Hi,
Thanks to bearcarver i'm a pro at back bacon now but its time I step up to the plate and get me some buck board bacon.
i've got a few questions and was hoping you guys can help me out!
1. the cut of meat used is pork butt? boneless then you got to butterflie it?
2.Cure if the same way you would for back bacon? 1tbsp of morton cure + 1tbsp of brown sugar per lbs of meat?
3.Let it cure for 1/2" of meat per day + 2 days minimum?
4.soak it in ice cold water for 30min or so...test fry.
5.what temperature should i smoke it at?
6.water pan or no water pan?
7. at what internal temperature should i remove it.
8. anything else i'm forgetting?
Thanks in advance for any help!
Sbishop
Thanks to bearcarver i'm a pro at back bacon now but its time I step up to the plate and get me some buck board bacon.
i've got a few questions and was hoping you guys can help me out!
1. the cut of meat used is pork butt? boneless then you got to butterflie it?
2.Cure if the same way you would for back bacon? 1tbsp of morton cure + 1tbsp of brown sugar per lbs of meat?
3.Let it cure for 1/2" of meat per day + 2 days minimum?
4.soak it in ice cold water for 30min or so...test fry.
5.what temperature should i smoke it at?
6.water pan or no water pan?
7. at what internal temperature should i remove it.
8. anything else i'm forgetting?
Thanks in advance for any help!
Sbishop