The cure be one I come up with bein part a what I can remember grandad doin an the rest research. Lets just say ther be a fair amount a sugar an mollases in there. It's also a 21 day cure usin cure #1.
With that long of a cure it soaks fer 2 hours in cold water witha change ever 30 minutes ta help keep it from bein salty. Then a rest over night in the ice box followed up by a nice sloooooow smoke in used ta be cool. I smoke the bacon at 200° to a internal of 160°.
I use hickory chips cause bacon should have a nice heavier smokey flavour to it.
Nice thing bout shoulders, ain't much fat on em. Ya get lots more meat.
I've found with my recipe ya gotta cook it slower then regular bacon other wise it'll burn on ya cause a all the sugar. But it sure be tastey!