that buckboard bacon is awesome i make a lot of the stuff we never by buy bacon at this house i even use it on loin for canadian bacon everybody loves the stuff keep up the good work and let the smoke roll
you have a happy easter
yea, this was not a purchased premix cure either.....
2 lbs pork shoulder (I actually used blade shoulder and cut the blade out)
1/3 cup unsulfured molasses
1/4 cup kosher salt
3/4 cup brown sugar packed
2 Tbs liquid smoke
1 Tbs garlic powder
1 Tbs onion powder
1 tsp prague #2
trim butt, put in zip lock baggie with molasses and liquid smoke, coat the meat, add all of the remaining ingredients to the bag. Let cure 2 weeks turning every few days. After 2 weeks, rinse with cold water, then allow to sit in cold water 2 hours, drain and pat dry. Let come to room temp ~1 hour or so, smoke at 200 F until internal reaches 140. I choose to smoke with applewood....... yum yum.....