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Buckboard Bacon??? - Page 2

post #21 of 22
Originally Posted by inkjunkie View Post

So what else can I make with a butt? Beyond ribs and bacon neither one of us is much of a fan of pork. In my case it is because growing up when ever my mom cooked pork it was beyond dry. Hoping that my opinion changes with me smoking it. I Have had some pulled pork in the past that I liked.



Try making a capicola. Use the Umai bags. Cut the coppa muscle away for the capicola and bind the rest for the BBB. That is what I am about to do.

post #22 of 22

I eventually want to do some belly bacon but first will try your method for buckboard bacon.  I will use TQ / brown sugar for my first try and will make sure it is measured and applied properly.  Also will butterfly the butts to ensure good curing.

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