Buckboard "butt" Bacon question?
I am trying my first "butt bacon" and was wondering if anyone else has done them?
I have 4 butts curing in the fridge and was thinking about adding maple syrup to one and honey to another one. Thought about adding it 24 hours before I pull them out of the fridge to put on the smoker. Do you think that is long enough? or should I do them longer?
Any help is appreciated.
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