Ingredients
Scale
- 3 lbs(1361g) Fatty pork shoulder
- 1 liter Water
- 71g(4-1/2 Tbsp) plain salt (3%)
- 47g(4 Tbsp) Sugar (2%)
- 6g(1 tsp=5g) Pink cure #1 (.25%)
Directions
- Mix all ingredients in a plastic bag or container. Cure in the refrigerator for 7-10 days
- Smoke 6 hours @ 140°-150°F. Finish @ 200°-225°F to internal temperature of 152°-155°F.
- This is a great bacon for sandwiches, breakfast for dinner etc.