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Re: Hillbilly Bacon

PostPosted: Mon Nov 06, 2017 9:26 pm
by terry08
Bullie, I will fry some in the morning. But while slicing it up it tasted great. It could have used a couple more days curing, but since we fry it a little. It may be one of my best. Will let you know tomorrow.

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Re: Hillbilly Bacon

PostPosted: Tue Nov 07, 2017 4:06 am
by terry08
As always it is perfect. The peppered wins hands down every time. And sliced just like store bought thick sliced.
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Ends & pieces also.
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Re: Hillbilly Bacon

PostPosted: Tue Nov 07, 2017 6:35 am
by chadbragg
Man terry that looks fine!


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Re: Hillbilly Bacon

PostPosted: Tue Nov 07, 2017 8:35 am
by jv
Sho do look tasty :drool

Re: Hillbilly Bacon

PostPosted: Wed Nov 08, 2017 5:21 am
by terry08
Will chop some up to put in bake beans for a reunion Saturday. Looking forward to seeing all the folks from the neighborhood where I grew up.

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Re: Hillbilly Bacon

PostPosted: Wed Nov 08, 2017 7:33 am
by jbullard1
I took your advice Terry, Sliced the butts brined them for 7 days, rubbed with blackpepper , and now rolling apple and oak smoke.

Re: Hillbilly Bacon

PostPosted: Wed Nov 08, 2017 10:08 am
by jbullard1
Freshly sliced Hillbilly Bacon... Thanks Terry for the black pepper suggestion.
Some of it came apart but it is still good..
And thanks to Smacko for the wild hog loin that I made into peppered Canadian Bacon :drool :drool

Re: Hillbilly Bacon

PostPosted: Wed Nov 08, 2017 10:18 am
by Bullie
Ok. Do I need to go 14 days or not on the buckboard bacon?

I have been thinking about this since the canadian bacon was fine with a week and it is much thicker than the buckboard bacon.

Re: Hillbilly Bacon

PostPosted: Wed Nov 08, 2017 10:18 am
by Bullie
It sure does look good.

Re: Hillbilly Bacon

PostPosted: Wed Nov 08, 2017 11:11 am
by jbullard1
7 days on this. I did slice the butts into thinner sections, and only 1 1/2 hours in the smoker to get to 153° :D

Re: Hillbilly Bacon

PostPosted: Wed Nov 08, 2017 1:50 pm
by Bullie
Ok. I see no reason to go 14 days then.