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Export 4 ingredients for grocery delivery
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.
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