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Buck board bacon advice
Ive never calculated dry cure before, not real sure how to do it that way honestly lol -
Buck board bacon advice
I'll try leaving brown sugar out next try, as far as the smoker goes i used to be a welder by trade and built my own that works well, only put smoke to it for an hour with straight kingsford charcoal -
Buck board bacon advice
Not sure i like the brown sugar in the brine, wife said it's too smokey, can i take brown sugar out of brine and maybe use liquid smoke in the brining process instead of smoking it? Thanks -
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Buck board bacon advice
Still had some red spots where it was on bottom of container and where i had it submerged with a plate on top to keep it all the way in brine, hopefully its ok I'm putting some smoke to it as we speak -
Buck board bacon advice
Pops brine looks like it did not cure all the way through, i cut salt in half this time around and injected brine into middle, it was a 20 day soak fully submerged in brine is it still ok? , -
Buck board bacon advice
Just out of curiosity has anyone ever put liquid smoke in pops brine? -
Buck board bacon advice
Awsome thank you sir! I will be slicing and freezing then frying as needed, just cracked black pepper for seasoning ? -
Buck board bacon advice
Pork butt and tenderloin has been in pops brine for 14 days, headdes to smoker tomorrow, when do these need to come off smoker? Do they need to be fully cooked since they will be getting fried in skillet after slicing? Thanks -
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Buck board bacon advice
From what I've read BBB is from pork butt and Canadian bacon from loin, never had either but they look amazing, im guessing they get cured on basically the same method? -
Buck board bacon advice
Been reading some on buck board bacon and im gonna lean heavily on this community for advice lol, i have seem people using pork loin or pork shoulders, is there a benefit to using one or the other? Wet cure or dry cure?( I have a pastrami in pops brine now that will be smoked this weekend ) is... -
Pastrami attempt
Not really sure, i guess the question is should I?? Lol -
Pastrami attempt
What internal temp should i pull pastrami out of smoker? -
Pastrami attempt
So i got brisket trimmed and put in pops brine, gonna let brine for about 14 days, any suggestions on rubs for it? Asking in advance in case i need to gather more ingredients, THANKS! -
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Seafood boil advice
- bigbuck
- Post #12
- Forum: Non-fish Seafood
