How To: Make Your Own Bacon
Posted on August 1st, 2008 by The Founding Father
I made a batch of Smoked Buckboard Bacon last week that turned out great. Like any smoking endeavor it takes some time and effort, but the end result is well worth the wait.
Here’s how to do it:
- Get a pack of High Mountain Seasonings Buckboard Bacon Cure.
- Prepare 2 butts. Remove the bone and trim all the excess fat you can from 2 pork butts. As you remove the bone, butterfly the meat so it is not more than 3 inches thick.
- Apply the cure. Open the butts and apply the cure to all the folds of the meat, rubbing throughout. Place the butts in a bag and refrigerate for 10 days turning once at day 5.
- Rinse. After 10 days, rinse the butts with cold water. Once rinsed, soak the butts in cold water for another 2 hours in the refrigerator.
- Remove from the water, pat dry and tie the butts with kitchen twine.
- Fire up your WSM using the Minion Method. and a few lumps of hickory, cherry, or apple wood.
- Smoke at 200 degrees till the meat reaches an internal temperature of 140. Approximately 4 hours.
- Remove from smoker and refrigerate overnight.
- Slice your bacon with a Chef’s Choice 667 International Professional Electric Food Slicer with 10-Inch Diameter Blade.
Be A Man
-The Founding Father
Mmmmmmmmmmmmm Bacon.