boston butt bacon

[richard weaver]

i cured a boston butt 2  3/4 thick 7lb2oz for 16 days used hi mountain bacon cure with brown sugar and honey  i started smoker at 135 dgs for 8hrs with smoke and apple and hickory dust in a ams filling it twice and lighting both ends at10 hrs cut smoke and turned up to 150 dgs until int tep was 140 . best tasting bacon i ever ate but was tough what made it tough? i am gong to get a pork belly and try that next have done 2 belly before but both were to salty ,i know why now thanks for any info you might want to share. richard

 

[genek]

Hi Richard, Ive only made the Buckboard bacon one time. Still using it up. Mine was a little tough but I looked at it and I had sliced it along the grain. I think if I have sliced across the grain it would have been more tender. Embarrassingly I did the same with the pastrami I did!

GeneK

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