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Makin' Bacon

Why1504Why1504 Posts: 277
edited 2:23PM in EggHead Forum
I am a bacon snob. I love bacon and have been fascinated with making bacon ever since I saw the Alton Brown episode on making bacon. With all the post on Buckboard Bacon I decided to give it a shot. I made my own dry cure using a game cure with salt and sodium nitrite, kosher salt, dark brown sugar, and black pepper. I got a 8 pound boston butt, deboned it, packed the stuff on, placed it in a ziplock, then in the meat drawer for 12 days. Yesterday, I smoked it for 4 hours to 150 degrees using apple wood. This morning we took the electric knife sliced some off and fried it up. The flavor profile turned out spot on, texture is another thing. It is way too tender and I miss the fat. Don't get me wrong, it won't get tossed, it taste good. But it is more like ham bacon. So will I do this again? Yes but I will smoke it @ 300 to make it a bit tougher. Also, my electric knife did a poor job of cutting the meat, so a meat slicer may be in my future (any suggestions here?).[p] Also, after one more butt I may try to get a pork belly and make some real bacon.


  • Clay QClay Q Posts: 4,435
    Thirdeye is the man! A side of pork works for me for traditional home-made bacon. My butcher GIVES it to me so I cant go wrong.(aint he nice) Never did a dry cure and I would like to try. For slicing I use a razor sharp Chinese chef knife or French chef knife.
    Let's see, what can you do with lean and tender bacon?........... Eggs Benidict! Yummmmmmm. I have home made side of bacon in the freezer waiting for my next batch of Bunkhouse Pork-n-Beans.
    Have fun!

  • Why1504Why1504 Posts: 277
    ClayQ,[p]Will try to slice with the chef knife next.
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