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Buckboard bacon

61chev61chev Posts: 539
edited 10:36AM in EggHead Forum
New supply of BBB turned out really well put in heavy smoke with apple and maple chunks and wifes fritata for Sunday brkfst


  • ClamClam Posts: 117
    I was just thinkin that it is about BBB season. They look delicious.
  • BacchusBacchus Posts: 6,019
    What did you use for a curing agent, and how long did you cure it?
  • stikestike Posts: 15,597
    pics/lighting almost made it look like a roast...

    i cured a ham which was so big, only the outer half was cured in the week/ten days i allowed. i had half-ham and half-roast in one slice :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • 61chev61chev Posts: 539
    I used Hi Mountain BB cure for 10 days then rinsed it well saked it inplain water for about 8 hours then drained and dryed it in fridge over nite then put on egg at200 degrees until 155 internal wrap in foil to cool and sliced put in zip locks flat and froze for individual servings
  • Capt FrankCapt Frank Posts: 2,578
    I have a butt in the fridge curing as we speak.
    Hi Mountain cure it will be ready to smoke on Thursday :)
    Yours looks great :ohmy: :woohoo:
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