This topic contains 4 replies, has 3 voices, and was last updated by 
Crow Bar 5 months, 4 weeks ago.
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So, this is what is called a “Cowboy” steak. It is a cross section of the rear leg of the ham. I think they call it ham steak in the grocery store. Difference is mine is about 2 inches thick.
I took this cut, applied a simple dry cure, then 1/2 a cup of brown sugar and a 1/4 of a cup of maple syrup. Let it cure for about a week and that is, well, un-smoked cured bacon . . . kinda. Technically bacon comes from the belly, but it tastes the same, dang good. Going to use some of this, along with the confit lemon in a pasta dish tonight.
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Best bacon is from the jowls…. adding some liquid smoke to your cure will add smoke taste without the smoker but it is not as good as with a slow cold smoke with apple wood.
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I would never use liquid smoke.
Cold smoking is the only way.
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Crow bar that is interesting. Do you put it in a smoker for a week or just keep it in fridge for a week. I have been wanting to get a smoker and learn to smoke meat. So this sounds good and would love to give it a trial run.
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@LittleSis,
The week is the curing time.
Smoking takes anywhere from a few hours to a half a day with a regular smoker (i.e. non-electric type) for cold smoking, under 90 degrees.
Hot smoking is different (above 100 degrees, usually at the 180-200 mark pending on the meat being smoked) and usually goes faster. But the type of meat, the thickness all come into play.
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