Buckboard Bacon

[boatnut]

cured a pork butt for ten days with Morton's tenderquick. rinsed and soaked overnight then air dryed in fridge another night. Smoked on the weber charcoal smoker till internal of 150. let cool then sliced. give it the taste test tomorrow but sure smells good! Used applewood and my buddy's hobart slicer to slice. that things sweet but weigh's a ton!

 

[Porchpup]

That looks great! Nice job.
I did Canadian bacon last week and would love to try this also.
Let us know when you do the taste test.

 

[BBQ Grail]

Excellent BB Bacon pron. Nice marbling in the meat.

 

[landarc]

That looks great, I will take one slice please. Crispy.

 

[thirdeye]

That looks as good as any that I've ever seen. How can you stand not having just a small sample?

 

[cold_smoked_canadian]

holy cow!

 

[nzrebel]

Do you eat that like ham or do you fry it up?

Dave

 

[spacingtool]

That looks as good as any that I've ever seen. How can you stand not having just a small sample?

:smile: right? a BLT sammie. butt lettuce etc..:icon_clown

 

[noskos]

Oh man, that looks great!! Will finish my last piece of pork belly cured with BBB cure today, have to do it with pork butt next time!

 

[Phubar]

Nice!
I'll have mine with some honey-mustard sauce!

 

[jaw1017]

don't think i could wait to taste

 

[boatnut]

Do you eat that like ham or do you fry it up?

Dave

fried it up in a little butter.

 

[Phesant]

Looks great ..... how did it taste....

 

[Desert Dweller]

day-yum that looks good!

 

[Rich Parker]

Wow! That looks fantastic.

 

[MOS95B]

Wow...

Just wow....

 

[boatnut]

Looks great ..... how did it taste....

Ken,
the taste was really good. Probably best one I've done yet. I think rinsing then soaking it overnight in tub of water helped get lot of the excess cure/salt out of it. Using applewood instead of hickory was better too in my opinion.

 

[landarc]

oh man, that bacon looks unreal, I may never be able to look at normal bacon again (that is an exaggeration).