Buckboard Bacon

10 days ago i set out to make some Buckboard Bacon, which also is called Country Bacon. Basically its a whole cryovac packaged Boston Pork Butt that i de-boned & cured for ten days in my fridge at a temp of 35 degrees. Here`s how it starts. I went to my local grocer & purchased a nice whole in the bag Boston Pork Butt & a box of Hi Mountain Seasoning Buck Board Bacon Cure.
http://shop.himtnjerky.com/online/product.php?productid=25&cat=252&page=1
In the box you will find complete instruction on how to make this style of bacon. De-bone the butt roast & remove excess fat from the fat cap or fat side of the butt. Following the instruction from the box, apply cure rubbing into the bone cavity & all outer surfaces of the pork butt. Wrap tightly in plastic wrap or place in a large quart sized zipper bag for 10 days.
I smoked this bacon in my small electric smoker set at 150 degrees for 45 minute, turning the heat up to 200 adding hickory chips as needed till internal temp reached no more than 140 degrees. Cool & slice to your liking... thick or thin. Below are a few pictures of the finished product. Let me tell ya you can`t buy bacon this good! Most good foods are simple & this is a good example of that. Give it a try in your smoker, you will love it!

Fresh from the smoker!









Sliced & ready to fry!








Packaged for the freezer!