Strip 'n Pig
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  1. Pederson’s Farms Uncured Bacon
  2. Boneless Boston Butt
  3. Tony Chachere’s Injectable butter & jalapeno marinade
  4. Texas pepper jelly apple cherry habanero candy
  1. Salt
  2. Pepper
  3. Cayenne pepper
  4. Cummin
  5. Seasoning salt
  6. Garlic powder
  7. Paprika
  8. Chile powder
  9. Thyme
  1. Inject the boneless Boston butt with marinade
  2. Cut butt into 1-inch cubes
  3. Cut bacon into 3 equal parts
  4. Wrap bacon around each cube of butt and use a toothpick to secure
  5. Lightly season (to taste) with all ingredients, then sprinkle with light brown sugar
  6. Smoke or bake approximately 1 hour at 325 degrees or until internal temperature reaches 195 degrees.
  7. When done, coat sparingly with rib candy
Bacon Bash Texas


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