Homemade Sausage Making

Hello Everyone

I made a 7 pound Buckboard Bacon I used a 7 pound boned out pork butt and Hi Mtn seasoning's Buckbopard bacon cure this stuff is great I rubbed the butt with cure and placed into the fridge for 10 days actually it was 12 days got busy doing other stuff I turned the butt every other day after 12 days of curing I rinsed the butt and soaked it in cold fresh water for 1 hour then placed it in the smoker at 225 and smoked with Cherry when the bacon reached a temp of 140 I pulled it let sit over night and sliced in the morning for breakfast some really good stuff it is really good on a cheese burger

http://shop.himtnjerky.com/online/home.php?cat=252

Wow that looks good Please post the complete recipe if you don't mind! My Hamburger is waiting and so is that omlete
Thanks in advance,
John

John
i used a pre mixed cure from hi mtn seasoning check the link in the post

Great lookin' stuff Salmonclubber!
Hey, have you made capicola yet? Terrific eatin' too.
Keep up the good work.

Best Wishes,
Chuckwagon

I have a rack of spare ribs that i want to eat next weekend. I have a few recipes but am not thrilled with any of them. I need an outstanding prep. Thanks.

Ross,
Try this one:
http://wedlinydomowe.pl/en/viewtopic.php?t=4820

Best Wishes,
Chuckwagon

Looks promising. Thank you. Ross

I've been making Canadian Bacon for about a year now. It's easy, not fast, but easy. Beside that it is GOOOOOODD and a fraction of the cost of the store bought stuff.

When I found some other folks were making "Buckboard Bacon" I had to try it. Start with a Boston Butt, cut out the bone and then slice the butt into two flat halves, or just leave it whole. I liked the two halves style because it would cure without injection and probably faster, too.

I used one Tbs of Morton Tender Quick per pound and the same of Brown Sugar, rubbed it in well, bagged each of the halves in a heavy zip-lock and put it into the fridge for a week, turning it each day. Then, after seven days i soaked it for about three hours to pull out the extra salt cure, let it dry and then into the smoker till it was 150 degrees.

All I can say is.........THIS STUFF IS SIMPLY AMAZING. I like it sliced thin and crisped up in the iron fry pan. If you all were here i'd give you each a tiny tiny bite......it's that good. Well, actually, you might get a full slice if you helped me with some yard work.