Buckboard bacon suggestions

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?

thirdeye said:

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

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: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?

MOS95B said:

Pork loin bacon = ?????????

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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