Making bacon today
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craigrice I actually eat very little of it. Give most as gifts at Christmas. I will hold some back for company or special occasions
leesanders I made some Canadian bacon with 1/2 pork loin I thought that it would last a while . not I ate it up in less than a month !
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Outstanding!
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Outstanding!
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BEAUTIFUL!!! Is there a detailed procedure for making Hillbilly Bacon?
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BEAUTIFUL!!! Is there a detailed procedure for making Hillbilly Bacon?
Bob Stehlik pork butt -deboned. rub with bacon cure and taste booster. (1 tbsp per pound of meat) cure in fridge minimum of 3 days per inch ( i go 30 days). rinse , soak 30 minutes, rinse, soak another 30 minutes. pat dry , store at least 24 hrs in fridge til it’s dry. smoke to desired temp. i then slice and fry to taste. if too salty i will soak again after smoking. will not degrade the bacon if you need to soak it again.
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Bob Stehlik pork butt -deboned. rub with bacon cure and taste booster. (1 tbsp per pound of meat) cure in fridge minimum of 3 days per inch ( i go 30 days). rinse , soak 30 minutes, rinse, soak another 30 minutes. pat dry , store at least 24 hrs in fridge til it’s dry. smoke to desired temp. i then slice and fry to taste. if too salty i will soak again after smoking. will not degrade the bacon if you need to soak it again.
leesanders Thank you very much. Definitely going to give this a try.
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leesanders Thank you very much. Definitely going to give this a try.
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Bob Stehlik semper fi
leesanders Semper Fi Devil Dog! There’s a few of us sprinkled amongst this Meatgistics crowd.
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Finished up some hillbilly bacon today. I rubbed some pork butts with Walton’s sugar cure and bacon booster. Cured for 30 days, then smoked for 7 hours. First time using Walton’s and it is excellent. !
leesanders Now that would make a great BLT.
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so many items getting put on the bucket list these days
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Bob Stehlik pork butt -deboned. rub with bacon cure and taste booster. (1 tbsp per pound of meat) cure in fridge minimum of 3 days per inch ( i go 30 days). rinse , soak 30 minutes, rinse, soak another 30 minutes. pat dry , store at least 24 hrs in fridge til it’s dry. smoke to desired temp. i then slice and fry to taste. if too salty i will soak again after smoking. will not degrade the bacon if you need to soak it again.
leesanders That Hillbilly bacon looks amazing. Gonna have to give it a try. Thanks for sharing the process.
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Good looking product! Need to put this one on the list.
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Finished up some hillbilly bacon today. I rubbed some pork butts with Walton’s sugar cure and bacon booster. Cured for 30 days, then smoked for 7 hours. First time using Walton’s and it is excellent. !
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