Salmonsmoker
New member
Time to make some bacon!
The local RD was running a special on whole fresh pork loins, so I picked one up. While there, I noticed that they were running a special on pork cushion meat, so I grabbed a cryovac pack(4/pack) of that too. Dry cured and into the fridge for two weeks, overhauling every other day.
Into the smoker with maple and apple pellets in my handy dandy AMAZ-N pellet smoker.
Smoke on board!
After four hours of smoke and a cook to an IT of 152F.
Some of the cushion meat buckboard bacon. Notice the meat/fat ratio. They were more tender than a whole pork butt, almost zero fat and cheaper too.
Oh, Yeah!
The local RD was running a special on whole fresh pork loins, so I picked one up. While there, I noticed that they were running a special on pork cushion meat, so I grabbed a cryovac pack(4/pack) of that too. Dry cured and into the fridge for two weeks, overhauling every other day.
Into the smoker with maple and apple pellets in my handy dandy AMAZ-N pellet smoker.
Smoke on board!
After four hours of smoke and a cook to an IT of 152F.
Some of the cushion meat buckboard bacon. Notice the meat/fat ratio. They were more tender than a whole pork butt, almost zero fat and cheaper too.
Oh, Yeah!