Griff
Master Chef
A couple weeks ago I started some bacon. I wanted back (Canuk) bacon and buckboard bacon. So I got a pork loin and cut it in half so it would fit in the Tender Quick cure containter and the WSM. At the same time I also got a butt for the buckboard bacon. The first pic below is the bacon after 14 days in the cure. The other pic is bacon after smoking, slicing and vacuum packing.
Griff
Griff