Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Mossy on March 03, 2011, 12:02:13 PM

Title: Buckboard and Canadian
Post by: Mossy 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.
Title: Re: Buckboard and Canadian
Post by: carpsniperg2 on March 03, 2011, 12:05:06 PM: Thats a pile of good eating :drool:
Title: Re: Buckboard and Canadian
Post by: Quackwhacker 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?
Title: Re: Buckboard and Canadian
Post by: Mossy on March 03, 2011, 02:05:51 PM: I got a big bottle of it at costco.
Title: Re: Buckboard and Canadian
Post by: quadrafire 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!
Title: Re: Buckboard and Canadian
Post by: carpsniperg2 on March 03, 2011, 02:55:07 PM: :chuckle: :chuckle: :chuckle:
Title: Re: Buckboard and Canadian
Post by: Blacklab 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?
Title: Re: Buckboard and Canadian
Post by: Mossy 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.
Title: Re: Buckboard and Canadian
Post by: huntlakewood on March 04, 2011, 05:57:08 AM: Looks really good mossy. :drool: