Buckboard Bacon......

[Barefootdog]

I think this may taste as good as it looks. In an effort to get more flavor I switched to a dry rub cure and extended it to a 14 days.

Started with a pre heated and stable 150 degree smoker at 10:30 this AM......Finished up at 6 and 6:30 PM with interior temps of 146-147 degrees.

BLT for dinner tonight....

Setting up a drying chamber....Gabagool is next....

 

[jcam222]

View attachment 711303

I think this may taste as good as it looks. In an effort to get more flavor I switched to a dry rub cure and extended it to a 14 days.

Started with a pre heated and stable 150 degree smoker at 10:30 this AM......Finished up at 6 and 6:30 PM with interior temps of 146-147 degrees.

BLT for dinner tonight....

Setting up a drying chamber....Gabagool is next....

Looks great! Love to see a cut shot. Are you buying a curing chamber or doing a fridge mod?

 

[Barefootdog]

Frig mod....Have the controllers and other components.
Just need to buy the frig.

Sometimes they have real clean frigs at Goodwill or St Vincent.

or may just buy a new basic frig.

 

[Fueling Around]

That looks great. What cuts of pork for the BBB?

 

[Smoking Allowed]

We need some more pics, but looks good so far.

 

[Barefootdog]

For this is I used the coppa muscle. The rest of the butt is saved for Italian sausage next week.

I sure like the dry rub brine better than the wet brine. Lots more flavor.

Makes a pretty good BLT.

 

[Brokenhandle]

That looks great!

Ryan

 

[mr_whipple]

Yes it does!

 

[pushok2018]

Nice work on BBB! Looks great!

 

[SmokinEdge]

Nice work on that BBB.

 

[DougE]

Your buckboard bacon looks great! Bet it tastes fantastic.

 

[cpaysonc]

Fine looking! Beautiful color! I love buckboard bacon!