Shoulder bacon sometimes called cottage bacon or buckboard bacon, is a tasty and versatile cut of meat that comes from the pork shoulder. This leaner bacon alternative packs a flavorful punch, but cooking it properly is key to bringing out its best qualities.
In this article, I’ll provide a complete guide to preparing succulent savory shoulder bacon through various cooking methods. You’ll learn how to choose the right cut prep and season it, and cook shoulder bacon to crispy, chewy, or tender perfection. Let’s get cooking!
What is Shoulder Bacon?
Shoulder bacon is made from the meaty shoulder region of the pig, rather than the fattier pork belly. It contains deliciously marbled fat streaks throughout for great flavor.
This cut is cured and smoked like regular bacon, but has a more ham-like taste and texture. It’s leaner than belly bacon, but still moist and flavorful when cooked properly.
Shoulder bacon works great in any recipe calling for regular bacon. Its heartier meat stands up well in sandwiches, breakfast tacos, soups, casseroles, and more.
Choosing the Right Shoulder Bacon
For the best results, choose a well-marbled shoulder bacon cut that has plenty of fat streaked throughout. This fat will keep the meat tender and add tons of flavor. The shoulder is also sold as roasts and can be sliced into bacon.
Opt for thick-cut shoulder bacon slices, around 1/4 inch thick. Thinner slices can overcook and dry out quickly. Thick slices hold up better to cooking methods like pan-frying.
Finally, choose uncooked, uncured shoulder bacon if you want to add your own spice rubs before cooking. Or, opt for pre-cured and smoked shoulder bacon for convenience.
Prepping Shoulder Bacon
Proper prep is important for imbuing bacon with lots of flavor. Follow these tips:
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Trim excess fat – For less greasiness, trim off any large sections of fat before cooking. Leave about 1/4 inch.
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Score the surface – Use a sharp knife to cut shallow slits across the surface. This helps seasoning penetrate.
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Apply dry rub – Coat both sides with spices like brown sugar, paprika, garlic and onion powder, salt and pepper.
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Refrigerate 2-12 hours – Chilling allows seasonings and salt to evenly distribute.
With the right prep, you’ll end up with incredibly rich, flavorful shoulder bacon. Now let’s explore cooking methods.
Pan-Frying Shoulder Bacon
Pan-frying renders fat slowly, allowing the bacon to gradually crisp up while infusing with smoky flavor. Here’s how:
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Heat a cast iron or nonstick skillet over medium heat. No oil needed.
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Add bacon slices in a single layer. Work in batches to avoid crowding.
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Cook 2-5 minutes per side, pressing down occasionally with a spatula, until crispy.
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Transfer bacon to a paper towel-lined plate to soak up grease.
Pan-frying brings out shoulder bacon’s signature deep, savory taste. Cook to your preferred level of crispiness based on the timing above.
Baking Shoulder Bacon
Baking gives you evenly cooked bacon without the splatter and mess of frying. Here’s how to bake shoulder bacon:
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Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment.
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Arrange bacon slices on sheet so they’re not touching.
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Bake 15-18 minutes, until browned and slightly crispy. Watch closely to avoid burning.
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Remove from oven and transfer to a paper towel-lined plate.
Baking yields crispy bacon slices in larger batches without having to dirty multiple skillets. Feel free to tweak cook times based on thickness.
Grilling Shoulder Bacon
Grilling imparts delicious smoky notes while rendering fat quickly. Follow these tips for grilled shoulder bacon:
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Preheat grill to medium heat. Lightly oil grates.
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Place bacon directly on oiled grates. Avoid overcrowding.
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Grill 5-7 minutes per side, flipping occasionally, until nicely charred.
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Move bacon to cooler side of grill if it browns too quickly.
The hot grill sears in flavor while intensifying shoulder bacon’s signature smokiness.
Shoulder Bacon Recipe Ideas
From breakfast tacos to burgers, here are tasty ways to use shoulder bacon:
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BLT sandwiches – Layer crispy shoulder bacon with lettuce, tomatoes and mayo on toasted bread.
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Bacon and Brussels sprouts – Fry slivered Brussels sprouts with chopped shoulder bacon for a delicious side.
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Bacon mac and cheese – Stir crispy crumbled shoulder bacon into cheesy macaroni.
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Bacon fried rice – Add diced shoulder bacon to fried rice with peas, carrots and eggs.
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Bacon jam – Slow cook shoulder bacon pieces with brown sugar and spices into a sweet jam.
