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Hillbilly Bacon

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Re: Hillbilly Bacon

Postby terry08 » Mon Nov 06, 2017 9:26 pm

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

Postby terry08 » Tue Nov 07, 2017 4:06 am

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

Postby chadbragg » Tue Nov 07, 2017 6:35 am

Man terry that looks fine!


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Re: Hillbilly Bacon

Postby jv » Tue Nov 07, 2017 8:35 am

Sho do look tasty :drool
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Re: Hillbilly Bacon

Postby terry08 » Wed Nov 08, 2017 5:21 am

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

Postby jbullard1 » Wed Nov 08, 2017 7:33 am

I took your advice Terry, Sliced the butts brined them for 7 days, rubbed with blackpepper , and now rolling apple and oak smoke.
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Re: Hillbilly Bacon

Postby jbullard1 » Wed Nov 08, 2017 10:08 am

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
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Re: Hillbilly Bacon

Postby Bullie » Wed Nov 08, 2017 10:18 am

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.
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Re: Hillbilly Bacon

Postby Bullie » Wed Nov 08, 2017 10:18 am

It sure does look good.
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Re: Hillbilly Bacon

Postby jbullard1 » Wed Nov 08, 2017 11:11 am

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
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Re: Hillbilly Bacon

Postby Bullie » Wed Nov 08, 2017 1:50 pm

Ok. I see no reason to go 14 days then.
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