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Author Topic: Buckboard and Canadian  (Read 2390 times)

Offline Mossy

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Buckboard and Canadian
« on: March 03, 2011, 12:02:13 PM »
Blacklab, looks like we were thinking the same thing a couple weeks ago   :chuckle:  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. 

Offline carpsniperg2

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Re: Buckboard and Canadian
« Reply #1 on: March 03, 2011, 12:05:06 PM »
Thats a pile of good eating :drool:
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Offline Quackwhacker

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Re: Buckboard and Canadian
« Reply #2 on: March 03, 2011, 01:52:11 PM »
Great job on that stuff.  Its time for me to make another batch.  Where can I get some of that butcher pepper?

Offline Mossy

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Re: Buckboard and Canadian
« Reply #3 on: March 03, 2011, 02:05:51 PM »
I got a big bottle of it at costco.

Offline quadrafire

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Re: Buckboard and Canadian
« Reply #4 on: March 03, 2011, 02:52:20 PM »
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!

Offline carpsniperg2

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Re: Buckboard and Canadian
« Reply #5 on: March 03, 2011, 02:55:07 PM »
 :chuckle: :chuckle: :chuckle:
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Online Blacklab

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Re: Buckboard and Canadian
« Reply #6 on: March 03, 2011, 04:47:55 PM »
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  :chuckle:  ;)

I'm assuming you added the cbp after you rinse and soak?
Hey! I'm not a complete idiot I have parts missing. Though sometimes I wonder.

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Offline Mossy

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Re: Buckboard and Canadian
« Reply #7 on: March 03, 2011, 06:58:41 PM »
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.

Offline huntlakewood

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Re: Buckboard and Canadian
« Reply #8 on: March 04, 2011, 05:57:08 AM »
Looks really good mossy.  :drool:
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