Get creative with this versatile meat! Shoulder bacon enhances any dish.
With the right prep and cooking method, you can enjoy delicious and addicting shoulder bacon any time. This guide equips you with expert tips for cooking shoulder bacon to crispy, chewy perfection.
Step 3: Soak Your Meat
10 days already?! That went quick.
First, pull the pork butts out of the container and rinse them off. Be sure to rinse out the bone cavity too.
Next, soak the butts in cold water. This helps pull out some of the salt. I dont think ice in the water is really necessary. but it made me feel better about leaving it in the sink for a couple hours.
Change the water after 45 minutes or so.
After soaking for 1. 5 hours, I cut a small piece off and fried it up to check how salty it was. It was still too salty for my taste.
More soaking if desired. 2.5 hours was the sweet spot for this batch.
Pat your meat dry with a paper towel.
Let your meat air dry. I put it in the oven and cracked the door. I learned this trick while letting smoked salmon dry after rinsing off the cure. Using the oven keeps it out of the way, somewhat sheltered and still lets air circulate around it. (Do not turn the oven on).
More waiting… Let it dry for about 2 hours.
This is now (un)officially the instructable with the most apostrophe gs.
Riht. movin on now…
Time to smoke those butts! Fire up your smoker to about 200 degrees Fahrenheit. (If youre curious I use a Chargriller Duo 5050 with the add on Side Fire Box.)
If you dont have a smoker, you can do this step in your oven too. LIGHTLY drizzle the pork with liquid smoke. Ive used Stubbs Hickory Liquid Smokebefore and find it works well. Go light though, this is a less is more kinda thing.
Once your smoker (or oven) is up to temp, wash your hands and put the butts on. I put in digital temp probes, you can also use a digital instant read thermometer. Use a bi-metal analog thermometer if thats all you have.
Add your favorite smoking wood, I used hickory, apple is also a great choice. Dont over do the smoke, 3-4 chunks of wood is probably plenty.
Close up the smoker and crack a beverage.
Once youre finished with your beverage, check the pork. I didnt flip the butts, you can if you want.
If you need to, add a piece of wood. Then, add the lid and cook until the pork reaches 140 to 145 degrees Fahrenheit on the inside.
When they reach 140 to 145 degrees Fahrenheit, take the butts off and let them cool for about 45 minutes before putting them in the fridge.
Id highly recommend getting a digital thermometer if you dont have one. The bi-metal analog thermometers are notoriously inaccurate. I now use a Heatermeter https://github.com/CapnBry/HeaterMeter/wiki and this digital instant read thermometer CDN ProAccurate Digital Instant Read Thermometer
This combo makes it easy for me to look like a BBQing hero, I cant tell you enough how much better my BBQ meats taste now that I have precise and accurate temp control. This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html
Step 1: Ingredients and Materials
- Here is the link to the product I bought on Amazon: BACON CURE
- Most of the time, Cash and Carry or Costco has good deals and good meat.
3. Non metallic container
- This is very important. The cure will react with metal, which could make your bacon bad. Click here for the container shown in this instructable.
- Measuring accurately is also very important. Not using enough cure could potentially make you really sick. Heres the set of measuring cups I use.
How to Cook Bacon So It’s Crispy, Tender, and the Most Perfect Ever
FAQ
How to cook shoulder bacon in a pan?
What is shoulder bacon good for?
Does shoulder bacon need to be cooked?
Is pork shoulder bacon the same as regular bacon?
How do you cook shoulder bacon?
Baking shoulder bacon is a great way to achieve perfectly crispy and evenly cooked bacon without any fuss or mess. This foolproof method is easy to follow and produces delicious results every time. To start, preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Can one eat bacon with diverticulosis?
You can eat bacon with diverticulosis, but it is not the most recommended. In a person with diverticulosis, it is recommended to consume foods with soluble fiber such as vegetables, fruits, whole grains, and legumes.
How do you eat shoulder bacon?
Here are some serving suggestions to help you get the most out of your shoulder bacon: 1. Breakfast: Shoulder bacon is a great addition to any breakfast plate. Fry it up in a skillet until crispy and serve it alongside eggs, toast, and hash browns. 2. Sandwiches: Shoulder bacon is perfect for sandwiches.
Can you cook shoulder bacon on a stovetop?
Searing shoulder bacon is a quick and easy method that can be done on the stovetop. First, preheat a large nonstick skillet over medium/high heat. Place 5-6 pieces of bacon in the pan, making sure they are not overlapping.