Back in the day they could not afford to use hog belly for their self’s. It was way to valuable at market. So instead they would pork shoulder to make their bacon. They would mix their salt sugar rub it into the meat and let it cure in the back of their Buck Board Wagons. Slice and eat along the way on the trail.
If your like me I know I am. I hate all the nitrates and the BS they put in or food. Simply it is not needed. In my up and coming meat shop I am going to push no nitrates etc.
So here is a recipe for Buck Board Bacon. It so easy.
1.cups kosher salt or sea salt
2.cups dark brown sugar
3.molasses
4.pork shoulder ( This mixture will be enough for 20 pounds )
If you do not want to make 20 pounds go ahead mix everything you will use the rest next time.
Start with taking the bone out of the shoulder your butcher or meat market should do it for you. Mix the salt and brown sugar. In a bowl.
Rub the meat well with the mixture be generous and place in zip lock bags flat if frig. After 24 hrs. flip the bags. After another 24 hrs. Poor all liquid out. Open bags and put in molasses no set amount I usually
just poor a line back and fourth a couple of times close the bag and rub it in and mix well.
Let set another 4 days mix the bags every day if you see a lot if liquid drain it out.
Smoking if you have a smoker. Smoke until deep rich color. Pull out chill let firm up and slice fry and enjoy. If you do not have a smoker you can use liquids smoke in the salt mixture I never have follow the directions on the label. Let chill and slice
You can also bake this like a ham.