Buckboard bacon!

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Hoss's BBQ said:
Puff said:
Looking good!
What did you use on the other loin? Some kind of glaze?
it is just the buckboard bacon cure. That is it. All of these were soaked for 2.5 hours.. I reapplyed some fresh blck pepper to the one loin
I thought there was something else on it by the way it looked on the egg.
I made it once and glazed it with maple syrup.
Nice job ;)
 
I was reading more about this and I came up with a question. Where would you buy a good sized boneless pork butt? The ones I buy and cook always have a bone in them. Anyone have any ideas?
 
I dont think your going to get a boneless butt...could always cut out the bone yourself. I'll stick to using Pork Loins for stuff like this, and leave the butts for the pulled pork.
 

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