Going to try to make Buckboard bacon but I will try with a wet cure instead of a dry cure. The reason is, I have not done a wet cure with a syringe injector. I saw Walton’s had their Automatic Syringe Injector on sale so I ordered it.
We just did some buckboard bacon for a video after I think Denny O had a question about backboard and Bacon Taste Booster so we made some up. Worked really well BUT the smoke schedule on our smoker failed to ignite so it looks basically like it wasn’t cooked at all. We sliced it up and made BLTs with it, and it was amazing, but have to do another one before we do a true how-to on it.
We like salty bacon so we like using booster when injecting, but it is by no means a necessary ingredient.
Yes, my wife and I love salty bacon and country ham, etc… I have stopped salting my food before I taste it a while back so now I try to make everything with less salt cause I prefer it that way now. My wife still grabs the salt shaker before she tastes the food.
Yes, I think salt is like heat from peppers you build up a level of tolerance and that can keep growing like a fungus
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