Making Mouthwatering Hillbilly Bacon at Home

Forget boring old regular bacon. For the ultimate tasty treat that will have your tastebuds singing, try your hand at homemade hillbilly bacon! This Southern specialty turns ordinary pork into extraordinary, maple-glazed slices of smoky, sweet heaven.

Keep reading to learn all about hillbilly bacon, how to cure and smoke your own at home and share in this delicious Southern tradition. Yeehaw!

What is Hillbilly Bacon?

Hillbilly bacon is a variety of cured, smoked, and sliced pork belly that originated in the Appalachian region of the United States It gets its name from the rural “hillbilly” communities where it was created.

It differs from traditional bacon in a few key ways

• It uses pork shoulder or Boston butt rather than pork belly.

• It’s brined with a salty dry cure instead of a wet brine.

• It’s smoked over wood and lightly glazed with a sweet maple syrup.

The end result is bacon that is leaner, more intensely smoky and maple-flavored, and with a pleasantly ham-like texture. It makes a fantastic addition to breakfast, sandwiches, salads, baked beans, and more!

Why Make Homemade Hillbilly Bacon?

There are several great reasons to try your hand at curing and smoking your own hillbilly bacon at home:

• Customize the flavor – Choose your favorite wood for smoking and experiment with the glaze.

• Control quality – Select high-quality pork and ingredients.

• Save money – Costs a fraction of buying artisan bacon.

• Enjoy the process – It’s an entertaining hobby and learning experience.

• Share your creation – Make an impressive edible gift for family and friends.

With just a bit of time and effort, you can wow your brunch guests with homemade hillbilly bacon that puts store-bought to shame.

Step-by-Step Guide to Making Hillbilly Bacon

Follow these simple steps for phenomenal DIY hillbilly bacon every time:

1. Choose the Pork

Select a boneless pork Boston butt or pork shoulder roast. Around 5 pounds works well. Choose meat with good marbling for the best texture and moisture.

2. Prepare the Curing Mix

In a small bowl, mix together:

• 1⁄2 cup kosher salt
• 1⁄2 cup brown sugar
• 1⁄2 cup Morton’s Tender Quick

This will cure and flavor the pork as it sits.

3. Apply the Dry Cure

Slice the pork in half horizontally to create two flat slabs about 2-3 inches thick. Coat the pork all over with the curing mix, rubbing it in well. Place each cured slab in a gallon zip-top bag.

4. Cure the Pork

Refrigerate the pork for 5-7 days, flipping the bags over every other day to redistribute the curing mix. This draws moisture out while infusing flavor.

5. Rinse and Soak

After curing, rinse off the excess cure mix and soak the pork in fresh water for 1-2 hours. This mellows the saltiness. Rinse and pat dry.

6. Add the Glaze

Heat 1⁄2 cup maple syrup or honey until runny. Brush the glaze all over the pork to help form a lovely crust when smoked.

7. Hot Smoke the Bacon

Place the pork in a smoker preheated to 225°F. Use maple or fruit wood for flavor. Smoke for up to 3 hours until it reaches an internal temp of 140°F.

8. Chill and Slice

Allow the smoked bacon to cool completely before slicing into 1⁄4 to 1⁄2 inch thick pieces. Enjoy!

That’s all there is to creating incredible hillbilly bacon that your whole family will go crazy for. Store leftovers in the fridge for up to two weeks.

Recipe Variations and Serving Ideas

One of the joys of homemade hillbilly bacon is playing with different flavors. Try these fun variations:

• Use bourbon, rum, or apple cider in the glaze.

• Add spices like cracked pepper, paprika, or cayenne to the cure mix.

• Smoke over hickory, apple, cherry, or pecan wood.

• Top with black pepper, crushed red pepper, or chopped fresh herbs before serving.

In addition to breakfast, hillbilly bacon makes a perfect topping for:

• Baked potatoes – Crispy crumbled bacon with sour cream.

• Brussels sprouts – Roasted with bacon lardons for caramelization.

• Chili – Garnish for classic beef chili.

• Salads – Bits of bacon add crunch and saltiness.

• Baked beans – Bacon adds a smoky depth.

• Burgers – The ultimate bacon cheeseburger!

With its sweet and savory maple-kissed flavor, hillbilly bacon adds a distinctive touch to all sorts of dishes.

Helpful Hillbilly Bacon Gear

Having the right gear makes the process easier and more fun. Handy equipment includes:

• A digital kitchen scale for accurately measuring curing salts.

• Glass or ceramic curing containers.

• Meat injector to penetrate thick cuts.

• Instant read thermometer for monitoring doneness.

• Electric slicer for uniform bacon slices.

• High-quality smoker like a Bradley digital electric smoker.

• Wood bisquettes – Mesquite, hickory, maple, etc.

• Heat-resistant gloves for safe handling.

• Meat claws for maneuvering the pork.

• Cooling racks to air chill smoked bacon.

Investing in quality tools ensures your homemade hillbilly bacon turns out picture perfect every time.

Key Tips for Delicious Hillbilly Bacon

Keep these tips in mind for safety and top-notch results:

• Accurately measure curing salts to prevent over-salting.

• Soak sufficiently after curing to reduce saltiness as desired.

• Cook to 140°F internal temperature for food safety.

• Allow proper air-chilling time before slicing and serving.

• Store properly chilled for up to 2 weeks. Freeze for longer storage.

• Discard bacon if it develops an off smell, flavor, or slimy texture.

With patience and practice, you’ll be cranking out incredible homemade hillbilly bacon that beats the store-bought kind any day!

Say Hello to Delicious Hillbilly Bacon

From its deep smoky flavors to sweet maple glaze, hillbilly bacon is a true Southern treat with a difference. By curing and smoking pork shoulder yourself, you control the ingredients and customize the taste.

It does take time, but the finished bacon is well worth the effort. Plus, you’ll impress family and friends with your new hobby and mouthwatering culinary creation. We hope these tips get you hooked on making your own hillbilly bacon masterpieces at home. Happy smoking!