Larry, I read that in another post that yours was much darker. I vacuum sealed mine for the entire cure. Don't really know if that means anything or not. It's had the 150* (+/-) in the smoker (Brinkman) , now it's in the GOSM at 196* using hickory for the entire smoke until bacon internal is at 140*. I will surely post the results.
Hey guys, Can you please post more info on your experiences with the buckboard cure. I almost ordered some when I ordered my prague powder #1 kinda want to know if it is worth going through the process.
I cured mine in a tupperware container both times I tried it. Mine looked about the same as Cajun_1's did. The first time I did 7#s and sliced it thin like regular bacon. When I fried it it tasted like bacon. The second time I did 14#'s and thought since I had plenty I would slice it thicker like a thick cut bacon. It tasted more like ham and my wife was not pleased :roll: .
I definetly think it is worth doing, but I will slice thin from now on.
Larry, I don't know what to say about your's being darker. I had a lot of juice accumulate in my container when I flipped it after 5 days. I drained that off to try and keep a dry cure going. Other than that I just followed the directions on the cure.
1st. pic..The hour rest prior to smoke
2nd. Out of smoker
3rd.Other side of bacon.
4th. 4 slices..2 thick,2 thin
5th. Frying up.
6th. Taste test
Wife says it smelled like bacon while frying. I agree.
Taste was a bit saltier than store bought. Not enough difference to scream about.
To me, the thicker slices seemed a little ham tasty. The thinner slices were bacony tasty.
In all, was a great project worth doing again, again, again, and again.
Now, I need to invest in a slicer...any advise on a good one?
On Edit: Guess what we had for dinner...yup, with eggs...
Larry, Glad to hear your bacon turned out better than you thought it would. Even better that your honey enjoyed your hard work. But why wait till January for the next batch? Mine is half gone, but I'll have more started before Thanksgiving.
I see what you mean Larry. Luckily or maybe not,my daughter in law always does turkey day at her house. That means a regular oversized yard bird..Come Santa day, it's all mine. Deep fryed turkey, smoked ham & turkey, pull out the dutch ovens for cobblers. And Santa thinks he'll be busy that day. We'll both have a great day. Doing 2 yardbirds today. Just can't stop smoking...Enjoy Buddy.
the main difference is just the cut of meat that is used to make it. Regular bacon is made from the pork belly and Canadian is made from the loin. Which means less fat. You know the round piece of bacon that is on your Eggs Benny, that's Canadian bacon