Started off with a large pork shoulder, split it, covered it with a chosen cure mix, and into the fridge for two weeks. Turning over the bag of meat occasionally to keep the cure on all the meat.
This is what it looked like after two weeks in the cure.
Pulled it out and sliced off a few pieces to check the saltyness.
A bit too salty, so into water to soak for an hour.
Dried off and into the smoker.
The timing of this project did not plan for no power for six days. So here’s my heat source, Lump charcoal. Not that unusual I like using charcoal for the heat.
I also had my homemade a-maze smoker going with maple pellets, got a good thick smoke going.
Pulled it out after seven hours.
After cooling overnight in the fridge, sliced up the small end piece and in the frypan for breakfast. Good stuff, tasted someplace between bacon and ham with a unique flavor. The flavor was a little strong on the sugar I think, but just right on the smoke and the soak did mellow the salt. I’ll try a variable of the recipe on the next round with less sugar. But that is the critical eval, the bacon will get eaten quickly, its good stuff.
Here’s the final product being sliced up.
Nice big pile of bbbacon sliced and the end bits cut for beans/cooking. It got vacuum packed in half pound or less packages.