abangs
is one Smokin' Farker
- Joined
- Aug 26, 2010
- Location
- Gainesvi...
Just finished my first run of 'Canadian' and 'Buckboard' Bacon. Cured for 7 days, soaked in water a couple of hours, dried in the fridge 24 hours, smoked on the Backwoods G2 Fatboy @ 200 degrees until 140 internal. Over all I think it went well. This is definitely better than anything store bought.....way better.....like I'll shoot my wife if she buys from the store again better!!