I'm going to smoke my first Buckboard bacon tomorrow. I've been massaging (for lack of a better term) the spices and cure into the roast once everyday for the last 6 days. Today it is very firm. Is this normal?
Anyway, what's next? Just take it out of the bag and throw it one the smoker? What temp should I take it too?
I'll post pics here if it's not a complete failure.
Anyway, what's next? Just take it out of the bag and throw it one the smoker? What temp should I take it too?
I'll post pics here if it's not a complete failure.
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