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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...

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...