first try curing - buckboard bacon

[ab canuck]

Can't wait to see final product...... Looking like its going to be good.

 

[gnatboy911]

I wrapped the meat and let it sit in the fridge overnight. I was going to smoke it some more today but I decided I should fry some up to test. I can always add more smoke...can't take it back.

This was after 6 hrs of pitmaster's blend with an A-maze-n pellet tube.

Here is a shot from midday today for the test fry.

Test fry. Delicious. So delicious in fact that it got eaten before I could take a picture of the finished pieces.

So I cooked up a couple more for a photo shoot...and more snacking.

It's pretty tasty stuff. I don't thing I'll add anymore smoke. It took on some good color in that 6 hrs, and the wife said it had plenty of smoke flavor. I wouldn't mind a little more, but certainly could taste the smoke as is.

Also noticed the salt level seemed to be less than when I cooked up a test piece right after the curing. Not sure why. I was a little worried then, thought it was a touch salty. But after drying in the fridge for a few days and the smoke, the salt level was perfect.

I'm going to put it in the freezer in the morning for a couple hours so I can get some good slices. More pics to follow.

Sent from my SM-G900V using Tapatalk

 

[mneeley490]

     

 

[gnatboy911]

:looks_great:      :points:

Thank you!

 

[gnatboy911]

Sliced, vacuum sealed, and ready for the freezer.

 

[ab canuck]

 That looks Great. Way to go....

 

[gnatboy911]

 
 That looks Great. Way to go....

Thank you!