Honey Butt Bacon

DLFL · Post by **DLFL** » Tue Dec 20, 2011 23:29

Honey Butt Bacon
Started 12/12/2011

Ingredients:
6 lb. pork butt
1/3 cup sea salt
2 1/4 tsp. Cure #1
1/3 C. packed brown sugar
1/4 C. Wild flower honey

12/19/2011 I pulled the meat, rinsed, and let it rest in the refrigerator over night. This morning I pulled the meat and let it warm up to room temperature. It was wet and I dried it in the smoker. I used a combination of maple and live oak to smoke the bacon. The smoker was fired up about 11am. After getting all the meat to 120 degrees F, I lowered the temp to 120 and smoked for another hour. Pulled the bacon around 4pm.
I Fried some up and the smoke and sweetness is good. It is a bit salty. Can this be soaked to remove some of the salt?

Dick

[imghttp://i191.photobucket.com/albums/z97/DLFL/Cured%20Meats/Bacon/f346089d.jpg[/img]

Chuckwagon · Post by **Chuckwagon** » Tue Dec 20, 2011 23:45

Dick, do you mind if I ask where you got your recipe?

ssorllih · Post by **ssorllih** » Tue Dec 20, 2011 23:57

Nice color that taste should be grand. When tieing a roast you can coax it into the shape you want with careful tightening of the strings.

DLFL · Post by **DLFL** » Wed Dec 21, 2011 00:08

CW,
I came up with the recipe from different recipes here in members recipies. I have been trying to find the ones I used for my recipe but my memory is not what it use to be. It is not an original recipe by any means.

I only sliced some off the end of the smaller piece so maybe it will not be as salty further in.

DLFL · Post by **DLFL** » Wed Dec 21, 2011 00:53

I trimmed the pieces to be a nice rectangle then sliced them. The odd cut pieces will be used in a pot of beans tomorrow.

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 00:54

When I am dealing witha slab of meat that is mixed fat and muscle how do I determine the weight of the muscle when it is layered within fat of non uniform thickness. Rather like this:

DLFL · Post by **DLFL** » Wed Dec 21, 2011 01:10

ssorllih,
Could you explain your last post?

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 01:44

CharcuterieGuy wrote:Here's the cure for salty bacon. No pun intended.

17.5 ounces Salt
5 ounces Sugar
2 ounces Cure #1

Mix well, use one level tablespoon per pound of muscle meat.
That's enough for 48+ pounds of meat.
Add whatever additional sweeteners or flavors you like.
It couldn't be easier.

Then you must explain this post because people like me with very small brains read what is written and think that is what the writer meant.

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 02:13

We had been talking about bacon the whole bloody time!!!

Bubba · Post by **Bubba** » Wed Dec 21, 2011 02:32

Hi Ross,

Some days ago we had a discussion here on how to reduce the extra salty taste from ham / bacon. I can't find the topic now.

DLFL wrote:I Fried some up and the smoke and sweetness is good. It is a bit salty. Can this be soaked to remove some of the salt?

I simmered my ham and it was good afterwards, but I seem to recall you, Chuckwagon or maybe Uwanna posted something about letting the ham soak in water for a while and it corrected the saltiness.

I'm trying to help DLFL with his question.

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 02:49

bubba when meat was heavily salted to preserve it, it was soaked in several changes of water to leach out the excess salt. One time I brined some turkey wings that came out so salty they would have not spoiled before the next ice age. I simmered them in water for about 4-5 hours and they were good and tender when I finished.

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 02:51

Yes you should point out that you are not staying on topic and making broad generalized statements that bear small relavence to the primary topic.

DLFL · Post by **DLFL** » Wed Dec 21, 2011 02:55

Further into the meat it was not salty. Just the end pieces. My wife and son love it.

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 03:02

SO! How do I determine muscle weight in bacon?

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 03:16

How about a good answer? While we were discussing bacon you provided a cure based on muscle weight. So tel us if you would how we can use this magic potion that you prescribe when you can't tell us how to determine the weight of the muscle in the piece we are dealing with?