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Home made

Buck Board Bacon

Ingredients

2 lb pork butt
1/3 cup molasses
1/4 cup kosher salt
3/4 cup dark brown sugar
2 tbsp liquid smoke
1 tbsp garlic powder
1 tbsp onion powder
1 tsp Cure #2 or Sodium Nitrate

Lagniappe

Trim out the pork butt.

Put the butt in a large zip lock bag with the molasses and liquid smoke and
thoroughly coat the meat.

Add the remaining ingredients to the bag.

Let cure for about 2 weeks, turning every few days

Remove the cured butt from the bag, rinse in fresh water. Fill the bag with
fresh water and return the butt to the bag and let set for a couple of hours.

Pour off the water; truss up the butt with some bakers twine so it can be
hung. Let the trussed pork butt hang for a couple of hours prior to smoking
till dry.

Cold smoke at 200 till internal temp reaches 140.

Cool before serving, slice and fry like store bought bacon

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