I pull my buckboard bacon last night after 9 hours of smoke (oak) in my MES using a pellet tray . I cured for 12 days in Pops brine. I let it sit overnight in the fridge after brine
I did get sidetracked and soaked in ice water for almost 2 hours. I have 3 pieces and I burn the left , I guess it was under the smoke side and I should have put my water
tray there between the meat and tray . But that is ok comes with the learning curve. It is not salty at all but a little sweet,bottom line is it taste like ham. Almost forgot,I had
the smoker at 100 but it look like it stayed higher than that most of the time. You guys are great, I read a lot and post a little. I took a few pics but the card in camera won't fit in my computer.
I did get sidetracked and soaked in ice water for almost 2 hours. I have 3 pieces and I burn the left , I guess it was under the smoke side and I should have put my water
tray there between the meat and tray . But that is ok comes with the learning curve. It is not salty at all but a little sweet,bottom line is it taste like ham. Almost forgot,I had
the smoker at 100 but it look like it stayed higher than that most of the time. You guys are great, I read a lot and post a little. I took a few pics but the card in camera won't fit in my computer.