Buckboard Bacon.

Worth1 · April 29, 2017

This stuff has been curing for 7 days.
The cure for one gallon of water was 2 oz each of Insta cure #1 and #2 and a cup of canning salt and sugar in a gallon of water.
I split the pork butt out so it lays flat and de-boned.
I have two of them on is coated in black pepper and sugar.
The other is coated in just black pepper.

Today I have some running around to do and when I get back they are going in the smoker.
At this time I have a test piece cooking in a skillet.
Just tried the one with the sugar and black pepper and is deemed fit for man woman and beast.

Worth

April 29, 2017	#1
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Buckboard Bacon. This stuff has been curing for 7 days. The cure for one gallon of water was 2 oz each of Insta cure #1 and #2 and a cup of canning salt and sugar in a gallon of water. I split the pork butt out so it lays flat and de-boned. I have two of them on is coated in black pepper and sugar. The other is coated in just black pepper. Today I have some running around to do and when I get back they are going in the smoker. At this time I have a test piece cooking in a skillet. Just tried the one with the sugar and black pepper and is deemed fit for man woman and beast. Worth Last edited by Worth1; April 29, 2017 at 10:05 PM.