Alright well I have been seeing all these amazing bacon posts in the forums, and about the last two times I have bought bacon on sale I have been disappointed with the outcome, the flavor just isn't that great. So....my turn to try! Can't do any worse than the story guys right?
I stocked up on butts not so long ago when they were on sale, this little guy looked pretty fatty to use for pulled pork, but I think its about perfect for buckboard bacon. I have no idea what I am doing as far as cutting it, so I cut it how I thought bacon should look, however I am pretty sure I didn't do it the best way though, after thinking about it next time I am going to try lengthwise I think. Oh well, It should slice up somehow and I will try another way. This butt had a rather large bone in it, so it made it difficult to slice.
Once sliced in about 1.5-2 inch thick pieces I patted it dry, and added my dry rub. Starting simple, did 1 part tender quick, 1 part brown sugar, and .5 parts course grind black pepper. I had just over 5 pounds of meat when I was done, so I did just over 5 Tbsp of tender quick, should be about right. I then dredged and really worked it in the meat, man did that meat start sweating right away.
MMMM THAT LOOKS TASTY!
Put it in the bag, vacuum sealed it, and in the fridge for 7-10 days. I think the way I cut mine 7 will be plenty, but I might not get to smoking until 8 or 9 or 10 days, we will see how next week goes.
Any suggestions on smoke temps and times would be great, it seems that lots of people smoke bacon lots of different ways, I think I am almost going to cold smoke it at about 100 degrees or so if I can get my gosm there with some charcoal in it.
I stocked up on butts not so long ago when they were on sale, this little guy looked pretty fatty to use for pulled pork, but I think its about perfect for buckboard bacon. I have no idea what I am doing as far as cutting it, so I cut it how I thought bacon should look, however I am pretty sure I didn't do it the best way though, after thinking about it next time I am going to try lengthwise I think. Oh well, It should slice up somehow and I will try another way. This butt had a rather large bone in it, so it made it difficult to slice.
Once sliced in about 1.5-2 inch thick pieces I patted it dry, and added my dry rub. Starting simple, did 1 part tender quick, 1 part brown sugar, and .5 parts course grind black pepper. I had just over 5 pounds of meat when I was done, so I did just over 5 Tbsp of tender quick, should be about right. I then dredged and really worked it in the meat, man did that meat start sweating right away.
MMMM THAT LOOKS TASTY!
Put it in the bag, vacuum sealed it, and in the fridge for 7-10 days. I think the way I cut mine 7 will be plenty, but I might not get to smoking until 8 or 9 or 10 days, we will see how next week goes.
Any suggestions on smoke temps and times would be great, it seems that lots of people smoke bacon lots of different ways, I think I am almost going to cold smoke it at about 100 degrees or so if I can get my gosm there with some charcoal in it.
