russ olin
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Been busy making up some bacon the last week. Ordered some Buckboard bacon cure. Cured pork belly & butt roast. Last Saturday I gave the pit barrel a try with the pork belly. Came out pretty good.

Smoked it with hickory & apple wood for about 6 hrs.
Thursday it was time to do the pork butt roast. It had been curing for 10 days. After rinsing & soaking seasoned it with Memphis Dixie rub.

Smoked it with hickory & apple wood again for 7 hrs till it reached *145. Used the good old Weber this time.
Sliced and will try some in a day or so. Got plenty of bacon in the freezer now.
Tonight cooked up some for supper. BLT's are on the menu.
[URL=http://s1301.photobucket.com
Like the taste of Buckboard bacon. Very flavorful.
Thanks for lookin'


Smoked it with hickory & apple wood for about 6 hrs.

Thursday it was time to do the pork butt roast. It had been curing for 10 days. After rinsing & soaking seasoned it with Memphis Dixie rub.


Smoked it with hickory & apple wood again for 7 hrs till it reached *145. Used the good old Weber this time.
Sliced and will try some in a day or so. Got plenty of bacon in the freezer now.

Tonight cooked up some for supper. BLT's are on the menu.


Like the taste of Buckboard bacon. Very flavorful.
Thanks for lookin'