Bob Bailey
TVWBB Guru
I don't like the uneven slices of buckboard bacon that are a result of using a boneless pork butt, nor do I like the deboning process. Another thing I don't care for is the amount of meat I end up packaging and freezing every time I smoke a pork butt. With just Miriam and me, it's usually 80% of the butt.
Stumbled on a video yesterday that solves both problems. The author cuts the money muscle end off of the butt, starting at the tip of the blade and following the bone to the other side. I did an 8 1/2 pounder yesterday evening and ended up with a nicely shaped 3 1/2 chunk to brine and a much more manageable bone in butt remaining. Took less than 2 minutes and no uneven pieces to deal with.
Mixed up a simple dry brine, applied to the bacon and vacuumed sealed. It's in the fridge curing for ~5 days/inch thickness.
Brine ingredients/pound of meat:
1 TBSP Morton's Tender quick
1/2 TBSP cane sugar
1/8 tsp ground black pepper
1/8 tsp granulated garlic
Stumbled on a video yesterday that solves both problems. The author cuts the money muscle end off of the butt, starting at the tip of the blade and following the bone to the other side. I did an 8 1/2 pounder yesterday evening and ended up with a nicely shaped 3 1/2 chunk to brine and a much more manageable bone in butt remaining. Took less than 2 minutes and no uneven pieces to deal with.
Mixed up a simple dry brine, applied to the bacon and vacuumed sealed. It's in the fridge curing for ~5 days/inch thickness.
Brine ingredients/pound of meat:
1 TBSP Morton's Tender quick
1/2 TBSP cane sugar
1/8 tsp ground black pepper
1/8 tsp granulated garlic