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makin' bacon, or whatever you call it... #7404372
11/13/21 09:42 PM
11/13/21 09:42 PM
Joined: Jun 2010
Posts: 16,164
Iowa
~ADC~ Offline OP
The Count
~ADC~  Offline OP
The Count

Joined: Jun 2010
Posts: 16,164
Iowa
My first attempt at cottage bacon, buckboard bacon, bacon or whatever you wanna call it...

Fareway had pork butts on sale for 99 cents a pound last week, so I figured I am not out much if it did't turn out. I picked up this 9 pounder and had them de-bone it (he looked bored and saved me the trouble)....

[Linked Image]

Got out my brisket knife and filleted it out best I could to get a uniform thickness....

[Linked Image]

Then I put on the rub, the recipe I used...

9lb pork butt boneless
5 tablespoons kosher salt
1 cup white sugar
4 tablespoons restaurant ground black pepper
3 teaspoons paprika
3 teaspoon pink curing salt


[Linked Image]

I rolled it back up, it looks good already, lol.

[Linked Image]

I then wrapped it tight in plastic bags, and put it in the fridge...

[Linked Image]

The recipe for the rub (which I modified slightly to my taste) called for a 7 day rest in the fridge for pork belly, but this is a little thicker so I left it for 10 days in the fridge, turning it daily then I rinsed it off well. It looked like this after that, patted dry...

[Linked Image]

I then left it uncovered like it is and put it in the fridge for 24 hours.

Today I smoked it at 200 degrees until it was 150 degrees internal temp with fruit wood pellets, apple & cherry. It came out like this after cooling in the fridge for several hours after smoking...

[Linked Image]

Then to the slicer....

[Linked Image]

And finally a sample, it was very good and tastes like bacon. If someone blind folded you you'd swear it was bacon, so I must of done it right.

[Linked Image]

The 9 lb pork butt yielded just over 7 lbs of finished product. I was happy about that considering the bone was included in the 9 lbs from the store. I figure all in, spices, meat, pellets, etc.... maybe cost me $1.35/lb.

I love it when a plan comes together.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404373
11/13/21 09:47 PM
11/13/21 09:47 PM
Joined: Dec 2006
Posts: 9,638
se SD
rags57078 Offline
Humorist
rags57078  Offline
Humorist

Joined: Dec 2006
Posts: 9,638
se SD
Heck yeah looks great


Off in my own world

Fish on !!!!!!!



47 years in this game of trapping
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404374
11/13/21 09:49 PM
11/13/21 09:49 PM
Joined: Dec 2006
Posts: 2,052
Missouri
M
mississippiposse Offline
trapper
mississippiposse  Offline
trapper
M

Joined: Dec 2006
Posts: 2,052
Missouri
Looks really good

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404377
11/13/21 09:50 PM
11/13/21 09:50 PM
Joined: Apr 2011
Posts: 2,399
SE SD
D
DWC Offline
trapper
DWC  Offline
trapper
D

Joined: Apr 2011
Posts: 2,399
SE SD
I never heard of cottage bacon til a few years ago. My in laws get hogs done at a locker frequently and they gave us some. Amazing stuff-id rather have it over regular bacon.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404378
11/13/21 09:50 PM
11/13/21 09:50 PM
Joined: May 2009
Posts: 15,351
Champaign County, Ohio.
K
KeithC Offline
trapper
KeithC  Offline
trapper
K

Joined: May 2009
Posts: 15,351
Champaign County, Ohio.
It looks good and you definitely can't buy bacon for $1.35 a pound.

