Hillbilly Bacon

[terry08]

26 lbs. Ready to cure for 7 to 10 days. Then in the smoker it goes.




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[chadbragg]

What cut is that?


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[triple_duece]

Where the fat. Never seen bacon w that much meat.

[terry08]

Chad, it is Boston Butts, deboned and sliced through horizontally. Sometimes called buckboard bacon.
Triple_duece, it has plenty fat and far better than belly bacon. I will post more pictures as it cures. I generally cure for 14 days, but will probably let this go only seven or eight. I ran out while waiting for butts to go on sale.

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[jbullard1]

This stuff sure is good
Thanks Terry for suggesting it to me

[dustygoodson]

be some good eating

[terry08]

Sam's Butcher Shop, sells it for
$10.00 a pound.


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[Bullie]

Gonna pick up a butt and give this a try.

[terry08]

Bullie, it actually has a taste that is more like ham. But everyone who wants me to make it for them prefers it . Rather than belly bacon you buy in the store. Due to the sugar content, you need to add a little oil to your skillet and cook on low just until browned a little. That is if it makes it to the skillet.
There are many good commercial cures on the net. that you can order. It is very difficult to find Morton Tender Quick around here, so I often just make my own cures using the pink salt. Just remember that you only use 1 tsp per five pounds of meat. It is best to weigh each slab after removing the bone and slicing horizontally, then mix your pink salt, sugar and other spices in separate bowls for each piece. I am sure that if I checked some of the specialty stores, I could find maple sugar, thus eliminating the need for maple syrup. You don't have to add syrup, honey or anything to it if you choose not to. It's your bacon, so experiment with flavors that fit your taste.

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[terry08]

For those who don't mind reading. This is probably the best information out there for making buckboard bacon.
http://playingwithfireandsmoke.blogspot ... n.html?m=1

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[jv]

For those who don't mind reading. This is probably the best information out there for making buckboard bacon.
http://playingwithfireandsmoke.blogspot ... n.html?m=1

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Good read Terry, very informative and interesting.

[terry08]

These have been curing since Wednesday. I cut them thin for faster cure time. Will rinse and soak a couple today and smoke tomorrow.


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[jbullard1]

What do you think about a 10 day cure Terry?

[Bullie]

My dad dropped off 3 butts at the house this evening. He found them for .99 somewhere. Gonna start them tomorrow I guess.

[terry08]

Jerry, I generally go ten to fourteen days. But seven is the norm for most folks. The tender quick, seems to work slower than homemade using sodium nitrite, aka pink salt. My rule is that there be no red meat visible. If you have portions of red meat showing, they most likely didn't get enough cure rubbed on those areas. You won't have to worry about it with a wet brine.

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[terry08]

These two slabs were cut about 2 inches thick and have been curing since Wednesday. No red left on them, should be cured thoroughly. Will soak for two hours then pat dry, and let set in the fridge for 4 hours then in the smoker.


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[Bullie]

Got my brine cooling. Gonna get some going after church.

[Bullie]

I put 18 pounds of buckboard bacon and 4lbs of Canadian bacon in brine after church. Gonna be good!!

[terry08]

I put 18 pounds of buckboard bacon and 4lbs of Canadian bacon in brine after church. Gonna be good!!

Hope it turns out great.

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[Bullie]

Hope so too. I did have a goof up though. I ran out of kosher salt still needing a little over a quarter cup. I decided to make up the difference with sea salt and when I was shaking the container to fill up the 1/4 cup measure, the top came off the container and the salt fell in my brine pot. I scooped out a good deal of it but i am sure it has more salt than the recipe calls for. I guess I will rinse it off really well or maybe soak it a bit after the cure is over.

[terry08]

The 2 slabs are in the smoker finally, one is peppered, and the other just maple syrup. We will see.



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[terry08]

I let them go to 152 internal temp. They will fry up perfect.

Non peppered :


And peppered :



We always prefer the peppered.

Triple_duece, there is plenty fat. The non peppered comes from the center. Which has less fat. But is still delicious.

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[jv]

Terry, I was just wandering how it would be to use wild hog or would it be to lean.

[Bullie]

Looks good. Need a report.

[terry08]

Terry, I was just wandering how it would be to use wild hog or would it be to lean.

I have no idea Jv, I would think that it would be fine. Even if it is a little lean.

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