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Buckboard bacon
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TonyA
Posts: 583
I just applied the Rhulman cure to a 6lb butt for 9 days. It cured through. I also added maple syrup. I smoked with alder and maple.
Comments
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That looks incredible! Hot smoke or cold?This is coming shortly for me. My son and I are breaking down and curing a pork belly later today, but I was blown away when I learned you could make bacon from a pork butt - they are lots easier to get than Pork Bellies, and the fat/lean ratio should be healthier.Does it need to rest a few days before cooking or can you cook and eat it as soon as you slice?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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This is hot smoked to 140. It cooks up really nice. I'm sorry no pictures. I let it rest Friday night to mid day Saturday and also smoked this with alder and maple.
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Do you have a cooked pic?
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I don't. I'm sorry. I cAn tell you it cooks down by about 50%, the faces are bright red and rosey, and the edges turn near black. Very attractive on the plate.
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