Buckboard Bacon
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- ChileFarmer
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Buckboard Bacon
OK y'all this is all new to me. Posting photos and curing meat. It did turn out tasting good. Took about 2 weeks, cure and 4 hours smoke.
OK, get over it, you lost. God bless America
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Dave, its made from a deboned pork butt. Cured rolled tied and smoked.
Smoke until internal temp is 140 deg. I used sassafras wood on the smoke. I would say it is kinda like Canadian bacon. CF
Smoke until internal temp is 140 deg. I used sassafras wood on the smoke. I would say it is kinda like Canadian bacon. CF
OK, get over it, you lost. God bless America
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Thank you, thank you, here is the kink to how it was done.
http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf
I guess it was well received by all. It is now all gone. CF
http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf
I guess it was well received by all. It is now all gone. CF
OK, get over it, you lost. God bless America
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Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
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Re: Curing
Stan41 wrote:Looks really good. I have two questions: What is Cure No. 2. And is it cured in a refrigerator?
Thanks,
Stan
Cure #2 is a mixture of sodium chloride and sodium nitrate previously known as Prague powder #2 or just Prague powder. And I would cure it in a refrigerator we'll see what CF did.
tarde venientibus ossa....
- ChileFarmer
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Re: Curing
Papa Tom wrote:Stan41 wrote:Looks really good. I have two questions: What is Cure No. 2. And is it cured in a refrigerator?
Thanks,
Stan
Cure #2 is a mixture of sodium chloride and sodium nitrate previously known as Prague powder #2 or just Prague powder. And I would cure it in a refrigerator we'll see what CF did.
Tom you are right it was cured in the refrigerator at 40 deg. I never opened the bag the whole time. All the cure did turn to liquid. After it had finished curing I opened the bag, and was expecting some kind of oder but there was none. I think it is time to make more. CF
OK, get over it, you lost. God bless America
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