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Forming Pellicle in dehydrator? - Page 2

post #21 of 22
Quote:
Originally Posted by Haywire Haywood View Post
 

I was thinking of trying the Buckboard if I get this worked out.  Looks like it has fat marbling but not a huge amount.  We might get a pig or two this year and will probably aim for a leaner animal instead of feeding them grain or whatever is done to lay on the fat before slaughter.


Buckboard Bacon is Great Stuff, but actually I would have to say there's more fat in Buckboard Bacon than in most Canadian Bacon.

 

IMHO though BBB is more flavorful than CB.

 

Here's a good shot of one of my BBB.

Note the internal Marbling:

 

post #22 of 22
Thread Starter 

I would be elated with that.... Thumbs Up

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