Well this weekend i smoked the buckboard bacon up in the smoker.It looked great smelled delusions.After i let it cool i sliced a couple of thin slices and fried them up.They cooked up nice BUT they did Not taste like bacon.What they did taste like was good sugar cured country ham.A bite of the salt and a slightly sweet taste.They had a good smoke ring but i didn't use a thermometer and i under cooked them a little.I am happy with the test and will do it again and try different mix of spices.I think if i had used a salt box to draw the moister out of the meat rather than a rub then smoked it.It would have yielded a room temperature stable product.
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