And on the tenth day I created Bacon

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salmonclubber

Gone but not forgotten. RIP
Original poster
OTBS Member
Jul 3, 2005
1,283
20
forks washington
i just made some buckboard bacon i used hi mtn seasoning and cure i really like this stuff i cured for ten days and smoked at 225 until the bacon reached a temp of 142 i used plum wood it really turned out great
 
Looks awesome salmonclubber!
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i rubbed down with cure placed in a ziploc bag and put it in the fridge for 10 days i flipped it over on the fifth day i then rinsed and soaked it for 1 hour in fresh water and placed it into the smoker pretty easy
 
great looking stuff u created there!!! also looks like it took on a great cure. also looks like nice chunk of meat for what you did, if it tastes half as good as it looks..... great job!!!
 
this stuff always turns out great i really like and the plum wood gives it a great flavor and color i always think i make to much of the stuff but before i know it it is all gone i just got another load of plum so i should be set up for a while now i just need more pork butts
 
salmonclubber
Those are a couple of nice looking slabs of meat !!!

Thanks for posting and reminding me of this, as this is something I have to make. I have 6 or 8 butts in the freezer and I have to show my wife your thread on this.....
 
boy howdy, that does look good. thanks for bringing this back up to my attention. yummy. I need to find some plum wood. I bet peach would be good too.
 
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