Buckboard bacon

[Forgetful Coyote]

Any y’all hiders make your own? Wet vs dry cure/cold vs hot smoke?

 

[BLEE]

Did you ever find a good rub recipe? I'm searching, but haven't found one I'm willing to try.

 

[plh]

John at Coursey's has handled mine for 30 yrs. Located on Hwy 65 just S of the thriving metropolis of St. Joe, AR.
5 lbs of smokey goodness ready for the skillet, xanadu!

 

[Mooseknuckles]

I do dry cure and hot smoke. Run my temps around 160-165. Cure for 5 days with salt, brown sugar, pepper and pink salt.