My second batch of Honey Butt Bacon

dlfl

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Oct 14, 2011

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PC, Fl

• Jan 29, 2012

• #1

I went back to how I figured out the cure and I used 0.79 oz. not 2 tsp

This is the second batch of boston butt bacon I have made. Good stuff.

Honey Butt Bacon

Ingredients: 

5 lb. fresh Boston Butt Boned and cut to bacon thickness 
2 oz. Sea salt (about 1/4 cup) 
0.79 oz  Cure #1 
1/2 C. Honey 

Coat the pieces and store in gallon freezer bag.In refrigerator cure for 14 days. Turn each day

 

Last edited: Feb 1, 2012

alblancher

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• Jan 29, 2012

• #2

Looks delicious.  thanks for the post

 

sprky

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• Jan 29, 2012

• #3

 

SmokinAl

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• Jan 30, 2012

• #4

It looks very good, but for 5 lbs. of meat you should have only used 1 tsp. of cure #1.

 

rbranstner

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Oct 18, 2007

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West Fargo, ND / Northern MN

• Jan 30, 2012

• #5

So what was your smoking process? Times, temps, Hot or Cold smoke, etc????

 

Last edited: Jan 30, 2012

dlfl

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Oct 14, 2011

21

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PC, Fl

• Jan 31, 2012

• #6

I used royal oak charcoal and live oak wood. For the first 2 hours I kept the heat from the charcoal at hand felt warm. Each time I added charcoal (30 min) the smoke would go to a med smoke for a short time. Then I started adding wet green oak and charcoal for more smoke and heat. I moved the fire closer to the tunnel. When the internal temp was 120 I pulled the butt bacon. This was at the four hour point. Another 2 hours and the loin was pulled at 150 internal temp. 

Smokin Al,  thank you for the information. 

 

Last edited: Jan 31, 2012

Dutch

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• Jan 31, 2012

• #7

DLFL-Nice looking butt bacon, but like Al said 1 tsp ot cure #1 is all that is needed for 5 lbs of meat.  In thae case of Cure #1 more is not better. 

You can always use less cure and cure the meat for a longer period of time but the USDA advises against using more cure for the health and safety of you and those who may eat the bacon.

 

cabin

Fire Starter

Jan 5, 2012

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11

Egg Harbor Twsp N.J.

• Jan 31, 2012

• #8

Looks great. Does anyone have suggestions on where to buy pork bellies or this boston butt? I dont have any butcher shops near by.Thanks.

 

pops6927

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• Jan 31, 2012

• #9

Boston Butt (or pork butt roast) can be purchased at most all chain stores.

Pork Bellies are harder to come by, you may need to find an independent grocer that can order from meat wholesalers.

Canadian bacon comes from boneless pork loin.

 

pops6927

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• Jan 31, 2012

• #10

Great job on the bacon, DLFL!  Heed the cure advice.  You also can order ham stockinette bags to hang your product with, see my link on my sig line for Ham Bags; I use them all the time, doing some poultry right now in fact (see "Graduation!" : http://www.smokingmeatforums.com/t/116635/graduation   ).  Thank you for posting!

 

woundedyak

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Apr 9, 2011

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Backwoods,IN

• Jan 31, 2012

• #11

Nice work! How the heck do cut the bone out of the Boston with out butchering the the shoulder? I have failed a few times

 

scarbelly

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• Jan 31, 2012

• #12

Looks like those came out real nice. Great color 

 

smokinhusker

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Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Jan 31, 2012

• #13

Looks really good! I've got a couple of those butts to try BBB, I've done belly bacon but want to try something different. Thanks for the recipe too...gonna give that one a try!

 

dlfl

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Thread starter

Oct 14, 2011

21

10

PC, Fl

• Feb 1, 2012

• #14

I went back to how I figured out the cure and I used 0.1843199997409233  not 2 tsp. I am sorry for the mistake.  My current scale measures down to 1/10 oz so I weighed out to just under 2/10 oz.

 

Last edited: Feb 1, 2012