44lbs Buckboard and 6lbs Canadian

[scpatterson]

Trimmed up 75 pounds of butts today. 50 pounds went to bacon, 44lbs of buckboard and 6lbs of Canadian. I used a cure kit from Hi Mountain Jerky that I ahve used before and makes good bacon. Next time Im gonna go with something I make myself but for now this will do....10 days waiting and will smoke it

[SmokinLee]

Woah! Thats alot of macon bacon.

[Critterhunter]

That is gonna be good

[T-bone Tim]

good lookin meat , I luv that Hi-Mountain bbb cure ,it makes good stuff

[Bassman]

That's a load of bacon! I'll have to try that Hi Mountain cure.

[scpatterson]

Tommorw is Bacon Day. Its been curing for 10 days. I took it out and rinsed it a few times in cold water. Single layered it on paper and put some garlic powder and a bunch of fresh ground black pepper. Then took it out to the shop and put it on table with fan blowing on it to dry some before tommrow.
Plan on smoking with Hickory for 10 or 12 hours and maybe sprinkle with some brown sugar before it goes into the smoker...

[chefrob]

lookin good.......and if yer pepper ain't fresh cracked/ground, it ain't near as good!

[Scarbelly]

OK Chris - so you are here for about 30 days, are you able to ship this to your destination or is this for family and friends

[rbranstner]

Man you have been busy as heck lately with that smoker. That will make some great bacon. I am due for a batch myself. Do you remove the bone then cut the butt in half? I can't remember what I did last time.

[Meat Hunter]

Coming along nicely. That amount should hold ya over for a while

[scpatterson]

OK Chris - so you are here for about 30 days, are you able to ship this to your destination or is this for family and friends

I take some with me but most will go in the freezers for when I get back. I like keeping them stocked but I do give away some to just about anyone who will come get it..

Man you have been busy as heck lately with that smoker. That will make some great bacon. I am due for a batch myself. Do you remove the bone then cut the butt in half? I can't remember what I did last time.

I cut around the bone this time. I cut my 2 inch thick slabs off first as much as possible and then cut away the smaller stuff and used that for my sausage..

[scpatterson]

Bacon is in the smoker. I was able to hang it all on one level so it dont look like its 50 pounds but its there...Plan on smoke 10 hours and then hang for the night and slice and package tommorow....

[rbranstner]

I cut around the bone this time. I cut my 2 inch thick slabs off first as much as possible and then cut away the smaller stuff and used that for my sausage..

That's a great idea especially since you are making sausage. I like the uniform pieces but I usually run into a few ugly looking pieces when I remove the bone and cut it in half. Oh well it all tastes the same in the end. I just use the ugly not full slices in other foods as it gets chopped up anyway.

[scpatterson]

That's a great idea especially since you are making sausage. I like the uniform pieces but I usually run into a few ugly looking pieces when I remove the bone and cut it in half. Oh well it all tastes the same in the end. I just use the ugly not full slices in other foods as it gets chopped up anyway.

I do the same. I will trim mine up to make better slices and use the trimmings in beans and such. They get packaged the same but used as season meat...

[scpatterson]

I ran the smoke for almost 20 hours instead of 10. It just didnt ahve the color I wanted at 10 hours. This tunred out way better than my last bacon project. I havent sliced it all yet as I wanted to cool it down over night and slice later. I used some for my pizza I posted and this was just a treat....Very good stuff