I butterflied a butt open, taking the meatier piece close to the bone off to let it lay even. I will cure this the same style as the bacon, but will end up using it more like a cottage ham for steaks and sandwiches if it's lean enough.
When i make bacon, i generally do bbb as shoulders are far cheaper than a belly, but i still cure it in the same style, only taking off a few days of cure time because it's not quite as thick. I use the recipe in the Ruhlman/Polcyn book with maple syrup and brown sugar (yes i actually use this recipe for my hams too! Not big bone in ones but if i break them down for lunch meat or when i do cottage hams.)
Also saw many questions regarding cure amounts while browsing. Weight is always preferred when measuring cures. But 1tsp cure #1 is for 5#ground meats (sausage) for whole muscles the general rule is 2tsp per 5# piece of meat.
First time posting from my phone, hope the pics show up! :) anybody else use a cure that's more of a rub/dry brine?