A bacon joint is a cut of cured pork, and though it is generally cut from the shoulder area, the name "bacon joint" doesn’t imply any particular cut of meat. Though bacon joint can be grilled and boiled, roasting it allows the natural flavor to come through with a minimal amount of preparation. Slice and use bacon joint in a variety of different recipes, or serve it as a main dish.
Rinse the bacon joint under cold, clean water in the sink. Allow the bacon joint to drain in a colander in the sink before patting it dry with paper towels, replacing them as necessary.
Preheat your oven to 350 degrees Fahrenheit.
Combine 1/2 cup lemon juice with 3/4 cup whole-grain mustard in a measuring cup.
Brush the bacon joint all over with the lemon juice and mustard mixture.
Season the meat on all sides with freshly ground black pepper to taste.
Place the bacon joint in a large roasting dish, and cover the roasting dish loosely with aluminum foil.
Cook the bacon joint for 50 minutes before removing it from the oven and basting it with the liquid in the bottom of the pan.
Return the bacon joint to the oven uncovered, and cook the meat for an additional 20 minutes. Add 15-minute intervals of cooking time as needed. The joint is fully cooked when the internal temperature in the center of the joint is 160 degrees Fahrenheit according to an instant-read thermometer.
Remove the roasting pan from the oven, and allow the bacon joint to rest at room temperature for 10 minutes before slicing and serving the meat.
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- whatscookingamerica.net: Meat, Fish, and Seafood Temperature Cooking Chart
- "Pig: King of the Southern Table"; James Villas; 2010
- For a stronger flavor, cover the bacon joint after applying the lemon juice and mustard mixture and salt and pepper, and allow it to marinate in the refrigerator for up to 24 hours.
- For safety, cook the bacon joint to a minimum of 160 degrees. If you prefer well-done meat, cook it to no higher than 170 degrees, because it will likely become tough and chewy.
Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."