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  1. #1
    Join Date
    Jan 2008
    South of Peculiar, MO

    Default Scrap Iron Bacon

    This is an Alton Brown recipe. He used pork belly, I use pork butt. I removed the bone from two butts while still partially frozen, then cut them in half horizontally. Gave them a three week soak in Brown's molasses brine. Cold smoked with hickory 6 hours. Overnight in the fridge then sliced on the Berkel. FoodSavered in 1/2 lb. packages. Got 10 lbs. of sliced bacon.
    It fries up and eats real good.
    Could be some for sampling at the Spring Fire Up at Crawford State Park, KS. See ya there.
    Had an amount of scraps I chopped for "bean meat", probably be some 5 bean Q beans with Scrap Iron Bacon at Crawford also.

    Here ya go -

    Miss Piggy You can barely see the smoke.

    Butts a cold smokin'

    Half of a brined and smoked butt ready to slice.

    On the Hobart Berkel slicer

    Sure slices nice. Good eats right there Maynard!!!

    Vac-sealed in 1/2 lb. packages. Just right for two.

    Thanks for the look!!!
    Last edited by peculiarmike; 04-10-2017 at 01:08 PM.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    Jan 2008
    Carthage, MO


    I've been saying for years I'm going to make this and still haven't. It sure looks good from here.

    Sent from my SAMSUNG-SM-G870A using Tapatalk
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

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