Buckboard Bacon


Photo: John Shepard
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Ingredients

1 (8 lb) Boston Butt, bone removed
Grade A Maple Syrup
BuckBoard Bacon cure: Tender quick and brown sugar

Preparation

1
Cover every nook and cranny of the butt with BuckBoard bacon cure. Enclosed in gallon size ziplock, and got out as much air as you could. Cure it for 2 weeks (14 days), with a second dose of TQ cure half way through.
2
14 days later, rinsed bacon and let is soak in a pot of clean lukewarm water for an hour.
3
Throw it on the smoker (K-Comp & Hickory chunks - 190-200 @ grate level) until it hits internal of about 150, about 4 hours.
4
Pull it off the smoker and let it rest for an hour. Slice and fry it up in a pan

Tools

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About

Sure was tasty.

Tags:

pork
bacon
smoker
buckboard

Yield:

4.0

Added:

Thursday, December 10, 2009 - 5:50pm

Creator:

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