Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Hillbilly Bacon, anyone make it.

It is just a boneless Boston butt, cured and smoked, sliced thin like bacon. I smoked four butts on Saturday and got to thinking, if I can do this in the smoker, hillbilly bacon is possible. Anyone make it? There are several recipes online, rubbed or brine, just looking for guidance. Thx. dillionbuck

I have a friend who makes, what he calls Buck Bacon.

Basically, a deer backstrap/loin, treated like a cured & smoked pork loin (peameal bacon).

While it's good, I can't imagine why he wants to take the second best cut from his deer, & trim & cure it, till it's half the original size.

Butts would definitely work & I imagine the finished product to be something like pastrami ?

No it is just like bacon, only the slices are a little shorter and a lot wider. Plus it is leaner. Think a BLT with one slice of bacon as big as the bread.

I bought a package of the cure as sold by HiMountain Seasonings, they call it "Buckboard Bacon" I believe. My intention was to do it with the roasts from the ham of some antelope I have in the freezer, I just haven't gotten around to doing it yet.

Over on the smoking forums I read several threads about it with deer. Just google venison buckboard bacon.

I always just called it WIDE Bacon made it several times. I did not use the Highmountain cure. Just used used the normal Morton sugar cure I always use on regular side bacon Works well when you can catch pork loins on sale. Makes a real nice Canadian style bacon.
Bill

Last fall I had plenty of venison so I just took some High Mountain Mesquite Jerky mix per label direction and coated individual muscles out of the hams. Put it in a gallon zip lock and left it in the fridge for 3 days. Smoked it to internal temp of 165 which was 4 hours for a small piece like the eye of round and 10-12 hours for top and bottom rounds.

Killer good! No reason a pork shoulder wouldn't come out like great bacon. Especially with a maple syrup cure.

I think I could hurt myself on that. Buuurrrrp!

I'm gonna be needing a bit more detail on that!! Good Lort!!

I never measure--- Also add other spices--- garlic-- rosemary-- fennel--- and so on

Rub on -- Refrig. in storage bags 10 days


Smoke with apple @ low temp. until meat is 140°

mmmmm...tasty! Love that Hillbilly Smoker too!

My goodness that looks amazing.

Thanks Wldthg. I'll be giving this a try. That looks mighty tasty!!

Serious question: how do you remove the bone from a Boston butt properly before curing and smoking it into bacon? I have several in the freezers that I picked up when I find them at $1.00/lb or so. I would like to try and make some of this bacon. I just bought a lb. of decent bacon this afternoon and had to pay $3.50 for a lb. on sale. I usually use the butts for either pulled pork or grind into sausage.

You just cut off the large wedge of boneless portion. The rest with the bone in can be used for roasting, braising, cubing, etc, for other dishes.

You can stick a boning knife in and cut it loose enogh to get it out. I did that to try boneless for smoking. Deboning was not hard, advise against bonless for pulled pork though.

wldtng =- I'll take 20lbs... cold shipped to AZ

YUMMY !

Still trying to deide jow to go at this. The place where I bought it did the butt whole, but boneless. Everything I see in recipes says to split the butt, I want to do it whole so I get those 4 inch wide slices. Do I need to go with a 10 day brine to get good curing, or would a week with a rub be enough? Ideas?

Dillonbuck--- I've made this bacon from whole pork butt-- I've also cured and smoked whole pork loins . I cured 30 lbs- smoked it , then dutch oven open fire for 10 hrs covered with DR. Pepper.
Great pulled pork. Check into adding Mortons Quick Salt to rub
Good luck---- Web

I have been overthinking this thing. We used to cure 50+ pound hams, I dont know why I was worring about a pork butt. Thanks for the reply, I am planning a brine and will probably use one with tenderquick. Gonna start brine next week to be smoked the following Saturday, tomatoes might be ripe by then.