Cottage Bacon Recipes

COTTAGE BACON

Steps:

• Prepare your pork shoulder by trimming off the fat cap and any large chunks of exterior fat.
• Trim out the bone from the pork shoulder by carefully cutting around it to remove it, being careful not to cut up the surrounding meat excessively.
• Slice the pork shoulder into flats 1-2" thick, similar to a pork belly.
• Mix together all of the cure and seasonings until well combined then use the mixture to fully coat the meat.*
• Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. Flip the pork each day to ensure it cures evenly.
• Remove the meat from the bag and rinse off the seasonings under cold water. Then pat it dry with paper towels.
• Preheat your smoker to 200 degrees and add your favorite wood chips.
• Smoke the cured pork until the internal temperature reaches 150 degrees. This will take approximately 2 hours, depending on how thick your meat has been cut.
• Remove bacon from the smoker and let cool, then slice thinly with a meat slicer or chef knife.

CHEESY AMISH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.