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Thread: Buckboard Bacon

  1. #1
    Join Date
    Jun 2008
    Location
    forks Washington
    Posts
    289

    Default Buckboard Bacon

    Yesterday i smoked a 4 pound Buckboard bacon I used the Hi mountain seasoning and cured it for 10 days I smoked it using Apple I have not tried it but it looks great



  2. #2
    SmokyOkie Guest

    Default

    OK Huey, that tears it. I'm ordering some cure today.

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looks great!! I want to cure one too. I cured a pork loin and still have enough seasoning to do one shoulder.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  4. #4
    Join Date
    Oct 2008
    Location
    Exeter, MO
    Posts
    1,948

    Default

    That is gonna be gooooooooood!!!!!
    Stump's Stretch
    Ugly Drum Smoker
    Chargriller Smokin Outlaw
    Shoal Creek Fire BBQ Team

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    What gives?! You got a piece sliced and haven't tried it yet? Come on buster - fess up. Looks great - bet it eats better than it looks. Thanks for sharing.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    That does look good.
    Jim

  7. #7
    Join Date
    Jun 2008
    Location
    forks Washington
    Posts
    289

    Default

    Fried some up for breakfast and it was great bacon and eggs cant be beat great stuff

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