Pretty simple recipe really.
2 lp pork shoulder butt
1/3 cup unsulfered molasses
14 cup kosher salt
3/4 cup dark brown sugar
2 Tbs liq smoke (opt)
1 Tbs garlic powder
1 Tbs onion powder
1 tsp cure 1
Trim a 2 lb chunk from the butt. Place the chunk in a zip lock bag, add the molasses & liq smoke. Roll the pork around to coat good. Put the remaining dry into the bag and continue to coat the meat. The mix will get thin. Brine in the fridge for 2-3 weeks, turn meat every other day.
Smoke at 180-200 with an IT of bacon at 140*
Cool before slicing.
The combo of brown sugar and molasses give the bacon a darkness.
Have it hanging overnight.
