Thank you for the info. when i do this the meat is kept in a container in the fridge and sits in it own brine turning meat each day. I also have done many bone in pork shoulders to make ham-just have to make sure to add extra cure to bone ends and push cure & salt between bone and meat.. wrap in cheese cloth and brown paper hang in fridge. don't know if this is a real no no, but meat always cured all the way through. Hmm, may have to be careful.
I had never heard about not scaling and have done it several times mostly with chicken. Might need to rethink it?
That sounds fantastic! I love seeing first attempts turn out so well, and it sounds like you nailed it. Buckboard bacon has such a great flavor profile, and your combination of salt, cracked pepper, and a touch of Demerara brown sugar must have created a perfect balance of savory and sweet. Smoking it in the electric smoker with the charcoal/wood offset was a smart move—it probably added that rich, smoky depth that really sets homemade bacon apart. I can see why it didn’t disappoint! You’ve definitely inspired me to give buckboard bacon a try myself.
