I think it was Sunday when I smoked the buckboard bacon and stuck it in the fridge to get cold. It’s much easier to slice cold than it is warm so yesterday I got it out, sliced it and vacuum sealed it.
This is the best bacon. It’s somewhere between good smoked ham and typical bacon made from pork belly.
Some of the really fatty areas, I trimmed away and saved those for seasoning beans.
Look at that meat!
I ended up with 10 packages of good meat and 3 packages of fat for seasoning. When I can find boneless pork butts on sale for less than $1/pound, that makes some great bacon for a great price.
Nelle Coursey says
Smart thinking!
poodlegirls says
Funny I was thinking this morning as I was cooking ours if you had tried yours with the new recipe ?