First Try at Buck Board Bacon. I deboned the pork butt and fillet it out. I also hit a sale on pork tenderloin so I decided to do some more Canadian Bacon too.
I cured both cuts for 14 days. Then did a two hour soak with water change at the half way mark.
I usually use my big chief to do my Canadian Bacon, but the cord with faulty so that was a no go. I fired up the A-Maze –N Pellet smoker with maple pellets and cold smoked the pork loin and the BBB with two full trays. Then tonight I finished the CB off in the oven over a try of water at 170 Deg to an internal temp of 143. Got to use the newly tuned up slicer and I am so happy with my $40 slicer. Enjoy the pictures
The fat cap got a little dark but did not effect the taste
Slicer doing what it was made to do
A whole lot of CB
Very happy with the results
Thank you for looking