Hillbilly Bacon

Started by Gafala, October 31, 2013, 04:22:46 PM

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Gafala

October 31, 2013, 04:22:46 PM
Yesterday I got two Boston Butts from my local butcher and had him slice them in half, ended up with to at 3lbs each an two at 2.5lbs. Using a maple cure on them in to the fridge for  days then smoke them with apple.




Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Saber 4

#1
October 31, 2013, 05:45:43 PM
That should make some pretty bacon there.

beefmann

#2
October 31, 2013, 05:50:33 PM
should make some great bacon

ragweed

#3
October 31, 2013, 06:43:00 PM
I've got two butts curing now too.  I'll be smoking with hickory this Saturday.  Can't wait to be finished as the last batch tasted great.  I should have your butcher prep some for me next time.  He did a much better job than I did.  Should make you some fine bacon.

Habanero Smoker

#4
November 01, 2013, 01:44:23 AM
You can also make one or more of the cured pieces into Tasso ham. Just mix up some Cajun seasoning and apply to the surface of the meat just prior to smoking/cooking.

Search the internet for Tasso Ham recipes, or refer to the recipe below:

Tasso Ham



     I
         don't
                   inhale.  ::)
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