Started out with an 8# butt, and Western Legends BuckBoard Bacon Cure. BuckBoard Bacon is the old style way of curing and preserving the meat, back in the days of the cowboys. I followed the suggested manufacturer's instructions and stared the curing process on Day 1. Once the cure was applied, the pork was placed into zip-lock bags and into the refrigerator, for at least 10 days. Always turning the bags to ensure proper curing.
On day 12, rinsed and soak the pork for approximately 8 hours, changing the water frequently to removed the excess salt from the cure. The pork was rubbed with black pepper and brown sugar mixture to give it a nice coating. It was then smoked for 4.5 hours with hickory wood, till it reached an internal temperature, of 130 degrees. It was then sliced thinly by knife, leaving us with a thicker cut, than commercially packaged bacon.
The slices were placed on wax paper and then vacuumed sealed for future use. Put a couple of pieces in the non stick skillet and made sure they were nice and crunchy. My family loved it, and didn't mind the wait, after they tasted it. I enjoyed making it for them and seeing their big smiles.
Less fat, more meat, no artificial preservatives, just good old fashion treats! Next time, you have a carving for some great bacon, give it a try, you won't be disappointed!
Started out with an 8# butt, and Western Legends BuckBoard Bacon Cure. BuckBoard Bacon is the old style way of curing and preserving the meat, back in the days of the cowboys. I followed the suggested manufacturer's instructions and stared the curing process on Day 1. Once the cure was applied, the pork was placed into zip-lock bags and into the refrigerator, for at least 10 days. Always turning the bags to ensure proper curing.
On day 12, rinsed and soak the pork for approximately 8 hours, changing the water frequently to removed the excess salt from the cure. The pork was rubbed with black pepper and brown sugar mixture to give it a nice coating. It was then smoked for 4.5 hours with hickory wood, till it reached an internal temperature, of 130 degrees. It was then sliced thinly by knife, leaving us with a thicker cut, than commercially packaged bacon.
The slices were placed on wax paper and then vacuumed sealed for future use. Put a couple of pieces in the non stick skillet and made sure they were nice and crunchy. My family loved it, and didn't mind the wait, after they tasted it. I enjoyed making it for them and seeing their big smiles.
Less fat, more meat, no artificial preservatives, just good old fashion treats! Next time, you have a carving for some great bacon, give it a try, you won't be disappointed!
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