Time to make you guys hungry!!!

[carpsniperg2]

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]

That looks great but what about our New Years Resolution? 

[C-Money]

Oh my. That looks so good. 

[carpsniperg2]

That looks great but what about our New Years Resolution? 

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

[Kc_Kracker]

nice pig carp, i really want a bacon slicer!

[carpsniperg2]

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]

What time is breakfast?  Good looking stuff! 

[carpsniperg2]

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]

That looks tasty ...knock yourself out  my speech is alittle slurry right now 

[Quackwhacker]

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

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[carpsniperg2]

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]

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

[carpsniperg2]

I know I fill guilty!!!

[Huntbear]

You using Hi Mtn. Seasonings?

[carpsniperg2]

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

[270Flat]

Mmm...Bacon... 👍

[Blacklab]

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]

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]

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]

Man that looks great!

[SCRUBS]

 

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

[carpsniperg2]

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.