HillBilly Bacon

[new to the flock]

TC,

 

You may wish to have a look around here:

 

http://www.smokingmeatforums.com/forums/archive/index.php/

 

Here is the recipe for Hillbilly bacon I promised You. I substitute pickling salt for Mortins Tender Quick

 

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.

[tiercel]

Thanks Dan,

 

I have tried to find the tender quick in the uk but no one seems to sell it. The cost of importing it would be too much as it comes in 2lb bags. The link that you have given me is brilliant.

 

TC

[new to the flock]

TC,

 

Just use course pickling salt in place of the tender quick.

 

Dan