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Buckboard Loin

post #1 of 10
Thread Starter 
The pics are nothing special, but simply offered up as proof that it really did happen. LOL

Had some buckboard bacon cure around doing nothing, so I put it on half a loin and forgot about it for about 10 days. Gave it a rinse and a soak. Apple wood for the flavor. Cooled it over night and ran it through the ancient Hobart.......turned out better than the pics would lead you to believe.

My wife has been cutting it into thin strips and putting on a salad.........I just take my pork straight up.

1/2 loin ready for the smoker

Out of the smoker.


post #2 of 10
Good lookin piggy FBJ. wish I had a couple of slices right about now, this derby pie I'm eating is just to sweet.
post #3 of 10
Hehehe... yeah tough crowd around here! Nice stuff there, FB... I'll vouch for ya!
post #4 of 10
Up here we call that Canadian Bacon bro!!
Looks good! biggrin.gif
post #5 of 10
Good looking chow Joe,
You might want to heat some of that up in a skillet and then plate it along with a mess of eggs and grits. Along with some hot buttered bisquits and coffee would really get you off to an outstanding day. Enjoy!
post #6 of 10
Mighty fine vittles! Mighty fine indeed! Sometimes the simplest thing can taste o so good!
post #7 of 10
Thread Starter 
I know, but I don't like to give the Canadian's any credit..........well except maybe for that product in a purple bag.
post #8 of 10
looks real good joe-hardest part in making that stuff is waiting the 10 days.
post #9 of 10
You can cut the 10 days to 4-6 if you use a meat injecter and inject your brine into the loin .
By the way looks very nice. This is the first year I didn't make any. I usually do 2 loins, slice and vacum pack for the rest of the year. Maybe I'll still will.biggrin.gif
post #10 of 10
sweet loins. never said that that to a guy named joe.
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