Author Topic: Time to make you guys hungry!!! (Read 6108 times)

carpsniperg2 · « **on:** December 31, 2012, 05:28:38 PM »

SORRY HAD TO SHARE.

Here is a pile of side pork that I did the other day. Its cured with buckboard bacon cure. I love home raised and cured bacon. I can make myself sick on it

Turned out great and the bacon ends sure make the homemade potato soup and clam chowder I am about to chow down on tasty!!!!

Wea300mag · « **Reply #1 on:** December 31, 2012, 05:30:05 PM »

That looks great but what about our New Years Resolution?

C-Money · « **Reply #2 on:** December 31, 2012, 05:32:03 PM »

Oh my. That looks so good.

carpsniperg2 · « **Reply #3 on:** December 31, 2012, 05:33:21 PM »

Quote from: Wea300mag on December 31, 2012, 05:30:05 PM

That looks great but what about our New Years Resolution?

I am a carb buster!!! BACON IS FAIR GAME MY FRIEND

Kc_Kracker · « **Reply #4 on:** December 31, 2012, 05:44:26 PM »

nice pig carp, i really want a bacon slicer!

carpsniperg2 · « **Reply #5 on:** December 31, 2012, 05:47:21 PM »

I want one to

That little sun of a gun makes me cuss to much. It's not even close to having a long enough stroke to slice the bacon right. So I have to kinda 45 it in there and it takes forever to cut. If It had about 6" more travel it would be perfect! It works but is kinda a pain.

ANDERWAGON · « **Reply #6 on:** December 31, 2012, 05:49:51 PM »

What time is breakfast?

Good looking stuff!

carpsniperg2 · « **Reply #7 on:** December 31, 2012, 05:51:31 PM »

I thought about throwing that whole pile in the fry pan

That's from 2 of the 6 slabs. The other 4 were from my uncles pig that I cured and smoked and sliced for him.

BOWHUNTER45 · « **Reply #8 on:** December 31, 2012, 05:58:39 PM »

That looks tasty ...knock yourself out

my speech is alittle slurry right now

Quackwhacker · « **Reply #9 on:** December 31, 2012, 07:23:48 PM »

It made my stomach growl. How long did you cure it?

Sent from my DROID RAZR using Tapatalk 2

carpsniperg2 · « **Reply #10 on:** December 31, 2012, 07:29:08 PM »

I kinda vary it depending on the thickness of the side pork. Most the time it's around 10 days but these were not as thick. These stayed in for 7 days.

Skyvalhunter · « **Reply #11 on:** December 31, 2012, 07:31:09 PM »

You dirty rotten Scoundrel you just had to rub it in didn't you!!!

carpsniperg2 · « **Reply #12 on:** December 31, 2012, 07:33:41 PM »

I know I fill guilty!!!

Huntbear · « **Reply #13 on:** December 31, 2012, 08:05:40 PM »

You using Hi Mtn. Seasonings?

carpsniperg2 · « **Reply #14 on:** December 31, 2012, 09:23:22 PM »

I use almost all there stuff. This is Buck board bacon

270Flat · « **Reply #15 on:** December 31, 2012, 09:33:44 PM »

Mmm...Bacon... 👍

Blacklab · « **Reply #16 on:** January 01, 2013, 10:12:17 AM »

Quote from: carpsniperg2 on December 31, 2012, 09:23:22 PM

I use almost all there stuff. This is Buck board bacon

Great looking bacon Carp

I have to agree with ya you can't go wrong with Hi Mt anything

Bigshooter · « **Reply #17 on:** January 01, 2013, 11:53:11 AM »

Did you follow the directions for the buckboard bacon cure. Or did you do anything different? I have been worried that side pork would be too salty if I followed the buckboard bacon cure directions.

NRA4LIFE · « **Reply #18 on:** January 02, 2013, 11:19:48 AM »

Nice job Matt. I do the same thing. BBB cure for 7 days on the bellies or sides. I follow the directions for the weight of the meat and then add some brown sugar and fresh cracked black pepper and cure away. I prefer the sides as they are a little more meaty but I can't find a good source of fresh ones, been doing bellies lately. Here's what you need for slicing, what a beast.

HUNTINCOUPLE · « **Reply #19 on:** January 02, 2013, 11:43:51 AM »

Man that looks great!

SCRUBS · « **Reply #20 on:** January 02, 2013, 06:46:47 PM »

Had some bacon for dinner but I bet it didn`t taste as good as your bacon Carp

carpsniperg2 · « **Reply #21 on:** January 04, 2013, 12:07:08 AM »

Quote from: Bigshooter on January 01, 2013, 11:53:11 AM

Did you follow the directions for the buckboard bacon cure. Or did you do anything different? I have been worried that side pork would be too salty if I followed the buckboard bacon cure directions.

Yeah I don't go quite as long as the book says and I always seem to use a little less then the booklet calls for. The only thing I do different some times is add pepper for some peppered bacon.

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Author Topic: Time to make you guys hungry!!! (Read 6108 times)

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