Here's what I have done when making buck board bacon.
Ingredients:
One pork shoulder (Boston Butt)
2 tablespoons of Sugar per pound of meat (I will cut this in half next time)
1 tablespoon Mortons Tenderquick per pound of meat
Garlic powder add liberally
Onion Powder add liberally
Cracked Pepper amount is preference.
Summary:
Deboned and butterflied (do not trim fat)
Cured for 13 days
Pellicle formation one day
Cold Smoked for 36 hours using AMNPS (outside temperature 50° and below, my goal is to keep it under 75°)
Rested 4 days
Sliced, packaged.
Tested
