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Makin' Bacon (Buckboard)/Qview

post #1 of 8
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I recently deboned a butt and cut in half horizontally. I cured using Mortons TQ, brown sugar et al and vacuum packed for 10 days turning daily. Rinsed, with one change of water, and smoked at less than 200F for about five hours to an internal temperature of 140F. I refrigerated overnight and sliced (knife) earlier today. I have pigged out on bacon and egg sandwiches and bagged four pounds for freezing. I am very happy with the results and thank everyone for all the tips posted here.

post #2 of 8
Mighty fine looking.
post #3 of 8
that looks great!
post #4 of 8
Yepper that some mighty fine looking bacon you have there Pete. now just think how much money you are going to save now that you can make your own bacon to. Now you can move onto differant bacons and then you can try a homemade corned beef you think the bacon is good wait itl you make your own pastrami.points.gifhave to go out to you for the first of many bacon smokes.
post #5 of 8
Congrats it looks good PDT_Armataz_01_37.gif
post #6 of 8
wow that looks great here is my last batch all thick cut with cbp.

post #7 of 8
Looks Great...PDT_Armataz_01_37.gif
post #8 of 8
Glad this worked out for you. I made my first batch of BBB a week or so ago, and it is great. Never will buy bacon again, except for cheapo stuff to wrap ABT's and fatties.

Nice job.
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