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Guy at work brought me a couple packs, said it’s pork shoulder brined and smoked, thought it was damn good. Anyone else make it, tips recipes? Thanks
Ping pong balls for the win.
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Also heard it called cottage bacon. Local Safeway has Hemplers version pretty regular. Great stuff!
Haven’t tried my own, but I bet your regular bacon recipe would work great.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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I've made it many times. I used the Hi-mountain backboard kit. It's very simple.
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Also heard it called cottage bacon. Local Safeway has Hemplers version pretty regular. Great stuff!
Haven’t tried my own, but I bet your regular bacon recipe would work great. Yep, I'm thinkin the same thing. I'm gonna give her a try!! Grin
Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Sep 2014
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I have dabbled at making it. Your results my not be perfect.
But they will still be decent, give you info for recipe tweaking.
I have bought it made with a whole butt. Beautiful bread sized slices.
I split mine, was concerned with getting a proper cure.
Parents who say they have good kids..Usually don't!
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Joined: Dec 2008
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I've made it many times. I used the Hi-mountain backboard kit. It's very simple. Nice just picked up that kit over at sunbirds here
Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Campfire Kahuna
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Campfire Kahuna
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I am MAGA.
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I've made it many times. I used the Hi-mountain backboard kit. It's very simple. +1 on the kit. Had my butcher slice a butt into nice uniform slices for me as he's a pro and I ain't. Good stuff.
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Done it many a time--- I don't brine as per say --- dry rub will make a brine---- I vac seal pork with dry rub on it. refrig. for 10 days. ------ Dry rub---- Morton tender Quick( go easy), brown -- white sugar, pickling salt, cinnamon, Hershey's cocoa, coffee, mustard ,fennel seed, rosemary, pepper, garlic, onion, whatever is left in the spice rack. Turn over daily.
--------- After about 10 days -open up and soak submerse in cold water for about 1 hour. after 1 hr slice off fry up a piece to test for salt. To salty Soak in cold water and test ever so often for salt taste. When satisfied return to frig. uncovered for 24hrs. to dry out. At this time it's cured bacon (maybe)----- If smoked bacon is wanted I smoke in low heat until meat reaches internal temp. of 140 deg. dust with corn meal at the end..-------- pork loin done this way is my favorite. ----Web
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These premises insured by a Sheltie in Training ,--- and Cooey.o
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