Buckboard (hillbilly) bacon

[SmokeVide]

Had thIs deboned pork butt in brine for 9 1/2 days. Basic brine with water, salt, sugars and Instacure No. 1, along with a spoonful of molasses and a pinch of applewood seasoning from the spice store. Smoking with cherry. Gave it a good coating of cracked pepper. Gonna paint it with a little mix of honey and maple syrup after a while.
Cooking it on the plum SSP, which has become my everyday workhorse. Will take it to 150 internal, then let it mellow overnight in the fridge. Tomorrow I'll put it on the slicer.





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[SmokeVide]

Gettin' there.



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[Dc_smoke309]

I gotta see how this turns out!


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[varekai]

^^^ What he said^^^

[qrczak1]

After such long brining it must be perfect on the bread

[JEBIV]

Can't wait for the results !!

[SmokeVide]

The slicing. Fry test coming up.



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[SmokeVide]

The payoff:



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[JEBIV]

Simple, but I bet really good @SmokeVide

[Dc_smoke309]

Sweet Jesus . Send some of that my
Way!! Really cool . Looks damn good !


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