Author Topic: Buckboard Bacon Cure Strikes Again (Read 3694 times)

NRA4LIFE · « **on:** March 09, 2010, 02:56:58 PM »

I got inspired by BKTR and Dogtuks posts to try this. Cured the pork loin for 7 days with the BBB cure, flipping after the 4th day. It was cured perfectly. Smoked for a total of 4-4.5 hours. it is really tasty. If you have a smoker, this is really easy. No other equipment needed.

Gobble · « **Reply #1 on:** March 09, 2010, 03:45:58 PM »

NRA4LIFE let me try it today, that was goooooodd stuff Gary!

Shootmoore · « **Reply #2 on:** March 09, 2010, 04:11:28 PM »

Looks good!

Is the Miller HighLife a required smoking impliment?

Shootmoore

bow4elk · « **Reply #3 on:** March 09, 2010, 04:14:43 PM »

Quote from: Shootmoore on March 09, 2010, 04:11:28 PM

Looks good!

Is the Miller HighLife a required smoking impliment?

Shootmoore

didn't you notice the Packers helmet on Fridge?

rasbo · « **Reply #4 on:** March 09, 2010, 04:28:40 PM »

mmm drooling here...corned beef going on sale soon..Time to stock up to make some pastrami

dogtuk · « **Reply #5 on:** March 09, 2010, 05:18:26 PM »

Gary

that looks awesome nice job nice smoker too i am gonna try a pastrami made from a pork butt will post when finished its hard to see Gary what are you using for heating that smoker do you have a thermostat on there for controlling temps

huntlakewood · « **Reply #6 on:** March 10, 2010, 05:53:04 AM »

Now I am hungry

NRA4LIFE · « **Reply #7 on:** March 10, 2010, 08:27:17 AM »

Yes, the Highlife is standard operating procedure.

Huey, my heat source is a 1000 watt electric coil on the bottom. I bought the little kit from The Sausage Maker that come with a rheostat control that I mounted on the back. I monitor inside temp and meat temp with battery operated thermometers.

robb92 · « **Reply #8 on:** March 10, 2010, 01:15:01 PM »

Looks very good!!! will have to try it!!!

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