Latest Buckboard bacon
I put a piece of pork loin in the cure last weekend so Sunday afternoon I decided to smoke it. Timing wasn't real great since I finally got to bed at 1:00 AM but I think it'll be worth it.
I used Ruhlman's basic cure with added cracked black pepper. I also dried it in the MES40 smoker with no smoke for a couple of hours. I'd have preferred to air dry in the fridge, but I didn't have another time this week to work on this.
The pork received a bit more cracked pepper when putting it in the smoker. I used the AMAZN pellet smoker and started at 130 degrees. At 125 internal temp I cranked the smoker to 200 degrees and took the bacon to 152. I think it had about 8 hours of smoke when all was done. Oak and apple pellets were mixed in the maze.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker