ok this is my 2nd attempt at this bacon thing 1st turned out great it was just a plain pork butt. this one i did the cbp thing.
cured the butt with high mountain cure and cbp for 8 days, butt thickness was a little less than 2"'s. rinsed well for 2 hrs changing water at 15 min intervals.
cracked some fresh pepper corns and rubbed down.
smoked with hickory at 200° till bacon hit 140° let chill overnight sliced some thin for mama and some bout 1/8 & 3/16 cubed up ends for smoked beans.
blt's planned for lunch hope its as good as it looks and smells
cured the butt with high mountain cure and cbp for 8 days, butt thickness was a little less than 2"'s. rinsed well for 2 hrs changing water at 15 min intervals.
cracked some fresh pepper corns and rubbed down.
smoked with hickory at 200° till bacon hit 140° let chill overnight sliced some thin for mama and some bout 1/8 & 3/16 cubed up ends for smoked beans.
blt's planned for lunch hope its as good as it looks and smells