Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Buck Board Bacon

TomM24TomM24 Posts: 1,364
edited 8:29PM in EggHead Forum
Here is the finished buck board bacon. Used Mortons recipe but used brown sugar.
Three days dry cure 8 hours wet soak then overnight in the fridg to dry. Cooked indirect, raised grill with hickory at 250 to 145 took about 2.5 hours . Oh my does it smell good! took a little piece, very good. Will chill and slice tomorrow.


  • Boss HoggBoss Hogg Posts: 1,377
    I am anxious to try to make some of that, myself. Yours looks great!
    Brian in PA
  • :blink: Why come Morton recipe takes 3 days and Hi Mountain takes 10? More chemicals??? :side:
  • TomM24TomM24 Posts: 1,364
    When I took it off it reminded me of my first pork butt on the Egg. Some things you never forget!
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Wondering the same thing...

  • EggtuckyEggtucky Posts: 2,746
    now Tom..there you go...'makin bacon' :woohoo: ..looks great...I'm gonna have to try that real soon...get pix when you slice!
Sign In or Register to comment.
Click here for Forum Use Guidelines.