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Buckboard Bacon

PjoePjoe Posts: 224
edited August 2011 in EggHead Forum
Cured some pork loin with High Mountain cure and smoked it to make Buckboard Bacon. This is really good stuff. I plan on curing a 2-3 pound piece of loin and having a cured pork roast some day. It is really awesome fresh off the Egg!
18 pounds trimmed down to 15 pounds and ready for the cure.
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Cure applied and ready for the fridge. Notice the brine collecting in the bags.
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After 6 days curing and 1 day soak/rest, they are on the Egg.
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After about 2 hours, they are at 140* internal and ready to be pulled.
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All that is left is to slice, freeze, and enjoy! Thanks for looking.
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LBGE AR SMALL BGE WOO RING

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