days ago. Followed their instructions and cured a butt and a loin. Real easy stuff and outstanding flavor. Egged about 180 dome for an hour with a bunch of hickory chips and then 200 dome. The loin on one piece of the butt came off at 140 after 6 hours and the other piece of the butt took 8 hours.

Smokin
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Sampled a small piece of the loin and the butt this morning.
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Mightyfine
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