Keith

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404398
11/13/21 10:33 PM
11/13/21 10:33 PM
Joined: Dec 2017
Posts: 6,173
Kansas
Pawnee Offline
trapper
Pawnee  Offline
trapper

Joined: Dec 2017
Posts: 6,173
Kansas
That looks great thanks


Everything the left touches it destroys
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404404
11/13/21 10:43 PM
11/13/21 10:43 PM
Joined: Dec 2006
Posts: 9,595
ND
M
MJM Offline
trapper
MJM  Offline
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M

Joined: Dec 2006
Posts: 9,595
ND
I have one in the frig now. I looked at a three pound pack of Cloverdale bacon the other day in the store it was $21 + change. Over seven dollars a pound. That was what got me making what ever you call it.


"Not Really, Not Really"
Mark J Monti
"MJM you're a jerk."
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404406
11/13/21 10:47 PM
11/13/21 10:47 PM
Joined: Jun 2019
Posts: 147
NC
Mac McAtee Offline
trapper
Mac McAtee  Offline
trapper

Joined: Jun 2019
Posts: 147
NC
It's called Irish Bacon.


NCTA, FTA, FBU,NTA
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404422
11/14/21 12:03 AM
11/14/21 12:03 AM
Joined: Nov 2011
Posts: 23,343
New Hampshire
N
Nessmuck Online content
trapper
Nessmuck  Online Content
trapper
N

Joined: Nov 2011
Posts: 23,343
New Hampshire
Looks like (Boco ) Canadian Bacon ,when you sliced it. But if it looks like bacon and tastes like bacon…it must be bacon. Bettah than 5.99 lb


It is better to die on your feet than to live on your knees.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404424
11/14/21 12:13 AM
11/14/21 12:13 AM
Joined: Aug 2011
Posts: 44,914
james bay frontierOnt.
B
Boco Online content
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Boco  Online Content
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Joined: Aug 2011
Posts: 44,914
james bay frontierOnt.
It looks real good.


Forget that fear of gravity-get a little savagery in your life.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404443
11/14/21 02:28 AM
11/14/21 02:28 AM
Joined: Dec 2006
Posts: 11,854
Oakland, MS
Drifter Offline
trapper
Drifter  Offline
trapper

Joined: Dec 2006
Posts: 11,854
Oakland, MS
What slicer you running now?


Some individuals use statistics as a drunk man uses lamp-posts — for support rather than for illumination.

Andrew Lang (1844-1912) Scottish poet, novelist and literary critic









Life member NTA , and GA Trappers assoc .
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404457
11/14/21 04:56 AM
11/14/21 04:56 AM
Joined: Dec 2006
Posts: 29,601
williamsburg ks
D
danny clifton Offline
"Grumpy Old Man"
danny clifton  Offline
"Grumpy Old Man"
D

Joined: Dec 2006
Posts: 29,601
williamsburg ks
I cut those pork shoulders into steaks and just freeze. Also grind them and make sausage. High as meat is getting you would think more people would be doing it. i just buy high mountain spice kits. including their bacon kit. I bought one of those small apartment type fridges several years ago for curing bacon or whatever in. Works great.


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404458
11/14/21 04:58 AM
11/14/21 04:58 AM
Joined: Dec 2013
Posts: 14,698
Greene County,Virginia
R
run Offline
trapper
run  Offline
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R

Joined: Dec 2013
Posts: 14,698
Greene County,Virginia
Good job,ADC.


wanna be goat farmer.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404478
11/14/21 06:15 AM
11/14/21 06:15 AM
Joined: Dec 2006
Posts: 21,381
Sandhills Nebraska
G
Gary Benson Online shocked
trapper
Gary Benson  Online Shocked
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Joined: Dec 2006
Posts: 21,381
Sandhills Nebraska
Very nice! A also have a pork loin in the fridge as we speak beginning the brining process. I'm doing half with Tenderquick, the other half with a homemade recipe. I did a sample on some thin pieces overnight and fried it for breakfast. It may be the best pork I ever ate.
I'm tired of digging through bacon in the store looking for a package that a little meat along with the fat.


