Having just finished some Back bacon/Canadian bacon. <In my mind, back bacon and Canadian bacon are still different. Canadian bacon is much leaner, and true Back Bacon is not. Some day I'll get the cut to make rashers!>.... I'm already doing Buckboard Bacon. Since I had to go to Walmart..I had to of course go down the meat section and I saw bone in tyson pork butt for about 1.74 a pound or round abouts. So I got a big ole butt <think it was close to 10 pounds>. I plan to debone it and start curing tommorrow..it is why I recently got a 4.5 or 4.4cubic ft mini fridge for my room. <Also nice to keep my insulin in on the sides>. Not sure if I'll try to do a double smoke or not, I do intend to inject one piece with maple syrup that I'll be flavour enhancing with maple flavour you'd use in baking after asking Disco about this.