Gone but not forgotten. RIP
SMF Premier Member
- Mar 12, 2009
I'm out of Bacon and it's a real bummer. So let's make so more. Here we go with some bellie and buckboard bacon's. So we'll start with skinning the bellie and then curing.
Now let's go to the Buckboard bacon cut and cured.
Now they sit in the refrig for 10 days. I like a long cure to make sure I get a good all the way threw cure. So now it's into the smoker with some hickory wood. Trying something different for a change so let's see how it goes.
After a few hours in the smoker and starting to look pretty good
Now it's done and ready to hang in the refrig overnight. I'll be slicing in the morning just in time for breakfast and maybe a BLT or two.
I hope you like it as much as I'm gonna in the AM.