How to Cook Hillbilly Bacon: A Step-by-Step Guide

Hillbilly bacon, also known as buckboard bacon, is a tasty alternative to regular pork bacon. It’s made from pork butt or Boston butt, which comes from the upper part of the front leg of the pig. Hillbilly bacon is salt-cured and smoked, giving it a bold, smoky flavor that’s great in all your favorite bacon dishes.

Cooking hillbilly bacon properly brings out its best attributes Follow this simple step-by-step guide to learn how to prepare delicious hillbilly bacon at home

Ingredients

To make hillbilly bacon you’ll need

• One boneless pork butt or Boston butt roast
• 1⁄2 cup brown sugar
• 1⁄2 cup Morton’s Tender Quick
• 1⁄2 cup honey, maple syrup, or molasses

The pork butt is the cut of meat that makes hillbilly bacon different than regular bacon. It has marbling that keeps the bacon tender when cooked.

Tender Quick contains salt, sugar, and nitrates that help cure and preserve the meat. Maple syrup, molasses, or honey add sweetness and enhance flavor.

Curing

Curing imparts flavor, preserves, and firms up the meat. Here are the curing steps:

• Mix the brown sugar and Tender Quick thoroughly in a small bowl.
• Slice the pork roast in half horizontally to create two even slabs.
• Coat the pork liberally with the sugar and Tender Quick mixture, pressing it into the meat.
• Place the pork slabs in two sealed plastic bags and refrigerate for 6-7 days, flipping the bags over daily.

During curing, liquid will accumulate in the bags. Drain this off each day to allow the cure to fully penetrate the meat.

Soaking

After curing comes soaking. Follow these steps:

• Remove the pork from the bags and rinse it under cold water. This removes excess cure.
• Soak the pork in cold water for 2 hours, changing the water periodically.
• Pat dry thoroughly with paper towels.

Soaking desalinates the pork, resulting in bacon that isn’t overly salty.

Smoking

Now, it’s time to add that quintessential smoky flavor.

• Prepare the smoker by bringing it to 200°F. Use a Bradley digital smoker for easy, automated smoking.
• Brush the pork with the honey, maple syrup, or molasses, coating both sides evenly.
• Place the pork in the smoker and smoke until it reaches an internal temperature of 140°F. This takes 1-2 hours.
• Remove from the smoker and let cool completely before refrigerating.

The lower smoking temperature gently smokes the bacon without cooking it. Refrigeration allows the flavors to permeate the meat.

Slicing and Cooking

• Use a sharp knife to slice the smoked pork into bacon slices, cutting across the grain. Cut to your desired thickness.
• Cook the bacon in a skillet over medium heat until browned and crisp, 5-10 minutes.
• Drain the bacon slices on a paper towel-lined plate before eating.

Now, you can enjoy your homemade hillbilly bacon in all its smoky, salty glory. Use it to top baked potatoes, make epic BLTs, or crumble over salads. Store leftover bacon in the fridge for up to 2 weeks.

Tips for Making the Best Hillbilly Bacon

Follow these tips for ideal homemade hillbilly bacon:

• Choose a pork butt with good marbling for the best texture.
• Apply the curing mix evenly over all surfaces of the pork.
• Drain off collected liquid daily during curing for proper penetration.
• Soak sufficiently after curing to remove excess saltiness.
• Use a true cold smoke method at 200°F or below to avoid cooking the meat.
• Chill thoroughly before slicing for cleaner, easier cuts.
• Cook over medium heat to achieve crispy bacon without burning.

With its salt cure, smoky aroma, and melt-in-your-mouth fat, hillbilly bacon makes ordinary dishes extraordinary. For incredible homemade bacon, give this easy hillbilly bacon recipe a try. The delicious results are well worth the effort.