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Buckboard bacon
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Posts: 539
New supply of BBB turned out really well put in heavy smoke with apple and maple chunks and wifes fritata for Sunday brkfst
Comments
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I was just thinkin that it is about BBB season. They look delicious.
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What did you use for a curing agent, and how long did you cure it?
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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 -
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
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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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