1st. Buckboard

[up in smoke]

That looks darn tasty there Cajun_1! I can see that up against two sunnysides!

Larry, you mean to tell me, youâ€[emoji]8482[/emoji]ve never had an Egg McMuffin? How far back in those trees are you? :shock:

Real Canadian bacon (pea meal) isnâ€[emoji]8482[/emoji]t smoked. It tastes like a pork chop. What we get in the states is however, thus that hammy taste. Plus you donâ€[emoji]8482[/emoji]t have to smoke it at low temperatures like pork belly. I smoke mine (twice a month) at between 220° and 240°, til it reaches 145° for frying or 160° for slicing. Even I canâ€[emoji]8482[/emoji]t screw it up! :roll:

 

[cajun_1]

Doing this Buckboard is a fun project. Wish I could find some pork belly locally, I'd like to try some of Dac's bacon. Hope to do a ham this holiday season.

 

[up in smoke]

Find a butcher that smokes and youâ€[emoji]8482[/emoji]ll find single pork bellies, thatâ€[emoji]8482[/emoji]s what I did.

 

[Dutch]

cajun_1, Canadian Bacon is make from the Pork loin.

Regular Bacon is made from the Pork belly.

Buckbaoard Bacon is made from Pork Shoulder Butt

 

[cajun_1]

Thanks Dutch...