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Buckboard and Canadian
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Topic: Buckboard and Canadian (Read 2398 times)
Mossy
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Sourdough
Join Date: Oct 2009
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Location: Spokane,WA
Buckboard and Canadian
«
on:
March 03, 2011, 12:02:13 PM »
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.
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carpsniperg2
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Legend
Join Date: Sep 2009
Posts: 31541
Location: Goldendale,WA
Re: Buckboard and Canadian
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Reply #1 on:
March 03, 2011, 12:05:06 PM »
Thats a pile of good eating
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Quackwhacker
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Longhunter
Join Date: Jun 2009
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Location: In the blind
Re: Buckboard and Canadian
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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?
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Mossy
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Sourdough
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Re: Buckboard and Canadian
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Reply #3 on:
March 03, 2011, 02:05:51 PM »
I got a big bottle of it at costco.
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quadrafire
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Old Salt
Join Date: Sep 2009
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Location: Spokane
Re: Buckboard and Canadian
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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!
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carpsniperg2
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Legend
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Re: Buckboard and Canadian
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Reply #5 on:
March 03, 2011, 02:55:07 PM »
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Blacklab
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Old Salt
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Re: Buckboard and Canadian
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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
I'm assuming you added the cbp after you rinse and soak?
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Mossy
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Sourdough
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Re: Buckboard and Canadian
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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.
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huntlakewood
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Location: Lakewood
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Re: Buckboard and Canadian
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Reply #8 on:
March 04, 2011, 05:57:08 AM »
Looks really good mossy.
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