Backboard Bacon

[bill ace 350]

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

 

[mr_whipple]

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.

 

[jcam222]

I use Pops brine reduced sodium version with keto sweeteners and hot smoke.an it's been quite awhile since I've done any.

 

[bill ace 350]

Looks like 2 for hot smoke early in the game.

 

[chopsaw]

Recipes?

Tender quick . Hot smoked .
Sliced and fried .

 

[bill ace 350]

Tender quick . Hot smoked .
Sliced and fried .
View attachment 711740

That looks great!

Any brown sugar with the TQ?

 

[chopsaw]

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 .

Then rolled and tied .

Sliced after smoking .

 

[in. pred]

ready for bacon cheese burgers! nice work.

 

[bill ace 350]

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 .
View attachment 711741
Then rolled and tied .
View attachment 711742
Sliced after smoking .
View attachment 711743

Nice! Hmmmm.... I could get fancy and put in netting for a more uniform shape!

 

[DougE]

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.

 

[bill ace 350]

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.

View attachment 711745

View attachment 711746

View attachment 711744

Looks good! I just watched a video demonstrating that.

 

[clifish]

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?

 

[DEERMAKER]

Real nice stuff above !!
Advice is always awesome here!
Let us know how it turns out!

 

[DougE]

Real nice stuff above !!
Advice is always awesome here!
Let us know how it turns out!

If I done it, I will share how I done it lol.

 

[jcam222]

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

 

[Fueling Around]

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.