$0.74 / lb. Buckboard bacon

[woodbutcher1]

Meijers had a sale on pork butts several weeks ago for $0.99/lb. Buy a second one of equal or lesser value at 50% off. Bought 4, used 2 for B.B.B. No room in the freezer for more.

 

[JRDINCC]

Those look great. What's your process?

 

[woodbutcher1]

I use the Morton Tender Quick curing salt method.
*1 TBLS / lb. TQ.
*1/4 tsp / lb. Turbinado sugar
*1/4 tsp / lb. Course ground black pepper
*1/4 tsp / lb. granulated garlic

Rub each pcs. of meat with the proper amount of mixed seasonings.
Place the meat into a non metallic container, or Ziplock bags. Into the fridge.
Turn meat / Ziplock bag over once daily. 10 days / inch of thickness.

I do a quick cold water rinse, padd dry with paper towels and let the meat rest
over night in the fridge -uncovered-

Use your favorite wood flavor and smoke until you reach 140*/ 145* internal temp.
Let meat cool, vacuum pack and and freeze for later use.
Great when fried for breakfast with eggs. Or fried to make B.L.T. sandwiches.

 

[Stingerhook]

Lot of goodness there Leonard.

 

[Killa J]

That looks delicious. How is the flavor compared to belly bacon?

 

[ronbrad62]

I can see that you will have plenty of great meals ahead. Nicely done!

 

[woodbutcher1]

That looks delicious. How is the flavor compared to belly bacon?

I have never used the above recipe on belly bacon. I believe belly bacon (fresh)
at Costco was $3.89 /lb.

Imagine cut bacon with a nice peppery and a hint of garlic taste to it.
We like it.

In fact,my good wife just bought some more pork butts at $0.99/ lb. So i deboned one. i always wanted to try the Hi-Mountain BBB seasoning from
Cabela's. She asked me to leave well enough alone.Don't fix it if it isn't broke.

I ended up with 2 pieces of butt, rubbed both with the proper amount of
Hi-Mtn. I took 1 and added the pepper and garlic to it. After curing and smoking them, we will do a taste comparison on them and decide which
recipe to follow.