1 boneless pork butt (The one I used was about 5 lbs)
1/2 cup Brown Sugar
1/2 cup Tender quick
1/2 cup Honey (you can substitute molasses or maple syrup)
Mix the brown sugar and Tender Quick thoroughly. Slice the pork butt in half horizontally. Thoroughly coat both halves with the mixture and rub in well. Shake off any excess and put in a 2 gal zip lock bag. Put the bag in the refrigerator for 6-7 days to cure (your refrigerator should be between 36-40 degrees for proper curing). On the third day pour off any excess liquid that has accumulated in the bag, flip the meat over and put back in the refrigerator. On day 6-7 remove the meat, rinse thoroughly, and soak in cold water for two hours (this helps to remove some of the saltiness). After two hours remove the meat from the water and dry with a paper towel. Heat honey just enough to thin. Brush meat with the honey. Smoke at a temp of 200 degrees until you reach an internal temp of 140 degrees in the thickest part of the meat.
When ready to eat, slice thin and use the same as you would regular bacon.
I used a mix of hickory and cherry wood for the smoke.
Here ya go. Also go to the bbq search section at the top of the page and sign into that and put in "butt bacon rub" and you'll get more stuff on making bacon. Read tru the posts and you'll get alot of info
shoulder/butt bacon rub recipe for forum friends (12/10/2002 9:33:24 PM by Jackitup) ******