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Buckboard bacon

I just applied the Rhulman cure to a 6lb butt for 9 days. It cured through. I also added maple syrup. I smoked with alder and maple.


  • CookinbobCookinbob Posts: 1,690
    That looks incredible!  Hot smoke or cold?

    This is coming shortly for me.  My son and I are breaking down and curing a pork belly later today, but I was blown away when I learned you could make bacon from a pork butt  - they are lots easier to get than Pork Bellies, and the fat/lean ratio should be healthier.  

    Does it need to rest a few days before cooking or can you cook and eat it as soon as you slice?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • TonyATonyA Posts: 582
    This is hot smoked to 140. It cooks up really nice. I'm sorry no pictures. I let it rest Friday night to mid day Saturday and also smoked this with alder and maple.
  • EggcelsiorEggcelsior Posts: 14,015
    Do you have a cooked pic?
  • TonyATonyA Posts: 582
    I don't. I'm sorry. I cAn tell you it cooks down by about 50%, the faces are bright red and rosey, and the edges turn near black. Very attractive on the plate.
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