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Curing buckboard- hot or cold smoke
My recipie calls for a semi-wet cure so I can't says if this is appropriate or not. I have always cured at 200 degrees til the internal temp gets to 140. My family says they like it!- popchas
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- Forum: Hot Smoked Bacon
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Greetings from Tucson, AZ
After I retired from the education business my wife presented me with a brinkmann electric smoker. It's 15 years later and my equipment has grown with the addition of two propane smokers and a four room smokehouse I built three years ago. Still having fun learning how to smoke it right!
