The pork butts and loin came out of the cure Friday night. I soaked them for two hours to remove as much salt as possible. (Next time I’ll soak longer).

First thing Saturday morning they went on the smoker with Hickory wood. Took them out at 145 degrees and they looked great. Tasted pretty good too! A little salty which is why I’ll soak them longer next time.

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Tags | Bacon, Buckboard Bacon, Curing