I made 19# of buckboard bacon over the weekend. Came out very good!
I boned out And saved the top 1/2’s of 4 nice pork butts and cured using Morton’s tender quick, brown sugar and maple sugar In fridge for 8 days. Flipping every 2 days
- Rinsed and soaked for 1/2 hour And patted dry
- put a generous coating of butcher grind black pepper and put on racks overnight in fridge to dry
-Pulled out to get to room temp in the morning while prepping smoker - 1 hr no smoke at 130*
- added apple smoke for 8 hours all at the same 130*
-pulled and let cool and put in bags in fridge for 2 days mellow - put in freezer for 3-4 hours then sliced and vacuum packed