My first Buck board bacon

[trainman]

BUCKBOARD BACON.jpg

• trainman
• Jan 24, 2013

I used the Hi mountain cure for 10 days after 5 days I added maple syrup and brown sugar.rinsed meat for 2 hours.Put back in the refrigerator for 12 hours then smoked at 180 degrees until internal temp was 140 degrees. I used a combo off oak and pecan chips..

 

[smokey mo]

Dude! you gotta slice some of that and get a money shot....I am already drooling!

 

[trainman]

buckboard2.jpg

• trainman
• Jan 24, 2013

heres the money shot .sliced bacon with a jar of home made kumquat marmalade..this is gonna be good in the morning on some cat head biscuits..

 

[themule69]

looks great. love the cat heads as well.

happy smoken.

david

 

[sunman76]

looks good

 

[smokey mo]

Ok, I feel better. That looks outstanding dude. Great job.