The got lucky today and bought Boston butts for $1.59 lb. So why not make some bacon. I have never made bacon before. I am using Pop's all purpose wet cure. I used the lower amount of salt to try and keep it low sodium. The pink cure and one third cup of regular salt to one gallon of water should be enough salt. I trimmed the butts and cut into sections. The thicker parts were injected with the cure. Now this will sit in the fridge for a week.When I was young my father had grocery stores and in the deli we had bacon we would cut for our customers. It was heavy smoked and almost a little crusty on the outside but not cooked on the inside. Was this achieved through a cold smoke or was the temp brought up to 80 or 100 degrees and then smoked? My UDS is electric and I won't have any problem keeping this temp for an unlimited amount of hours.The meat is cured and I don't have to worry about time. I want to smoke it for 5 or 6 hours, I will be using a paste rub of brown sugar, black pepper, onion powder, and maple syrup. Any advice on the smoking would be greatly appreciated! I will make sure we have plenty of Q View. Jeff
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