Cane Syrup Butt Bacon

[Jogeephus]

Made this the other day and got a lot of compliments on it.

Bone a boston butt out and took the (~4#) meat and soaked it for two weeks in a refrigerated bag with this mixture in it.

1.5 cups of cane syrup
1/2 cup kosher salt
1.5 cups of dark brown sugar
2 TBS of garlic powder AND onion powder
2 tsp of Morton's Tenderquick

After two weeks I tied it to give it a tube shape then hung it to dry for a few hours before putting it on the smoker. (Note the masterful job of tying)


Smoked it at 200 F till the internal temp was 140 F.



Took it out and let it rest. Once cooled, put it in fridge till next day and sliced it.



Packaged up for friends and neighbors.



Only thing I wish I had done was to have made another one. This one just didn't last long around here.

[DanMcG]

Thats got to be some sweet Buckboard bacon, (that's what we call a cured smoked butt). It looks like it took on some nice color too.
One thing I noticed though in your ingredients it that the amount of cure is a lot less then what I would use when using Morton's. I use Morton's recommendation of 1 TBS per pound, but I will admit its way to salty for me even after soaking it for hours.
Your way would be a lot less saltier but I wonder if it's enough cure?
Thanks for sharing the pic's.
Dan

[Jogeephus]

It was sweet. Tasted a lot like a honey baked ham or a country ham that got some syrup on it. As you pointed out it wasn't salty. Tasted similar to a canned ham with just a hint of salt.