Step 1

Prepare your pork shoulder by trimming off the fat cap and any large chunks of exterior fat.

Step 2

Trim out the bone from the pork shoulder by carefully cutting around it to remove it, being careful not to cut up the surrounding meat excessively.

Step 3

Slice the pork shoulder into flats 1-2" thick, similar to a pork belly.

Step 4

Mix together all of the cure and seasonings until well combined then use the mixture to fully coat the meat.*

Step 5

Place your pork in a large sealable bag and set in the refrigerator for 7-9 days. Flip the pork each day to ensure it cures evenly.

Step 6

Remove the meat from the bag and rinse off the seasonings under cold water. Then pat it dry with paper towels.

Step 7

Preheat your smoker to 200 degrees and add your favorite wood chips.

Step 8

Smoke the cured pork until the internal temperature reaches 150 degrees. This will take approximately 2 hours, depending on how thick your meat has been cut.

Step 9

Remove bacon from the smoker and let cool, then slice thinly with a meat slicer or chef knife.