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First Attempt a BUCKBOARD

post #1 of 8
Thread Starter 

Ok here is my first attempt at dry cured (w/pink salt) Buckboard bacon. Instead of cutting in half i cut into thirds and cold smoked for 6 Hours using Todd's pellets( Hickory & Peach) and AMNPT in my MB 30 dual fuel. Did not get alot of color but turned out great just sweet enough but with a great smell and hint of smoke. Not alot of pics sorry.

 

Oh and almost for got the Cheezus that enjoyed a smoke bath.

 

 

And a shout out to MR. T for all his cheese information. That is 5 pounds mild Cheddar and waiting on my order from Todd to get out some Havarti and Gouda. Oh and the new Vacmaster pro 260 should show up at the same time.... :yahoo:

post #2 of 8

Looks great!

post #3 of 8

post #4 of 8
Thread Starter 

Gentlemen i thank you for your kind words. I assure you every slice was enjoyed and treated with utmost respect.:biggrin:

post #5 of 8

  The buckboard looks good!

 

   Mike

post #6 of 8
Thread Starter 
Thnk u, It sure was.
post #7 of 8

Once you get bacon in your blood you are doomed. LOL

 

Looks really good.

post #8 of 8
Quote:
Originally Posted by Foamheart View Post
 

Once you get bacon in your blood you are doomed. LOL

 

Looks really good.

 

 

So very true!

 

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