Thread: Buckboard Bacon
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Old 11-04-2013, 02:05 PM   #1
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Join Date: 06-12-13
Location: Northern Michigan
Default Buckboard Bacon

So I have 3 3.5-4lb pork butts that I cured on the leaky offset fighting 30mph winds and 40 degree temps for bacon.. Plan to pull somewhere between 140 and 150.. Cooking at 200 degree..

Seeings that I am cooking these to 55-60 cooler than a typical butt and most likely avoiding any type of stall.. What type of time frame am I looking at approximately?

I know its done when its done.. But wanna know if this is gonna occupy my whole evening and hate to open this leaky thing more than I have too on a day like today..
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