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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dirty Dave's Pork Butt "Bacon"   
    Categories: Pork, Preserving   
         Yield: 3 Pounds   
       
         4 lb (to 5) boneless Pork Butt   
         1 ga Water   
      
   MMMMM---------------------CURING INGREDIENTS--------------------------   
         1 c  Pickling Salt   
              +=AND=+   
         3 oz Prague Powder #1   
              +=OR=+   
         3 oz Modern Cure   
              +=ALTERNATIVELY=+   
     1 1/4 c  Morton's TenderQuik can be   
              - used place of pickling   
              - salt AND Prague Powder or   
              - Modern Cure   
         3    California bay leaves   
     1 1/4 c  Brown sugar   
         3 cl Garlic   
         3 tb Dirty Dave's All-purpose Rub   
         1 tb Juniper berries; lightly   
              - crushed   
       1/2 tb Black peppercorns   
       
     Equipment: 8 qt or larger stock pot, stoneware plate,   
     weight(s), marinade/brine injector (opt)   
        
     Make a bag (bouquet garni) of cheesecloth for the juniper   
     berries, bay leaves, garlic and peppercorns. Put the   
     gallon of water into the stock pot with dry ingredients   
     and bring to a boil. Boil hard for about 10 minutes to   
     insure all the flavour is obtained from the bouquet garni.   
        
     Remove pot from heat, fish out the packet of bouquet garni   
     and let cool to 38oF, which is your ideal temp. Add the   
     butt and weigh down with a plate if necessary to ensure it   
     remains submerged in the brine.   
        
     You can use a cooks' syringe to inject strained curing   
     brine into the heart of the meat to ensure complete   
     curing. I just did a straight soak for 7 days. Suggested   
     soak time is 5-7 days. If using multiple pieces of pork   
     that might be resting on each other, it wouldn't hurt to   
     flip them within the brine about halfway through the   
     curing process to allow brine to reach all surface area of   
     the meat.   
        
     After the 5-7 days of soaking, remove the pork from the   
     curing brine. At this point it can be rinsed/soaked in   
     clean, cold water or cheap (Carlo Rossi) red wine to   
     remove some of the saltiness of the brine. Depending on   
     your taste/tolerance of salt content in cured meat, you   
     may want to skip this step entirely or soak/ rinse for up   
     to 2 hours (change the water a couple of times if going   
     this length of time).   
        
     Next, pat the loins dry with paper towel or dry cloth.   
     Apply a thin coating of Dirty Dave's All-purpose Rub.   
     (recipe follows)   
        
     Prepare an indirect fire in your cooker, aiming for a temp   
     of 225oF/105oC. Use the smokewood of your choice. Cherry,   
     oak chunks, pecan, apple, or even grape vine trimmings.   
        
     The target internal temperature of the cook will be   
     determined largely by your finished intention for the pork   
     butts. If you are looking for a breakfast bacon to be   
     fried before eating, then an internal of 140-145oF/60-63oC   
     will be ideal. For a finished fully-cooked product, keep   
     cooking to internal of 155-160oF/68-70oC.   
        
     The bacon can be fried up immediately or kept in the   
     fridge with much the same shelf-life as other commercial   
     cured bacons. It also freezes well, especially when   
     pre-sliced with pieces of waxed paper placed between the   
     slices.   
        
     Recipe and MM Format by Dave Drum - 09 September 1997   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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