My first buckboard bacon came out great using the Hi Mountain Buckboard bacon cure, thanks to everyone here. I was probably a bit excessive with my trimming of the pork butt, since I ended up with three pieces, but it came out okay anyway. After curing for 14 days (2 days longer than recommended), I smoked it on my WSM to 140 degrees. It is a bit salty, perhaps the extra 2 days of curing? I think I'll try a loin next. The three pictures show the pork butt after curing, but before smoking and then after smoking and then sliced after smoking. The flavor is awesome!
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2/24/08 at 11:15pm