wittdog
Master Chef
As per Nicks request. I haven't tried this yet so if anyone does let me know how it is.
Buckboard Bacon
2 lb Pork Shoulder Butt
½ cup Un-Sulfured molasses
¼ cup Kosher Salt
¾ cup Packed Brown Sugar
1 Tbls Garlic Powder
1 Tbls Onion Powder
1 tsp. Insta Cure 1
Instructions
Trim of the Boston Butt from a pork Shoulder
Place butt in a zip lock bag and coat with Molasses
Add all other ingredients to bad coating Butt.
Let cure for 2 weeks turning every few days
Wash off Butt and return to bag. Fill bag with fresh water and let sit for 2 hours.
Pour off water and tie butt with string.
Hang the butt to dry ( a couple of hours)
Smoke at 200* until the internal temp gets to 140*
Hang butt to cool and to Bloom, when desired color is reached place into refrigerator.
Cool before serving.
Buckboard Bacon
2 lb Pork Shoulder Butt
½ cup Un-Sulfured molasses
¼ cup Kosher Salt
¾ cup Packed Brown Sugar
1 Tbls Garlic Powder
1 Tbls Onion Powder
1 tsp. Insta Cure 1
Instructions
Trim of the Boston Butt from a pork Shoulder
Place butt in a zip lock bag and coat with Molasses
Add all other ingredients to bad coating Butt.
Let cure for 2 weeks turning every few days
Wash off Butt and return to bag. Fill bag with fresh water and let sit for 2 hours.
Pour off water and tie butt with string.
Hang the butt to dry ( a couple of hours)
Smoke at 200* until the internal temp gets to 140*
Hang butt to cool and to Bloom, when desired color is reached place into refrigerator.
Cool before serving.