My turn for Buckboard Bacon

[irishteabear]

Found a 5lb boneless picnic shoulder roast so figured it was Buckboard Bacon time. Had some mix from High Mountain sitting on a shelf taking up space so I opened it up. Followed the directions in the package and now comes the hard part, the waiting. I marked it on my calendar so I don't forget it.



Sorry for the blurry pic, camera seems to have disappeared. Had to use my camera phone and I guess I moved.

[Slanted88]

Ya'll are bound & determined to make me get off it & try it! Good on ya Mam!

[Bbqgoddess]

Dawn awesome, I will be patient with ya! I can't wait to see how it turns out on the NB!!

[Bassman]

I'll be trying this shortly. Waiting for the final pics.

[Richtee]

Heh... The pict might be blurry but the flavor will be well defined I assure ya :{) Welcome to the hunk curing world !

[irishteabear]

Thanks. I've got stuff ordered for sausage making next. Smoking is the only thing keeping me sane lately.

[crusty ol salt]

i need to look over your shoulder on this one. it is something i think would be fun to do someday

[minnbill]

Wont be long now I'll be soon

[irishteabear]

After soaking the meat in cold water for 2 hrs, I patted it dry and let it sit out for an hour while I got the smoker ready.

In the smoker it goes.


Will keep you posted.

[sweet_magnolia]

Good luck, Dawn!

[doctor phreak]

wow looks good...you are going to like...have not tried the hi mountain stuff yet always have done my own cure and spices but im thinkin about trying some...

[irishteabear]

After 2 hrs of smoke at 200 using white oak.




After reaching an IT of 140, it sat in the smoker for an hour, then brought in, bagged and in the fridge till tomorrow. Smells wonderful.

[Slanted88]

Lookin real good!....

[irishteabear]

Sliced the bacon today.



It's good stuff! Definitely worth doing again.

[morkdach]

ok tell us more gots ta be good