Jump to content

BuckBoard Bacon

Recommended Posts

Who likes Bacon? You do!


I used a recipe I got on another site and mixed up one gallon of brine. Water, Cure 1, Salt, Brown sugar & regular sugar. I added some CBP, garlic and onion powder to the brine as well. I did my best keeping the slabs @1.5" thick or less with a deboned pork butt.

I placed them in labeled ziplock bags and poured the brine in. I plan to turn them over once a day for the next ten days.

After that, I will rinse well, air dry and cold smoke for 10 hours in my Bradley. Keeping temp @100 degrees.

Here they are all finished after 10 hours of smoke. The smell is amazing!


Bacon egg and cheese sammiches!






Share this post

Link to post
Share on other sites

What is CBP?


Cracked Black Pepper.

Thanks everyone. Pretty simple to make, it's just the waiting that stinks. Ha! :)

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now