Any bacon fans?

[robtattoo]

First attempt at buckboard bacon:
16 days EQ (1.8 salt, 2% sugar, 0.25% No.1) 24 continuous hours cold smoking over bourbon soaked pecan at 54-68⁰
Clockwise from top left:
Black pepper,
Unflavored,
Honey/Maple (trim & lumps)
Fermented red jalapeño & garlic,
Paprika.

 

[Taudisio]

Yea I’m a bacon fan! Are you offering free samples?!?

 

[CRJR45]

Well , don't make a pig of yourself , share a little bit ??????

 

[Drenalin]

I love bacon, but what’s with all the apples? Those are what food eats.

 

[LongWayAround]

Bottom left looks really good.

What is "buckboard" bacon?

 

[feanor]

Wow that looks fantastic. Nice work

 

[robtattoo]

Bottom left looks really good.

What is "buckboard" bacon?

Thanks!
It's bacon made from pork shoulder, rather than belly. In this case, 2 boneless Butts. It's a lot more meaty than regular bacon, but tastes pretty much the same.

 

[robtattoo]

Yea I’m a bacon fan! Are you offering free samples?!?

Yep, come on over!

Well , don't make a pig of yourself , share a little bit ??????

You bring the eggs & biscuits (gluten free for me, please & thank you! )

I love bacon, but what’s with all the apples? Those are what food eats.

Weeeell...... you gotta jazz up the photo a bit, dontcha!

 

[NRA4LIFE]

Buckboard Bacon Cure is made by HI Mountain Seasonings. I use it to make my bacon now. It is a great curing/seasoner for smoked hog meat of any kind.

 

[robtattoo]

Buckboard Bacon Cure is made by HI Mountain Seasonings. I use it to make my bacon now. It is a great curing/seasoner for smoked hog meat of any kind.

I did not know that!
I always just make up my own. The cure is super simple, as long as you use an EQ calculator. I use this one & just adjust the salt to 1.8 & sugar to 1.5 or more, depending on my fancy.

Universal Cure calculator | Local Food Heroes

www.localfoodheroes.com

Works on bellies too.....

 

[CRJR45]

I wish you were closer , I'd be there . It looks wonderful .

 

[NRA4LIFE]

Rob, you are the man! That looks great! I used to make up my own cure, very much like yours. When I found the BBB cure I just use it. I have tinkered around a bit with extra ingredients on the cure too. A bit extra Black Pepper, some extra brown sugar, honey, and more. All have been good.

I have done this on bellies, loins, sirloin roasts, butts, small picnics, etc. It works great.

 

[fwafwow]

Wow. I need to learn how to do this

 

[6MT]

I remember bacon. From before my heart attack.

 

[robtattoo]

Wow. I need to learn how to do this

It is so simple!
I put off trying forever, because I thought it was a very complicated, involved process.
Nah. There's about a half hour's worth of actual work involved, then a bunch of waiting around.
Just Google 'EQ dry bacon curing' & I promise, you'll know as much as anyone in 15 minutes of reading. Then go get some pork!

 

[NRA4LIFE]

Yeah, bacon is about as easy as it gets is what I tell people. A decent quality slicer is a real asset.

 

[mxgsfmdpx]

Looks amazing man! Heck yeah.

 

[robtattoo]

Yeah, bacon is about as easy as it gets is what I tell people. A decent quality slicer is a real asset.

Razor sharp knife & patience

I can't afford a good slicer

 

[Shō[t]gun]

What’s your favorite flavor of the bunch?

 

[philos]

Talk about a clickbait title.

@robtattoo. What kinda question is this? Why not ask if anyone here breathes oxygen or does anyone have a heartbeat.