I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took.

I am from SW Kansas, new to this blog and am getting familiar with this site, and goofed and put post on the Bragging Rights… Been smoking & cooking on Traeger & Webber Smokey Mountain for around 10 yrs, but new to to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took. Not seeing an Icon to upload a picture.

skane said in What did everyone cook today?:

I am new to this forum & to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload