orf's butt bacon
orf's butt bacon
just thought I'd post some pic's of my version of dlfl's honey butt bacon. 1 hr@120°,then 6hrs @150° smoked with hickory and cherry then 30 minutes in my oven @225°.Enjoy! orf...
warmig up after 6 day cure
ready for the smoker
into the smoker
all done
cut up
nuff said
warmig up after 6 day cure
ready for the smoker
into the smoker
all done
cut up
nuff said
there are no stupid questions but some of mine come pretty close
I'm getting frustrated with the belly slabs I'm getting, as there's no meat, with a lot of fat. Haven't tried butt bacon. Any opinions which you prefer when prepared the same. Thanks in advance. Reason I'd like to know as I've got a lot of young bucks who are getting interested and want to teach them right.
When I purchase butts I select the largest, heaviest ones I can find and carefully remove an inch to an inch and a half thick slab from the skin side. The scalpula gets in the way a little and I have to cut around that just gently. This picture shows poorly the four quarters cut from one such slab.
They are on a luncheon plate.
They are on a luncheon plate.
Ross- tightwad home cook
the first sample was from the smallest piece it didn't have much fat in it and I baked it @ 375° for 10 minutes or so and it came out a little dry. the other sample had more fat and I fried it in the black iron skillet. much better. the taste was close to belly bacon but the texture wasn't as crisp.It was delicious though.we will have it again.
the microwave is nice but it won't keep ya warm. orf...
the microwave is nice but it won't keep ya warm. orf...
there are no stupid questions but some of mine come pretty close
I'm going to try this when I get butts with a nice fat cap on them. Currently I'm getting them at Costco, and they have neither skin nor much of the fat cap left.ssorllih wrote:When I purchase butts I select the largest, heaviest ones I can find and carefully remove an inch to an inch and a half thick slab from the skin side.
I made some speck from that part of the butt. WUNDERBAR! Pictures soon.Cabonaia wrote:I'm going to try this when I get butts with a nice fat cap on them. Currently I'm getting them at Costco, and they have neither skin nor much of the fat cap left.ssorllih wrote:When I purchase butts I select the largest, heaviest ones I can find and carefully remove an inch to an inch and a half thick slab from the skin side.