I am making my first attempt at Buckboard Bacon(Pop's brine, low salt). Last night I was attempting to remove the bone & "butterfly" the butt. Let's just say that is a skill I do not possess yet. Hopefully it turns out like catfish, damned ugly but tastes like heaven. The side away from the skin turned out ok, it has some thin pieces dangling off though. The side next to the skin ended up being some small pieces that will get cut up and make their way into beans & salad.
I think next time I will get a bone in as well as boneless to see if I can learn anything. If that doesn't help I may just have to perfect belly bacon & pulling butts.
Any tips from the pro's?
Don
I think next time I will get a bone in as well as boneless to see if I can learn anything. If that doesn't help I may just have to perfect belly bacon & pulling butts.
Any tips from the pro's?
Don
