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Finally cooked again!!
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AlwaysGolf
Posts: 704
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:
Sliced:
Last nights dinner:
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:
Sliced:
Last nights dinner:
Comments
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Wifey LOVES the loin bacon.Scweet lookin cooks!
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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?
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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
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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 -
This sounds interesting, Could share more details with a newby?
BillLBGE AR SMALL BGE WOO RING -
That looks good. I get to work about 7:30 I think it will work fine with coffee :laugh:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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NICE!! :cheer: The food looks great!
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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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