YooperDog Sorry, I stink at creating this, I did not make it open to anyone, I have now
Homemade bacon is awesome.wish pork belly was cheaper
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Homemade Bacon is awesome 5F56224E-58A8-4653-B867-2F5F34258B41.jpeg
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio last edited by
Russell Rogers That looks awsome!
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Russell Rogers it looks great! One way to get around the price is to make bacon from pork butt. Buckboard or cottage bacon is a good substitute. It’s usually leaner, but will cook and eat much the same.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Deepwoodsbutcher We love cottage bacon on BLTs. We get it from a meat market in MN shen we go on vacation. It is on my list to make soon.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
Deepwoodsbutcher
This is true!
Last month I made belly bacon and also buckboard bacon from the pork butt. Both are great, but we ended up eating the buckboard bacon more… more meat, less mess cooking, same flavor, better for sandwiches etc.So last night I cut up a pork butt, and I’m about to inject it for a fast cure. $1.99 a pound
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Deepwoodsbutcher been looking at doing some of those methods. Been hooked on sausages lately, but definitely will be returning to making bacon. We have done back bacon , but have yet to do buck board. Thanks
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Have two butts laid out, to bone, weigh, and rub down.
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I agree on wishing the price of pork belly was cheaper. I’m waiting to catch a good sale on pork butts so I can make more buckboard bacon. I used the Walton dry rub bacon cure and my family loved the flavor and I actually like the leaner bacon.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Russell Rogers good looking bacon
. Congrats
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
Russell Rogers Yeah Man!
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Pork might get even higher since the Chinese CCP bought Smithfield. Thinking they now want to control our food supply?
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
tarp I am afraid is we don’t change things they will own just about everything, kind of scary.
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No Shiftin Sand
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