If you haven't had that, I would recommend it. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. If you want to smoke your bacon in a gas grill. Next, you would smoke the meat for 3-4 hours. I also found many curing mix recipes online. Ill give it a shot with an erythritol/monk fruit mix. This will create a sticky coating on the outside of the meat called a pellicle. This helps pull out some of the salt. Everyone Ive given it to loves it! The bi-metal analog thermometers are notoriously inaccurate. Have you heard of Buckboard Bacon. I will be using the dry rub here. Then I soaked it in cold water for 40 minutes, changing the water once. of meat. With pre-measured seasoning, cure and instructions,all you need is the meat. Buckboard bacon is bacon made from pork shoulder instead of pork belly. 2. I took the meat out of the bag and rinsed it off under running water. Call me lazy, but I agreed. By clicking enter you are verifying that you are old enough to consume alcohol. Been meaning to give buckboard bacon a try. Place directly on the smoker and insert probe to monitor temperature. Blackboard Home Smoked Bacon 3 pounds of pork butt, heavily marbled and cut into a slab 3/4 cup maple syrup 1/2 cup kosher salt 1/2 cup brown sugar 2 TBSP crushed juniper berries 1 TBSP ground pepper 1 1/2 tsp Prague Powder Number 1 Mix syrup through Prague Powder Number 1 together. The Dry Rub Cure is rubbed all over the surface of the bacon and then put in a cooler for 5-7 days to allow for the cure to fully penetrate the pork belly. 15ml sugar (organic golden sugarjust what i had in house). Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. Put the pork in a resealable bag and get as much of the curing mixture that fell off onto the plate into the bag. Put the pork on a plate and rub the cure mixture into all surfaces. Put the pork on a plate and rub the cure mixture into all surfaces. Made this product real easy to do only problem had to convert to metric beside that all good. Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. Thanks for the tip, I haven't tried it. I used Diamond Crystal but Im afraid it will not be salty enough if your recipe used the Morton brand. 14 pounds of bacon is a lot. Place the cured pork belly on the un-lit side of the grill and close the lid. All of the results were quite tasty, but there was one thing that, for our family, just wasnt worth the effort: Ham. Im fortunate enough to have a root cellar that stays between freezing and 40 degrees, so I could park the pans in there to cure for 10 days. That would make it a bit easier to store and handle. I also follow keto/low carb and I have cured belly bacon and buckboard bacon with several different sweeteners at different times. Kevin. All you need is meat, curing salts, seasonings, time and a smoker. I wonder if a barrel being called a butt is related to the slang word buttload? Any help would be great please . Well eat sliced deli ham on sandwiches, but I sure dont want to cook a whole ham for making into sandwich meat. Then I put it in the fridge, uncovered overnight. It's not the pigs butt, it's the shoulder! I had three pans full, so I stacked them. STEPS for DRY EQ CURE: 1. You must log in or register to reply here. Starting my 3rd right now. Who doesnt love bacon? Then you have two choices. Should i need to worry about this? It is a bit tougher than Canadian bacon but has a great flavour! You can use Pork Belly, Boston Butt pork roast or try a pork loin to make Canadian bacon - and you can slice it as thick or thin you like. Just submerge the bacon in enough cold water to cover it completely, then refrigerate it for at least 2 hours. Read on to learn more about how to make buckboard bacon or skip to the end to find out how I managed to combine bacon and 3D printing! 15ml of salt Bring on the BLTs! So i used 3grams pink salt with a 15ml sugar and salt. I would start at 4 hours but I have friends who go up to 48 hours! Receive instant savings, exclusive offers, tasty recipes and othercarnivorous content. If you cant find something you like locally, there are countless choices online. Imagine their surprise when I told them I had just shipped them some bacon from our pig in the mail! i spent 25 bucks on a smoke tube that works like a dream. Place the bag inside a container or dish with the fatty layer facing down. I mixed it well, then rubbed it into the meat, making sure it got worked into any crevices. Coat entire pork belly with the cure and place in a large resealable plastic bag. 216 W Pleasant Street Pork Shoulder makes buckboard bacon. It really does need a touch of sweet. Anyone know why we call it a butt? It looks and smells sooooo good! If you don't have a smoker, you can do this step in your oven too. Categories All Products, BACON MAKING, BRINES & CURES, SALTS, BRINES & CURES. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. I think it was 6-7 days for pork belly and 10 days for buckboard bacon. Will need more soon. It is cured in a similar way to regular bacon, but it has a unique flavor that is caused by the inclusion of smoked hams and other spices in the cure. More waiting Let it dry for about 2 hours. OK, but what's this "buckboard bacon?" When cold smoking outside, do i have to watch out for anything such as the meat going off? The disadvantage is the bacon is softer and harder to slice. