Ok guys and gals, here is my latest attempt, you guys call this buck board, we just call it shoulder bacon, I dont know if you roll yours like this but it gives it shape for when you slice.
I left the rind on this one....... something I dont normally do but thought I'd go with that just for a change.
The wood I used for smoking comes from the Pohutukawa tree ....a native tree of New Zealand that is protected ....... these chunks came from a tree damaged in a storm so its all "kosha"
here is my shoulder butt all boned out and has gone thru 8 days in a zip loc bag along with the usuall pink salt cane sugar etc I added some coffee grounds for a savoury flavour
As I was double smoking I decided to add some colby cheese for the first stage, and here is the tied and rolled green bacon
Here we are in the smoker and a nice TBS floating up. I did the cheese for 3 hrs and the bacon had 4 hrs cold smoke first
This shows the deep colour the cheese went to, along side is two bits of the wood I used....... no they're not pieces of bacon lol
So as I was now going to apply the charcoal I opted to smoke a couple of chicken breasts, heres what they looked like after 2 hrs
After 4 hrs out came the bacon I think it looks ok!
and the other side
So after a night resting in the fridge it was time to undo the string and run it thru the slicer ....... the black flecks you see are pepper and coffee grinds