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Makin' Cowboy Buckboard Butt Bacon
<p />This morning I was slicing up my most recent batch of home-cured cowboy bacon and figured I needed to share this. Okay, I'm bragging...this batch turned out really nice. For a long time I have been planning to put up a bacon page on my cookin' site, just haven't gotten around to it. So this is kind of a preview. LOL[p]If you are not familiar with buckboard bacon, it is made from a boneless pork butt, pork loin or pork tenderloin. The loins come out similar to Canadian bacon, the butt is a cross between ham and side bacon. You can use Morton's Sugar Cure but I use a cure made right here in Wyoming, the link to their bacon page is below. (At the bottom of the page click on "Instructions" for detailed information). You just bone out the butt, rub with cure, refrigerate for 8 to 10 days depending on thickness, rinse, soak for 2 hours in water, dry and smoke around 200° dome until it gets to about 150° internal (I do mine direct on a raised grate because I add a few chips every 30 minutes). [p][p]Then you chill, slice and fry. It is so much healthier than belly bacon. The slices are 2-1/2" to 3" wide and you can make it as thick as you want. Best of all, the price is right. This 7 pounds of bacon cost me $1.25/pound.[p][p][p]Tenderloins come out like this.[p][p][p][p]One of my favorite things for breakfast.[p][p]~thirdeye~
Barbecue is not rocket surgery