Finished up some hillbilly bacon today. I rubbed some pork butts with Walton’s sugar cure and bacon booster. Cured for 30 days, then smoked for 7 hours. First time using Walton’s and it is excellent. !

Bob Stehlik pork butt -deboned. rub with bacon cure and taste booster. (1 tbsp per pound of meat) cure in fridge minimum of 3 days per inch ( i go 30 days). rinse , soak 30 minutes, rinse, soak another 30 minutes. pat dry , store at least 24 hrs in fridge til it’s dry. smoke to desired temp. i then slice and fry to taste. if too salty i will soak again after smoking. will not degrade the bacon if you need to soak it again.

craigrice I actually eat very little of it. Give most as gifts at Christmas. I will hold some back for company or special occasions

Bob Stehlik semper fi

pork butt with bone removed. maybe 8x10 inches

Bob Stehlik semper fi

Bob Stehlik pork butt -deboned. rub with bacon cure and taste booster. (1 tbsp per pound of meat) cure in fridge minimum of 3 days per inch ( i go 30 days). rinse , soak 30 minutes, rinse, soak another 30 minutes. pat dry , store at least 24 hrs in fridge til it’s dry. smoke to desired temp. i then slice and fry to taste. if too salty i will soak again after smoking. will not degrade the bacon if you need to soak it again.

craigrice I actually eat very little of it. Give most as gifts at Christmas. I will hold some back for company or special occasions

Departing Contestant Thanks. Hard work good food

Finished up some hillbilly bacon today. I rubbed some pork butts with Walton’s sugar cure and bacon booster. Cured for 30 days, then smoked for 7 hours. First time using Walton’s and it is excellent. !