I decided to try making a little buckboard bacon and it turned out great. I started with a couple boneless boston butts.


I dry cured them for 10 days and then smoked them for 10 hours.

Then after a 2 day rest in the fridge wrapped in plastic wrap, I sliced and packaged it.



I ended up with 1 pack of small pieces, 3 packs of end chunks for seasoning, and 12 packs of sliced bacon goodness. The looki s different than traditional bacon but the taste is all there.