I've made buck board bacon a few times, following Pops brining method. This is my version that I'm narrowing down:. for every 1 gallon of water, add: 1/2 cup canning salt 2 cup granulated sugar 2 tbsp blackstrap molasses 2 tbsp granulated garlic 2 tbsp granulated onion 1 tbsp cure no. 1 pink salt I trimmed out three pork butts (~20#) and used the portion around the bone for making some of Woodcutters ham sticks (those were excellent... kids had the whole batch gone in a couple of days) and the nice rectangular chunks got filleted in half and soaked the the good stuff for 11 days: Time to rescue and rinse the piggy off in cold water, pat dry with paper towels, and do a quick fry test. Not bad! I have the salt level to my liking: I wanted to start my smoke on a couple of hours, so I applied some wind power to dry the surface out: Now into my MES30 with mailbox mod. Only plugging it in to monitor the temp periodically. Got my AMNPS loaded with applewood pellets: After a day and two trays full of pellets (my smoker temp varied from 83 during the day to the mid 70's at night) I forgot to get the money shot! I was too distracted by mt $52 ebay steal that came in the mail I guess: A day of chilling in the fridge and a few hours in the freezer to firm up, it was time to slice and package: I thought my wife and I agreed on 1# packages... but she made an executive decision and went with 1.5# packages!!! Was going to freeze the ends and pieces as well, but heck! We need a reward for all of our "hard work"! Best snack food ever!!!!! Sweet and smoky! The family loves this stuff! I don't know if you can call this Bearview or not... it looks like a complete meal to me!! Prost!