Posted By: ~ADC~
makin' bacon, or whatever you call it... - 11/14/21 02:42 AM
My first attempt at cottage bacon, buckboard bacon, bacon or whatever you wanna call it...
Fareway had pork butts on sale for 99 cents a pound last week, so I figured I am not out much if it did't turn out. I picked up this 9 pounder and had them de-bone it (he looked bored and saved me the trouble)....
Got out my brisket knife and filleted it out best I could to get a uniform thickness....
Then I put on the rub, the recipe I used...
9lb pork butt boneless
5 tablespoons kosher salt
1 cup white sugar
4 tablespoons restaurant ground black pepper
3 teaspoons paprika
3 teaspoon pink curing salt
I rolled it back up, it looks good already, lol.
I then wrapped it tight in plastic bags, and put it in the fridge...
The recipe for the rub (which I modified slightly to my taste) called for a 7 day rest in the fridge for pork belly, but this is a little thicker so I left it for 10 days in the fridge, turning it daily then I rinsed it off well. It looked like this after that, patted dry...
I then left it uncovered like it is and put it in the fridge for 24 hours.
Today I smoked it at 200 degrees until it was 150 degrees internal temp with fruit wood pellets, apple & cherry. It came out like this after cooling in the fridge for several hours after smoking...
Then to the slicer....
And finally a sample, it was very good and tastes like bacon. If someone blind folded you you'd swear it was bacon, so I must of done it right.
The 9 lb pork butt yielded just over 7 lbs of finished product. I was happy about that considering the bone was included in the 9 lbs from the store. I figure all in, spices, meat, pellets, etc.... maybe cost me $1.35/lb.
I love it when a plan comes together.
Fareway had pork butts on sale for 99 cents a pound last week, so I figured I am not out much if it did't turn out. I picked up this 9 pounder and had them de-bone it (he looked bored and saved me the trouble)....
Got out my brisket knife and filleted it out best I could to get a uniform thickness....
Then I put on the rub, the recipe I used...
9lb pork butt boneless
5 tablespoons kosher salt
1 cup white sugar
4 tablespoons restaurant ground black pepper
3 teaspoons paprika
3 teaspoon pink curing salt
I rolled it back up, it looks good already, lol.
I then wrapped it tight in plastic bags, and put it in the fridge...
The recipe for the rub (which I modified slightly to my taste) called for a 7 day rest in the fridge for pork belly, but this is a little thicker so I left it for 10 days in the fridge, turning it daily then I rinsed it off well. It looked like this after that, patted dry...
I then left it uncovered like it is and put it in the fridge for 24 hours.
Today I smoked it at 200 degrees until it was 150 degrees internal temp with fruit wood pellets, apple & cherry. It came out like this after cooling in the fridge for several hours after smoking...
Then to the slicer....
And finally a sample, it was very good and tastes like bacon. If someone blind folded you you'd swear it was bacon, so I must of done it right.
The 9 lb pork butt yielded just over 7 lbs of finished product. I was happy about that considering the bone was included in the 9 lbs from the store. I figure all in, spices, meat, pellets, etc.... maybe cost me $1.35/lb.
I love it when a plan comes together.