Here is a link to my earlier thread after trying the method that
chopsaw
uses. There are photos from both of us. https://www.smokingmeatforums.com/threads/chopsaws-boston-bacon.333239/This time around I was able to harvest a larger piece from a Boston (pork) butt, and I did a 12 or 14 day dry cure. Smoking was with apple pellets in my Big Chief box smoker, with the lid blocked open to deliver a cool smoke.
The fat is different than the fat from a pork belly. It renders a little more liquid and it crisps up with a slightly different texture that is enjoyable.
