Buckboard and Canadian

[Mossy]

Blacklab, looks like we were thinking the same thing a couple weeks ago     More hi mountain cure, 13 days with bbb and cb.  Butcher pepper on the the butt and brown sugar/maple syrup on loin.  Apple/hickory until 135 for the bbb and 160 done for cb. 

[carpsniperg2]

Thats a pile of good eating

[Quackwhacker]

Great job on that stuff.  Its time for me to make another batch.  Where can I get some of that butcher pepper?

[Mossy]

I got a big bottle of it at costco.

[quadrafire]

Ok guys. I have had about enough of these bacon posts. I can't help myself and have to open them all. Had a crappy lunch then I see this. Thanksafrickinlot!

[carpsniperg2]

 

[Blacklab]

Looks great Mossy!

That's funny how you added brown sugar/maple syrup to the loin. My daughter suggested to me the next time I make bacon I need to add maple syrup/ brown sugar   

I'm assuming you added the cbp after you rinse and soak?

[Mossy]

Yeah, pat dry and coat the crap out of it.  I add more every time I do it because unless you make ham steaks out of it, you don't get much pepper off a slice.

[huntlakewood]

Looks really good mossy.