HILLBILLY BACON (Butt-Roast Bacon)

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wittdog

Master Chef
Joined
Apr 8, 2006
Messages
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Location
West Seneca NY
Here is a recipe I came across at another site (dont' remember which one)
HILLBILLY BACON (Butt-Roast Bacon)

1 Boneless pork butt roast
1/2 Cup brown sugar
1/2 Cup Morton's Tender Quick
1/2 Cup honey (maple syrup or molasses can be substituted)

Mix the brown sugar and Tender Quick thoroughly. Slice the roast in half horizontally.
Thoroughly coat both halves with the sugar/Tender Quick mixture and rub in well.
Shake off the excess and put the roasts into large plastic ziplock bags.
Put in the refrigerator for 6-7 days to cure.
On the 3rd day pour off any pooled liquid, flip the bag over and return to the fridge.
On the last day remove the meat from the bag and rinse thoroughly in cold water.
Soak in cold water for 2 hours to remove some of the saltiness.
After soaking remove and pat dry with paper towels.
Heat the honey, molasses or maple syrup, just enough to thin and brush on the meat.
Smoke at 200 deg F. until reaching 140 deg F in the thickest part.
Cool in the fridge. When ready to eat, slice to your desired thickness and use as
you would regular bacon.

Suggested smoking wood: hickory, cherry, apple, pecan or oak.
 
I made pretty much the same thing and called it buckboard bacon. Only difference was I cured it in the frig for 2 weeks with the maple syrup in the cure from the gitgo, and then soaked it out for 24 hours. Either way it's some good stuff.

Griff
 
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