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.[URL=http://s1301.photobucket.com
Like the taste of Buckboard bacon. Very flavorful.
Thanks for lookin'