Hillbilly Bacon (Butt-Roast Bacon)
1 boneless pork butt
1/2 cup brown sugar
1/2 cup TenderQuick
1/2 cup honey (or maple syrup or molasses)
Mix the brown sugar and TenderQuick thoroughly.
Slice the pork butt in half horizontally.
Thoroughly coat both halves with the sugar/TQ mixture and rub in well.
Shake off excess and put the roasts into a large plastic ziplock bag.
Put the bag in the fridge for 6-7 days to cure.
On the 3rd day, pour off any pooled liquid, flip the bag over and return to fridge.
On day 6 or 7, remove the meat, rinse thoroughly and soak in cold water for 2 hrs to remove some of the saltiness.
After the 2 hours, remove the meat from the water and dry with a paper towel.
Heat honey (or molasses or maple syrup), just enough to thin.
Brush meat with honey/mollasses/maple syrup.
Smoke at a temp of 200 F until you reach an internal temp of 140 F in the thickest part of the meat.
Cool in the fridge. When ready to eat, slice thin and use the same as you would regular or peameal bacon.
Suggested smoking wood: hickory, cherry, apple, pecan.
I have added fresh ground black pepper and sometimes, a little ground chipotle to the cure. Most agree that maple syrup is the way to go.
1 boneless pork butt
1/2 cup brown sugar
1/2 cup TenderQuick
1/2 cup honey (or maple syrup or molasses)
Mix the brown sugar and TenderQuick thoroughly.
Slice the pork butt in half horizontally.
Thoroughly coat both halves with the sugar/TQ mixture and rub in well.
Shake off excess and put the roasts into a large plastic ziplock bag.
Put the bag in the fridge for 6-7 days to cure.
On the 3rd day, pour off any pooled liquid, flip the bag over and return to fridge.
On day 6 or 7, remove the meat, rinse thoroughly and soak in cold water for 2 hrs to remove some of the saltiness.
After the 2 hours, remove the meat from the water and dry with a paper towel.
Heat honey (or molasses or maple syrup), just enough to thin.
Brush meat with honey/mollasses/maple syrup.
Smoke at a temp of 200 F until you reach an internal temp of 140 F in the thickest part of the meat.
Cool in the fridge. When ready to eat, slice thin and use the same as you would regular or peameal bacon.
Suggested smoking wood: hickory, cherry, apple, pecan.
I have added fresh ground black pepper and sometimes, a little ground chipotle to the cure. Most agree that maple syrup is the way to go.