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Q

ricksegers

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I did buckboard bacon from Hi Mtn recently. Cured it for two weeks and washed and soaked it. I then basted it with a maple syrup and honey mix and smoked it with maple wood. The signficantly better half fried some and took one bite and her first words were "Are we sure this is legal?" The center of my universe (daughter) said it was the best bacone she had ever eaten. So needless to say, I now make sausage and bacon in addition to Q. If you haven't tried the buckboar bacon give it a try. And no I don't hafvee anything to do with Hi Mtn other than being a mailorder customer.

Rick
 
In Smokey Hale's book "The Great American Barbecue & Gilling Manual," he states: "Making bacon is not a weekend job. in fact it is dangerously close to work." and furhter on in the process "after you close the lid and havea a drink. If you have easy access to a dependable psychologist, you may want to casually discuss your fixation." Pages 198 to 199.

Now I have great respect for Smokey. His book taught me alot, but it certainly discouraged me from making bacon. Sounds like it's no t only worth the effort but highly rewarding. Anybody else have experience with bacon?
 
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