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. *Side pork Tangent - I've never understood why it's called a pork butt. of meat. What kind of bags do you use? BRADLEY SMOKER | "Taste the Great Outdoors". 9 lbs of Buckboard bacon, pork butt cap. I bought your book and sending it home to my dad for his fathers day gift! Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. Tried the smoker and cherry pellets on a piece of pork belly turned out better than I thought for first try got more pork belly curing now with the buckboard bacon cure cant wait to get in smoker to try, Have been using this product for some time and found it to be best so far,it makes great bacon, it also goes a long way if you use it per instructions, Only half way through the cure but looks good so far, very easy. I utilize the space underneath the fruit and vegetable containers in my fridge. In this recipe Open in app Iron Ridge Wisconsin Place the pork in a large brine bag and pour in the remaining cure. Also, it is easy to slice. i did not account for the maple syrup which i did not use. After 10 days in the fridge, it's go time! Following are the 3 variations I did. Be sure to mix and gently massage the liquid into it as well. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. So somewhere around halfway we took a break and I fired up Fusion 360. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. You guys are peer pressuring me into trying bacon. What is the breakdown per pound for pork belly? On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. Put it in a container then start curing it in the refrigerator for 3 days. This is now (un)officially the instructable with the most apostrophe g's. I drain and refill with fresh water after 1hr. Enjoyed the instructable. Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. We returned a a week and a half laster to his shop with samples of our bacon from the Masterbuilt electric smoker. It is minimally sweet but enough to add a nice flavor. (Do not turn the oven on). I procured a vacuum pack this time round to make things more simple. 2 pound slab of pork belly with or without skin 2 cups of water 2.5 tablespoons of kosher salt 2 tablespoons of brown sugar 2 teaspoons of paprika 1 teaspoon chili powder 1/4 to 1/2 teaspoon black pepper 1/2 teaspoon pink curing salt / Prague powder / curing salt There is lots of variation in the online literature. Instructions. SMF is reader-supported. You are using an out of date browser. Just regular salt. Jul 3, 2021. It is usually made of side pork (Americans call it pork belly). This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. better than others i have tried from processors. Wiki and google haven't given me a clear answer. I use gallon bags, but I keep them in a pan in the fridge to catch any leaks. The ratio of meat to sugar in the dry rub adds minimal carbs. 1. The length of time it cures depends on the thickness of the thickest part of the meat. Set the bellies out for 1-2 hours to come to room temperature. Recipe's for Applewood, Maple, Hickory smoked and other flavors Recipe's for Pork Belly Bacon, Canadian Bacon and Buckboard Bacon (made from Pork Butt) Tasting Sensational! Bacon, as we traditionally know it, is sourced from the pork belly of a pig. Also, would the difference in sodium content affect the curing process? I don't think ice in the water is really necessary but it made me feel better about leaving it in the sink for a couple hours. You can use any cut of pork, so you dont have to special order pork bellies. Why would you disgrace the great pork belly bacon? Well, I didn't plan to at first. The only disadvantage I have found to buckboard bacon? They all gave it the thumbs up and then wanted to place an order so that they could sell it in their shop. I untied the roast and laid it open. Touch device users, explore by touch or . I would say the berbere is my favourite but they all are great and you must have variety in your life! Typically, salt is set at 2% of the meat's weight and sugar at 1%. Remove the meat from the bag and rinse off the seasonings under cold water. Then pat it dry with paper towels. The cure is the first step in this process. Please note, comments must be approved before they are published, Share your photos with us using #psseasoning. The pork belly is a part of fatty meat on a pig that contains no bones. I found it through Reddit as someone had posted it in the BBQ group. This has large pieces of lean meat with wide streaks of fat. I like mustard on sandwiches, but did I want mustard-flavored bacon? I layered the slabs in my plastic dish pans and covered them with plastic wrap. Hot smoke the bacon at 180 F to an internal temperature of 140 F. Let the bacon sit in the fridge, covered, for 2 days. Don't pass the buck on this buckboard bacon! However, the finished product doesnt even hint of mustard, so you can use it with confidence. If this keeps up, I may have to make all of the ham into buckboard bacon next fall! Just wanted to follow up! Just to chime in ? Always recieve good service from Misty Gully. Once people try it, they cant stop. Measuring accurately is also very important. If you wanted to try it without the sugar at all. Also, you can not expose the bacon to smoke for as long a period as you can with cold smoking if you want a very strong smoke taste. That doesnt affect the taste, though. You have to use curing salts to make bacon. Using more salt will draw out more liquid. My question is about the dry cure ratios. I had 14 lbs of meat which per the high mountain instructions translated to 1.25 cups cure. Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed on the last buckboard. You can combine the cold smoke with a hot smoke for double smoked bacon. Just light up the tube smoker and put it in the grill with the bacon and cold smoke to the desired level. I need to improve my smoking skills but the bacon tasted just great!! Mine are $1.99/lb. Stir well until the brine mix is dissolved. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. Used it on wild pig back straps! Pink Cure #1 is 0.25% of the weight of the pork belly. Also just curious if you are still a fan of cooking to 140 as per the recipe above. Sign up for our newsletter to receive specials and up to date product news and releases. Step 4: Washing Off the Cure. If you want more salty flavour, increase the Kosher salt in you dry cure but be careful, a little more salt makes it a lot more salty. By submitting above, you agree to our privacy policy. You need to start by weighing the piece of meat you will be curing. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. With or against the grain that is? I keep the bagged bacon in a pan incase it leaks. Mix everything together and rub all over the pork. Others go overnight and some real smoke hounds do over a day. Maple Buckboard Bacon Ingredients 1 kg (2.2 pounds) pork shoulder or butt slab (less than 3 inches thick), weighed after trimming 25 ml (2 tablespoons) maple syrup 3 grams (0.1 ounces) pink salt #1 15 ml (1 tablespoon) Kosher salt 15 ml (1 tablespoon) brown sugar Instructions Put the pork on a plate and inject maple syrup into pork slab. I think you are really going to like it. It reconstitutes and fries up for breakfast well too. It will not taste like the commercial maple bacons. I sliced the meat up and wrapped it for freezing. Try this for an adaptation for curing in the fridge. It is imperative you use the right amount. Buckboard bacon is nothing new, the pioneers made it often because nothing on a pig ever went to waste. Im obviously not talking about pink salt. 1 oz Prague Powder #1. Copyright 2019 Self-Reliance Publications LLC. #1. Using honey for the sweet and adding spicy Sriracha takes it over the top, especially when you amp up the savory, meaty, umami flavors with hoisin and soy sauce. Smoke the pork until it reaches an internal temp of 150 degrees. Issue #87 May/June, 2004 I fried some of each up and had the samples with home fries for breakfast. I was after something quick and dirty so we could finish slicing and get onto eating! I have had dairy goats for most of the last 20 years or so and have raised almost By Jackie Clay The bacon needs to sit in the fridge to cure. "Some world views are spacious and some are merely spaced.". If anyone is curious, yes I'm still makin' bacon! Thanks again for your input. Im just smoked my second 10lb batch in a month. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon. Cook the pork. Be careful and measure accurately. See you babies in about 8 days!! We are not here to discuss pork belly, though, we are here to talk buckboard bacon. Also will add some flavors like cracked pepper on outside. Cures 25 lbs. The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. It's been well over a decade now since I first heard my friend Pete voice his amazement at my practice of spreading animal manure as a fertilizer. By Gail Butler Original Mountain Man Breakfast Sausage Seasoning. Bacon and 3D printing?! I used PETG and printed at 100% infill. Typically pork belly is used for bacon but when pork butt or pork loin is used for bacon it is called Buckboard bacon. Can you please give me the weight of the salt and sugar in grams? The pepper adds a touch of spice that mostly comes as an after note. Jowl bacon is the pinnacle of all bacon! The cold smoke gives the smoke flavour and the oven is easy to control to get the doneness you like. Back bacon is made from pork loin, which is quite lean. Salty and sweet is the magic combo for bacon. -------------------------------------------------------------------------------------------------------, (14 lbs of meat x1 tablespoon) + (14x1.25 teaspoon) = 14 tablespoons + 17.5 teaspoons, 17.5 teaspoons / 3 = 5.83 tablespoons (I rounded up to 6 tablespoons). Thanks Not a math wiz Last Edit: December 11, 2011, 02:24:20 am by RFT I should warn you about making bacon. It is really just personal preference. You dont have to worry about the bacon going bad during the cold smoke. No matter your creation, we know it will be enjoyed down to the very last bite. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. At PS Seasoning, our craft is flavor. The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! Once your smoker (or oven) is up to temp, wash your hands and put the butts on. Use just like bacon. Use a bi-metal analog thermometer if that's all you have. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. I know it made me nervous. Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for at least 7 days and up to 14 days for regular thickness pieces (less than 3") and up to 21 days for thicker bacon pieces (3" or thicker), flipping occasionally. Meat Block. Now at this stage you need to thoroughly wash the salt cure off the bacon. Product details 1/4 cup kosher salt. I turned the meat once a day, re-layering so the top pieces rotated to the bottom. A "normal" bacon cure will work fine. Ingredients: Salt, brown sugar, sugar, maple sugar, sodium nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Are the directions for dry cure or for wet cure? It's fresh, since you made it, you can control the amount of fat included in your bacon, and you can control any flavors you want, like hickory, maple, mesquite or others. Buckboard Bacon. The bacon is smoked and cooled off. Buckboard bacon was the perfect solution, it seemed. You're lucky, that's a great price! So, if you dont have a smoker, you could still make this bacon by not going through the smoking process. Order yours ahead from a local farm or butcher. Our jerky kitshave everything you need to make delicious homemade jerky. This just has a kiss of maple that is a nice note. Great starter recipe David this is the first one I did, and has formed the baseline for all my tweaking from that point forward. Why tamper with perfection, I thought. Traditional bacon is made from pork bellies. This worked out beautifully , Couple of observations from me, that might help others. It is really up to you. Pork loin makes back bacon. Cover and set the pork in the icebox for at least 4 hours or overnight. Chilling the meat, almost to the point of freezing, makes it stiffer and easier to slice. Cash and Carry or Costco usually have good deals and decent meat. 2.5 hours was the sweet spot for this batch. Some say it gives the bacon better texture (I think any improvement is marginal). If your belly temperature isn't approaching the 152 mark at five and a half hours, move the temperature of the smoker up to 200 or 225 degrees, but not higher. There are no threads modeled, the screw on the meat slicer cut threads into the plastic just fine. Buckboard Bacon Ingredients 1 kg pork butt roast trimmed between 1 1/2 to 2 1/2 inches thick 3 grams Prague powder #1 40 ml brown sugar 15 ml kosher salt Instructions Mix Prague powder, brown sugar and salt together. Slice the bacon to your preferred thickness. Put the pork uncovered in the fridge for one day and then . It may not display this or other websites correctly. This means that, if you have more than one piece, you must do each piece separately so that you can make sure you have the right amount of curing salts. (If you're curious I use a Chargriller Duo 5050 with the add on Side Fire Box.). To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in . (Bacon makes great gifts for friends and family). Rather than stink out house i was going to use the gas grill to heat up to 135. It also cooks much faster than bacon so keep a close watch on it while youre cooking it. It is important you get as much of the curing mix as possible in the bag. I put the bacon in and let it cold smoke for 6 hours. Back bacon is quite lean. While most commercial bacon in the United States is smoked, bacon and many of its cured-meat cousins in other countries are cured but not smoked. Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. Then i will leave in fridge for 1-2 days before slow cooking to internal temp of 135-140. Hooker Rub the entire pork belly with the mixture, including the sides. Pork Belly. The same for coconut sugar; or even blackstrap molasses that I sometimes add to the meat 2-3 days before it is due to come out. ;-). How easy is this product, sprinkled it on and sealed it in a vacuum bag for 4 days then smoked/cooked in a hooded barbecue using a remote temperature probe. Great product. I love buckboard bacon. Cures 25 lbs. Thank you for that. ", Extra points for the technical drawing for placement of cure. Place rack in a roasting pan. However, with no heat, the bacon is harder to slice. This simple little adapter made the rest of the meat slicing much easier! Also, if you dont have a cold smoke generator, you can skip the cold smoke and just hot smoke it in a smoker. It was pretty hacked up. As for bears and insects, the smoke should deter them. Alternatively use it as a simple call to action with a link to a product or a page. First, pull the pork butts out of the container and rinse them off. I love buckboard bacon! Only logged in customers who have purchased this product may leave a review. It is addictive. I will start with basic bacon and then show you how to do the variations. Kinder goats A small breed for milk and meat, Dorper sheep Revolutionizing the meat sheep industry, The raging torrent Respect it even when you play, Heres how to make a musical bamboo flute. I did not turn my Louisiana Grills Pellet Smoker on. