Cottage Bacon Recipe

Cottage bacon is a tasty, healthier option made from pork shoulder. You’ll need kosher salt, pink curing salt, sugars, and spices for curing. After brining the meat for about 10 days, rinse and pat it dry. Then, smoke it at 225°F until it reaches 150°F internally. Once cooled, slice it and cook until crispy. To store, keep it in the fridge or freeze it. For a detailed recipe and tips, check out the full guide.

Why You’ll Love this Recipe

When you try cottage bacon, you’ll discover a delicious alternative to traditional bacon that offers unique benefits. This versatile meat combines a unique texture, mixing the best of bacon and ham.

Here’s why you’ll love it:

• Flavor: It has a smoky taste that enhances salads, sandwiches, and breakfast dishes.

• Healthier Option: With lower fat and calorie content, it’s a leaner choice for meals.

• Cooking Methods: You can pan-fry, broil, or bake it, making it adaptable to your cooking style.

• Meatier Experience: Thicker slices provide a satisfying bite, perfect for breakfast sandwiches or burgers. Additionally, because it is crafted from pork shoulder, it results in more meat per hog and less waste.

• Nutritional Value: It offers protein, vitamins, and minerals, allowing for balanced nutrition when enjoyed in moderation.

Cottage bacon truly stands out in your culinary adventures.

Recipe

Ingredients:
– Pork shoulder roast (boneless)
– Kosher salt
– Pink curing salt
– White sugar
– Maple sugar
– Black pepper
– Garlic powder
– Onion powder
– Cayenne pepper
– Water (for brine)
– Natural wood chips (for smoking)

Cooking Instructions:
1. Begin by trimming any excess fat from the pork shoulder roast. This step is vital for achieving a leaner final product.

1. Prepare the curing mixture by combining kosher salt, pink curing salt, white sugar, maple sugar, black pepper, garlic powder, onion powder, and cayenne pepper. Use precise measurements, ideally calculated with an online cure calculator.

2. Dissolve the curing mixture in water to create a brine. Verify all ingredients are well combined.

3. Submerge the trimmed pork shoulder in the brine and refrigerate for approximately 10 days, turning the meat every few days to guarantee even curing. Buckboard bacon is known for its rich pork flavor and marbled texture, making it a delightful addition to various recipes.

4. After the curing period, remove the pork from the brine and rinse it under cold water to remove excess salt. Pat it dry with paper towels.

5. Preheat your smoker to the desired temperature, typically around 225°F (107°C). Choose your preferred wood chips for smoking.

6. Place the cured pork shoulder in the smoker and smoke it for several hours, or until it reaches an internal temperature of 150°F (65°C). The smoking time may vary depending on the thickness of the roast.

7. Once smoked, allow the cottage bacon to cool before slicing it into thin strips for cooking.

8. Cook the sliced cottage bacon in a skillet over medium heat until crispy, or bake it in an oven preheated to 350°F (175°C) for 25-30 minutes.

Extra Tips:
When preparing cottage bacon, it’s important to monitor the curing and smoking processes closely to achieve the best results.

Be sure to use a meat thermometer to check the internal temperature during smoking for safety and maximum flavor development.

Additionally, feel free to experiment with different spices or woods for smoking to personalize the flavor profile to your liking.

Enjoy your homemade cottage bacon in various dishes or as a tasty snack!

Final Thoughts

Preparing cottage bacon can be a rewarding experience, especially when you understand the key processes involved.

Start with the curing process, which takes 7 to 11 days. Use 12 grams of kosher salt per pound of pork shoulder and maintain a 2:1 sugar-to-salt ratio. After curing, rinse and pat dry the meat. It’s important to fully coat the pork with the curing mixture to ensure even flavor throughout.

Next, smoke it at 200 degrees Fahrenheit until it reaches an internal temperature of 150 degrees Fahrenheit, which usually takes 2-3 hours. Remember to use a digital thermometer for accuracy.

Cottage bacon is leaner than traditional bacon but can still be high in sodium. Store it in the fridge or freeze it for longer use.

Enjoy it cold or cooked in various dishes for a flavorful addition.

Frequently Asked Questions

Can I Use a Different Cut of Pork for Cottage Bacon?

Yes, you can use different cuts of pork for cottage bacon. Just keep in mind that pork shoulder works best due to its ideal fat-to-lean ratio, ensuring a flavorful and meaty final product.

How Long Will Cottage Bacon Last in the Refrigerator?

Cured bacon lasts about a week in the refrigerator. If you’ve opened it, use it within that timeframe for the best quality. To extend its life, consider portioning and freezing what you don’t need right away.

Is Cottage Bacon Suitable for Freezing?

Yes, cottage bacon’s suitable for freezing. Just make sure to wrap it tightly to prevent freezer burn, and try to use it within 1 to 3 months for the best quality and flavor.

What Sides Pair Well With Cottage Bacon?

What’s better than a delicious main dish? Perfect sides! You’ll love roasted potatoes, green beans, or creamy mashed potatoes with cottage bacon; they elevate your meal, making every bite unforgettable and utterly satisfying.

Can I Make Cottage Bacon Without Curing Salt?

Yes, you can make cottage bacon without curing salt. Just use non-iodized salt and brown sugar for flavor, ensuring you keep the meat refrigerated or frozen to prevent bacterial growth during the curing process.