I used Hi Mountain Buckboard Bacon Cure on some Nilgai roasts. I let it cure for 10 days, soaked in cold water for an hour, rinsed, then put it in the smoker with hickory chips for about 8 hours till I got an internal temp of 162 degrees. Man !! What a wonderful flavor !!
post #1 of 3
5/21/11 at 7:36am