- Grill(s) owned
Here’s the result of my first try at buckboard bacon! Couple pork roasts cured with hi mountain buckboard bacon cure. Cured for 10 days in the fridge, 200 degrees with smoke tube on the 700 and hickory pellets to 140 internal. Let set in fridge for 24 hrs then sliced and vac sealed. Fried up some and I’m pleasantly surprised. Little salty but not excessive. It’s not bacon yet it’s not ham….it’s BAM!!