Hillbilly Bacon

stantonl · February 07, 2010, 12:10:10 PM

I was wondering if hillbilly bacon is anything like British bacon. I think they call it rasher over there.

Larry

FLBentRider · February 07, 2010, 01:09:27 PM

Hillbilly bacon is made from pork butt.

I'm not sure what cut of meat bitish bacon is made from.

I think you would be looking at the loin, so more like Canadian Bacon.

Habanero Smoker · February 07, 2010, 01:30:40 PM

When the term British bacon is use it commonly means back bacon, or Canadian bacon (what it is called in the States). But in general, and depending on the reference that term can cover the whole array of bacon made in Great Britain.

FLBentRider · February 07, 2010, 02:14:08 PM

I found this: it's a word doc, it describes the different cuts that the British make bacon out of:

http://www.lovebacon.info/documents/BACONCUTSGUIDE.doc

stantonl · February 07, 2010, 02:32:18 PM

Thanks for the info. I had rashers many years back and I was extremely happy with it. Looked at the recipe for hillbilly bacon and it sounds like rasher. After looking over that word doc I guess it's not. Still think I'll give that a try.

Larry

FLBentRider · February 07, 2010, 02:33:54 PM

Quote from: stantonl on February 07, 2010, 02:32:18 PM
Thanks for the info. I had rashers many years back and I was extremely happy with it. Looked at the recipe for hillbilly bacon and it sounds like rasher. After looking over that word doc I guess it's not. Still think I'll give that a try.

Larry

Let us know how it turns out.

stantonl · February 09, 2010, 05:43:29 PM

I was looking at the recipe for hillbilly bacon and it calls for 1/2 cup of Morton's tender quick but on the bag they call for one tablespoon per pound. Just wondering which one to follow.

Larry

FLBentRider · February 09, 2010, 05:48:22 PM

Quote from: stantonl on February 09, 2010, 05:43:29 PM
I was looking at the recipe for hillbilly bacon and it calls for 1/2 cup of Morton's tender quick but on the bag they call for one tablespoon per pound. Just wondering which one to follow.

Larry

I guess it depends on the how big the butt is. There are 8 tablespoons in a 1/2 cup, most butts are ~8lbs.

stantonl · February 09, 2010, 06:11:17 PM

I got a four pound boneless butt. I think I'll go with four tablespoons.

Larry

stantonl · February 15, 2010, 11:48:15 AM

The recipe calls for six or seven days of cure time and I'm really interested to see how this is going to turn out. Will the extra day really make a difference?

Larry

Habanero Smoker · February 15, 2010, 01:38:21 PM

I've never made this bacon. If you go with the 1 Tbsp. per pound, for best results don't shake off the excess, and use all the cure. On the curing time a lot depends on how thick your roast is at it's thickest part.

Also I would NOT pour off any accumulated liquid. Also every day or every other day I would pick the bag up use a rocking motion to redistribute the liquid, turn it over and place it back into the refrigerator.

stantonl · February 15, 2010, 09:32:25 PM

Well I decided to go ahead and try the hillbilly bacon tonight. I'll update with more pics after the smoke finishes.

Larry

stantonl · February 15, 2010, 11:51:19 PM

Finished product.

FLBentRider · February 16, 2010, 03:46:16 AM

That looks good!

How did it taste?

stantonl · February 16, 2010, 08:26:51 AM

I just had some for breakfast and I'm impressed. I'll have to eat a few more slices to make sure that I happy with it.

Larry