A new Oriental Marked recently opened about five minutes from us. I was pleased to discover that they have a fresh meat section and they said that they would be more than happy to sell me as many fresh bellies as my arteries can handle.
I picked up 7 pounds, skin off for $2.99 a pound. Not too shabby.
I thought this a good time to to try some buckboard, as well. I removed the bone from the butt and cut in half. Ended up with 7 pounds.
Cured both with 1 Tablespoon of TQ and one Tablespoon of brown sugar per pound of meat.
Out of the cure and rinsed after 10 days.
The fry test went so well, they almost didn't make it to the smoker. I ended up soaking them for 2 hours, draining the water twice.
A day and a half in the fridge to rest and into the BSKD with a full load of hickory in the AMNS.
Out of the smoker
Rested a couple of hours and into the freezer for the night. Got out the Fisher Price slicer after church today...
Into the pan
The is the best bacon that we have ever had! The missus loves the buckboard as the leanness picks up more of the sweetness of the brown sugar. It was extremely easy to make and I recommend it to everyone. This isn't gonna last long. I've already pulled another butt to the fridge to thaw and made a call to my Oriental friends for the next round.
I kept it really simple this time. In the future, I will experiment with different flavorings. Maybe some onion and garlic ala Bearcarver or some CBP.
Thanks for looking. This project went without a hitch and would not have done so had it not been for this forum. Your experience and expertise is invaluable.