Buck Board Bacon pRon

[Puppyboy]

Men in Blue and I smoked up about 35# of BBB today for some friends of ours. They cured it for a week with Hi-Mountain cure. We smoked it to 140-145*. Of course we sliced off a little to fry up before delivering the product.

 

[jacob]

That looks absolutely delish!!!

 

[pat]

That's a lot of bacon my friend!! Looks darn tasty.

 

[Divemaster]

Good Lookin' Grub Man!!!!

 

[Meat Burner]

Great job on the bacon. It really looks goooooooood!!!!!!!! I've only use the pork loin and butt for the BBB. Do you think the belly is much different? Sure looks good.

 

[smooookin]

Where did you find the pork belly?

 

[Cabntmkr1]

Looks really good, Puppy! I lOVE bacon.

 

[Brian in So Cal]

OOOHH, I need to try the pork Belly that looks great.

 

[Chris Nickelson]

Awesome!!!!!

 

[Puppyboy]

Where did you find the pork belly?

The guys we smoked for butchered a couple of hogs last week.