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Who makes their own bacon?

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    Got my first attempt out of the fridge yesterday and on to the smoker for breakfast this morning.
    Very good...

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      K.

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        Why pork butt instead of belly?


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          Originally posted by Mike D View Post
          Why pork butt instead of belly?


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          I believe it's called buckboard bacon when made with a butt.
          From what I gather it taste the same when cured the same but has less fat and more meat. Apparently this is preferred by some folks

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            Looks so good!

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              I just started doing my own bacon and I don't know why I didn't do this sooner. Kicks the **** out of the store bought stuff and it is so easy to do.

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                I have been doing my own for years. Just got finished salting two boxes of pork bellies (6 bellies). Will let them cure for a week then in the smoker they will go. The main thing to remember is if you use a salt cure of any kind MAKE sure you wash them good! It doesn’t take much of that salt left on them to ruin them.

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                  Finished my first last week and went and bought another 5.5 lb belly and got it going

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                    Originally posted by buckfan50 View Post
                    This was our first attempt last week. Sat 11 days in the fridge with the cure/seasoning and smoked with pecan to 150F IT. Very happy with the flavor!
                    Looks great ,taste great ,what more could you ask for?

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                      These pictures make me hungry

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                        Just started curing 2 more butts cut into 4 total slabs of buckboard bacon. Trying a new recipe this time, went a little fancier. This one has cure, kosher salt, brown sugar, black pepper, garlic, thyme, and crushed juniper berries.

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                          Originally posted by Grizz83 View Post
                          Just started curing 2 more butts cut into 4 total slabs of buckboard bacon. Trying a new recipe this time, went a little fancier. This one has cure, kosher salt, brown sugar, black pepper, garlic, thyme, and crushed juniper berries.
                          Sounds good.....in for the results.
                          I'm pulling a slab out of the fridge Saturday morning and smoking it.
                          I plan to do some of the buckboard next round

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                            Originally posted by flywise View Post
                            Sounds good.....in for the results.
                            I'm pulling a slab out of the fridge Saturday morning and smoking it.
                            I plan to do some of the buckboard next round
                            The juniper berries were hard to find, ended up getting them at World Market. I crushed them by putting them in a ziploc bag and gently crushing them with a hammer. They have a very pleasant smell and flavor. Very much looking forward to seeing how this batch turns out.

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                              looks good

                              Originally posted by Strummer View Post
                              I make my own bacon . I use the pink cure . It’s only like a teaspoon per 5 lbs.

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                                Yum

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