Dry cure butt bacon slabs

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DEERMAKER

Meat Mopper
Original poster
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Jan 12, 2024
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NORTHEASTERN PA
I finally had some time to put together some bacon with the help of SmokinEdge SmokinEdge and Im sure others in general as always! This place is the best community for help and ideas!

Ok so started with boning out a pork but and removing gland on it. Sliced it horizontally in half. Weighed em , set up my mix and then went to work

1.5 percent salt
.75 percent sugar
.25 cure

After applying the cure. They went into frig on metal racks over trays, but with a plastic mesh tray on top of the metal so no issues. Topped off both sides witj white pepper and garlic powder by eye.
Days 1 to 7. Drips landed in tray and evaporated. Bagged em both for another day or two after to prevent overdry issue. No moisture showed in bag.

Next day, room temp for 1 hr and into preheated 145 smoker with cherry and mesquite. Went for 4 hrs til bump to 165. 2 more hours then bump to 180.
Done at internal of 145 degrees.

I almost cant stand the smell of the house and frig overnight. Crazy awesome. Sliced next morning. It was a great enjoyable experience. Made me wanna eat it all. Lots sampling by me and the dog while slicing. Wife and daughter said the smell was intoxicating. I agree! Nice color and smoke flavor.

I fried some up and it was just unreal. How well it fried up low and slow. Very little grease but plenty to cook with a definite difference in Grease from Canadian bacon but it definitely is a different product than Canadian bacon.
I will say its the Best bacon I've ever had as far as something that would be crispy and be like the real thing that I grew up with.

The flavors and texture are Intensified to the level of disbelief really it is really crazy that you can get this kind of product in your own house with just the right knowledge and the right help and just paying attention to the details.

Ive had plenty of belly bacon, but the cost is getting silly for me to make it and the cuts i find are super fatty to boot. This butt bacon had moderate fat, lots of meat . Perfect balance at 1.99 pound. Deal! Nothing missed by me here. Just my opinion.

Hope this wasnt boring. The bacon is as good cold and unfried as it is fried in pan. But the crisp bacon is a perfect flavor in the pan. I prefer the latter but will destroy any of it either way.
I packed up a bunch, put some names on a couple of them and kept some for myself until the next batch. I hope everybody enjoyed this post
If you have any questions, please let me know. Thanks to everyone that helped as always have a great week.
 

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Last edited:
Very nice work. Butts can be tough to judge on fat marbling but if you get into some with a nice fat cap and good marble, you would be hard pressed to tell the difference with belly bacon. Yours here is meaty but looks fantastic. I’m glad you are enjoying.
 
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Reactions: DEERMAKER and DougE
Very nice work. Butts can be tough to judge on fat marbling but if you get into some with a nice fat cap and good marble, you would be hard pressed to tell the difference with belly bacon. Yours here is meaty but looks fantastic. I’m glad you are enjoying.
I've cured a number of buckboard slabs that looked just like belly bacon when sliced, but as you said, it's hard to know what kind of internal marbling you have ahead of time. The meatier ones are good eating too though.
 
Did you start your next batch yet? :emoji_blush:

Well you said to ask if we had any questions lol!
Your bacon looks awesome! I too love the smell of the fridge when you have smoked bacon resting in it.

Ryan
 
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