Butt Bacon Egg McBob

[John Solak]

Starting a day with that has got to instantly make that day better!

 

[Boss Banks]

Looks great!

 

[michele p]

Save some for me! That looks incredible!

 

[Bob Correll]

Thanks so much everyone!
Y'all want hash browns with those?

Chad, the egg thing is the ring from a wide mouth jar.

 

[Wolgast]

Looks awesome! Will try that 4 sure...And i would eat anything with a "B0B" in its name...Thats a quality stamp on its own!

 

[Ray Crick]

Great job Bob and I note that one more post will push uou over the 6,000 mark. Congratulations.
Ray

 

[Andy Beers]

I would take two for breakfast

 

[Dwain Pannell]

I am bumping this so I can find it. I found a local store with TQ and Sugar Cure and butts on sale for $1.59/lb. the breakdown tutorial is key.

Can you go into more detail on the TQ? Just rub it and let it set for a few days?

Thanks Bob!

 

[Bob Correll]

I am bumping this so I can find it. I found a local store with TQ and Sugar Cure and butts on sale for $1.59/lb. the breakdown tutorial is key.

Can you go into more detail on the TQ? Just rub it and let it set for a few days?

Thanks Bob!

Dwain,
You can use TQ or the Sugar Cure (plain, not the smoke flavor).
The procedure is the same as in the bacon made easy thread.
1 level TBSP. per pound of meat, rub in, then add other things if desired, i.e. brown sugar, pepper, garlic powder, etc.
Bag, put in fridge, turn daily, cure for 7 days, rinse well, dry in fridge, cool smoke to at least 145 internal.

While the butt bacon, cut as per JB's instructions, will be more like belly bacon than buckboard (whole butt), it's still a little more hammy.
The fatter the butt the better.

HTH