Pork butt bacon
Pork butt bacon
I posted somewhere pictures of a smoked slab I had cut from the skin side of a pork butt. Today I sliced some of the bacon that it made and put it in grilled cheese sandwiches. Nancy is a complete convert now that I can make bacon better than the store bought stuff.
Ross- tightwad home cook
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Yeah Ross! And I like this part:
Question: Are you smoking the bacon with hickory?
Best Wishes,
Chuckwagon
That's great pal! Do you like bacon, lettuce, and tomato sandwiches on toast?Nancy is a complete convert now that I can make bacon better than the store bought stuff.
Question: Are you smoking the bacon with hickory?
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
ssorllih, This really looks great, but I do have a small remark.
When we post in topics like "Smoked pork products" we expect to see not only photos, but also recipe, so other forum members can benefit from this great looking and tasting products.
With no recipe moderators should move this to "Hyde park"
Please also put validity date to the post's where you just would like to say how good the product looks, and so on.
Later when you read this topic, after 25-30 pages, of "congratulations" you are really frustrated to select post which are valid.
So no OT please here please, moderators, do your duty
When we post in topics like "Smoked pork products" we expect to see not only photos, but also recipe, so other forum members can benefit from this great looking and tasting products.
With no recipe moderators should move this to "Hyde park"
Please also put validity date to the post's where you just would like to say how good the product looks, and so on.
Later when you read this topic, after 25-30 pages, of "congratulations" you are really frustrated to select post which are valid.
So no OT please here please, moderators, do your duty
"W życiu piękne są tylko chwile"
Pozdrawiam
Siara
Pozdrawiam
Siara
Thank you Siara, I will make a point of doing that.
With that said My proceedure was to combine salt and cure#1 at the rate of 20 grams of salt and 2.5 grams of cure per kilogram of meat with an added heaping tablespoon full of sugar and a tablespoon of molassas. This was rubbed into the slab firmly and it was all applied. The meat was then placed in a plastic bag and refrigerated for ten days with a turning and massaging each day. At the end it was washed clean of the surface salt, dried and hot smoked with hickory to 150 degrees internal temperature.
I have two butts that are cut for various use that are curing in this same way when they are ready to come out I will take pictures and provide details.
With that said My proceedure was to combine salt and cure#1 at the rate of 20 grams of salt and 2.5 grams of cure per kilogram of meat with an added heaping tablespoon full of sugar and a tablespoon of molassas. This was rubbed into the slab firmly and it was all applied. The meat was then placed in a plastic bag and refrigerated for ten days with a turning and massaging each day. At the end it was washed clean of the surface salt, dried and hot smoked with hickory to 150 degrees internal temperature.
I have two butts that are cut for various use that are curing in this same way when they are ready to come out I will take pictures and provide details.
Ross- tightwad home cook