Jogeephus
Well-known member
Was running short on bacon so I decided to make one of my favorites. For some reason we cannot keep this around the house for any length of time.
Boned out boston butt slathered with my secret curing sauce.
After curing for 2 weeks it was put in a bath of heavy pecan smoke at 200F for several hours.
When the internal temp reached 145F it was placed in the cooler for the night to chill before slicing.
Sliced and packaged and ready for the eggs. IMO, this stuff is amazing. The flavors of pan fried buckboard bacon just makes your tastebuds go nuts with the contrasting flavors.
Boned out boston butt slathered with my secret curing sauce.
After curing for 2 weeks it was put in a bath of heavy pecan smoke at 200F for several hours.
When the internal temp reached 145F it was placed in the cooler for the night to chill before slicing.
Sliced and packaged and ready for the eggs. IMO, this stuff is amazing. The flavors of pan fried buckboard bacon just makes your tastebuds go nuts with the contrasting flavors.