Buckboard Bacon and Roast Beef

[HoumaEgger]

Cranked up two Eggs this morning for some low and slow eggin

Buckboard Bacon: Cured two pork loins for a week with High Mountain Buckboard Bacon cure. Smoked them today at 250* with pecan for smoke.
http://i210.photobucket.com/albums/bb109/tagman_2007/IMG_1748800x600.jpg

Sliced and ready to vacuum pack
http://i210.photobucket.com/albums/bb109/tagman_2007/IMG_1753800x600.jpg

Roast beef: Top sirloin smoked until 145 internal - rubbed with Dizzy Pig Raisin the Steaks
http://i210.photobucket.com/albums/bb109/tagman_2007/IMG_1758800x600.jpg

http://i210.photobucket.com/albums/bb109/tagman_2007/IMG_1764800x600.jpg

The bacon came out outstanding. The beef has great flavor but is too done for me (never take a nap when grillin). Next time will pull at 125 internal.

[Lynn]

Wow. That really looks good. I'm going to have to try the bacon thing.
Great job.

[HoumaEgger]

Google High Mountain Cures and you will find the buckboard bacon cure. It is super easy. If you try it, make sure you rinse and soak the meat at least three times with a 30 minute soak between rinses. The directions say cure for ten days. I went to seven after the first time. Ten days and not enough rinsing/soaking will make the bacon too salty. I highly recommend it - the pork loin comes out like canadian bacon. The pecan is mightyfine but I'm geauxing to try apple next time.

[BamaQ]

Looks excellent!!

[CCroteau]

How long did you smoke those pork loins?
They look good.

[HoumaEgger]

Smoked em for about five hours at a temp of around 225. Time is not as critical as temps. The low grill temp allows the smoke to do it's work. Pulled them at 140 internal. Any less and they are not done any more and the loin starts drying out. Good luck with it.