Buckboard Bacon

Ingredients per Pound of Pork

1 lb Boneless Pork
1 1/2 tsp Morton's kosher salt
1/5 tsp Prague powder #1
1 1/2 tsp ground black pepper
1/4 cup water or beef stock

Directions

1. Put the meat in a ZipLock bag large enough to hold the meat. Add the curing ingredients and water.
Zip the bag and squish everything around until well mixed. Put the bag in another Ziplock to catch any
leaks and place in the fridge at 34 to 38°F 7 days per inch of thickness.

3. Remove the meat from the bag, throw the liquid away. Pat dry. Either put back in the fridge for 24
hours, uncovered to form a pellicle, or put right on the smoker.

4. Hot smoke over indirect heat at 145F to 150F degrees for 6 hours smoking consistently. Then 225°F
until the internal temp is 150°F.

5. Cool, vacuum seal, and store in refrigerator or freezer. Do not wrap in foil because it can react with
the salt.