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Best thing you've smoked?


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BuckBoard Bacon. Pork loin salt-cured for ten days and smoke to 160 degrees F. Sliced thin, it tastes like bacon. Slice thick, it tastes like ham. I used Morton's Tinder Quick, but you can find alternatives if you don't want to use nitrites.

DeeJay is one of the best sources of recipes and just general cooking. I call her a friend.  DeeJay used a Boston Butt for hers, but I much prefer loin, less fat.


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