Buckboard and Rib Steak

Rooster K

This is my second attempt at a buckboard loin. I use Mortons Tender Quick and Black pepper for the cure. This time I soaked it after the cure to remove the some of the salt. Smoked at 275 dome until internal was 150. It turned out very good this time. I can’t wait for breakfast tomorrow.



Since I had the egg hot I threw on a rib steak(split this with the wife).

AzScott

Nice looking bacon! That stuff is addicting and if you dare take it into work you're going to be a hero.

Boss Hogg

Rooster K,
That looks pretty good. I've been egging about 7 or 8 months and haven't tried making bacon yet, but something I definately want to do.
Brian in PA

Rooster K

Thirdeye's site is very helpful. Pork lion is inexpensive so you can play around and not be out to much money if you don't like it. This one tasted a lot like ham.