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! Continue reading … Buckboard Bacon (Part 2) Started the curing process tonight for 18lbs of of pork butt and 7lbs of pork loin for Buckboard Bacon. I’m really excited about giving this a try. I had my first taste of BBB at the Northern California Brethren Bash last month. After frying up some of this stuff for a midnight Continue reading … Buckboard Bacon (Part 1) |
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