He blogs about faith, economics, sustainability, and Alaska living: © Alaska Public Media 2020. Nitrites are sold as “pink salt” or sodium nitrite. It is sometimes smoked as well. Then I found out about cottage bacon. 3. Check package label. Make and add your cure. When the temperature stabilized at 225°F, I put the bacon-to-be on. 2. I learned it also goes by the name "Buckboard Bacon" or "Hillbilly Bacon" depending on the region of the country you are in. I assumed it would be a really difficult process, but as you can see it really isn’t. Place the pork in ziploc bags and turn the pork over every day. You can do this many ways. In this post I am talking about making bacon from a Boston butt roast, a cut which has a couple of advantages over a pork belly. Cottage Bacon is round bacon made from boned pork shoulder meat that is pressed into a round or oval roll, then cured. Thanks to the internet, I found out that it isn't a commonly sold thing but was something I could easily make. The package I purchased was about 15 lbs of pork and consisted of two shoulders. Funding to enable continued research and updating on this web site comes via ads and some affiliate links. The salt will draw out some of the liquid in the meat, and flipping it ensures the cure is able to evenly penetrate all parts of the meat. So I feel a culinary duty to set the record straight, as far as my ability can take me, and in the meantime will be demonstrating how to make yourself a proper hunk of British-style bacon. She brought round some sample slices and we discovered that her bacon tasted better than ours. leaner than regular bacon. You can do this many ways. Likewise, when adding a sweet taste, such as with maple and brown sugar, your bacon cure should have a sugar to salt ratio of about 2:1. Oven-Baked Sonoran Dogs Ball Park Brand. Costco sells pork shoulder (also called pork shoulder butt). I was really stunned when we first began researching how to do this ourselves. Cottage Bacon is not the same as Irish, Danish or British bacon — it is slightly fattier, but still far less fatty than American style (aka streaky) bacon. Below you’ll see a picture of my cottage bacon. 60 grams of brown sugar Though some versions are hot-smoked so that they are sold fully cooked and ready-to-eat, most versions need cooking. Skip. You just don’t want the temperature to get more than about 200F, or the fat in the bacon will begin to melt. Then leave the pork, uncovered, in the fridge for 24 hours. Yes No No Preference. (15 August 1912 – 12 August 2004). It is sometimes smoked as well. Cottage Bacon almost tastes and looks like ham. Boneless, it costs about $1.80 a pound here in AK. During this time the cure will pull moisture out of the pork. With that in mind, I set off to make my first batch of cottage bacon. Christmas turkeys 2015. 100,882 suggested recipes. fattier than Canadian bacon and 2.) Slice, package, freeze, or enjoy! Below are my cure recipes for 5 lbs of pork. The problem with making bacon is it can be prohibitively expensive. SEARHC To Close Bill Brady Healing Center As Sequester Hits, Summer Flying Around the West for Art and Kids, Springtime Art in New York City Comes in all Shapes. My wife went in to Costco and asked for “pork butt.” After the employee realized she wasn’t kidding, she eventually found my wife the right cut. 5. Rinse and pat dry. 4. For instance, you should have about 12 grams of kosher salt for every pound of meat. It’s a risk my family and I are willing to take, but you must make this decision on your own. It’s a good idea to put the belly on a rimmed cookie sheet just in case it leaks. But I managed to make my way through the muck and have emerged with a firm grasp on what seems to be a confounding set of opinions and methods attached to the word "bacon." “We have to make this at home.” As she doesn’t have kitchen weighing scales and doesn’t like salt, she played with our recipe. Get pork shoulder. Smoke the bacon at 200F until the internal temperature reaches 150F. I cut each shoulder into half to end up to end up with four pieces of meat weighing in just under 4lbs a piece. ‘A party without cake is just a meeting.’ — Julia Child. After the bacon is covered stick it in the refrigerator for 6-7 days. I smoked them at 225°F for 5 hours until the larger of the 2 hit 140°F internal. I added a chunk each of apple and hickory for smoke. Would you like any vegetables in the recipe?