Meat my new friend, Bucky. I was off yesterday, and setup my weber kettle grill to try smoking my buckboard bacon. I used a 50-50 mix of maple and pecan chips to smoke it.
Only took 2.5 hours to hit temp. Can't wait to slice it up and try some today. It's a weird thing since I'm so used to pork belly bacon that is more square, then this slab of pork loin, or shoulder (I forgot which.) I'm going to cut it in the middle and then slice it, I should be able to get some uniform slices that way I hope.
I also picked up a half gallon of cheap bourbon, and passed it a couple times through a brita with Jack Daniel's oak chips in the bottom, then transferred it into a big glass jar to infuse overnight. I'll pull a quart probably for bacon bourbon.
Only took 2.5 hours to hit temp. Can't wait to slice it up and try some today. It's a weird thing since I'm so used to pork belly bacon that is more square, then this slab of pork loin, or shoulder (I forgot which.) I'm going to cut it in the middle and then slice it, I should be able to get some uniform slices that way I hope.
I also picked up a half gallon of cheap bourbon, and passed it a couple times through a brita with Jack Daniel's oak chips in the bottom, then transferred it into a big glass jar to infuse overnight. I'll pull a quart probably for bacon bourbon.