I bought the kit for the buckboard bacon. My Pork butt is 9.21 lbs. I was just wondering about curing time and thickness. It says around 3 1/2 inches is the ideal thickness for the meat and cure about 10 days.?? Whould that be right on the weight that I have. I have not cut it up yet, it is still in the freezer I was going do do it tomorrow night. Tthis is going to be my 1st bacon try
Thanks for the input guys
Derek Canada
Deadeye,
I made bacon using Buckboard bacon with a pork butt and it came out GREAT!! [:p]. I just followed the directions to the letter. The only exception is I didn't worry about the 3 1/2 inch thing. It does take 10 days to cure. HTH
<i><font color="blue"><b>Jack</i></font id="blue"></b>
i have treied the buck board bacon from high mountain but i did not use a but. i used a belly and it turned out very tasty it didnt last a week right now is the time to do some cold smoking of bacon. just all the things going on right now with me. man i got to get back to smelly that hickory pucks burning. i need to find a good price for bellys too 2.50 a pound is ridiculous
by the way go black and gold (steelers)