Smoke Day Results

This was my second attempt with "bacon". The Buckboard Bacon turned out good again and you are seeing it sliced thin and ready for vacuum packing and the freezer. It took 10 days to cure and 3 hours to smoke to an internal temp of 140 degrees. The Canadian Bacon was also cured for 10 days and smoked for almost 5 hours to bring it to a fully cooked temp of 160 internal. Cooking temp in the WSM at 180 to 200 degrees. The Canadian Bacon is a little saltier than I like, so I will probably cut the curing time by a couple of days the next attempt. It too has been sliced thin (by hand) and ready for vacuum packing and the freezer. Apple wood was used for the smoke. Very little wood needed, only used about 2 medium chunks. Plenty of smoke flavor from that. I also grilled 2 tri-tip roasts on Friday night, but we ate the evidence before pictures were taken. Tried a really good marinade for the tri-tips that I will post later under the grilling section.