krex1010
is Blowin Smoke!
Hey all.....thinking about trying my hand at bacon, pork belly is not a grocery store item near me and I talked to a few butchers that we're going to charge like $3-3.50 a pound, which is getting close to just buying bacon prices...pork butt is much cheaper and I've heard you can make something called buckboard bacon out of shoulder. Cheaper, readily available and less fat.....that sounds good to me!
Anyone here have any experience making it? I'd love some tips. I'm thinking I'll bone out a shoulder and cut it in half in line with where the bone was so I have two thinner, square slabs to deal with and will give me at least somewhat of a traditional bacon shape when sliced. Plan is a wet brine with Prague #1 for a week or 10 days, then let them air dry in the fridge for a day, then hang the slabs in my wsm and smoke at around 200 degrees until I hit 150 IT.......am I going about this right? Or does anyone have any advice or tip?
Anyone here have any experience making it? I'd love some tips. I'm thinking I'll bone out a shoulder and cut it in half in line with where the bone was so I have two thinner, square slabs to deal with and will give me at least somewhat of a traditional bacon shape when sliced. Plan is a wet brine with Prague #1 for a week or 10 days, then let them air dry in the fridge for a day, then hang the slabs in my wsm and smoke at around 200 degrees until I hit 150 IT.......am I going about this right? Or does anyone have any advice or tip?
