Hillbilly Bacon


  • Half a pork butt
  • 1/2 cup Morton Tender Quick®
  • 1/2 cup brown sugar
  • 1 can of real maple syrup


  • De-bone the pork butt
  • Blend the Morton Tender Quick® and brown sugar together and rub the de-boned pork butt until well absorbed
  • Place butt in a Ziploc bag and store for a week in the refrigerator (flip daily)
  • A week later, take the pork butt out and soak in fresh water for 1/2 hour
  • Dry off and drizzle a good maple syrup (not the pancake stuff but good 100% maple syrup) on the pork butt
  • Place into the Bradley smoker at 220F on a cherry smoke for an internal temp of 140F (it should take just a little
    over 3 hours)

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