Buckboard Bacon

Photo: John Shepard

About

Sure was tasty.

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Yield:

4.0

Added:

December 10, 2009

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Ingredients

1 (8 lb) Boston Butt, bone removed

Grade A Maple Syrup

BuckBoard Bacon cure: Tender quick and brown sugar

Preparation

1

Cover every nook and cranny of the butt with BuckBoard bacon cure. Enclosed in gallon size ziplock, and got out as much air as you could. Cure it for 2 weeks (14 days), with a second dose of TQ cure half way through.

2

14 days later, rinsed bacon and let is soak in a pot of clean lukewarm water for an hour.

3

Throw it on the smoker (K-Comp & Hickory chunks - 190-200 @ grate level) until it hits internal of about 150, about 4 hours.

4

Pull it off the smoker and let it rest for an hour. Slice and fry it up in a pan

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