Recent content by chippewa
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Buckboard bacon
Yeah it does with just enough grease. It all has to do with the low temps I believe -
Buckboard bacon
You arnt kidding. $1.59 for butts and $4.50 for belly when I looked -
Buckboard bacon
- chippewa
- Album
- Comments: 0
-
Buckboard bacon
I made 17# of buckboard bacon and it turned out amazing! I had 4 pork butts that I deboned snd cut in half saving the fatty top halves for the bacon and the bottoms were used to make smoked andouille sausage. I used simple dry brine of -1TBS TQ -1 1/2 tsp maple sugar -1 1/2 tsp brown... -
IMG_1125.JPG
- chippewa
- Media item
- Comments: 0
- Album: Buckboard bacon
-
IMG_1123.JPG
- chippewa
- Media item
- Comments: 0
- Album: Buckboard bacon
-
IMG_1121.JPG
- chippewa
- Media item
- Comments: 0
- Album: Buckboard bacon
-
-
New to the site
I have lurked around a couple times looking at different things and a vast amount of info on this site! I have been smoking and making sausages for around 15 years. So not a newbee but far from being great. I have an older mes40 using a amnps. Getting ready to do the mailbox mod this... -
Smoked Venison Dried Beef
What temp do you take the dried beef to? Is there a magic #? Like 165' for pork. Getting ready to dry brine my first batch this afternoon.
