C. Howlett
TVWBB Super Fan
Last weekend, I smoked up my 2nd batch of Buckboard Bacon. I monitored the temp's a bit closer this time around and pulled it from the bullet within 5 degrees of 140. Let it cool at room temp for 90 minutes, then foiled and chilled overnight. Sliced and vacuum sealed the next day.
The color was a beautiful shade of pink. Today, I made BSTA sandwiches: Bacon, Spinach, Tomato, Avocado for my son and I. Super tasty stuff!
Thanks again to Chris for starting this site. I first read about buckboard bacon here and probably wouldn't have tried it otherwise. The information from this board and its members made it SO easy! Highly recommended.
The color was a beautiful shade of pink. Today, I made BSTA sandwiches: Bacon, Spinach, Tomato, Avocado for my son and I. Super tasty stuff!
Thanks again to Chris for starting this site. I first read about buckboard bacon here and probably wouldn't have tried it otherwise. The information from this board and its members made it SO easy! Highly recommended.