This originated on the Basso forum about 3 years ago. I think some of us old folks still use it regularly. Its easy and cheap and the flavour is great. No BBQ recipe page is complete without this one.
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.
Make your own Side Bacon, Ham, Peameal, Canadian Bacon, Back Bacon, Sausage, Jerky etc.
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