Homemade Bacon

This is a good project even for someone that does not do a lot of bbq. As long as you have some way to add smoke to your meat, you will be o.k. Most bbq fanatics already know and have most likely made their own bacon, so this is for those that haven’t do so. The easiest cut of pork to work with on this is pork loin as it’s about the right thickness already so you won’t have to cut it down any, maybe just trim some fat of and proceed as follows. Buy the premixed curing rub made by Hi Mountain called Buckboard Bacon and use the directions provided in the box. The directions are super simple and really all you do is just rub, refrigerate 10 days turning after 5, rinse, soak in cold water 3 to 8 hrs, smoke / cook at 200 until meat temp reaches 140 – 150, slice and eat or fry first. The bonus will be all those uses you will find for your homemade bacon. I cut about an inch off each end to be used in beans and such but I get dizzy thinking about all the things that I might add this meat to.