Going to pick up a couple pork shoulders and make some more variations of buckboard bacon. Going to do a couple varieties, going to add maple syrup to one, coarse black pepper to another. Any suggestions for other variations?
And as a bonus, our local market has great looking shoulders for .99/lb! Its going to be a good day. In 9 days I'll pull it from its curing bag, rinse, then onto the smoker! Will update with pics once I get this thing going.
15 or maybe more lbs of bacon in the freezer (my last batch was 7 lbs as a trial, and between us eating some and everyone taking a little to try we are almost out already), should be good for quite a while. Maybe I'll slice some pretty thin and try to make a fattie out of it.