Buckboard Bacon / Pepperoni Beef Sticks

Former Member

Ok here is the deal and the info I need ï¿½ I bought the Hi Mountain Seasonings package and I have searched this board and can not figure out how much wood to use after the 45 minutes of warming up

I know you guys out there know the answer .. the closest I have found was someone saying ï¿½two chunks about the size of your fistï¿½ others saying about 2 hours of smoke

HELP HELP HELP since I am planning on making this .. this coming Friday and it will have been in the fridge about 14 days then . .So please help me make this a good buckboard bacon time

Also on another note I picked up from Hi Mountain some Pepperoni breakfast sausage seasoning .. has any one tried making beef stick with that

Thanks in advance ..

3/25/035:43 PM

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Original Post

Former Member

I haven't tried the pepperoni, I have made the buckboard bacon. I used one chunk of hickory. It came out great, but I think I could have gotten away with more wood. I preheated without the wood box, and put the wood in when I put the butt in.

You are going to love this bacon. I've got a point in the fridge right now that I'm going to smoke this weekend to try beef bacon. I did the first batch using a Boston butt. Good luck!

P.S. I wouldn't worry so much about the exact 14 days, but I would pay close attention to the temp of your refrigerator. I cured mine at around 38F (for about 3 wks). The HiMtn instructions call for higher temp, but I wanted to play it safe. If you go too cold, it won't cure at all

Enjoy!
-Rich

3/25/039:52 PM

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