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5 comments

  • TheStinker

    TheStinker 6 years ago

    Been doing this for years. I use 1 tbsp of brown sugar and 1 tbsp of curing salt per pound of pork. A little garlic powder and black pepper. Mix all the seasonings then liberally sprinkle on the pork. I do 15 or so pounds at a time. Smoke it then cool. I've got a meat slicer so I cut it into strips and freeze in 1-2 pound batches. Also takes the cost down to about 3$ per pound.

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    • glen

      glen 6 years ago

      Ah, thanks for the recipe! Do you also let it cure in the fridge for a week like they do?

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  • TheStinker

    TheStinker 5 years, 12 months ago

    Yea I let them sit a week flipping every day. You also want to soak for an hour or so in cool water prior to smoking. That will draw a little bit of the salt out of them. You can also take a pork butt roast, remove the bone and trim it down a bit and do the same thing. It's called buckboard bacon. Or use can use a pork tenderloin and make Canadian bacon.

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    • glen

      glen 5 years, 12 months ago

      Fantastic! I have a pork butt waiting in my freezer... I may try the buckboard bacon first. Thanks!

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      • TheStinker

        TheStinker 5 years, 12 months ago

        Let me know how it turns out!! Depending on the size of the pork butt I will let those cure for 10 days. Also if they are real fatty, when I butterfly it to remove the bone I will trim away some of the fat. I leave plenty, but those are sometimes pretty fatty. The buckboard is great, but way different than traditional bacon. Still, thick slices fried up with some eggs and sourdough toast.....mmmmmm.

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