So after seeing all the Buckboard Bacons being done here, I just had to try it for myself. So I ordered a box of Hi Mountain cure/seasoning and cut up a Boston Butt into 3 pieces. I somehow managed to survive the 10 days of curing without getting impatient (probably because good bacon is worth waiting for) and on to the UDS it went last night. I ended up doing one rubbed with black pepper and left the other two alone. The results were fantastic! Wifey fried some up with some eggs this morning and we were in love with it. I suspect store-bought bacon is going to be a thing of the past for us. Now I really need to get a slicer.
post #1 of 34
9/12/09 at 1:33pm