Last evening I smoked up a buckboard bacon butt that had been curing for 10 days.
Soaked, dried, rolled and tied, lightly peppered, and then smoked for about 4 hours using the Hi Mountain instructions.
Taste tested some before freezing and it didn't suck!
Soaked, dried, rolled and tied, lightly peppered, and then smoked for about 4 hours using the Hi Mountain instructions.
Taste tested some before freezing and it didn't suck!