another batch of buckboard

[uncle_lar]

I started these on the 21st with my own  recipe cure

I take half the weight and use the proper amount of Tender quick

other half of the weight I use proper amount of Cure #1

then I add equal amount of brown sugar.

liberally rub each piece and tumble all together to get each one coated properly

then I bag them individually and and refrigerate and turn daily

took out this morning and rinsed well and soaked for an hour

fry test was perfect. I have found by using the cure #1 for half the weight it cuts down on the saltyness

patted dry and let rest for a while

I coated a few pieces with butchers cut black pepper and left the others plain

I will smoke them with apple wood for about 5-6 hours and keep the smoker under 120*

more to come

all ready and resting

in the smoker. just warming up a little then I will shut off the gas and put my smoke box with about 6 brickets and the apple wood chunks.

!

 

[tjohnson]

Is there such a thing as "Too Much Bacon?"

Todd

 

[chefrob]

lookin good!

 

[les3176]

NICE!!!! ummmm bacon!

 

[fpnmf]

Bacon!!! Yaaaaaaaaa!!!

  Craig

 

[beer-b-q]

Bacon Rules...

 

[uncle_lar]

Here it is after 5.5 hrs in the apple wood smoke

temp stayed right about 100* the whole time

reloaded the wood box once and it was still smoking nice @ 102* when I pulled it

into the cooler over night then  will slice tomorrow and post final pics

 

[scarbelly]

Wow that looks great man

 

[chefrob]

should be some good stuff.............

 

[malisaw]

Wow - that's a load of bacon!  That should last at least...a couple of days!
 

 

[rdknb]

I love bacon so never to much lol