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I just cut individual, rub with some EVOO and season… wrap kinda like an ABT… bit more seasoning… been on a Meat Church kick lately… smoke at 265ish until done. Takes way less time than a full rack and bacon makes everything better. Ha!
I have been looking forward to this sandwich since I put salt to the slab back in Late January. This is bacon from the 1/2 pig I bought to make Salumi. The Lady I buy my yard eggs from gave me some of her fresh home grown tomatoes. I used Nature's own butter bread which is one of the more...
They are jalapenos stuffed with Pimento Cheese, wrapped in breakfast sausage, wrapped in bacon, dusted with rub and smoked high and fast at 300. It was my first time doing them and they were delicious.
This was my 1st attempt making buckboard bacon. I keep seeing this bacon popping up in the forum. Thought I would give it a try. Cure, salt, cracked coarse pepper and a little Demura brown sugar. Smoked in the electric smoker with the charcoal/wood offset This did not disappoint.
Great tip.
When I used to buy a loin, it is cut was cut into thirds. Cannot convince my wife the center cut will eat the same as a bone in chop.
I changed over to using tenderloins for curing into ... well tenderloin bacon. It isn't Canadian bacon but it is tender.
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