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Date Posted: 15:42:02 01/16/03 Thu
Author: BBQfan1
Author Host/IP: cache-rl01.proxy.aol.com / 152.163.189.97
Subject: Re: Hillbilly Bacon
In reply to: smokin Jim 's message, "Hillbilly Bacon" on 15:02:57 01/16/03 Thu

Jim:
Here is what I have....trying to give credit where credit is due; believe it was rj on the KCBS/Basso forum who posted this about 1 month ago. Reg or Bryan can correct me if I got the source wrong. Easy to make, low maintenance during curing process and quick cooking/smoking time make this a winner for those without a dedicated smokin' fridge like what reg has! LOL For the record, BBBrown has noted that the maple is the better of the glazes and having done honey, I would say, yeah, something more flavourful would probably be better. I'd add the idea of coarse pepper on the outside in order to make 'pepper bacon' too; I could see it being nice for those who like the snap of peppercorn.....
Qfan


Hillbilly Bacon (Butt-Roast Bacon)

1 boneless pork butt
1/2 cup brown sugar
1/2 cup TenderQuick
1/2 cup honey (or maple syrup or mollasses)

Mix the brown sugar and TenderQuick thoroughly. Slice the pork butt in half horizontally.
Thoroughly coat both halves with the sugar/TQ mixture and rub in well.
Shake off excess and put the roasts into a large plastic ziplock bag. Put the bag in the fridge for 6-7 days to cure.
On the 3rd day, pour off any pooled liquid, flip the bag over and return to fridge.
On day 6 or 7, remove the meat, rinse thoroughly and soak in cold water for 2 hrs to remove some of the saltiness.
After the 2 hours, remove the meat from the water and dry with a paper towel. Heat honey (or mollasses or maple syrup), just enough to thin. Brush meat with honey/mollasses/maple syrup.
Smoke at a temp of 200 F until you reach an internal temp of 140 F in the thickest part of the meat.
Cool in the fridge. When ready to eat, slice thin and use the same as you would regular or peameal bacon.
Suggested smoking wood: hickory, cherry, apple, pecan.

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