First Buck Board Bacon W/QVIEW finished pics!!

bluebombersfan

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Mar 4, 2011

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Winnipeg, Manitoba Canada

• Apr 16, 2011

• #21

Bearcarver said:

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

Click to expand...

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!!!!

 

beer-b-q

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May 1, 2007

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• Apr 16, 2011

• #22

BlueBombersfan said:

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

Click to expand...

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

The BBB Looks Great.

 

venture

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Aug 1, 2008

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Central California

• Apr 16, 2011

• #23

Nice job!

Good luck and good smoking!

 

gotarace

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Jan 27, 2011

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northern wisconsin

• Apr 16, 2011

• #24

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

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Apr 17, 2011

• #25

gotarace said:

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

Click to expand...

X2

 

vince m

Fire Starter

Jan 9, 2016

41

14

plano il

• May 12, 2017

• #26

How long do you cure for?