For some strange reason, y'all mistakenly refer to this as Buckboard bacon. It's been Hillbilly Bacon around these parts for at least 40 years that I'm aware of, and that's how all the local butchers label it, so that's what I'm calling it. Any old how, I put two butterflied, deboned butts in the brine today. Simple brine: Per gallon of water- 2 Tbsp. Prague powder #1 1 cup dark brown sugar 3/4 cup canning & pickling salt. I also added 2 Tbsp. of European seasoning mix to each gallon of brine. My brining tubs will only hold one butt & one gallon of brine each. I got the Euro seasoning mix recipe somewhere in the bacon forum threads, but don't know where & can't find it now to give proper credit. The seasoning is 5 parts white pepper 1 part ground nutmeg 1 part ground mace 1/2 part cardamom 8 parts sugar I brine pumped the thicker parts of the butts. After 10 days in the brine, (turning every day) I'll rinse, blot dry and give the butts a moderate coat of the Euro seasoning, then back in the cold for a couple of days. Smoking over applewood pellets. Before drying & smoking, I'll give one side of each butt a good coat of coarse ground black pepper.