Made more Buckboard bacon

[zbigjeff]

Dave in AZ I’ve had some success by putting maple powder in the rub.

[mrobisr]

OleSmokey Looks terrific.

[mrobisr]

OleSmokey/Dave, have you tried injecting along with the brine/cure? I cannot say I have done it with alcohol flavors, but I do on my BBQ and we did in the turkey plant and it works well when both are done together.

[Dave in AZ]

zbigjeff I can see that. I’ve put maple syrup on for the smoke and that works too.
mrobisr I haven’t injected maple syrup in the brine, just done salt/cure/sugar, since I had decided to just rub on syrup presmoke. Might work.

[calldoctoday]

OleSmokey you are going to have to start selling that stuff it looks so good!

[OleSmokey]

mrobisr The Buckboard Bacon I’ve made is injected with the brine and then submerged in the brine diluted to 50% for about a week. The brine had some bourbon in it.

[OleSmokey]

mrobisr I would say injecting with some bourbon after the brining and before smoking would be the better way to get more bourbon flavor.

[cdavis]

Dave in AZ I injected maple syrup with my brine on 2 of the hams I did. I couldn’t tell any difference in them from the ones without. So I just rub it on before I smoke.

[chippewa]

OleSmokey great looking bacon!!! I would tear it up

[mrobisr]

cdavis Thank you for the insight.