Better bacon comes from from the butt! #bacon #pork #sausageking

Recipe:
3lbs(1361g) Fatty pork shoulder
1 liter Water
71g(41/2 Tbsp) plain salt(3%)
47g(4 Tbsp) Sugar(2%)
6g(1 tsp=5g) Pink cure #1(.25%)
Cure in the refrigerator for 710 days
Smoke 6 hours @ 140°150°F
Finish @ 200°225°F to internal temperature of 152°155°F

This cure calculator will do the math for you: https://genuineideas.com/ArticlesInde...

Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! https://www.chefstemp.com/shop/

Smoker: Smoke Hollow 44" gas smoker

Music:
www.epidemicsound.com
Bacon Pancake by Onion Kid: https://soundcloud.com/onionkid/bacon...

0:00 Intro
0:35 The Meat
3:15 Brining/Curing
7:17 Smoking
10:47 Taste Test