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Possible issues with dry cured buckboard bacon
Looking for some opinions on my first attempt at both buckboard bacon and dry curing. I will say I have made many batches of wet cured pork belly bacon without issue, so I do have some experience with this stuff but far from an expert. I saw Jess Pryles' blog post about buckboard bacon, and my... -
Just some bacony 'que view
Just sharing some pics from my most recent smoke. Got a pork belly in last month's meat share (Walden Local Meats for anyone in the area), cured it with Pop's cure recipe, hot smoked in my 30" MES for about 5 hours, then wrapped and rested it for two days. Longest two days ever. Came out great...- dictator
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- Forum: Blowing Smoke Around the Smoker.
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Pork loin: Help me decide, please...
I picked up a nice 5.25 lb pork loin at a great price the other day, and I'm struggling with what to do with it. I'd like to use it to try out some new things as I'm still pretty new to smoking and even less experienced with curing. I have Cure #1 and #2 on hand, but have yet to try either. I... -
Hi from Massachusetts!
Hi All, Got my 30" MES a few weeks ago, and have attempted two Boston butts and some babyback ribs. The first butt/first smoke wasn't such a hit--tasted great, but disappointingly tough to pull. That's when I found this site. Second butt was a huge success (wrap it towels and put it in a...
