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Makin Bacon...

Florida Grillin GirlFlorida Grillin Girl Posts: 4,371
edited November -1 in EggHead Forum
I made my first Buckboard Bacon, thanks to all the great instructions I received from Thirdeye's website and also Pork Butt Mike. It was easy and came out great.

First, cured 2 8lb. pork butts in Hi Mountain Cure for 10 days, in ziploc bags, in a 40 degree fridge, turning over every other day:

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After the 10 day cure, I rinsed in water for 6 hours and let it sit in the fridge on a rack overnight. I rubbed them liberally with Dizzy Pig Ragin River (not in Thirdey's instructions)

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On the egg they go for 3 hours at 225 dome with hickory

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I let them get to 150 degrees internal, which took 3 hours exactly. Took them off to rest. Wrapped and refrigerated overnight.

Now for the fun part - slicing

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Sliced some thin and some thicker

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Now the really fun part!

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It has a great smokey flavor, with not much fat. The thin slices cook up like bacon, the thicker ones are like canadian bacon. What a great aroma they have while cooking.
Now the sealing and storing part:
Doesn't look like much is there when you suck all the air out. But believe me, that's alot of bacon there!

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I will be digging up all the recipes I can find that have bacon in them, any suggestions are appreciated.

No more store-bought bacon for me!

Faith
Tampa
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