Let's talk about Bacon


 
T

TonyG

TVWBB Fan
I bought a couple bone-in butts from Sam's today that i think i would like to make bacon out of. I just have a couple questions for those that have been successful.
1. Will the bone-in butt be ok to use?
2. Should I remove the bone?
3. Should I trim the butts down to the 3inches recommended?
4. What recomendations do you have for flavors?

Sorry if this is basic information, i'm still waiting on the cure (just ordered last night)...i have search through the forum for as much info. as possible but i'm still left unsure of a couple things.

any help would be great!

Thanks,

Tony
 
Yes remove the bone and trim large excess fat areas. I split around the bone and that gave me the less than 3" thickness max.
After the 10 days in the cure I tied the Butt up to get it somewhat back to its original shape but without the bone.
here is what it looked like after 10 days of cure and just before I put in the WSM.
Backboard_Bacon.JPG
 
great! thanks for the help.....i'm pretty excieted about it....what flavors did you use? (maple, etc.)

thank,

Tony
 
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