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View Full Version : Buckboard bacon suggestions


kyle corn
11-28-2010, 06:52 PM
I have two 3.5 lb pork loins and two 6 lb butts curing for bacon right now. The loins will be ready to pull out tonight for soaking and rest and I plan on smoking tomorrow night. I'll let the butts cure a couple more days.

Anyways, I was wondering if anyone had any interesting suggestions for how to prep the loins and butts prior to smoking. I was thinking of doing heavy pepper on one and a slather of maple syrup and a bit of brown sugar on the other. Anyone have any better ideas?

BBQ Grail
11-28-2010, 07:05 PM
I like to do mine plain. Nothing on them.

Old Smoke
11-28-2010, 07:27 PM
I have not done one yet
Looking forward to your pics
Let us know how they turn out...Thanks

thirdeye
11-28-2010, 08:48 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC09589a.jpg


I like about this amount of pepper on mine.... following the soak-out.

MOS95B
11-28-2010, 08:56 PM
Pork loin bacon = ?????????

kyle corn
11-28-2010, 08:58 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC09589a.jpg


I like about this amount of pepper on mine.... following the soak-out.


:hail:

I appreciate you chiming in, I read the info about BBB on your site a few times before I started curing mine. I know you said a light peppering after the soak out but wasn't sure if that was all you did before smoking. Do you find that doing more than that causes it to be too peppery?

kyle corn
11-28-2010, 09:00 PM
Pork loin bacon = ?????????


Yup! It's essentially Canadian bacon. Check out this page for all the info you need. :thumb:

http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html