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First Buck Board Bacon W/QVIEW finished pics!! - Page 2

post #21 of 26
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post





Same as for my Belly Bacon & Canadian Bacon:

 

1/2 ounce (1 TBS) of TQ (exactly) per pound of whole meat (rub on first).

1 tsp to 1 TBS of Brown Sugar per pound (rub on second).

 

Then after curing, but before smoking, I sprinkle on CBP, Garlic Powder, and Onion Powder.

 

 

Bear

 

 



WOW, thanks Bear!  I will have to try that on my next batch.  I have a feeling I will be making a little bit of bacon!!!!

post #22 of 26
Quote:
Originally Posted by BlueBombersfan View Post





for sure i will let her try the fry test next time.  I guess I will have to take care of this batch myself..............icon14.gif

 

 

 



Isn't it great when a plan comes together...LOL

 

 

 

The BBB Looks Great.

 

post #23 of 26

Nice job!

 

Good luck and good smoking!

post #24 of 26

Now that is some fantastic looking buck board bacon...that breakfast plate looks excellent. Great job on your first run of bacon...drool.gif

post #25 of 26
Quote:
Originally Posted by gotarace View Post

Now that is some fantastic looking buck board bacon...that breakfast plate looks excellent. Great job on your first run of bacon...drool.gif


X2

 

post #26 of 26
How long do you cure for?
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