craigrice I have a question on dried beef , if I use black bull and a tumbler then smoke at a slow rise in temp. on whole muscle then dehydrate in my oven on its dehydrate cycle then slice paper thin , is this possible?
Making Buckboard Bacon
Am looking to make Buckboard Bacon. Best cure? Smoke reccomendation and temp
smokin greg A few posts with good information
scott farm I know makes some too. Do you have a recommendation on best cure/smoke schedule? I’d recommend just Blue Ribbon Maple Bacon Cure though.