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Nilgai - Buckboard Bacon Q-View

post #1 of 3
Thread Starter 

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 !!Photo05191643.jpgPhoto05191648.jpgPhoto05201753.jpgPhoto05201912.jpg

post #2 of 3

I posted on your other thread. Looks lean, how'd it taste?

post #3 of 3
Thread Starter 

It came out perfect - Wonderful flavor - Outside kind of like jerky and tender on the inside !!!  I will do this again .

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