buckboard bacon

I have been wanting to give this a shot as the shoulder is always cheaper than the belly around here and it just plain sounds so good. I started off getting a couple of slabs of shoulder nice and trimmed about the thickness of belly bacon. Three pounds between the two. Into a gallon sized...

Bought a case of butts, from RD, and been making sausages, but also want to make some BBB, for the family. Here is the process... De-boned and in the bag with Hi Moutain BBB Cure. Then in the icebox for 10-12 days. After 12 days, soaked and rinse for about 8 hours. Some got hit with...

Finally, got around to making some BuckBoard, this weekend. Actually, the process started about 12 days ago, with a de-boned 8# butt. The cure: Followed the recommended manufacturer's instructions. Read Thirdeye's web site on BuckBoard (thanks Thirdeye). Once the cure was rubbed on...