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  1. sgtrock79

    Buckboard Bacon and Pulled Cured Boston Butt Ham

    Only response is that I bought the Bucky Bacon cure from Hi-Mountain ....and it turned out great....would like to try other recipes though as well... You mention "Tender Quick" which I think is pink curing salt....where do you get it from??? Been enjoying our "Butt Bacon"  if you are a smoking...
  2. sgtrock79

    24 pounds of dry cured belly bacon (pic heavy)

    I appreciate all the information.....but I would like you to convert for me some of your values... I've made one bacon so far...it was ok I'm in the middle of doing a Bucky Bacon now....but want to learn more. Can you give me the approx values in english terms...not metric take a 10# pork...
  3. sgtrock79

    First Abt's Q-View

    I've made these a few times and each time I've changed the recipe a little, the first time I thought they were not hot enough flavor....so second time when I gutted the jalopeno I saved some seeds and put them in the cream cheese mixture....also instead of using chives and other spices I used...
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