Time to finish the Buck Board Bacon

[Phesant]

Time to smoke the Buck Board Bacon.

Some country styled ribs, the ones on the left just salt and pepper, on the right with some of my rub. Just a little on both because I wanted to get the taste of the crab apple wood I was using. I was quit satisfied with the flavor, not as good as apple but real close.

Some turkey legs and thighs

40 degrees with winds of 20 mph and gusts + 30 mph, there’s no stinking wind chill in Wisconsin

Buck Board resting waiting for overnight chill

Finised Ribs


Finished legs and thighs

Diner last night. They tasted mighty fine, I know I have to work on the presentation, might have been the beers

Buck Board Bacon after resting overnight

And breakfast this mourning

Would like to thank thirdeye for all the advice, the only thing I’d change next time is to let is soak longer. I only did it for 6 hours changing water every half hour. Next time I’ll soak 10 to 12 hours

All in all mighty tasty.

[Mo-Dave]

I don't see photos but I should be the last one to mention that.

I am getting ready to slice the buckboard bacon I made a few days ago. I now realize I should have soaked and rinsed at least a couple more hours then I did, only soaked for about 3 hours and although it is a bit more salty than I would like its ok.

Also I think my next go round I will put a little more smoke on it and take it to a little higher internal temp, instead of the recommended 140 I may go to 160 because this is a bit chewy.

I was really surprised how little cure went on the meat it hardly looked like it was enough but it did the job, thats why I did not soak it as long as I should have just didn't look like it needed it but I was wrong on that.
Dave

[bigabyte]

Originally Posted by Mo-Dave

I don't see photos but I should be the last one to mention that.

Nope, I don't see any pics either.