Bacon. Need I Say More?

[JohniusMaximus]

I stared with a 2 pound boneless pork butt that looked like this:

http://i53.photobucket.com/albums/g64/JohniusMaximus/prebacon.jpg


Then I mixed some cure with dark brown sugar and coated the roast. The roast then went into a plastic bag.

http://i53.photobucket.com/albums/g64/JohniusMaximus/baconbag.jpg



This sat in the refrigerator for 10 days so the meat could cure properly. After ten days I cut the roast down the center and soaked one half in an apple cider/maple syrup mixture and rubbed the other half with clover honey. They got a 4 hour smoke with apple wood until the internal temperature was right around 140. Then they looked like this.

http://i53.photobucket.com/albums/g64/JohniusMaximus/baconend.jpg



Fries up like bacon.

[nursetim]

Like store bought Bacon only better? Really? I love Bacon, don't mess around with Bacon. If it's as good as or better, can I send you one to smoke? :supergrin:

[RWBlue]

Looks more like Canadian Bacon

[JohniusMaximus]

Canadian Bacon is made from the loin. American style bacon is typically made from pork belly, but that can be hard to find unless you have connections to someone who raises hogs. I do, but it's the wrong time of year. What I made is usually called Buckboard Bacon. It's made from the same cut that people use to make pulled pork. When sliced thin and fried it tastes like typical American bacon with less fat. When cut thick and fried slowly then you have bacon steak. Perfect for a huge biscuit.

[USMC Ryfleman]

Please share the recipe, that looks wonderful :eat:

[Mild Bill]

The Asian groceries have the pork bellies...
Some latin ones too...

Good job on your creation--- looks real good...

:beer:

[JohniusMaximus]

Please share the recipe, that looks wonderful :eat:

It's easy. Just get a boneless pork butt and weigh it. This one was trimmed up to where it would weight just about 2 pounds. I used equal amounts of Morton's Tender Quick and dark brown sugar to cure the roast. It's one table spoon of Tender Quick per pound. This roast took 2 tablespoons of Tender Quick and 2 tablespoons of dark brown sugar. Mix it together and rub onto the roast. Use it all. Massage it into the meat. Put the roast in a plastic bag and stick into a refrigerator between 38 and 40 degrees. This roast took 10 days to cure. Basically 3 days per inch of thickness. At the end of the cure time rinse off the roast and let it soak in cold water for about 3 hours to get some of the salt out. Then dry it off, rub on some honey or maple syrup and smoke until the internal temperature hits 140 degrees. Slice and cook.

[Nicky D]

That looks fantastic, I would love to make bacon.