You gotta love bacon.The history on why they call them butts, when in fact it is the shoulder, is they used to store and ship the pork shoulders in barrels called butts, The real name is Boston Butt, but is really a pork shoulder. 3D printing FTW! SKU HMBBC It's not the pigs butt, it's the shoulder! Make your own bacon with Hi Mountains Buckboard Bacon Cure. Homemade Bacon - The Daring Gourmet Put the pork uncovered in the fridge for one day and then . A buddy just gave me some hog cheek bacon! Buckboard Bacon - oldfatguy.ca You have heard of bacon. This creates A LOT of smoke! Keep notes and decide which you like best. The process I used is exactly the same as the one I use for making bacon out of belly, only at .99 a lb for pork butt versus $2.75-5.00 for pork belly. There are two ways of introducing curing salts. Place the pan with the ice and pork belly on the grill grates. Next, soak the butts in cold water. 10 lbs of gorgeous pork belly vac sealed and dry curing into bacon! Se Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. As I had 4 pieces and my brother had been so generous. I drain and refill with fresh water after 1hr. The reason is that there is just the two of us and small packs of sliced bacon are convenient to take out of the freezer. Dave's Multi Bacon smoke: buckboard, belly, Canadian Pork Shoulder sometimes goes on sale for cheaper but not usually. Transfer to a resealable 2-gallon plastic bag. This will create a sticky coating on the outside of the meat called a pellicle. A good rule of thumb for bacon making is to salt to 2% 2.5% of the total weight of the meat. Once your wood starts to smoke, turn the temperature down to medium. Buckboard Bacon - Mangihin.com Finally. It will be delicious but will have less smoke taste. After 2 hours, test the bacon by cooking off a small piece. The cure draws the liquid out of the meat, so it is soon sitting in its own juices. So far, weve eaten the buckboard bacon as jerky, fried like regular bacon, and boiled in a pot of beans. If you put more salt on 2 days before it is finished, it will only go 1/2 inch into the meat.
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