JimT
Full Fledged Farker
With all this recent talk about buckboard bacon, I had to take the plunge. My first ever will be ready to smoke this weekend. Drooling in anticipation, a few questions popped into my mind:
1. Slicing. How thick should I cut the slices (I'll be using a knife)? Do I need to worry (or think about) any grain, like slicing across it? Seems to me the grain in a pork butt runs in all different directions!
2. Frying. Low, medium or high heat? Start with a cold pan, or hot? Will it fry in it's own fat like regular bacon, of should I add some fat like bacon drippins at the start? How do you tell when it's done?
So many questions, so little space! Do your best, and thanks,
JimT
1. Slicing. How thick should I cut the slices (I'll be using a knife)? Do I need to worry (or think about) any grain, like slicing across it? Seems to me the grain in a pork butt runs in all different directions!
2. Frying. Low, medium or high heat? Start with a cold pan, or hot? Will it fry in it's own fat like regular bacon, of should I add some fat like bacon drippins at the start? How do you tell when it's done?
So many questions, so little space! Do your best, and thanks,
JimT