|Banner advertisements by bbqads.com|
In Reply to: beef or bison bacon? posted by mike on April 13, 2011 at 17:26:25:
Rub it with TQ as instructed on the package and let it cure in the fridge for a week, turning it every couple days. Smoke at 170 'til 135 internal. Black pepper beef bacon sounds good.
The BBQ Forum Home Page