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Definitely not. 3 years ago, In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt. Again, thank you! the internal temp was 140 when i removed so i assumed it was ok. Maybe this was due to the conditions as was quite warm outside when i did the cook? I smoked to an internal temperature of 140 F. I covered the meat and put it in the fridge for 2 days to let the flavours blend. Yesterday i cured my first batch of pork butts. Cut the meat weigh it measure out your cure for each cut. Freezer bags are thicker and less likely to leak. Thanks. Additives. Cover the whole thing with plastic wrap and ensure it's tightly wrapped. But I'd bet most of us here on instructables like to tweak things. Thanks for the post. The pellicle is what "takes up . Will it be safe? Sugar is 1% of the weight of the pork belly. The only difference is that you would start off with a piece of pork butt instead of pork belly. Dont worry about it. 4 oz sugar. You can buy one bone in and debone it if you like. I am extremely happy with the service and product range that Smoked and Cured has. (I think the pink salt different was around .05 grams.) Place the pan with the ice and pork belly on the grill grates. All should be well! Bacon was curing for 13 days and fridge got above temp? The meat just now looks like its in almost a natural state, like it never had cure rubbed in to it,so i guess that why im kid of concerned along with lack of liquid. If you read this far, hopefully you got somthin' useful out of this instructable. I soaked it for an hour, then fried a sample piece to test for saltiness. If you used 3 grams of pink salt #1, 15 ml kosher salt and 15 ml brown sugar per kg of pork, you will be fine. ABS would probably work, PLA might be too brittle. I have brined my pork butt and am planning on smoking it this weekend. 882. Makes the best tasting bacon you can get. Slice thin or thick and then fry up just like bacon. JavaScript is disabled. I will start with some basics of making bacon. and the bears Rub the mixture into all sides. Costco for $3.99 / lb. Kosher salt is 1.3 grams per ml so 15 ml is 20 grams. I continued this until the meat stayed dry after sitting for a 15 minute period. Then wait. It tasted amazing, I was hooked! As I had 4 pieces and my brother had been so generous. From the pictures I've seen of it, it looks really tasty! That is very important to know, because the amount of nitrites use in a wet cure is much higher, than what is used for dry curing. Next, soak the butts in cold water. Place the cured meats into the refrigerator for 5 days. I have never heard of buckboard bacon. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. The reason is that there is just the two of us and small packs of sliced bacon are convenient to take out of the freezer. Keep the grill at 180 was a pain in the ass..any tips welcomed! I wrapped and stuffed what I could into the nooks and crannies in the freezer. Questions: I used Morton. Not sure if you are still monitoring this post, but do I have to use any sugar? is the cheapest I've seen pork belly in my town. I only cured them yesterday afternoon so maybe need to give it more time? I rinsed the meat, making sure to wash out any crevices. The Aussie/Vietnamese butcher who supplied the female pork bellies for our bacon was a little puzzled about the amount of meat we bought. Don't over do the smoke, 3-4 chunks of wood is probably plenty. Even so, theres less fat than regular bacon good news if youre trying to cut back. You can also make excellent Canadian Bacon from pork loin. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. I will never buy supermarket bacon again. Mix the brine mix and bourbon with the water in a large pitcher. If you want to make it easy to slice, put it in a 180 F oven to an internal temperature of 140 F or 155 F if you want it fully cooked so you can eat it cold. Today. About half of the bacon didnt fit. Let me know if any of this isnt clear or I can help further. What makes a cut of pork into bacon is the way it is prepared. Finally. There are a world of flavours and styles. I prefer to soak it before curing for 2hrs. Take the meat out and rinse it under cold water. Sign up for the latest news, offers and recipes. The pork is already turning that nice pinkish red. Let it sit for 15 minutes and dry with a paper towel again. Makin' Bacon isn't that hard, if you've been thinking about trying it do it! Another advantage? Now, we believe that this was a fabulous endorsement of the product. Your Manure Pile For Fuel, Fertilizer, and Maybe Even Improved Water Quality, You Elderberries Hospitality, Health, And Beauty. Not to mention the fact that, out of all the products we processed from the pig, the ham was the most time consuming. How Long to Smoke Bacon I have a 7 lbs Boston butt my brother brought yesterday hoping I could make some buckboard bacon. The cure will react with metal and potentially ruin your bacon. Soak the meat in cold water for 40 minutes, changing the water once. One is a dry rub and the other is a brine where they are mixed with water. Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. Did a couple of boston butts as the directions said and the outcome was fantastic. I decided that I would divide the hams into three portions one third for sausage, one third for roasts, and the last third for buckboard bacon. I love the chew and the fat level. Wow. Good self calculating formulas on that site for both wet and dry brining - just plug in the weight of your pork belly in grams and it calculates the salts and cure required. Let your meat air dry. I wanted to slice it thin, like bacon, so that was important. I didn't have the urge to make my own bacon until I tasted some buckboard bacon a friend of mine had cured and smoked himself.
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