So I've seen all the threads lately about BBB and I had to give it a try. Got the pork butts on sale for $1.49 lb - 2 in a cryovac. I boned and butterflied one butt into 2 pieces. I made 2 different cures. The first cure I put on the piece in the bottom of the pic and used Hi Mtn Buckboard Bacon Cure with additional 1/4 cup of honey and 1/3 cup maple syrup. Went into the fridge on 1/29/2012, massaged and turned every day. Out of the fridge, rinsed, soaked 30 minutes in ice water, rinsed again and patted dry. Cut some uneven pieces off for the fry test. No salty taste and could definitely taste the honey and maple. Brushed some additional maple syrup on it and now sitting in front of a fan to dry a bit. I've never cold smoked bacon but going to give it a shot with maple and maybe a bit of mesquite. See you all when it's done!