Backboard Bacon

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bill ace 350

Master of the Pit
Original poster
Dec 28, 2013
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I know this should be in a bacon thread, but I'm not sure whether to post in Hot or Cold Smoked Bacon.

Want to give it a try, never made it.

Recipes?

Do you prefer hot or smoked?

Thanks
 
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I do mine exactly the same as belly bacon, and hot smoke it. 1.5% Salt, 1% sugar .25% Cure #1, black pepper to taste. Now sometimes I do half the butt as bacon and the other as pulled butt ham ala bearcarver.
 
Tender quick . Hot smoked .
Sliced and fried .
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Any brown sugar with the TQ?
Yup . You know the drill . 1 TBL per pound TQ and I match that with brown sugar . I sometimes throw a cap or 2 of liquid smoke in there too .
That one above was an experiment from a sausage run .
Section of fat cap and a hunk . Cured in 2 pieces .
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Then rolled and tied .
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Sliced after smoking .
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I dry cure the same as I would for belly bacon.

What I do is cut slabs off the opposite of the pork butt from where the bone is sticking out. Once I get to the bone, the rest is sausage meat.

Meijer usually has boneless butt roasts in the meat case that look like these slabs and they work well. Made a lot of buckboard bacon from those when on sale.

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I use Pops brine reduced sodium version with keto sweeteners and hot smoke.an it's been quite awhile since I've done any.
Jeff what is your preferred sweetener for this application? Do you add it to the brine or rub it on the pork before smoking?
 
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Jeff what is your preferred sweetener for this application? Do you add it to the brine or rub it on the pork before smoking?
I just use Splenda in the Brine.
Jeff what is your preferred sweetener for this application? Do you add it to the brine or rub it on the pork before smoking?
I use Splenda in place of the white sugar and brown Swerve for the brown sugar. Both direct one for one subs
 
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I tried making buck bacon once and was not impressed with the results.
Reading and thinking I need to try it again this summer now that belly has gotten very high price and lower quality.
 
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