Mark H TVWBB Fan Mar 9, 2013 #1 My first attempt at buckboard bacon was a success. I didn't cure it, just cut out the bone, covered in mustard, syrup and seasonings, then on to the smoker for 4-1/2 hours. The internal temperature was 165. Let it rest, sliced and fried.
My first attempt at buckboard bacon was a success. I didn't cure it, just cut out the bone, covered in mustard, syrup and seasonings, then on to the smoker for 4-1/2 hours. The internal temperature was 165. Let it rest, sliced and fried.
