Ive been doing a lot of buckboard bacon lately. I use regular butts from sams (IBP I think)non injected. Usually 7-8 pounders. The last few slabs have been fairly tough. I follow the High Mt
directions and slice with my deli slicer about the thickness of store bought thick sliced bacon. Is this toughnes due to poor meat quality or am I doing something wrong? The first meat I used was pork bellies and they came out tender and delicious but were much more expensive than Sams butts. Any help would be greatly appreciated, Bubba
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