It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
i've decided to do a little curing and experimenting with bacon. haven't really seen much on here about cured meats....
so i got a pork belly and built a cure for it. let it go for seven days, turning twice a day with a message to distribute the cure. started some lump in my chimney as i wanted a cold smoke on the belly. i used applewood chips i had soaked. did a slow cold smoke for two hours on the bacon...dome temp was up to 100 degrees when i took it off.... http://i71.photobucket.com/albums/i145/lang96/002-50_zps279f9227.jpg
i really like the buckboard bacon! kinda like a cross between bacon and country salt cured ham (Virginia ham). less fat than regular bacon with the same great taste, and it's cheaper and easier to get than pork belly!