Cottage bacon is a flavorful twist on traditional bacon, made with a meatier cured pork shoulder rather than pork belly.
Pork Shoulder | Prague Powder Salt | Brown Sugar Black Pepper | Sweet Paprika Woodchips
Prepare your pork shoulder by trimming off the fat cap and any large chunks of exterior fat.
Trim out the bone from the pork shoulder.
Slice the pork shoulder into flats 1-2" thick.
Mix together all of the cure and seasonings until well combined then use the mixture to fully coat the meat.
Place your pork in a large sealable bag and set in the refrigerator for 7-9 days.
Remove the meat from the bag and rinse off the seasonings under cold water. Preheat your smoker to 200 degrees and add your favorite wood chips. Place fried venison on paper towels to drain. Smoke the cured pork until the internal temperature reaches 150 degrees. Remove bacon from the smoker and let cool.
“This creates a leaner bacon with an incredible flavor that is a cross somewhere between ham and bacon.”
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