Here is a basic recipe I started with. The brine is adapted from a brine recipe RonP gave me a while back so it originally called for Tender Quick. I make my own Tender Quick substitute using DQ #1/Instacure #1/Prague Powder #1. You can scale the recipe as needed. This will easily make 2 shoulders worth of buckboard bacon.
First you need to make the Tender Quick substitute. Mix the following together well:
4 ounces cure #1
1 lbs extra fine granulated sugar
2 lbs kosher salt
You won't use all of the TQ substitute so put in a container or bag.
Now for the brine.
Dissolve in one gallon of distilled water and mix:
4 cups of TQ substitute
2 TBS onion powder
2 TBS garlic powder
1/2 cup maple sugar
I like to cut my shoulders into two inch high strips the width of the shoulder. Then I will inject the strips with brine. After injecting, I place them in gallon ziploc bags. I will put one piece in one ziploc bag and then place that ziploc bag in a second ziploc bag (in case the first one leaks) and fill the interior ziploc bag with brine, squeeze all the air out, and seal the bags. I then put them in the fridge to cure for 4 days. You could use a container instead of ziploc bags if you wish.
At the 4 day mark I take them out and soak them for an hour in cold water. Pat them dry, coat with black pepper or whatever you want and then smoke them.