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Buckboard Bacon

Skillet Posts: 2
edited November -1 in Pork


• 8 lb Boston Butt - bone in. 2each 4-5 pounders OK
• 1/3 lb HiMtnJerky Buckboard Bacon cure


Cut bone from boston butt(s) and rinse. Cover all sufaces with High Mountain Jerky's buckboard bacon cure, and seal in plastic container.
Store in 40 degree refrigerator for 10 days, turning over on day 5. Do not drain liquid from container. On day 10, remove from refrigerator, drain liquid from container and fill with fresh water to soak meat for 1-2 hours. Thoroughly rinse meat, taking care to rinse cure from all cuts in the meat.
NOTE: If using a single 8 pound butt, cure for 2 additional days due to thickness of meat. A 10 day cure is ideal for 2-4 inch thickness.

Heat egg to 350 degrees, add hickory, maple, apple chunks and install plate setter, legs up and place grill on top. Set meat on grill. If smoking more than one butt, do not let butts touch one another. Cook around 300 degrees until internal temp is at or above 140 degrees.
I have cooked them from 220 degrees to 350 degrees and found little difference except cooking times. The slower cooks do produce a slightly more tender bacon.


Allow meat to cool to at least room temperature before slicing.
A meat slicer works best of course, but slice the bacon thin (1/8&#034).
Fry or microwave as you would for other bacon, but cook time is less.
My preference is a little on the crispy side.

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