buckboard

[Mossy]

I know, another buckboard bacon post but I had to give it a try too.  13 days in fridge,  butcher peppered the heck out of it, smoked at 200 degrees with hickory until 140.  Sliced different thicknesses, cooked up a real thin one and thick, they both tastes like bacon to me.  A little less pic heavy this time, but I took plenty.

[Jason]

Looks Great!  how long did you soak it for?

[Mossy]

Hour and a half

[YellowDog]

That stuff might make you sick.  You better send half to me.  I'll take one for the team. 

Looks good.

[carpsniperg2]

That stuff might make you sick.  You better send half to me.  I'll take one for the team. 

Looks good.

Half heck what type of guy would do such a thing!


Send it all to me and I will save you!

[Mossy]

I thought about that guys, so far it's testing fine, I haven't kicked the bucket yet    Thanks for looking out though

[carpsniperg2]

No prob! We got your back

[huntlakewood]

Looks Yummy  Nice job.
Did you rise your before you soaked it?

[Mossy]

Yep, and I rub the sides before dumping the water each time.  Did that a couple times.

[dogtuk]

Nice looking stuff Mossy good job

[WCTaxidermy]

Thanks a lot Mossy.  After looking at that, now I have to go down and buy some more pork butts so I can make another batch.   Thanks a whole bunch!!!   Seriously great job on that.  It looks really good.  I think I will pepper my next batch up as well.  John 

[Mossy]

Sorry, Best store bought pepper I found was at costco, $6 for a big container of malabar coarse pepper.

Thanks dogtuk

[quadrafire]

Nice Job Mossy
I thought I needed a slicer. but now I think I need both a vacuum packer and a slicer

You guys are killing me. I just spent all my cabelas points on a RCBS reloader setup. No I gotta save up for this crap. Thanks alot!!!!

[DeerThug]

Ordered the kit the order the other day.  Should be here by now - can't wait.

[Mossy]

Nice Job Mossy
I thought I needed a slicer. but now I think I need both a vacuum packer and a slicer

You guys are killing me. I just spent all my cabelas points on a RCBS reloader setup. No I gotta save up for this crap. Thanks alot!!!!

I love the sealer, the plastic is spendy for this amount of work but the food lasts a long time.  I experiment with thickness but I think for 9lbs, a knife would do just fine.  But 10lbs?  I don't know, I'd probably need a slicer for that.