Life ain't supposed to be easy.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404481
11/14/21 06:16 AM
11/14/21 06:16 AM
Joined: Dec 2006
Posts: 21,381
Sandhills Nebraska
G
Gary Benson Online shocked
trapper
Gary Benson  Online Shocked
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Joined: Dec 2006
Posts: 21,381
Sandhills Nebraska
[Linked Image]


Life ain't supposed to be easy.
Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404527
11/14/21 07:53 AM
11/14/21 07:53 AM
Joined: Sep 2020
Posts: 234
Georgia
G
GARY M. Offline
trapper
GARY M.  Offline
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Joined: Sep 2020
Posts: 234
Georgia
U the man

Re: makin' bacon, or whatever you call it... [Re: Drifter] #7404635
11/14/21 10:53 AM
11/14/21 10:53 AM
Joined: Jun 2010
Posts: 16,164
Iowa
~ADC~ Offline OP
The Count
~ADC~  Offline OP
The Count

Joined: Jun 2010
Posts: 16,164
Iowa
Originally Posted by Drifter
What slicer you running now?


https://www.walmart.com/ip/NESCO-FS-200-Everyday-Food-Slicer-Gray/38442838

Re: makin' bacon, or whatever you call it... [Re: danny clifton] #7404641
11/14/21 11:01 AM
11/14/21 11:01 AM
Joined: Jun 2010
Posts: 16,164
Iowa
~ADC~ Offline OP
The Count
~ADC~  Offline OP
The Count

Joined: Jun 2010
Posts: 16,164
Iowa
Originally Posted by danny clifton
I cut those pork shoulders into steaks and just freeze. Also grind them and make sausage. High as meat is getting you would think more people would be doing it. i just buy high mountain spice kits. including their bacon kit. I bought one of those small apartment type fridges several years ago for curing bacon or whatever in. Works great.


I think people just don't know these days how to butcher a big piece of meat down into smaller cuts. A lot of people pay $1 lb more for cut up chicken vs. whole chicken. I buy a lot of big pieces of meat like roasts, briskets, pork loins (bone in sometimes), pork butts, whole chickens and turkeys etc.... Almost always cheaper to cut them up yourself and the home made ground meats are always a lot better and less fatty than what you buy pre-ground. If the whole meats have extra fat, I cut it off and freeze it to add to venison as well. I could afford to buy the stuff already cut up or ground, but I enjoy butchering it up.

Re: makin' bacon, or whatever you call it... [Re: ~ADC~] #7404650
11/14/21 11:15 AM
11/14/21 11:15 AM
Joined: Dec 2012
Posts: 807
S E Idaho
J
Jmack Offline
trapper
Jmack  Offline
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Joined: Dec 2012
Posts: 807
S E Idaho
looks good. I tried making some last week but it didn't turn out. Way to salty , going to try it again but with a different recipe. Got to insulate my smoker better before I do the next one.Couldnt get it over 180 and its getting colder outside.


The first requisite of a good citizen in this republic of ours is that he shall be able and willing to pull his own weight.
Theodore Roosevelt

Re: makin' bacon, or whatever you call it... [Re: Jmack] #7404659
11/14/21 11:25 AM
11/14/21 11:25 AM
Joined: Dec 2006
Posts: 2,126
So. IL
pintail_drake04 Offline
trapper
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trapper

Joined: Dec 2006
Posts: 2,126
So. IL
After I started making my own bacon (buckboard), we haven't bought any from the store in almost a decade. Leaner, heathier, and you know exactly what's in it.

I like thick cut, heavily peppered bacon. And the stuff you buy in the store just doesn't compare. Not to mention, When I get the pork on sale, it comes out to a little over $1.10/lb
[Linked Image]


Originally Posted by Jmack
looks good. I tried making some last week but it didn't turn out. Way to salty , going to try it again but with a different recipe. Got to insulate my smoker better before I do the next one.Couldnt get it over 180 and its getting colder outside.


did you soak it after you were done with the cure? I always soak mine for 1-3hrs after I take it out of the cure, in cold water. It really helps remove the salt.

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