I have two huge pork shoulders that I took out of the freezer yesterday to make buck board bacon. I am on day 13 of waiting for my smoker to arrive in the mail. It should be here before the ten days on my cure is up. I am planning on trying my first ever buck board bacon with the Hi Mountian cure. I am a little unsure what temp to smoke it as it seems like it is a personnal preference. I would like to still fry it in the pan like store bought bacon so I think I will try and keep it low.
Any early advice? Should I butterfly the shoulders to thin them a bit they are pretty thick? I will include photos along the way.