Step 1

In a bowl, combine the salt, pink salt, sugar, garlic, onion and black pepper.

Step 2

Rub this curing mix all over the pork butt, ensuring ALL of the cure ends up on the meat.

Step 3

Place the butt into a large resealable bag, then place it into the fridge to cure for 14 days. Once a day, flip the meat over and massage the contents of the bag to keep the cure distributing.

Step 4

After 14 days, remove the cured butt from the bag, and rinse under cold water.

Step 5

Pat the meat dry with a paper towel, then place the butt onto a rack.

Step 6

Place the rack into a smoker preheated to 180f for 2-3 hours, until the pork measures 160f internal temperature.

Step 7

Remove from smoker and allow to cool, then store in an airtight container in the fridge. Slice bacon as needed, then cook as usual (oven baked or pan cooked).