Decided to give buckboard bacon a try. I deboned a 5lb pork butt, butterflied it, and made a dry cure of tenderquick and brown sugar with 2 TBS of mc cormicks pork seasoning. Rubbed and wrapped and into the fridge for 10 days.
Removed from the fridge after 10 days and rinsed the cure off with cold water. Cut a small piece and fried it to check for salt content. It was perfect so no need for a soak prior to smoking. I opened it up and rubbed again with brown sugar and maple syrup then tied it up for the smoker.
Smoked at 230 degrees with maple and cherry to an internal temp of 142 degrees. Gave it an hour rest then sliced a few pieces of to taste. Had a nice sweet smoky flavor with just a hint of salt. All in all a success. I put the rest in the fridge and will slice some more tonight for BLT's. On to the q-view
Removed from the fridge after 10 days and rinsed the cure off with cold water. Cut a small piece and fried it to check for salt content. It was perfect so no need for a soak prior to smoking. I opened it up and rubbed again with brown sugar and maple syrup then tied it up for the smoker.
Smoked at 230 degrees with maple and cherry to an internal temp of 142 degrees. Gave it an hour rest then sliced a few pieces of to taste. Had a nice sweet smoky flavor with just a hint of salt. All in all a success. I put the rest in the fridge and will slice some more tonight for BLT's. On to the q-view