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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-28-2008, 11:54 AM | #1 |
Full Fledged Farker
Join Date: 04-22-08
Location: Wilmington, Ohio
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Getting Ready for som Buck Board Bacon, need advice!
Ok,
I'm back from the tropics and got the itch to make some Buck Board Bacon. I got two pork shoulders and deboned them. After Deboning the best I could without tearing the shoulder up, I still have a pretty good sized flap in the meat. After slicing will this just fall apart or does it stick back together after cooking? Just wondering if I should tie it back up with twine or just leave it go. I also read a few posts about flavoring the bacon. One sounded good injecting with 50% maple syrup and 50% apple juice. Just wondering if that would over power the flavor. Any other suggestions would be appreciated. Last question is I also bought a Pork Loin. I want to package it in about 1 pound pieces. When I cure should I go ahead and cut into the size I want or wait till after curing to cut into smaller pieces? Or does it even matter? Thanks David |
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05-28-2008, 03:05 PM | #2 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Try the KISS method the first time out, you won't be dissapointed! Cure the pork loin as 1 then divide after cooking.
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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