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Buckboard Bacon on the LSG El Patron

Tired of store-bought bacon? Learn how to make delicious, less-fatty buckboard bacon from scratch! In this video, I take a boneless pork shoulder from Costco and walk you through the entire process, including the cure, the smoke, and the final slice. I used the popular "Pops" wet cure method, leaving the pork to cure for 10 days before applying a pepper crust. The smoke was done low and slow on my Lone Star Grillz El Patron at about 200°F until it hit an internal temp of 150°F. I also give an update on my new Fireboard Pulse wireless thermometer. Pops cure from the Smoking Meats forum for every 1 gallon of water(I did two gallons, so double everything), add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda[emoji]174[/emoji] 1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix 1 tbsp cure no. 1 pink salt weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc. What is Buckboard Bacon? It's made from the pork shoulder instead of the belly, resulting in a meatier, leaner slice. Trust me, you'll want to try this! homemade bacon, buckboard bacon, how to make bacon, wet cure, pork shoulder, Lone Star Grillz El Patron, Fireboard Pulse, Pops cure method, smoking bacon, less fatty bacon.