A quick one here, just to share my new favorite cooking/preserving skill. I have mostly just the fatty roasts left from my Tamworths, and with my recent discovery of how to smoke on my rocket cooker, I've been having a lot of fun using them up making pulled pork and the like. In my searches for other things to do with shoulder roasts and pork butt, I came across a blog with a recipe/technique for Buckboard Bacon. I followed the instructions I found here:
http://playingwithfireandsmoke.blogspot ... bacon.html
Holy cow! Errr, pig! The only change I made was to add about 1/2 cup of maple syrup to the curing bag. I did use the Hi-Mountain seasoning which I found on Amazon. I trimmed out the bone and ended up with two slabs about 2 1/2 inches thick, 2lbs or so each. I cured for about 8 days, soaked in water for 4 hours, and let it set on a rack in the fridge over night. Then, I smoked at 180* for the first two hours or so and then let the temp rise to around 200*, as it says in the blog there. I used apple wood and a bit of hickory for the smoke. I'm sold, George, you have to give this a try once you slaughter those hogs. I'll never go back to using the local butcher for the bacon process again.