How to Cure Ham and Make Buckboard Bacon at Home
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How to Cure Ham and Make Buckboard Bacon at Home
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How to Make Buckboard Bacon at Home (Only 5 Steps) For the entire process watch the full video on our YouTube channel: Hi Mountain Seasonings Official. #homemade #bacon #meatlover #hunting #carnivorediet | Hi Mountain Seasonings
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How to Make Buckboard Bacon at Home (Only 5 Steps) For the entire process watch the full video on our YouTube channel: Hi Mountain Seasonings Official. #homemade #bacon #meatlover #hunting #carnivorediet | Hi Mountain Seasonings
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YouTubeHi Mountain Seasonings Official
Orion Coolers team member shows us how to make Buckboard Bacon using his Orion 25, Hi Mountain Seasonings and a pork shoulder. We can almost smell that smoker firing up! #NeverLoseYourCool | Orion Coolers
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Orion Coolers team member shows us how to make Buckboard Bacon using his Orion 25, Hi Mountain Seasonings and a pork shoulder. We can almost smell that smoker firing up! #NeverLoseYourCool | Orion Coolers
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FacebookOrion Coolers
How to Make Buckboard Bacon | PS Seasoning | Bourbon Cured Buckboard
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Don't pass the buck on this cured and smoked Buckboard Bacon. This type of bacon, made from cured and smoked pork butt or shoulder, is an affordable alternative to pork belly bacon and is just as delicious. Instead of a major fat cap like in pork belly bacon, the fat is marbled throughout, leaving you with delicious slices that crisp up and make for epic BLTs. A splash of Bourbon added to the brine mix takes this one over the top! For the full recipe & products used in this tutorial: https://www
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How to Cure Pork (The Measurements for Perfectly Flavored Results). Follow us for more videos like these! Also, check out our website himtnjerky.com #bacon #homemade #food #meatlover #hunting | Hi Mountain Seasonings
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It’s bacon, but not as you know it! This is Pork Butt bacon (aka buckboard bacon)- made using a Smithfield boneless pork butt instead of belly. Pork butt or shoulder is cheaper per pound, and has a pronounced rich flavor. I used an equilibrium dry cure according to the the meat’s weight: 2.25% kosher salt, 1% sugar and 0.25% pink curing salt. It cured for 14 days in the fridge, then I rinsed and smoked until 160f internal. I got the best results when I sliced it thin to offset any toughness. Ful
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One Storage Tip to Remember When Curing Ham For the entire process watch the full video on our YouTube channel: Hi Mountain Seasonings Official. #hunting #bacon #meatlover #homemade #food | Hi Mountain Seasonings
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