Makin’ Bacon: Curing
Posted by Todd M. Johns on Get Your Grill On.
In this day and age when all food seems to come prepared and packaged from the supermarket, many old traditions have been lost. Bacon curing was something a family would do for themselves from hogs that they would raise and butcher themselves. Bacon was a bit thicker and made from leaner cuts like the shoulder. But even today, you can make your own bacon using a commercial cure. Boneless boston butts from Costco can be substituted for raising and butchering your own hog.
My “buckboard bacon” journey started today. The curing process takes 10 days in refrigeration. After the first 5 days, the cuts must be turned. Here’s the process…
- Trim large areas of external fat from two boneless pork butts.
- Apply Hi Mountain Buckboard Bacon Cure and let meat cure in refrigerator for 10 days, turning over once after 5 days.
- Soak meat in cold water for two hours, then rinse thoroughly and pat dry. Tie with kitchen twine to achieve a good shape. Let sit at room temperature for 1 hour before cooking.
- Smoke at 200°F to an internal temperature of 140°F.
- Let cool at room temperature for 90 minutes, then refrigerate overnight.
Check back in five days and see how things are progressing.
