More Boston Bacon

[thirdeye]

Here is a link to my earlier thread after trying the method that chopsaw uses. There are photos from both of us. https://www.smokingmeatforums.com/threads/chopsaws-boston-bacon.333239/

This time around I was able to harvest a larger piece from a Boston (pork) butt, and I did a 12 or 14 day dry cure. Smoking was with apple pellets in my Big Chief box smoker, with the lid blocked open to deliver a cool smoke.

The fat is different than the fat from a pork belly. It renders a little more liquid and it crisps up with a slightly different texture that is enjoyable.

 

[mr_whipple]

Damn that looks good!

 

[chopsaw]

Really nice . Nice color on that . Great advantage to breaking down a butt . I made sausage last week , and culled out about a pound of the " bacon " .
In a bag with Tender quick right now . Gonna go 10 days .
Great for slicing or seasoning up a pot of beans . I agree , it frys up nice .