SMF Premier Member
- Feb 26, 2022
My local meat mkt has bone in pork butt for $1.49 per #. These are packaged two butts per bag. I jumped on this sale a few months ago and bought 2 bags, (4 butts total). It wasn't until AFTER they were frozen that I discovered they are in the SAME vacuum packed bag. I tried to get one out to BBQ last month and realized I would need to thaw out both. Not to worry, I'll use those up this fall when I start making sausages again. To me, making sausage is a cool/cold weather sport. Hate trying to make room in the fridge all the time when I can easily set it outside. Sorry, I digress. Today I went to the meat mkt. and went a bit bat $hit crazy and bought 3 more bags. I cut up the first 2 bags into steaks. Got about 5-6 steaks per butt and then cut the trim off the bone for sausage and saved the bone for stock. Here's the "RUB"...(sorry, I couldn't resist)...I was wondering if I could cut those last 2 butts into some thick steaks, Brine them, Smoke them and cut them up for bacon. I realize that pork belly is the preferred section to make bacon from. I've seen people make Canadian bacon or Buckboard bacon from the Pork Loin. Think I could use the same process on the meat from the pork butt? So, the question I pose to you homemade bacon makers out there, would it work? Could it be possible? If you have any experience in this I would love to hear about it. Now I need to make room in the fridge while I wait for some response. I don't want to freeze these just yet.